Fork Buffet Menu

Rolled in house, glass noodles and crisp vegetables served with a peanut plum sauce.

Using sun-dried tomatoes, a mild parmesan and creamy ricotta finished with fresh herbs in a petite toast shell.

Pureed Hass avocados, finished with a king prawn on toasted ciabatta.

Our house made hand rolls include chicken and avocado, vegetarian, salmon and cucumber, California and teriyaki chicken are some of our specialties.

Garnishes signature tartlets are filled with fresh prawns, scallops and calamari through a sauvignon blanc mornay sauce, served on a puff pastry shell, finished with sweet paprika.

Baby spinach and crumbled Greek fetta, with tomato chutney encased in a delicate pastry shell.

A delicate filo pastry with seasonal garden vegetables sautéed in olive oil, sea salt, finished with fresh herbs, and aged cheddar.

Using an in-house recipe for ground beef meatballs, served with a sweet plum sauce.

Ground lamb rump, Danish fetta, kalamata olives and fresh herbs rolled in a wonton leaf, accompanied by our house made tzatziki.

Traditional roasted vegetables and Napoli sauce in a wonton shell, finished with a whirl of sour cream.

Our favourite Thai dish, a refreshing mild curry with green beans, carrot, baby peas and chicken.

Rich medium heat curry full of spices and herbs, served with potato, apple, tomato and your choice of chicken or beef.

Chicken breast pieces in a light peanut, coconut satay sauce with capsicum, carrot and chat potatoes finished with coriander leaves.

Vegetarian pasta tubes filled with spinach & ricotta cheese, in Napolitana sauce covered in melted mozzarella and a mild parmesan.

Hearty variety of roasted vegetables with a melted Danish fetta and a rich tomato sauce.

Hearty beef lasagne, made in-house with ground beef and fresh herbs topped with mozzarella cheese and a mild parmesan.

Braised beef with gherkins, onions and mushrooms in gravy finished with red wine, sour cream and fresh herbs.

Fresh beef tortellini served in a roasted tomato, capsicum and basil sauce finished with a touch of cream.

Pan-fried pork coated in honey and ginger then slow-oven baked, for succulent pork medallions.

Fresh blanched beans in a sweet chilli dressing garnished with red capsicum and sesame seeds.

Steamed chat potatoes dressed with mayonnaise and sour cream finished by cracked black pepper and salt, garnished with finely chopped shallots.

Al dente pasta served with fetta cheese, sliced olives, sun-dried tomatoes, roasted capsicum, fresh herbs, English spinach and a basil pesto dressing.

A traditional Caesar of crisp bacon, crunchy house made croutons, parmesan cheese and sliced egg served with our secret dressing.

Traditional Greek salad with mixed lettuce, vine ripened cherry tomatoes, cucumber, kalamata olives, Greek fetta and Spanish onion with a balsamic glaze.

With baby beets, English spinach, marinated whole chic peas, crumbled fetta, walnuts, caramelized onion and a balsamic dressing.

Sweet potato, Moroccan Cous Cous, marinated chickpeas, red onions, roasted peanuts and baby spinach leaves tossed with yoghurt & cucumber dressing.

A selection of loaves and rolls, including panini, foccacia, French sticks, ciabatta, sour dough, and floured rolls, served buttered and unbuttered.

A tempting array of cheesecake, gateaux and tortes along with our Chef's selection of local and imported cheeses, which include Maleny Double Brie and Camembert, Kings Island Smoked Cheddar, Danish Blue Brie and Kenilworth Cheddars with seasonal fresh fruit, accompanied by crackers, grissini and lavosh.