Call us on 2521-1511

Festive Semi-Buffet Lunch

Soup
Velouté of Australian Turnips
Salad Bar and Appetizer
Spanish Mussel Paste with Focaccia
Pickled Mushrooms
Heart of Palm with Vinaigrette
Hydroponic Greens
Roasted Pumpkin, Wild Rice & Pecan Salad
Mixed Vegetable Salad with Condiments
Tomato and Mozzarella Salad
Warm Potato Salad
Apple & Celery Root Salad
Egg, Capsicum & Sweet Corn Salad
Choice of Dressings and Condiments:
French, Oil & Vinegar, Sesame
Roquefort Cheese, Parmesan, Lemon
Croutons, Horseradish Cream
Corn Salsa and Jalapeño Salsa
Cold Cut Platter: Veal & Ham Terrine, Roast Beef
Roast Turkey Breast and Pepper SalamiCheeses: Danish Blue, Cheddar
Brie and Edam
Served with Vegetable Sticks, Biscuits
Dried Apricot, Grapes
Carving Station
Norwegian Smoked Salmon
Bone-in Serrano Ham
Main Course
(Cooked to order: choose one)
Seared Barramundi Fillet*
with Crustacean Sauce
OR
Tandoori Chicken Kabab
with a Wedge of Butter Naan
OR
Sliced Sirloin of Beef*
with Mushroom Sauce
OR
Pappardelle with Mixed Mushrooms
and Asparagus in Tomato Coulis
* Served with vegetables of the day
Desserts
Opera Cake
German Cheese Cake
Raspberry Panna Cotta
Vanilla Crème Brûlée Mövenpick Ice CreamCoffee or Tea
– Lacto-ovo Vegetarian – Vegan – Contains Alcohol
*If you have any food allergies or intolerances please inform us
Please reserve with the FCC Dining Room staff at (tel) 2523 7734
(fax) 2868 4092 or (email) restaurant@fcchk.org
Menu items are subject to change without prior notice