Call us on 2521-1511

Festive Semi-Buffet Lunch

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
Tandoori Chicken Kabab
with a Wedge of Butter Naan
Sliced Sirloin of Beef*
with Mushroom Sauce
Pappardelle with Mixed Mushrooms
and Asparagus in Tomato Coulis
* Served with vegetables of the day
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)
Menu items are subject to change without prior notice