Membership Dining Form

Broncos v Eels

Friday, 16 August 2013

Gates: 5:00pm; Kick off: 7:35pm

Stadium Members Dining Available between 5:30pm - 7:30pm.
 
Bookings due by midday Friday 16 August 2013.
 
Any catering enquries 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 green oak leaf, radicchio and roquette leaves tossed with asparagus and cherry tomatoes with a basil sour cream dressing (V)

Heirloom rice and chickpea salad with capsicum, baby corn, spring onion, roasted cumin, coriander and fresh citrus (V)

WARM BUFFET SELECTION

Chiang Mai Thai beef salad, green papaya, spring onion, cucumber bean shoots, mint, coriander, lime with nahm jim dressing and roasted rice (GF)

Warm artisan rolls of sour dough and ciabatta (V)

HOT BUFFET SELECTION

Chicken A la Grecque, garlic, thyme marinated chicken cutlets, pan-fried with sautéed Maleny mushrooms and saffron fennel

Eastern style slow cooked lamb infused with cumin, nutmeg, turmeric and cardamom in a braise of tomato and red kidney bean and spinach

Slow cooked Bourbon marinated veal blade with Southern style Barbecue sauce (GF)

English style fish & chips with North Atlantic tempura snapper, hand cut chips, pickles, malted vinegar and tartare

Classic hand rolled lasagna with slow braised veal infused with red wine, tomato and oregano, topped with grilled parmesan

Pilaf rice (GF)

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

$62.50 per person including GST

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