Must be purchased with roasts and carvings

Angus Steak Rice (4-6 pax)

Angus Steak Rice (8-12 pax)

Home Fried Potatoes

Sides: Dill pickles &amp; peppercorn crust

Angus Beef Pastrami

Whole (8-10 pax) 1.5kg - cooked
Sides: Dill pickles & peppercorn crust

Angus Beef Pastrami (Good for 8-10 persons)

Savory mini quiches filled with rich pastrami and corned beef, blending deli flavors in a buttery, flaky crust.

Pastrami & Corned Beef Mini Quiches (4-6 pax)

Pastrami & Corned Beef Mini Quiches (8-12 pax)

Pastrami & Corned Beef Mini Quiche 

The lemony taste makes this wonderful on fish and seafood. Shelf life 2 weeks.&nbsp;
Ingredients: Butter, garlic, salt, lemon juice.

The lemony taste makes this wonderful on fish and seafood.  Shelf life 2 weeks. 
Ingredients: Butter, garlic, salt, lemon juice.

Lemon & Roasted Garlic Butter (90g)

Lemon & Roasted Garlic Butter

Tuna, Mini burgers, Ham and cheese, Chicken wraps

Tuna, Mini burgers, Ham and cheese, Chicken wraps

Assorted Finger Sandwiches (4-6 pax)

Assorted Finger Sandwiches (8-12 pax)

Assorted Finger Sandwiches 

Roasted Leg of Lamb

Roast Leg of Lamb

Approx. 1kg Good for 8-10 pax, A compact source of high-grade&nbsp;<a class="md-crosslink autoxref " href="https://www.britannica.com/animal/animal" data-show-preview="true">animal</a>&nbsp;<a class="md-crosslink " href="https://www.britannica.com/science/protein" data-show-preview="true">protein</a>, ham compares favourably with good&nbsp;<a class="md-crosslink " href="https://www.britannica.com/topic/beef" data-show-preview="true">beef</a>&nbsp;in this respect and has available energy ranging from 1,200 to 2,600 calories per pound, depending on fatness. It is an outstanding source of thiamine (vitamin B1),&nbsp;<a class="md-crosslink " href="https://www.britannica.com/science/iron-chemical-element" data-show-preview="true">iron</a>,&nbsp;<a class="md-crosslink " href="https://www.britannica.com/science/riboflavin" data-show-preview="true">riboflavin</a>,&nbsp;<a class="md-crosslink " href="https://www.britannica.com/science/niacin" data-show-preview="true">n</a>

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