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• Breakfast Options
• Take a Break
• Conference Packages
• Lunch Options
• Boardroom Dining
• Canapes
• Beverage Options
• Dinner Menus

 

 

 

Breakfast Options from - $21.50 per person

Continental Breakfast Meeting

Chilled fresh fruit juices
Selection of cereals
Freshly sliced tropical Queensland fruits
Assorted yoghurt selection
Compote of fruit

Freshly baked croissants and toast
Assortment of jams, marmalades and honey

Freshly brewed tea and coffee

Business Breakfast Meeting

On each table upon arrival

Chilled orange juice
Selection of Danish pastries
Fresh baked croissants
Assortment of jams and marmalades
Freshly sliced tropical Queensland fruits
Fresh full cream milk (soy/skim on request)

Served hot to your table or as a buffet

Scrambled eggs
Chipolata sausages
Freshly grilled bacon rashers
Golden hash browns
Grilled tomatoes
Hot toast

Freshly brewed tea and coffee

Take A Break

REFRESHMENTS from $3.95 per person

Fine tea selection with freshly brewed coffee and biscuits
Continuous coffee and tea selection
Continuous coffee and tea selection with day package
Continuous coffee and tea selection, biscuits with day package

Fresh orange juice accompanying breaks
Variety of soft drink cans on ice
Whole fruit basket accompanying breaks

MORNING BOOST
Chef’s daily presentation of scones, muffins and tartlets

AFTERNOON RECHARGE
Selection changing daily including either cookies
or pan forte

BREAK THE ICE
Assorted ice cream and ice block selection

BAKERS BASKET BREAK
Basket of Chef’s selection savoury muffins

THE SLICE OF HEAVEN BREAK
Enjoy a range of petite gourmet slices

KICK START
Choose from our daily breakfast sweet and
savoury presentation

CHOCHOLIC REBOOT
Chocolate fudge, mini chocolate bars and truffles

FRUITY SCONES
Fresh baked date and fruit scones with jam and cream

SAY CHEESE
Selection of Australian cheeses, fresh fruit and crackers

All breaks are served with a fine selection of teas, freshly brewed coffee along with a selection of herbal teas and decaffeinated coffee

All breaks served with full cream milk with skim and soy on request

Conference Packages – (minimum of 20)

X – PRESS PACKAGE

Arrival tea and coffee
Morning tea with chef’s daily selection of sweet and savoury items
Lunch – Your choice from one of the following
Sandwiches – Choice of mountain bread, paninis, Turkish baps or sea salt & olive oil foccacias with a variety of fillings served with fresh fruit platter.
The chook block – Corned beef with mustard aioli, tandori chicken pieces served cold with yoghurt, greek salad, potato and mint salad all served with chocolate brownies and double cream
Market day gourmet pantry – Bacon & cheese roulade, chorizo, tomato & olive basket, smoked tomato & wild mushroom savoury flan served with fresh fruit
The picnic hamper – Corn dinner rolls, chorizo sausage, shaved ham, sopressa and BBQ chicken pieces with german coleslaw salad, charred vegetables and miniature sweet tartlets
Afternoon tea with a selection of cookies

Whiteboard and markers & Track mounted projection screen
Conference pads and pens & Chilled filtered water and conference mints

SET THE STANDARDS PACKAGE

Continuous tea and coffee
Morning tea with chef’s daily selection of sweet and savoury items
Your choice of one of the following lunch options
The buffet – select two components from selection A and B all served with bread and sliced seasonal fruit
Selection A – vegetarian lasagna, thai green chicken curry, pasta carbonara, stir fried beef & black bean or pork, noodle & vegetable laska
Selection B – Steamed minted jasmine rice, traditional potato bake with shallots, rosemary buttered chat potatoes, chef’s fried rice with bacon and shrimp or sweet potato salad with spinach and fetta
Boxed lunch – slow roasted pork fillet bean sprout salad with satay sauce, rice noodle, smoked chicken, corn, tomato and chilli salad with citrus dressing, served with whole market fruit
From the deli – Turkish bap with chicken, bacon, avocado & Japanese mayonnaise, rye fingers with corned beef, sweet mustard pickle & cheddar cheese, mountain bread with charred vegetables, fetta, rocket & hummus all served with cheese, dried fruit and crackers
Afternoon tea with cookies and biscotti

Ceiling mounted native XGA 2000 ANSI lumen data projector
Whiteboard and markers & Track mounted projection screen
Conference pads and pens & Chilled filtered water and conference mints

CREATIVE CONCEPTS PACKAGE

Arrival tea and coffee with fresh tropical fruits and yoghurt
Morning tea with a selection of sweet and savoury items
Choose from three options for lunch
The BBQ in the centre – Salmon with soy ginger mirin, chicken satay with coriander & sweet and sour ginger, chipolatas, rib fillet steaks with tomato oil, bitter leaves with olives, fetta, pickled eggs & citrus oil dressing, garlic roasted chats with button mushrooms, spinach leaves & basil pesto dressing all served with classic coleslaw, sauces and condiments
Asia pacific – Chilli pork scrolls with coriander cashew pesto, teriyaki chicken sushi triangles with Japanese mayo, beef noodle salad with tamarind glaze all served with eight treasure rice
Lunch bags – wild grain dinner rolls, pumpkin pie, sweet chilli chicken and three bean salad, cheddar and crackers with a piece of fruit
Afternoon tea with either cookies or chef’s dreamy pan forte

Whiteboard and markers & Track mounted projection screen
Conference pads and pens & Chilled filtered water and conference mints

Lunch Options from $23.50 per person

– all served with tea, coffee and bottled still water

WORKING SANDWICH LUNCH

Choice of Turkish baps, mountain bread, paninis or sea salt & olive oil foccacias served with seasonal fresh fruit platter

THE CHOOK BLOCK –

Corned beef with mustard aioli, tandori chicken served cold with yoghurt
Greek salad with balsamic vinaigrette, potato & mint salad with confit onions
Chocolate brownie with double cream

THE PICNIC HAMPER –

Chorizo sausage, shaved ham, sopressa and BBQ chicken pieces
German coleslaw salad and charred vegetables
Chef’s selection of mini sweet tartlets & corn dinner rolls

MARKET DAY GOURMET PANTRY -

Bacon and cheese roulade, chorizo, tomato and olive pastry basket
Smoked tomato and wild mushroom savoury flan, sliced fruit to finish

THE EAGLE STREET BUFFET - (minimum of 20)

Choose two items from each selection – served with bread and fresh fruit
Selection A: vegetarian lasagna, Thai green chicken curry, pasta carbonara, stir fried beef and black bean, pork, noodle and vegetable laska
Selection B: Steamed minted jasmine rice, traditional potato bake with shallots, rosemary buttered roast chat potatoes, chef’s fried rice with bacon and shrimp, sweet potato salad with English spinach and fetta

BOXED LUNCH - (minimum of 20)

Slow roasted pork fillet with bean sprout salad and satay sauce, smoked chicken and corn, tomato, chilli salad and rice noodle ribbons with citrus dressing served with whole market fruit

FROM THE DELI - (minimum of 20)

Turkish bap with chicken, bacon, avocado and Japanese mayo, rye fingers with corned beef, sweet mustard pickle and cheddar cheese, mountain bread with charred vegetables, fetta, rocket and hummus
Gourmet cheeses with dried fruit and crackers to finish

MIX N MINGLE TAPAS - (minimum of 20)

Caramalised onion and goat’s cheese on sourdough bruschetta
Spinach and ricotta torte with roast tomato and basil sauce
Chorizo, tomato & olive tapenade pie, Mediterranean vegetable terrine with capsicum mayo served with pavolva log with fruit and cream

THE ASIA PACIFIC - (minimum of 20)

Chilli pork scrolls with cashew coriander pesto, teriyaki chicken sushi triangles with Japanese mayo, beef noodle salad with tamarind glaze &eight treasure rice

NOODLE BOX - (minimum of 20)

Tarragon poached chicken breast with cous cous salad and yoghurt
Red pepper rubbed lamb on warm sofromata with goat’s cheese, cherry tomato & pesto served with chocolate brownies with double cream, rum & raisin

BBQ IN CENTRE - (minimum of 20)

Bread rolls, chipolatas & salmon with soy ginger mirin & Cajun lemon fennel
Chicken satay with coriander & sweet and sour ginger, rib fillet steak with tomato oil, bitter leaves with olives, fetta, pickled eggs & citrus chilli dressing
Garlic roasted chats with button mushrooms, spinach & basil pesto dressing
Classic coleslaw and a selection of sauces and condiments

LUNCH BAG - (minimum of 20)

Pumpkin pie, sweet chilli chicken & three bean salad, mature cheddar and crackers, whole fruit and wild grain dinner rolls

Boardroom Dining

ENTRÉE

Sesame crusted Atlantic salmon with lime, coriander & beetroot salad, cumin roasted corn & capsicum mayonnaise
Polenta loaf with smoked salmon, charred asparagus, rocket, tempered tomato & caper sour cream (v)
Kumera pie with ginger spiced meringue, topped with seared duck breast &
chinios salad dressed with plum jus (v)
Teriyaki beef egg roll with steamed brocollini, shallots & béarnaise sauce (v)
Chicken, basil & pine nut ravioli with trio of sautéed mushrooms, English spinach & parmesan crisp
Seared ocean king prawns with scallop terrine, frisee salad & burnt butter hollandaise
Braised pork belly with warm green bean & crisp spec salad dressed with tamarind glaze

MAIN

Rosemary studded lamb rack with fennel & barlotti bean ragout, wilted greens & quince jus
Grilled barramundi with saffron braised kipflers, steamed Choy sum, wakami seaweed salad & lemon, ginger beurre blanc (v)
Sage stuffed chicken breast with char grilled zucchini, parmesan polenta & red wine jus
Roasted duck breast with sweet potato & shallot sofromata, bok choy & mushrooms, whiskey cream sauce
Char grilled eye fillet, wild mushroom tart, broccolini spears, red wine jus & sauce choron
Peppercorn crusted veal fillet, gremolata infused risotto with veal reduction,
asparagus & parmesan biscuit
Roasted Berkshire pork eye with a warm salad of southern gold potatoes, golden shallots, baby beans, baby beets & porcini cream (v)
Salt & pepper seared chicken breast with cauliflower & goat’s cheese timbale, potato stars, sugar snaps & balsamic glaze
Macadamia crusted ocean trout atop celeriac mash with buttered snow peas & rocket pesto

DESSERT

Selection of gourmet cheese with dried fruit & misura crackers
Blueberry & almond pie with quince & rhubarb compote, double cream & strawberrycigars
Vanilla panna cotta with mixed berry salad, raspberry reduction & coconut wafer
Chocolate meringue tart with strawberry & mint salad topped with clotted cream
Traditional pear tarte tartin with lime caramel sauce & mascarpone
Crème caramel with passion fruit cream & shaved chocolate

All meals served with bread rolls with butter and petit fours
(V) - Vegetarian
Includes • Room Hire • Data Projector & Screen

Canapes – post or pre function from $10.50 per person

COLD CANAPES

Smoked salmon sushi rolls   
Almond biscotti with triple cream brie drizzled with vincotta
Prawn tartlets with avocado butter and pink peppercorns      
Peking duck and shallot pancake wraps
San choy bow served in a chinese spoon
Tuna civich with truffle and soy
Pesto and proscuitto parmiers with wood smoked salsa

HOT CANAPES

Seared tikka chicken skewers                   
Mini fillet mignon with oyster hollandaise           
Thai snapper cakes with ginger aioli              
Steamed shitaki mushroom rice paper wraps
Crispy vegetable spring rolls
Goat’s cheese and roma tomato tarts
Savoury mini quiches
Gourmet lamb pies with parmesan mash
Crunchy thai chicken cakes with chilli dipping sauce
Garlic king prawns with saffron mayonnaise

CHOICE OF 3 CANAPES FOR ½ HOUR
CHOICE OF 4 CANAPES FOR 1 HOUR
CHOICE OF 8 CANAPES FOR 2 HOURS
CHOICE OF 10 CANAPES FOR 3 HOURS       

SUBSTANTIAL EXTRAS from $9.50 per person

• Oak smoked side salmon carved by the chef , grissini & salsa verde
• Bucket of fresh cooked king prawns with lime aioli and Turkish bread
• Tempura seafood with crispy wedges and lime aioli    
• Nasi goring with spicy peanut chicken satays
• Caesar salad with French capers and apricot scented hot smoked salmon

Beverage Options

OPTION ONE – BEVERAGE PACKAGE from $17.25 per person

Contains the following beverages:

• Seppelt Stoney Peak Brut
• Seppelt Stoney Peak Chardonnay
• Seppelt Stoney Peak Shiraz Cabernet
• Local Draught Beer
• Fresh Orange Juice
• Soft Drinks

One hour to Five hour packages available

OPTION TWO – BEVERAGES ON CONSUMPTION

Choose to have the beverage package items or choose your own from our extensive beverage list on a consumption basis

OPTION THREE – BAR TAB

The Eagle Street Venue can run a bar tab to limit the amount you spend on the bar. They will advise you at the specified limit. You can also choose the beverages you wish to have available for the guests.

Dinner Menus from $ 49.50 per person

SOUP

Potato and leek with smoked salmon and truffle oil
Wild mushroom with shredded Chinese duck
Sweet corn and potato chowder with grilled banana prawns
Thai coconut and coriander with coffin bay scallops

ENTRÉE OR MAIN

Seared king prawns, lemon roasted potatoes, capsicum salad and aioli
Ocean trout on creamed potato mash and lemon butter sauce
Grilled reef fish, Thai macadamia crust and nicoise salad
Char grilled swordfish on truffled mash and buerre blanc
Moroccan reef fish, mint pea puree, Japanese rice and caramalised limes
Gravalax salmon stack, baby roquette, avocado, onion quenelles, lemon jam, salmon pearls and Joseph olive oil
Corn fed chicken breast on corn salsa, roquette, garlic aioli and leek reduction
Crispy skin chicken with wild mushroom pasta and garlic chives
Thai BBQ chicken with jasmine rice and minted yoghurt
Marinated chicken with caramalised pumpkin and lemon parsley risotto
Eye fillet with garlic roasted potatoes and red wine jus
Braised lamb shanks with oriental flavours and baby winter vegetables
Duck Maryland, risotto of blue cheese, orange jam and duck glaze
Pan fired veal back strap, hummus, haloumi, English spinach and truffle oil
Char grilled eye fillet, golden shallots, red wine glaze and kumera chips
Shitake and water chestnut ravioli with a braised leek reduction sauce
Char grilled vegetable lasagna with roast garlic
Char grilled asparagus with tempered tomatoes and goat’s cheese
Chilled ravioli, semi dried tomato, Gympie cherve, pink peppercorn filling with
schiffonade of sorrel and Joseph oil
Tuscan style toasted bread with whipped potato, trio of glazed mushrooms, truffle oil, garlic chives and nutty butter

DESSERT

Strawberries with double cream, brown sugar and balsamic vinegar
Individual hazelnut torte served with double cream and honey sabayon
Individual plates of farmhouse cheeses with misura crackers and seasonal fruits
Banana and palm sugar crisps with coconut and lime ice cream
Apple and guava jelly with minted yoghurt ice cream and red currant glaze with biscotti
Individual honey hazelnut torte served with double cream and fresh figs
Rose petal jelly terrine, fresh fruits and lime and mint sorbet
Individual chocolate walnut torte with vanilla mascarpone with mixed berry reduction