#2022NVC Lunch Menu

Below are the lunch menu options for Thursday and Friday of our #2022NVC.
All attendees will receive tea and coffee on arrival plus catering for both Morning Tea and Afternoon Tea

THURSDAY

MEAL

Malaysian lamb rendang with tamarind, turmeric, galangal
and lemongrass [GF]

Black satay chicken and sambal eggplant
with sesame and spring onion

Coconut milk vegetable curry with baby corn, turmeric,
snake beans, mushroom and cabbage [GF V]

Malaysian egg
fried rice [V]

SALAD

Marinated tofu, cos lettuce, shredded carrot and
edamame salad with cumin lime dressing [GF V]

Glass noodles, carrot, cherry tomato, onion, toasted peanuts,
coriander and mint salad with tamarind dressing [V]

Wombok, bok choy, pickled carrots and toasted almond salad
with roasted sesame dressing [GF V]

Selection of local picked salad greens
with toasted seeds and sprouts [GF V]

DESSERT

Seasonal cut fruit [GF V]

Selection of fine pastries [V]

FRIDAY

MEAL

Grilled salmon with capers, chilli, parsley, fingerling potato
and lemon thyme broth [GF]

Lemon garlic chicken with pancetta, olives, broad bean
and red wine ragu [GF]

Rigatoni and ham hock minestrone, slow roasted cherry tomatoes
and ricotta crumble

Mushroom and herb risotto with asparagus, spinach,
shaved parmesan and roquette pesto [GF V]

SALAD

Cavatelli pasta salad with artichoke, cauliflower, oregano
and roast bell pepper tapenade [V]

Roast pumpkin, spinach, chickpea
and salted pecan salad [GF V]

Buckwheat, cranberry, pistachio and fennel seed salad
with pomegranate balsamic dressing [GF V]

Selection of local picked salad greens
with toasted seeds and sprouts [GF V]

DESSERT

Seasonal cut fruit [GF V]

Selection of fine pastries [V]