Optus Stadium Special Events Menus

Cold Entrée

• Prosciutto, whipped fetta, pomegranate gel, hazelnut dukkah V
• Grilled chicken breast, green pea purée, asparagus, parsley and garlic oil GF
• Dill-cured salmon gravlax, cucumber gel, pickled cucumber, smoked roe and horseradish mascarpone (A) GF
• Buffalo mozzarella with toasted sourdough, honey and red cabbage gastrique and grilled citrus
• Vegan ceviche, green mango, yellow beetroot, heart of palm, sweet peppers and wild rice GF LF V VG
• Tuna, pickled radish, orange purée, citrus dressing (A) GF LF
• Beef tataki served with umami ponzu tare, crispy fried garlic and pickled herbs GF LF

Hot Entrée

• Wagyu beef with celeriac purée, shiitake jam and beef jus GF
• Pork belly, seared scallops, chorizo, caramelised apple purée, corn, gochujang sauce
• Oven-roasted cabbage, turnip purée, seed brittle, green tomatillo relish GF LF V VG
• Sous vide chicken breast, textures of artichoke, quinoa, soft herbs GF

Main

• Roasted barramundi, creamed leek, fried potato, semi-fried tomatoes, saffron beurre blanc, nasturtium (A) GF
• Wagyu beef, smoked beef cheek, mushroom purée, grilled potato, roasted baby onions and truffle jus with sorrel GF
• Duo of lamb; rack and loin, miso eggplant purée, potato, nasturtium leave and lamb jus GF
• Confit duck leg, pumpkin purée, oyster mushroom, braised red cabbage, cherry jus GF
• Chicken ballotine, grilled turnip, potato purée, spinach and mustard cream sauce GF
• Slow-cooked pork collar, creamy corn polenta, garlic mushroom, sage white wine cream sauce and fried enoki mushrooms
• Potato-filled terrine, steamed garden greens, sweet potato aleppo purée, umami jus, crisps GF V
• Eye fillet steak with peppercorn sauce, caramelised onion purée, grilled broccolini with sweet potato gratin GF
• Grilled salmon, fennel purée, crispy capers, pommes gratin and pimento (A) GF
• Chicken breast, leek purée, roasted king oyster mushroom, sweet baby peppers and rosemary jus GF

Dessert

• Coconut panna cotta, caramelised rum pineapple oat crumble
• Dark chocolate & ginger tart, mandarin mascarpone, spiced salt and orange oil
• Tiramisu, amaretto jelly, chocolate sponge
• Passionfruit cheesecake, coconut sponge, mango curd, raspberries, shortbread
• Caramel chocolate parfait, apple chutney and sumac with kataifi
• Black Forest, cherry mascarpone, cherry gel, chocolate soil V
• Lemon tart, white chocolate, lemon curd, mini meringue, lemon balm V

Shared Dessert Platter with your choice of three dessert canapés:

• Chocolate éclair V
• Lemon tart V
• Opera cake V
• Dark chocolate brownie V
• Assorted mini cheesecakes V
• Red velvet and cream cheesecake V
• Chocolate silk tart V
• Raspberry mousse cake V
• Assorted macarons V

Enhancements

Platters

• Charcuterie Platter – focaccia, coppa, cacciatore, spicy capsicum dip, marinated olives and semi-dried tomatoes
• Buffalo mozzarella, confit balsamic tomato, pistachio, salted chilli garlic oil, basil salsa, crouton fingers V
• Smoked salmon, sour cream and dill dressing with capers and sourdough (A)
• Aburi salmon nigiri, katsu chicken nori roll, assorted mini Vietnamese wraps with soy, ginger and wasabi (A) GF LF
• Mezze platter of grilled zucchini, eggplant, capsicum, marinated artichokes, onion, olives, feta, hummus, dolmades, semi-dried tomato and tzatziki GF V
• Mexican – corn chips, guacamole, tomato salsa and nacho cheese dip V

Salads

• Honey-baked pumpkin and spinach salad with spiced pepitas and walnuts LF V
• Classic Caesar salad with bacon bits, boiled egg, croutons, anchovy dressing LF
• Crispy Asian noodle salad – Asian slaw, coriander, mint, red chilli, sweet chilli sauce with Teo Mei noodles V
• Beetroot, orange and hazelnut salad GF V
• Potato salad with crispy pancetta, spring onion, sour cream, mayonnaise, mustard GF
• Mesclun mixed leaf salad, cherry tomato, cucumber and olives with chardonnay vinaigrette GF LF V
• Fattouche salad LF V

Mains

• Slow-cooked beef cheek in creamy mushroom sauce GF
• Cashew butter chicken with yoghurt and coriander GF
• Cola-braised pork belly and crispy onions
• Lemon and herb baked salmon with garlic cream sauce (A)
• Thai chicken red curry with exotic fruits, aromatic herbs and vegetables
• Creamy lemongrass, coconut and herb-braised beef cheek GF LF
• Slow-roasted lamb shoulder, mint sauce GF LF

Sides

• Creamy mashed potatoes GF V
• Garlic Jasmine rice GF LF V VG
• Spiced saffron basmati rice GF LF V VG
• Buttered peas with confit garlic and broccoli florets GF V VG
• Moroccan-spiced pearl couscous V
• Roast pumpkin with sage cream sauce GF V
• Hot honey and Parmesan baked corn ribs with ranch dressing GF V
• Hoisin stir-fried vegetables GF LF V

Desserts

• Chocolate éclair V
• Lemon tart V
• Opera cake V
• Dark chocolate brownie V
• Mini chocolate and hazelnut filled French donuts V
• Red velvet and cream cheesecake V
• Chocolate silk tart V
• Raspberry mousse cake V
• Assorted macarons V
• Assorted mini cheesecake V
• Sliced seasonal fruit VG
• Selection of soft, blue and hard Australian cheese with crisp breads, dried fruits and grapes V