Membership Dining Form

Queensland Reds v Crusaders

Sunday, 11 May 2014

Gate C: 2:00pm; Kick Off: 4:00pm

Stadium Members Dining available between 2:00pm - 4:00pm.

 

Bookings due by 5pm Friday, 9 May 2014.

 

Any catering enquiries during Business Hours please contact Krystel Stevenson from Spotless and The MODE Group on 3512 8083 or Kathryn Furlong on 3512 8052.

 

Any catering enquiries on Event Day please email Spotless and The MODE Group on suncorpstadiummembersdining@spotless.com.au.


COLD BUFFET SELECTION

 

Whole Mooloolaba fresh cooked ocean king prawns with spiced tomato aioli and lemon (GF)

 

Roasted beetroot, peruano beans, baby peas and roasted shallots with goats curd, pine nuts, roquette,

spinach, dill and honey mustard dressing

 

Crisp green oak leaf, radicchio tossed with vine ripened tomatoes with apple and basil infused crème

fraiche (V)

 

Tapas plate of prosciutto, smoked eggplant, fennel, semi dried tomato, green olives and pickled carrot

 

HOT BUFFET SELECTION

 

Hong Kong hawkers chicken barbecued and served on sautéed oyster mushrooms, capsicum, carrot and

spring onion tossed with chow mien noodles

 

Spiced crusted slow cooked lamb shoulder, braised in rich guvec of saffron, tomato, onion, garlic and

potato (GF)

 

Classic hand rolled lasagne with slow braised veal, infused with red wine, tomato, oregano topped with

grilled parmesan

 

Harvey Bay beer battered Whiting with salt & pepper calamari, chunky house chips, lemon and roasted

garlic, citrus aioli

 

Slow roasted Kilcoy beef served with English mustard, sautéed Palmwood mushrooms and red wine jus

 

Aromatic Turkish rice infused with golden fried risoni and sumac (V)

 

Fresh market vegetables from the Lockyer Valley served roasted and steamed (GF, V)

 

Warm artisan rolls of sour dough and ciabatta (V)

 

DESSERT SELECTION

 

Assorted bespoke pastries served with vanilla Chantilly cream and wild berry coulis

 

Trio of double cream brie, rich English style cheddar and soft blue cheese with quince paste, Roman crisp

bread and crusty olive sour dough (V)

 

Sun ripened Queensland tropical fruits and berries served with King Island cultured yoghurt

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