A taste - Gold Coast Convention and Exhibition Centre ... Menu 2016 - 2017...Br sWh r s s s r s s...

A tasteTO REFRESH.

2016 - 2017 MENU

Welcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Serviceof Alcohol

ImportantInformation

Welcome to the Gold Coast Convention and Exhibition Centre and our award winning kitchen. The Gold Coast hinterland has an abundance of micro growers we partner with to ensure only the freshest produce is used within our food offerings.

Our chefs offer a world class dining experience to the guests of the convention centre. Our team work with you to create the perfect ambiance and menu to suit the tempo of your event.

No event is too small or too large for our experienced catering and kitchen team. From a continental breakfast to a sit down dinner for 4,000 people we work to ensure a seamless, pleasurable experience for both the client and attendee.

Welcome!



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BreakfastWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service

of AlcoholImportant

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Commence your day in a healthy way – we have a diverse choice of continental, plated, hot and cocktail breakfast itemsfor people seated or on the move.

THE ANCIENT ROMANS THOUGHT STRAWBERRIES HAD

MEDICINAL POWERS. THEY USED THEM TO TREAT EVERY-

THING FROM DEPRESSION, FAINTING,FEVER, KIDNEY STONES, BAD BREATH

AND SORE THROATS.

WHAT WE DO KNOW NOW IS THEY

ARE LOW IN CALORIES AND HIGH IN VITAMINS C, B6, K, FIBRE,

FOLIC ACID, POTASSIUM AND AMINO ACIDS.



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Add a fruit smoothie to any breakfast for $3.80 per person.

Continental breakfast

An assortment of individual cereals

Mango, passionfruit and berry creamy yoghurts

Sliced seasonal fruits

Baked croissants, flaky danish pastries and muffins with jams and butter

Chilled orange, apple and pineapple juices

Roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas $28.80

Plated hot breakfast

Should you require two items to be served alternately, please budget an additional $3.50 per serve. Please discuss your requirements with your event manager.

Toasted ciabatta with slow cooked salmon, fried egg, avocado, tomatoes on the vine, double brie and thyme beurre blanc $27.80

Sour dough with jamon, wilted spinach, cherry tomato compote, fried egg, enoki mushrooms and sweet sambal relish $27.80

Panini with field mushrooms, corn fritter, asparagus, poached egg, rocket and balsamic $28.80

Plated hot breakfast cont.

Focaccia with honey smoked bacon, poached eggs, rocket, roma tomatoes and chervil hollandaise $25.70

Portobello mushroom, vine ripened tomatoes, wilted rocket, asparagus, double brie with poached egg and balsamic | $27.30

Middle eastern potted braised beans, poached egg and watercress on grilled sourdough $22.00

Pancakes with grilled corella pear, hazelnut chocolate fudge, maple and vanilla bean cream $22.00

Breakfast 5



Breakfast cocktail menu $34.00 pp

Cold selection

Greek yoghurt, coconut granola and blueberry compote

Bircher muesli, apple and macadamia Banana fritters, almonds andvanilla syrup

Prosciutto bruschetta, goat cheese, fig and rocket

Hot selection

Smoked salmon egg-chive crème fraiche, muffin and petite salad

Poached egg, ham hock and snow pea tendril cocotte

Petite hash browns with chorizo, tomato and caramelised onions

House braised barbecue baked beans, jalapeno salsa and sour cream

Asian breakfast buffet $32.00 pp

Barbecue pork steamed buns

Congee with traditional condiments

Steamed dim sum station including pork, prawn, chicken and vegetable with a selection of sauces

Egg fried rice

Stir fried asian greens with glass noodle

Chicken and shimeji chawanmushi

Miso salmon with eschalots

Breakfast

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Coffee and tea

Roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas served to guests $4.50 pp

Juice Chilled orange, apple and pineapple juices $14.00 per jug

Hot breakfast package $35.00 pp

Baked croissants, flaky danish pastries and muffins with jamsand butter



Crispy bacon, chipolata sausages, sea salted roma tomatoes, rosti potatoes and grilled mushrooms

Roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas

Hot breakfast package cont.

Please select one of the following selections to accompany the hot items:

Scrambled eggs

Eggs benedict with smoked salmon and lemon dill

Eggs benedict with leg ham and béarnaise

Aged cheddar and eschalotomelette

Bacon, egg and vine ripened cherry tomato tartlet

Pancetta potato, green onion hashserved in cast iron pan

Breakfast

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Breakfast forpeople on the move $34.00 pp

Easy to eat options while standing up.


Bircher muesli

Mango, passionfruit and berry creamy yoghurts

Fruit muffins and flaky danish pastries


Roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas

Select two savoury selections and one sweet selection from the following to accompany the breakfast package:

Savoury selection

Bacon, egg and vine ripened cherry tomato tartlet

Croissants filled with shaved champagne ham and aussie cheddar

Minute steak on sour dough with poached egg, dijon béarnaise and caramelised onions

Bacon and egg english muffin

Smoked salmon on english muffin with hollandaise

Potato pancakes with tomato relishand sour cream

Beef and pork breakfast bun withjalapeno salsa and avocado puree

Sweet selection

Breakfast pancakes with cream, mixedberry compote and maple syrup

GCCEC coconut with dried fruit andmuesli tranche Berry and vanilla bean brulee

Fruit brochettes Petite muffins Blueberry and apple yoghurt parfait Creamed coconut rice puddingwith mango compote and toastedcoconut

Breakfast

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BreakWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service

of AlcoholImportant

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Satisfy your mid morning or afternoon hunger with a selection of sweet, savoury and healthy choices.

Roasted range of aromatic, enticing coffee blend, decaffeinated coffee and a selection of premium quality classic and herbal teas served with one of the following selections.

Should you wish to upgrade your coffee selection to our bistro espresso style machine, simply add an additional $1.00 per person.

If you wish to design your own break from the selections or add a fruit component, simply add an additional $1.50 per person for each additional selection.



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Sweet selection

Cold $8.90 each

Fig, date and dried apricot loaf with vanilla-apricot compote

Lemon, lime and vanilla bean loaf with passionfruit curd Carrot cake with lime and philly cream cheese

Banana bread with honeycomb cream cheese

Raspberry, passionfruit and chocolate lamingtons

Assortment of house baked biscuits and cookies

Chocolate cheesecake brownie

Vanilla-custard mille feuille

Mini chocolate selection

Sweet selection

Cold cont. $9.90 each

Almond bee sting

Petite sweet tart selection including apple, lemon, fruit, frangipane cherry and blueberry custard

Indulgent macarons including chocolate, raspberryand passionfruit |

Tiramisu parfait with white chocolate shortbread

Black and white wagon wheels

Cupcake pavlovas

Pomegranate and blood orange cake

Raspberry and blueberry friands |

Handcrafted cupcakes

Break 11



Savoury selection $9.90 each

Fire roasted capsicum and cheddar cheese quesadillaswith sour cream

Selection of baked savoury empanadas with relishes and dipping sauces

Lamb korma roti wrap with minted yoghurt and chutney Selection of deli style gourmet pies

Lamb and chicken koftas with yoghurt

Assortment of petite savoury egg tartlets

Spanakopita leek, spinach and feta pastry squares

Savoury chicken and chorizo crostata

Steamed pork buns

Potato, rosemary, sweet onion and tomato ciabatta Zucchini bread with smoked tomato butter

Break

Sweet selection

From the oven $9.90 each

Bomboloni italian donut holes

Warm crostatas with fig and wild berry preserve

Honey baked pear crumble served with cinnamon cream

Basket of flaky danish pastries

Cinnamon apple cake

Waffles with assorted condiments including fruit compote, chocolate fudge, maple syrupand cream Selection of muffin flavours including white chocolate raspberry, chocolate chip and blueberry

Petite pancake bar with a selection of condiments including fruit compote, hot fudge and butterscotch sauce with cream

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Premium break $16.90 each

Premium high tea stand consisting of an assortmentof fine chocolates, macarons, cakes, petite foursand savoury tartlets

For a healthy alternative $9.90 each Mixed berries with nuts, oats, muesli and yoghurt andfruit shots |

Fruit skewers | Oat, nut and dried fruit tranche

Oatmeal and pear log

Spice date and fig cake

Fruit smoothies |

24 piece fresh fruit bowl $50.00

From the freezer $9.90 each

Liqueur ice cream flavours include strawberry and cointreau, raspberry and irish cream, rum and raisin, coffee and frangelico Non-liqueur ice cream flavours include vanilla bean, couverturedark chocolate, burnt caramel, coffee and hazelnut, mango and roasted coconut, macadamia praline |

Wild berry and cocoa sorbet |

Mini gelato cones

Gelato tubs |

Please note: flavours are indicative only and are subject to change.

Break

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Continuous tea and coffee

Create your own coffee and tea bar with continuous roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas with a selection of sugar cubes and milks.

Small urn air pot - 18 cupsServed with biodegradable cups $47.00

Served with crockery cups $60.00

Large urn - 75 cupsserved with biodegradable cups $150.00

Served with crockery cups $190.00

Bistro machineincluding 1kg of Vittoria coffee beans (80 cups), milk, sugar and crockery $240.00

Roasted range of aromatic, enticing Vittoria coffeeblend, decaffeinated coffee and a selection ofpremium quality, classic and herbal teasserved to guests $4.50 pp

Break

THE GCCEC IS COMMITTED TO

CONTINUALLY IMPROVING OUR ENVIRONMENTAL AND SOCIAL

SUSTAINABILITY PERFORMANCE.

THROUGH OUR VOICE AND YOURS, OUR FRIENDS AT BIOPAK

HAVE DEVELOPED PRODUCTS SUCH

AS THE BIOCUP TO HELP REDUCE LANDFILL WASTE.

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LunchWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service

of AlcoholImportant

Information

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A variety of lunch options to suit any event, from lunch on the move and buffets to table grazing.

Please discuss with our sales or event teams to assist in your selection and help personalise your event’s individual requirements.



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Baguette and wrap lunch for people on the move $35.70 pp Delight guests with our chef’s selection of handmade wraps and baguettes with sliced seasonal fruits and assorted petite pastries designed for stand up functions.

These menus include a light selection of salads, roasted range of aromatic, enticing Vittoria blend coffee, decaffeinated coffee and a selection of premium quality, classic and herbal teas.

Fillings may include: Smoked turkey with brie and cranberry

Salami, swiss cheese, cucumber and tomato relish Tandoori chicken with minted yoghurt and iceberg lettuce Smoked chicken, avocado, japanese mayonnaise and spinach Salami with strasbourg cheese and wild rocket Smoked ham, emmental cheese and roma tomato Pastrami, baby rocket with cream cheese and sundried tomato Smoked salmon, spanish onion and dill cream Tuna, spring onion and mayonnaise Roast beef, red onion with horseradish cream Corned beef with corn chutney and swiss cheese Roasted sweet potato with zahtar spice, hommus, sour cream, coriander, red onions and mesclun Egg, avocado, brie, mung beans, asparagus and mayonnaise

Salami, swiss cheese, tomato relish and rocket

Lunch 17



If you wish to add a hot sandwich option from the selections below, simply add an additional $3.00 per person for each additional request.

Sirloin steak with onions, green peppers and swiss cheese

Pork belly with asian slaw

Cumin braised lamb with tzakziki

Chicken meatballs, roasted pepper and tomato tapenade

Cajun chicken with whole egg mayonnaise

Chilli prawn with green paw paw salad

Fillings cont.

Egg, house-made mayonnaise and lettuce

Leg ham, cheddar cheese and tomato

Tuna, mayonnaise and red onion

Smoked salmon, cream cheese, baby capers, red onion and cucumber

Corned beef, pickle, cheese and mesclun

Roast beef, horseradish mayonnaise, red onion and rocket

Roasted eggplant, zucchini, peppers and hommus

Avocado, alfalfa, tomato, red onion and leafy greens

Turkey, cranberry and brie cheese

Smoked chicken, avocado and camembert cheese

Lunch

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Whether you are looking for a stand up or sit down buffet, we can cater to your necessary needs. Please discuss with our sales or event teams if you have a request for something out of the ordinary – we can assist in making concepts and ideas come true.

Buffet



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On the move package These lunch buffet menus have been established for guests requiring a substantial selection.

Designed for stand up lunch functions, GCCEC’s buffet menus include a roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas.

Dinner buffets are available in consultation with your sales or event manager. Starting from $70.00 per person, they include a pre-set entree. Please note: Should an assortment of sandwiches be required for the stand up buffet selections, a $4.00 surcharge will apply per person.Should a sit down buffet be required for the stand up buffet selections, a $2.50 surcharge will apply per person (table will be clothed only – all condiments, cutlery and napery will be on buffet).Should a full sit down buffet be required for the stand up buffet selections, a $3.50 surcharge will apply per person (table fully set with condiments, cutlery and napery).

Menu one $45.60 pp

Beef garam masala with spiced lentils, potato andcauliflower

Tumeric roasted chicken with eschalots, toasted fennel,tomato and red chilli

Slow roasted lamb with basmati rice, fenugreek, cumin, cucumber and yoghurt

Curry leaf braised chickpeas with tomato, cardamom, coriander, root vegetables and spinach pakoras |

SaladsPotato with chard, sweet corn, green onioncaramelised red wine | Shredded cabbage salad with toasted pine nuts,raisins and lemon | Green papaya, snow pea and mint salad | Spinach, feta, dried cranberrys, walnuts and cider dressing | Selection of locally picked salad greens |

Sliced seasonal fruits | An assortment of fine pastries and cakes Served with a refreshing selection of juices

Lunch - Buffet

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Menu two $45.60 pp

Ginger spiced pork belly with green chilli galangal, greenpaw paw, peanut and coriander with sweettamarind sauce

Barbecue ginger chicken with thai eggplant, strawmushrooms and kaffir lime coconut broth

Hokkien noodle with prawns, tofu, asian greens, redchilli and egg

Jasmine rice, lemongrass and holy basil |

SaladsShredded pomegranate barbecue chicken salad,wombok, cashews, vietnamese basil, bok choy andtoasted sesame dressing Asian coleslaw with mint and fried eschalots and crunchy ramen noodle salad Roquette, asparagus, cucumber, tomato, basil,chilli cashews, coriander and lime | Selection of local picked salad greens |


Menu three $45.60 pp

Jerk spiced pork shoulder with mango, tomato, greenonion, lime and scotch bonnet salsa

Roast lamb rump with coffee braised pearl onions,sweet potato and chokos

Steamed coconut Jasmine rice with red beans,eschalots and thyme |

Braised black beans with green peppers, oregano,cumin and tomato |

SaladsTomato, cucumber, radish, caper, spanishonion, lemon and spinach salad | Spiced israeli cous cous, chickpeas, roast tomato,parsley with lemon-yoghurt dressing Black bean and rice salad with bell pepper andcider dressing | Corn, avocado, jalenpenos, coriander, cucumber,red peppers and mint | Selection of local picked salad greens |


Lunch - Buffet

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Menu four $45.60 pp

Grilled salmon with desiree potato, shaved fennel,olives and citrus dressing

Braised beef with tomato, tarragon, pearl onionsand sherry jus

Rigatoni with spinach, fried broccoli, onion, garlic,cherry bocconcini and herbs

Confit duck risotto with mushrooms, cauliflowerand pecorino

SaladsBrown rice, quinoa, spinach, almonds, roma tomatoes and lemonBaby roquette, shaved parmesan, smokedbacon and chardonnay dressingSavoy and red cabbage slawGrilled button mushroom, chat potato, mustard cress, avocado and fetaSelection of local picked salad greens

Sliced seasonal fruits An assortment of fine pastries and cakesServed with a refreshing selection of juices

Menu five $45.60 pp

Bourbon braised lamb shoulder with thyme roastedchats and confit garlic

Tarragon and lemon chicken with celeriac, prawns andheirloom tomato salad

Roast cherry tomatoes with sweet potato, baby carrots,asparagus, spinach and macadamia nuts

Sauteed gnocchi with barramundi, squid, cotechino,sweet peas and lemon myrtle broth

SaladsCos lettuce with shaved parmesan, croutons,prosciutto and chickenFingerling potato with roasted beetroot, romatomato, egg and eschalot saladRoma tomato, cucumber, danish fetta, bellpeppers, herbs and balsamic dressingGreen beans, curly endive, sliced almonds,charred red pepper saladSelection of local picked salad greens


Lunch - Buffet

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Menu six $45.60 pp Black miso salmon with eggplant, pencil asparagus, bok choy, mirin pickled mushrooms and yuzu-dashi broth

Japanese chicken kare with heirloom carrots, zucchini,chat potatoes and green onions

Asian greens with bamboo shoots, mushrooms andsesame teriyaki

Yaki soba noodles with shaved pork, cabbage, peppersand egg Salads:

Savoy and red cabbage slawPearl barley, roast sweet potato, mushroomsand yuzu vinaigretteCurly endive, roquette, asparagus, basil, chillipecans, shaved parmesan andred wine-raspberry dressing Quinoa, cucumber, egg, eschalots, greens andginger sesame dressing Selection of local picked salad greens


Menu seven $49.50 pp Braised chicken with cannellini beans, garlic, chilli, oregano and lemon

Slow roast pork belly with eschalots, black vinegar,garlic and ginger

Risotto with prawns, cuttlefish, merguez sausage,lemon and fennel

Slow roasted cumin salted lamb shoulder with fingerling chat potatoes and labne

Caraway roasted vegetables with spinach and crumbed ricotta

Salads:Witlof, roast beetroot, fingerling potato, romatomato, egg and chorizo salad Pearl barley, black lentils, currants, pepita seeds,chilli and corianderBocconcini, heirloom cherry tomato, basil pestoand roast capsicum salad Traditional nicoise saladSelection of local picked salad greens

Sliced seasonal fruits An assortment of fine pastries and cakesSelection of local cheese with conserves and crisp wafersServed with a refreshing selection of juices

Lunch - Buffet

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Shared Dining



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Shared Dining

GC beach style $58.00 pp

Selection of gourmet bread rolls

Sage roasted beef medallions with portobello mushroom jus

Lamb cutlets with sundried tomato, desiree potato and a herb jus

Lemon garlic chicken breast with broccolini and beurre blanc

Thyme roasted root vegetables with beetroot chutney |

Queensland coleslaw withpineapple |

Green salad with pepita seeds, cherry tomatoes, extra virgin olive oil and balsamic |

Kipfler honey mustard potato salad, red onion and macadamia nuts |

Selection of local cheeses

The following shared dining options are an assortment of dishes served to the centre of your table.

These menus include a roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium quality, classic and herbal teas.

Indian style, served mild $57.00 pp

Naan bread

Spinach and tomato pakoras with cucumber and apple raita

Lamb korma with roasted almonds

Butter chicken

Gobi masala and red lentil dahl

Biryani rice

Accompanied by traditional chutneysand yoghurt

Ricotta and coconut panna cotta, mango and orange blossom compote


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Shared Dining

Mediterranean style $57.00 pp

Artisan breads

Ciabatta, roma tomato, basil, spanish onion and goats cheese

Salmon, lemon risotto with caperberries, parmesan and tom thumb tomatoes

Chicken saltimbocca, prosciutto, sage, roast eggplant with tomato, basil and white bean ragu

Rigatoni, braised brisket, oregano, romas, olives, chilli and capers

Roast fingerling potatoes, bocconcini, fresh basil, roast capsicum and balsamic vinegar

Tossed green leafy salad and citrus dressing

Strawberry limoncello zabaglione and biscotti

Greek style $57.00 pp

Greek style bread with hummus and tzatziki

Greek style pork belly with orzo, green olives and lemon

Slow roasted cumin salted lamb shoulder with labne

Braised chicken, cypriot fennel and olive sheftalia

Baby octopus seasoned with lemon, olive oil and chilli

Potato, spinach and currants |

Feta, heirloom tomato andcucumber salad |

Passionfruit greek yoghurt parfait, marinated dried apricots, crispy kataifi and fragrant syrup |

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CocktailWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service

of AlcoholImportant

Information

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We make our own unique requirements, a full range of little treats for the sweet and and savoury foodie at heart. We source only the best ingredients from Australian regions where the season ensures the best from paddock to your plate.

Talk to our sales and events team who will tailor make your menu to ensure your event is the success it deserves.

OUR KITCHEN IS ABOUT CHANGING

THE THINKING OF CONVENTIONS AND

CATERING ALIKE – OFFERING A PERSONALISED

APPROACH TO CONTEMPORARY A LA CARTE

STYLE CUISINE TAILORED TO EACH CLIENT’S

TASTE. OUR HIGHLY EXPERIENCED CHEFS

CONTINUE TO WORK COLLABORATIVELY TO

CRAFT UNIQUE OFFERINGS FOR EACH AND

EVERY ONE OF OUR CLIENTS.



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The Gold Coast Convention andExhibition Centre suggests the following quantity of canapés per guest be served during pre-dinner drinks or cocktail party:

30 minutes 3 – 4 canapés

1 hour 5 – 8 canapés

2 hours 9 – 12 canapés

Cold selection

Barn $3.90 each

Smoked chicken with chilli, lime andpapaya

Chicken, chorizo and sweet potato crisps

Spiced chicken with roast macadamiapastry

Fennel salted duck with pear marmalade

Red curry chicken pastry with bamboopetite salad

Peking duck, spring onion, cos lettuce andhoisin

Harissa, lemon and coriander chicken

Cocktail

Paddock $3.80 each

Charcuterie plates - cured local small goods with grissini and lavoche

Black angus sirloin with black bean - coriander salsa

Angus beef tataki with white radish, wakame, spring onion and ponzu dressing

Roasted angus beef with pea salad andxo sauce

Cumin lamb fillets with baked eggplant relish and seeded lavoche

Beef carpaccio with lemon pistou

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Garden $3.80 each

Tomato brushetta with goat cheeseand chervil

Roma tomato, ciabatta, shaved romano and petite salad

Pearl bocconcini with spicy tomato capsicum tapenade

Peperonata with polenta cake andpetite salad

Cocktail

Providing the freshest and highest quality produce for each event is a key deliverable for our kitchen team. From micro herbs, to fruit and vegetables and seafood – with at least 85% of our menu items locally grown and sourced, the Gold Coast is literally delivered from paddock to your plate with love.

Love local

Cold selection

Ocean $4.70 each

Smoked salmon with citrus pearls and dill

Local prawns with lemon mustard dilldressing

Scallop tartare with soy mirin dressing

Tuna tataki with wakame and sesame

Local prawns with grapefruit and hot andsour dressing

King fish ceviche with blood orange andchilli dressing

Assorted sushi and nigiri with wasabi,pickled ginger and soy

Marinated sardines with baby capers andcaponata on toasted ciabatta

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Hot selection

Barn $3.90 each Green curry coconut crusted chicken with palm sugar and lime

Karaage chicken with wasabi

Crispy peking duck with cucumber and hoisin dip

Barbecued duck with nectarine salsa

Thai chicken and lime salad on coconut tempura fritter

Crisp macadamia chicken goujonettes with white bean puree

Paddock $3.90 each

Crispy fried pork belly

Korean barbecue pork ribs

Steamed dumplings with shanghai chilli black vinegar

Cocktail

Lamb loin with carrot puree andred radish

Beef with betel leaf, water chestnut,paw paw and relish

Red cooked pork short ribs withblack vinegar

Peppered sirloin with mustard seed avocado salsa

Veal loin with mustard crab mayonnaise and petite salad

Selection of steamed gow dumplings

Ocean $4.70 each

Corn chip crusted crab, sweet potato fritters and jalapeno sour cream dip

Blue swimmer crab, corn and coriander fritters with créme fraiche

Barramundi spring rolls with lemon

Soft tacos with whiting, avocado and chipotle sauce

Sugar cane prawns with hot and sour sauce

Potato spun prawns with hot and sour mayonnaise

Grilled whiting on toasted ciabatta with salsa verde

Marlborough king salmon confit with tomato chorizo chutney

Seared scallops with smashed peasand speck

Salt and pepper calamari with caper basil mayonnaise

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Demitasse soups $3.90 each

Hot and sour with a wonton

Sweet corn, basil and chilli

Minted green pea

Spiced carrot

Caramelised onion soup

Tom kha gai with chicken andcucumber

Dessert canapes $3.90 each

Our selection of indulgent tarts include:

Lemon meringue

Passionfruit

Salted caramel

Macadamia

Cherry chocolate

Raspberry white chocolate

Apple short bread

Minted chocolate

Frangelico chocolate

Please note: flavours are indicative only and are subject to change. All dessert canapes are served cold.

Cocktail

Hot selection cont.

Garden $3.70 each

Sweet potato, cumin and roastedcashew with basil dressing


Spinach garam masala pakoraswith coriander yoghurt

Potato and corn hash browns withchive créme fraiche

Curry samosas with citrus dip

Selection of arancini with chilli aioli

Butternut pumpkin and bocconcini fritters

Smoked potato and onion pierogieswith chive sour cream

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Cocktail

Cocktail menu one $25.80 pp Cold selection

Smoked salmon with eschalot pearlsand dill

Roasted chicken with chilli, lime and papaya


Tomato bruschetta with goat cheese and chervil

Hot selection

Corn chip crusted crab, sweet potato fritters and jalapeno sour cream dip

Crispy fried pork belly

Green curry coconut crusted chicken with palm sugar and lime

Peking duck spring rolls with cucumber pickle

Cocktail menu two $33.60 pp Cold selection

Roma tomato, ciabatta, shaved romano and petite salad

Local prawns with lemon mustard dill dressing

Spiced chicken with roasted macadamia pastry

Fennel salted duck with pearmarmalade

Black angus sirloin with black bean coriander salsa

Scallop tartare with soy mirin dressing

All four cocktail menus below are priced for a 1 hour duration. If your event exceeds the 1 hour duration please discuss with your event manager as additional charges will be incurred.

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Cocktail

Cocktail menu three $48.90 pp Cold selection

Tuna tataki with wakame and sesame

Chicken, chorizo and sweet potato crisps

Angus beef tataki, white radish, wakame, spring onion with ponzu dressing

Local prawns with grapefruit andhot and sour dressing

Assorted sushi and nigiri with wasabi, pickled ginger and soy

Pearl bocconcini with spicy tomato capsicum tapenade


Hot selection

Beef with betel leaf, water chestnut, paw paw and relish

Blue swimmer crab, corn and coriander fritters with créme fraiche

Soft tacos with whiting, avocado and chipotle sauce

Sugarcane prawns with hot and sour sauce

Red cooked pork short ribs with black vinegar

Karaage chicken with wasabi

Sweet potato, cumin and roastedcashew with basil dressing

Cocktail menu two cont.

Hot selection

Tom kha gai with chicken and cucumber

Blue swimmer crab, corn and coriander fritters with crème fraiche

Barramundi spring rolls with lemon


Steamed dumplings with shanghai chilli black vinegar

Lamb loin with carrot puree and red radish

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Cocktail

Local prawns with lemon mustard dill dressing

Peking duck, spring onion, cos lettuceand hoisin


Hot selection

Potato spun prawns with hot and sour mayonnaise

Grilled whiting on toasted ciabatta with salsa verde


Marlborough king salmon confit with tomato chorizo chutney

Veal loin with mustard crab mayonnaise and petite salad

Peking duck crispy roll with hoisin dip

Seared scallops with smashed peasand speck

Sweet corn, basil and chilli demitasse


Cocktail menu four $62.00 pp Cold selection

King fish ceviche with blood orange and chilli dressing

Roasted angus beef with pea saladand xo sauce

Cumin lamb fillets with baked eggplant relish and seeded lavoche

Tomato bruschetta with goat cheese and chervil

Red curry chicken pastry with bamboo petite salad

Assorted sushi and nigiri with wasabi, pickled ginger and soy

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EntreeWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service

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Should you have a preference or idea for an entrée not mentioned within our suggestions – if there is something not on the list please discuss with our sales or events team members and convey your thoughts – we also specialise in multi flavoured taste plates as an alternative to a conventional entree.



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Entree - Lunch and Dinner

Poultry selection

Spiced yoghurt sumac chicken with quinoa, hummus, coriander and micro salad* $19.80

Szechuan chicken, rice noodles and cucumber with sesame and peanut dressing* $19.80

Chilli roasted duck with nashi pear pickle, cress salad, roasted cashew and crispy eschalots* $22.50

Creole risotto with roast duck, paprika sausage and pimento $22.50

Almond grilled quail with caramelised onion, smoked tomato and truffle mayonnaise $22.50

Chicken sorrel tortellini with tomato consommé, sweet peas, heirloom tomato and herbs $22.50

Lamb selection

Lamb loin with goat cheese,grapefruit, baby beets and petiteherb salad* $26.00

Cumin spiced lamb fillet withpearl cous cous, chickpea pureeand mint labne* $26.00 Chermoula lamb loin, olives, caper berries, radish, cauliflower puree and frisee salad* $24.00

Lamb loin with eggplant relish, bresaola and watercress salad $24.00

Pressed confit lamb shoulder, vanilla tomatoes, black olives, green pea and pine nut salad $24.00

Portabello mushroom merlot risotto with lamb tenderloin, cherry tomato, pear chutney and soft herbs $24.00

Should you require two items to be served alternately, please budget an additional $3.50 per serve.

Please note: entrees marked with * can be pre-set.

Please discuss your requirements with your event manager.

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Beef selection

Grilled sesame sirloin with chilli cucumber, cashews and sweet tamarind dressing* $21.00

Beef tataki, black salt, pickled mushroom, shaved daikon and green onion with ginger chilli dressing* $22.00

Beef fillet with black bean basilpimento salsa and chimichurridressing* $23.00

Szechuan peppered beef fillet and oyster mushroom risotto, eschalot oil and soft herb salad $23.00 Roast black garlic beef, wild rocket, kumato macadamia salad and salmoriglio dressing* $23.00 Charcuterie plate - a selection of regional cured meats, salamis, olives, tapenade and cheeses* $22.50

Seafood selection

Black sesame crusted salmon with ocean pearls and wasabi petite salad* $24.00Seared scallops, creamed pecorino parsnip puree, pea tendrilsand chorizo $24.00

Pomegranate cured king salmon, avocado puree, lemon curd, capers, chardonnay vinaigrette and beetroot grissini* $24.00

King prawns, tomato and black bean salsas, coriander, chilli and smokedaioli* $24.00

King prawns with green paw paw,sweet ginger and coconut withfinger lime dressing* $24.00

Local king prawns, apple, crab, cucumber, red radish and harissared pepper mayonnaise* $24.00 King prawns, kipfler potato, green bean, currants, pine nuts and verjuiceparsley salad* $24.00


Entree - Lunch and Dinner 39



Taste plate selection $26.20 pp

Please note: cold selections can be pre-set. Please select three of the following to make your personalised taste plate:

Cold selection

Confit salmon with mustard and celeriac remoulade*

Ocean trout tartare with baby beetroot and salsa verde*

Caramelised scallops with pickled daikon and umeboshi dressing*

Goat cheese nougat with quince paste and toasted fennel seed grissini*

Coffee roast duck breast, confit tomato, goats cheese with chilli pecans and sherry vinaigrette*

Chilli mirin prawns with paw paw and lime*

Spiced lamb loin with yoghurt cheese and balsamic*

Blackberry cured salmon gravlax with dill and mustard seed salad*

Atlantic salmon sashimi and nam jim dressing*

Entree - Lunch and Dinner 40




Taste plate selection $26.20 pp


Please select three of the following to make your personalised taste plate:

Vegetarian selection

Polenta galette with roast corn kernels and avocado salsa*

Quinoa, lentil and coriander with cashew cheese*

Zucchini roulade, hummus and petite salad*

Swiss brown mushroom with chickpea, spinach and beetroot jam*

Hot selection

Tamarind quail breast with roasted chilli macadamia nuts

Spinach pakoras with cumin apple yoghurt

Crispy nori king salmon and tuna, pressed watermelon, green paw pawand cucumber

Coriander duck with candied limeand aioli

Lamb shank tart with chives andpistachio nuts

Pork belly with black vinegar andpeanut coconut salsa

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Soups $13.50 pp

Butternut pumpkin with chive sourcream

Tom yum with chicken dumplings

Chicken with prunes and leek

Spicy beef, olive and tomato

Mulligatawny with crème fraiche and granny smith apple

Laksa style chicken and prawn

Prawn and duck gumbo

Kaffir lime and shellfish bisque with lemongrass oil

Tomato bouillon with peking duck wontons and fried eschalots


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Roasted eggplant and swiss mushroom risotto with roma tomato, asparagusand salted pepita seeds

Lebanese cous cous with grilled zucchini, butternut pumpkin, parsnip, pine nutsand sweet corn puree

Baked ricotta with heirloom vegetable, chilli basil caper salsa and carrot puree

Roasted field mushrooms with herb potatoes, semi-dried tomato, seasonalgreens, crisp parsnip and chilli napoli sauce

Corn fritter with grilled artichokes, asparagus, sicilian olives, sunflower seedsand balsamic

Spinach tomato pakoras with roquette, mushroom, cucumber mint salad andbell pepper aioli

Polenta terrine with avocado, cucumber and kumato rocket salad, meredith fetaand caramelised red wine vinaigrette*

Haloumi cheese with porcini mushrooms, corn, asparagus and roastedbell peppers

Pearl barley with sweet onion, root vegetable and almond thyme crumble

Caper and lemon potato rosti with creamed spinach, leek and beetroot relish

Vegetarian selection

Entree $20.60 Main $32.80



Our kitchen, headed by Executive Chef

Garry Kindred, boasts an internationally

experienced team of chefs who pride

themselves on bringing their experience

and expertise together to create our menu

compendium. Fresh not only in local produce,

but on trend flavours and fusions that

create memorable gastronomic experiences

remembered long after the event has ended.

Love fresh

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MainsWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service

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Whether it’s a gala dinner or special occasion we will work with you to ensure your expectations are met and exceeded. We pride ourselves on using only the freshest available seasonal ingredients incorporating the best local produce available.



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Mains - Lunch and DinnerShould you require two items to be served alternately, please budget an additional $3.50 per serve.


Our menus are collaboratively created to

deliver a balance of well loved and respected

dishes, as well as cutting edge and on trend

culinary delights. Pushing the boundaries of

convention centre catering, the award winning

kitchen team at the GCCEC delivers love in all

of the details creating contemporary a la carte

cuisine featuring locally sourced and in season

produce of only the highest quality.

Love quality

Poultry selection

Chermoula chicken tagine with sweetpotato, date, mint, coriander andchick peas $34.00

Sage and onion chicken with crispy pancetta, lemon and herb crushed potato,seasonal greens and natural jus $34.00

Garlic, oregano chicken with goat cheese potato puree, grilled asparagus, moroccan eggplant and cumin chutney $34.00

Roasted pistachio chicken, white soft polenta, heirloom vegetables with thymeinfused chicken broth $34.00

Coconut chicken breast, choi sum, bok choy, kai lan, green papaya salad and coconut ricewith kaffir lime broth $34.00

Macadamia crusted chicken breast withal-forno ricotta filled zucchini flowersand pinot jus $36.50

Twice cooked roasted duck confitwith colcannon, fig vincotto andwatercress $39.50

Pork selection

Black vinegar, ginger, chilli and garlic pork belly, szechuan prawns, seasonal greensand natural jus $35.00

Roasted pork rib cutlet, pressed polenta, spinach, goats curd, granny smith pureeand petite rocket pear salad $34.00 Pork sirloin with roasted garlic desiree potato, green paw paw andchilli jus $34.00

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Mains - Lunch and DinnerLamb selection

Rack of lamb, roasted eggplant, grilled spanish onion, desiree potato, basil pureeand rosemary garlic jus $38.50

Black garlic roasted lamb rump, pressed potato with braised lamb shank and pearlonion compote $38.50

Cumin lamb rump and crispy lamb shoulder with sweet potato pakoras, spinach, peas, cinnamon fenugreekspiced jus $38.50

Lamb tenderloin nicoise, herbsde provence, roast vine cherry tomato, watercress and red winetarragon sauce $38.50

Garam masala lamb loin with celeriac dahl, pencil asparagus, chilli baked roma andcauliflower puree $39.50

Shiraz mustard seed lamb loin, sautéed gnocchi, enoki, oyster and portobello mushrooms, asparagus anddijon jus $39.50

Beef selection

Braised

Sherry braised beef, potato mash and asparagus with oven dried roma tomatoand watercress $36.00

Dark ale braised beef short rib with softpolenta, wilted spinach, pearl onionsand natural jus $37.50

Sirloin

Black angus sirloin with crushed peas,merlot mushrooms, potato gratin andnatural beef jus $39.00

Granite belt sirloin with red onionconserve, garlic, sautéed silver beetand tarragon jus $39.00

260g sirloin of beef with lemonhorseradish mash, beans andbordelaise sauce $43.50

Wagyu beef sirloin with shitakemushroom, soy bean ragout, mountainpotatoes and soy sake jus $58.00

Fillet

Grilled beef tenderloin with duck risottocroquette, cauliflower puree andred wine jus $42.50

Roasted beef fillet with colcannon,asparagus, braised pearl onionand port wine jus $38.00

Beef fillet with black garlic confit,potato pave, baby carrots andcabernet jus $43.50

Angus beef fillet with green beans,potato truffle puree, shimeji, enoki, portobellos and thymeshiraz jus $43.50

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Mains - Lunch and Dinner

Seafood selection

Please select one of the following to personalise your main course seafood selection:

Barramundi $37.00 Salmon $37.00 Ocean trout $37.00 Blue eye trevalla $43.00 Coral trout $43.00 Snapper $43.00 Red emperor $43.00

Please note: due to market supply and seasons your selection may be subject to availability.

Please select one of the following to be served with your seafood selection: Black sesame lemongrass with seasonal greens and kaffir lime sauce

Black miso, bok choy, beluga lentils with lime ponzu dressing

Cod brandade, pea salad and lemon pearl beurre blanc

Coriander, water chestnut, eggplant and soft shell crab with coconut curry cream

Baby clams, mussels and cuttlefish in chilli tomato ragout

Rocket caper fennel and heirloom tomato salad with crab butter sauce

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DessertsWelcome �eakfast �eak Lunch Buffet Shared Dining Cocktail Entree Mains Desserts Responsible Service

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We look to deliver a well balanced nutritional meal and therefore our dessert menu is a guide to the things we can do. Pending your other selections, indulge in our offer of sweet temptations. Our array of sweet treats including local fruits, sweet selections and are guaranteed to tantalise your tastebuds and end your event on a truly memorable experience…



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Desserts - Lunch and Dinner

Cold selection $17.50 pp

Chocolate nougat pots de crème, espresso reduction, bourbon carameland peanut brittle

Strawberry with toasted marshmallow cheesecake, rosewater gelée, strawberry and basil compote

Chocolate marquise with caramel popcorn, butterscotch and vanilla bean crème anglaise

Meyer lemon tartlet, passionfruit curd, finger lime and citrus sherbet

Dark chocolate with hazelnut dacquoise, english toffee, banana sabayon and cocoa nibs

Coconut rum and lime parfait, pineapple gelee and mango mint compote

Petite meringue vacherin, berry compote, vanilla bean lime curd, shortbread with strawberry sorbet

Chocolate butterscotch tartlet, banana marshmallow and honeycomb ganache

Petite desserts $17.50 pp

An arrangement of delectable hand crafted petite desserts shared amongyour table

Local cheese $17.50 pp

A selection of exquisite local cheeses served with conserves and lavoche

Coffee and tea

Roasted range of aromatic, enticing Vittoria coffee blend, decaffeinated coffee and a selection of premium qualityclassic and herbal teas $4.50 pp Served with:

Chocolates $1.20 pp

Served warm $17.50 pp

Mixed berry lemon balm crostata, macadamia praline and vanilla orange blossom ice cream

Warm molten chocolate truffle cake, vanilla bean gelato, peanut nougat and beurre noisette crème anglaise

Hot sticky fig pudding, pecan shortbread, bourbon butterscotch and brown sugar cinnamon ice cream

Steamed lemon yuzu pudding, greek yoghurt, white chocolate and raspberry ripple

Should you require two items to be served alternately, please budget an additional $3.50 per serve.


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Responsible Service of Alcohol

The Gold Coast Convention and Exhibition Centre (GCCEC) ensures the health, safety and general well being of our team members and guests is the foundation of all policies and procedures. It is the responsibility of every team member to provide a safe and friendly atmosphere for our guests to meet and socialise.

We would like to draw your attention to the Liquor Act 1992 in regards to the responsible service of alcohol.

Responsible Service of Alcohol (RSA):

Team members involved in the sale or service of liquor patron service and monitoring, including safety and security, are trained in responsible service of alcohol by a registered training organisation accredited by liquor licensing. Minors: Minors are welcome on the premises provided they are accompanied by a responsible adult (18+) and do not consume alcohol.

Unduly intoxicated and disorderly patrons:

All team members are trained in identifying signs of undue intoxication and unduly intoxicated patrons will not be served.

Security – should they be required:

Management will only employ licensed crowd controllers.

Registered approved managers – RMLV Training:

The GCCEC have approved managers registered with liquor licensing to coincide with legislation requirements.

The act states “all licensees, nominees and staff of licensed premises have a responsibility to ensure that liquor is sold and supplied to patrons in a responsible manner”.

The GCCEC is committed to patron care and the responsible service of alcohol; therefore, we appreciate your support throughout your event.

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Important InformationAll reservations and agreements are made upon and are subject to the rules and regulations of the Gold Coast Convention and Exhibition Centre (GCCEC), and the following conditions apply:

1 All prices are current at the time/date of publication, however the GCCEC reserves the right to change prices and content without notice due to market conditions.

2 A minimum surcharge of $250.00 is applicable for functions of less than 50 guests.

3 Should a 50/50 alternate drop menu be required a surcharge of $3.50 per person, per course is applicable. 4 Final delegate numbers are required 3 business days (72 hours) prior to the event. Once these numbers are confirmed they can not be decreased, however an increase in numbers can be negotiated with your event manager.

5 Please be aware additional charges may apply for any guests with a specific dietary request. Please discuss the additional charges with your sales or event manager.

6 All details for the event will be communicated to the client in an event resume. The client will be required to return a signed copy of the event resume back to the event manager as confirmation. Any changes made after the event resume is confirmed must be provided in writing.

7 The GCCEC standard function table settings are 10 guests per table. If your requirements vary from this standard setting, additional labour charges will be applicable.

8 If the event falls on a public holiday please discuss applicable charges with your sales or event manager.

9 Our policy does not allow for food and beverage to be brought onto the premises. This applies to clients, guests and other persons.

10 The GCCEC cannot accept any responsibility for damage or loss of material, equipment or items brought into the venue prior to, during or after a function.

11 Clients must assume full responsibility for any damage caused by guests, invitees, contractors or other persons. Responsibility for arranging appropriate insurance lies with the client and must include the provisions as stipulated in the GCCEC event contract.

If an event falls on: Final delegate numbers are due at 4.00pm three business days prior to the event

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A taste - Gold Coast Convention and Exhibition Centre ... Menu 2016 - 2017...Br sWh r s s s r s s...

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