Toyota 2009 AFL Grand Final, MCG

Menus based on 2007 and are subject to change.

Cocktail menu (For guests who choose cocktail dining only)

Before the Game

10.30am -11.45am

Bircher muesli with King Island honey and cinnamon yoghurt on raisin toast topped with a fresh strawberry
A mini timbale of warm potato rosti , breakfast sausage, Jarlsberg cheese and fried egg with a dollop of hollandaise
Persian fetta and caramelised red onion tartlet served warm and topped with chives and black sesame seeds (v)
Stock poached chicken combination wholegrain bread sandwich blended with marscapone ,spring onions, celery and chives.

11.45am-1.30pm

Tasmanian scallops baked in shredded coconut with tartare sauce
Thai beef in crispy wonton cups topped with toasted sesame seeds
Moroccan chicken parcels with spiced cinnamon , sumac and sultanas and dusted with icing sugar
Mini turkey burgers in golf ball rolls with rocket and cranberry mayo
Trio of arancini with garlic cream , pesto and red pepper relish served in muffin trays (v)
Fresh hand picked blue swimmer crab meat mixed with coriander, chilli, and mint served in a cornet topped with salmon caviar en palette.
Grilled polenta topped with sun blushed tomato & olive chutney (v)
A soft chive crepe filled with beetroot marinated Atlantic salmon and crème fraiche topped with flying fish roe
Char sui spicy lamb pan rolls with tomato concasse
Fresh Qld. tiger prawns peeled for your convenience with wasabi mayo
Lebanese falafel topped with hummus and red pepper relish (v)
Bowl Food: Sri Lankan lamb curry on basmati rice topped with cucumber riata
Pad Thai noodles with nam pla dressing (v)
Sweet thing before the game:
Mini doughnuts with seasonal berry toppings, blueberries, raspberries and strawberries with King Island cream
Bouche d’affinois cheese served on chunky baguette with Maggie Beer’s fig paste

After the game (Provided for all guests throughout the entire precinct)

5.30pm - 10.00pm
Homemade chunky beef and onion pies with big red sauce
Thai chicken balls with coriander and sweet chilli sauce
Grilled haloumi cheese with beetroot relish served on Lebanese bread (v)
King green prawn tails deep fried in coconut beer batter served with wasabi mayo
Salt & pepper calamari with lemon tartare sauce served on banana leaves
A selection of goumet sausages Thai, Moroccan and Spanish wrapped in croissant pastry
Banana, sweet potato and ginger fritters with a dipping sauce of dashi stock , mirin and sake (v)
Hand made steamed Sui Mai served in bamboo baskets on woks
Marinated aged rump vindaloo rissole with mango chutney, caramelised onions and rocket between naan bread
Barbecued eggplant and procuitto wrapped around fresh ricotta with a tomato concasse
Individual lamb cutlets three ways: plum & ginger, Kashmiri with minted yoghurt and Thai with green mango glaze.
From the wok: deep fried Peking Duck spring rolls sauced hoysin
Vegetarian spring rolls with hoysin (v)
Fish and chips wrapped in paper with lemon wedges and a salt and vinegar vial
Bowl food: Pork belly with crackling resting on a bed of hokkien noodles with oyster mushrooms drizzled with kecap manis
Spinach gnocchi with matriciana sauce (v)

With a night cap:

Double chocolate brownies
Mini lemon curd
Mini cones of vanilla yoghurt, chocolate mousse and lime sorbet

Sit-down dining menu

On Arrival

Rowland’s chicken sandwich with housemade mayonnaise and parsley
Warm tartlets of egg, bacon and cheese and spinach, semi dried tomato and wild mushroom (v)
Winter mushroom and parmesan arancini with aioli (v)

Entrée

Salmon darne, hot smoked served with grilled asparagus, baby herb salad and a lime mayonnaise dipping sauce

Vegetarian Option

Asian salad of crisp salt and pepper tofu tossed through coriander, Vietnamese mint, slivers of red chili, bean shoots, crisp shallots and mixed cress served from a banana leaf with a lemongrass and tamarind dressing

Main

Oven roasted lamb rack on a classic waxy potato mash, with green beans, red capsicum triangle and a blackberry pinot jus

Vegetarian Option

Roast pumpkin, leek, pine nut and grated haloumi baked in Moroccan spiced pastry with a slaw of shaved fennel, balsamic onions and baby herbs surrounded by vibrant spinach

A selection of freshly baked loaves and crusty rolls will be served with King Island butter

To Conclude

Platter of sweet & savoury petit fours served to the table;
Holy goat on a mini lavoche
Walnut baguette smudged with quince paste and topped with brie
Strawberry shortcakes with crumbly biscuit base and fresh strawberries
Bitter chocolate fudge squares with pecan nuts Lemon curd tarts topped with a fluffy meringue crust  

After the game (Provided for all guests throughout the entire precinct) 5.30pm -10.00pm

Homemade chunky beef and onion pies with big red sauce
Thai chicken balls with coriander and sweet chilli sauce
Grilled haloumi cheese with beetroot relish served on Lebanese bread (v)
King green prawn tails deep fried in coconut beer batter served with wasabi mayo
Salt & pepper calamari with lemon tartare sauce served on banana leaves
A selection of goumet sausages Thai, Moroccan and Spanish wrapped in croissant pastry
Banana, sweet potato and ginger fritters with a dipping sauce of dashi stock , mirin and sake (v)
Hand made steamed Sui Mai served in bamboo baskets on woks
Marinated aged rump vindaloo rissole with mango chutney, caramelised onions and rocket between naan bread
Barbecued eggplant and procuitto wrapped around fresh ricotta with a tomato concasse
Individual lamb cutlets three ways: plum & ginger, Kashmiri with minted yoghurt and Thai with green mango glaze.
From the wok: deep fried Peking Duck spring rolls sauced hoysin
Vegetarian spring rolls with hoysin (v)
Fish and chips wrapped in paper with lemon wedges and a salt and vinegar vial
Bowl food: Pork belly with crackling resting on a bed of hokkien noodles with oyster mushrooms drizzled with kecap manis
Spinach gnocchi with matriciana sauce (v)

With a night cap:

Double chocolate brownies
Mini lemon curd
Mini cones of vanilla yoghurt, chocolate mousse and lime sorbet