Membership Dining Form

Queensland Reds v NSW Waratahs

Saturday, 12 July 2014

Gate C: 3:15pm; Kick Off: 7:40pm

Stadium Members Dining available between 5:30pm - 7:30pm.

 

Bookings due by 5pm Friday, 11 July 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)

Crisp garden leaves tossed with sun ripened cherry tear drop tomatoes garlic and olive croutons

Garganelli pasta with smoked pumpkin, eggplant, peas, Spanish onion, goat’s cheese, roquette, cress and mustard dressing

Grilled Vietnamese chicken salad of wombok, cucumber, tomato, beans, chilli, spring onion, mint, coriander, kaffir lime with a sweet & sour toasted coconut and palm sugar dressing

HOT BUFFET SELECTION

Grilled Kilcoy beef medallions on Paris mash potato, forest mushrooms and cepe sauce

Red curry braised pork belly layered with roasted spices, ginger, chilli, lime, coconut cream, onion, peppers, and lychees (GF)

Roast Murray river salt bush lamb studded with rosemary, garlic, fig vincotta with a reduction of rich pan juices and Dijon mustard

Barbecued butter chicken cutlets in ginger, garlic and turmeric marinade with a rich sauce of roasted cashews and yoghurt

Crunchy Mooloolaba beer battered flathead fillets with rustic fries, house tartare

Saffron rice (GF, V)

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

Warm artisan rolls of olive 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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