Winning Post Restaurant Menu
Antipasto
- Hokkein Noodles with Stir Fry Vegetables
- Char grilled Eggplant
- Semi-Dried Tomato & Capsicum with Fresh Pin Head Mushrooms & Artichokes
- Mediterranean Style Calamari
- Fresh Steamed Asparagus with Sour Cream Dressing
- Rice Noodle Chicken Salad with Peanuts, Black Fungus and Lemongrass Dressing
- Cherry Bocconcini with Egg Tomato, Fresh Basil and Olive Oil
- Avocado Wedges Vinaigrette
- Steamed Baby Bok Choy, Sweet Soy Sauce
- A Variety of Fresh Salads, which include Caesar, Pasta, Coleslaw, Nicoise, Greek, Bean Sprouts and other Seasonal Varieties
Cold Selection - Seafood
- BBQ Baby Octopus
- Whole Poached Snapper and Ocean Trout,
- Blue Swimmer Crabs
- Tasmanian Smoked Salmon
- New Zealand Smoked Half Shell Mussels
- Sashimi of Yellow Fish Tuna with Sushi Rolls
- Select Sydney Rock Oysters
- Farmed Tiger King Prawns
- Atlantic salmon Fish Cakes
Cold Selection - Meats
- Sliced Sirloin with Veal Roulade
- Turkey Breast with Seasoned Chicken Pieces
- Double Smoked Leg Ham with Prosciutto
- Assorted Smallgoods to include: Smoked Kangaroo Prosciutto, Smoked Beef, Salami, Tonguewurst, Mortadella, Pastrami, Berliner, Pates and Terrines
Hot Selection
- Roast Loin of Pork
- Prawn and Vegetable Cakes
- Devilled Chicken Breast
- Veal Escalopes Olive Paste and Mozzarella
- Beer Battered Flathead Fillets
- Vegetable Frittata
- Sweet Potato Mash or Roasted Chats
- Three Seasonal Vegetables
- Rice Pilaf
Dessert
- Assorted Freshly Made Gateaux
- Flans and French Pastries
- Tasmanian Cheese Selection
- Seasonal Fresh Exotic Fruits
- Fresh Fruit Salad with King Island Cream
The above Buffet is priced at:
- Adults (16 years +) - $55 per person
- Children (10-15 years) $25 each
- Children (5-10 years) $15 each
- Under 5 years eat free
This menu is an example, for there are seasonal additions and changes to ensure that only fresh quality produce is presented.
