Menu Planning Guide
2016
Updated Nov 2015
Our Philosophy
Tasmania has a reputation as a gourmet’s paradise. Our clean waters, cool
climate, fresh air and fertile soil produce an incredible variety of food. Our chefs pride
themselves on bringing the true Tasmanian experience to your guests. We choose to work with
local farmers to bring the very best seasonal ingredients to your plate. Our Chefs travel to the
farms, orchards, vineyards and meet the passionate Tasmanian’s who give this island state it’s
gourmet reputation. We personally ensure the highest quality ingredients are
sourced for your guests.
Here at the Hotel Grand Chancellor we understand the important role food plays in any event.
Whether it be a conference for 1000 delegates, a board meeting, a cocktail party, gala dinner or
simply a morning tea; we will have a menu to suit all tastes. All dietary and nutritional
requirements can be allowed for, catering for those who have specific dietary needs.
We have designed the following menu planning guide to suit the wide range of events hosted
at the Hotel Grand Chancellor Hobart. We recognise that no event is the same and our team of
professional Conference and Events Coordinators, along with our brigade of dedicated Chefs can
personalise a menu to fit your exact requirements. We can offer expert advice on style, format
and seasonality of produce available and can happily organise a menu tasting to ensure the
correct fit with your event.
Updated Nov 2015
Chancellor Breakfast Buffet
Freshly baked croissants and Danish pastries
Preserves, honey and butter
Breakfast cereals with fresh milk
Tasmanian yoghurt
Fresh fruit cubes
Scrambled eggs, bacon, chipolata sausages, honey brown mushrooms, grilled tomatoes and fried
potatoes
Chilled orange juice
Selection of teas
Freshly brewed coffee
Minimum of 30 people
$32.00 per person
Executive Breakfast Plated
The following dishes are pre-set platters served to
the table before guests are seated.
Fresh fruit cubes
Yoghurt and muesli shooters
Freshly baked croissants and Danish pastries
Preserves, honey and butter
Chilled orange juice
Selection of teas
Freshly brewed coffee
Please select one of the following plated main
courses to be served during the breakfast
Scrambled eggs on a toasted English muffin,
smoked bacon and honey brown mushrooms
Tasmanian omelette with grilled pork sausages,
rocket and tomato vinaigrette
Scrambled eggs on toasted sourdough,
pork sausage, bacon and tomato relish
Poached eggs, potato and bacon hash,
wilted spinach and hollandaise sauce
$34.00 per person for groups over 20
$36.00 per person for groups under 20
Updated Nov 2015
Coffee and Tea Breaks
Freshly brewed coffee and selected teas
Served on arrival$5.50
Served with cookies$9.50
Served with one food item $10.00
Served with two food items $13.50
Full day tea and coffee service $18.50
Half day tea and coffee service $10.00
Fresh Fruit
Add some healthy fresh fruit to your morning and/or afternoon tea menu selections
Sliced seasonal fruit platters
Bowls of whole seasonal fruit $6.00pp (when added to a menu valued at $9.50pp or more)
$2.50pp (when added to a menu valued at $9.50pp or more)
Sweet Morning and Afternoon Tea Options
Chocolate brownie
Chocolate hazelnut tart
Traditional scones with jam and cream
Friands
Passionfruit tart
Sour cherry teacake
Mini Berliner
Banana and fig cake
Carrot cake
Hummingbird cake
Caramel nut tart
Mini lamingtons
Macarons
Mini Magnum ice cream
Orange and almond cake
Updated Nov 2015
Savoury Morning and Afternoon Tea Options
Goat’s cheese, pumpkin and caramelized onion tart
Tasmanian cheese and crackers
Bread and assorted dips
Selection of mini quiche
House made sausage rolls with tomato relish
Finger sandwiches
Swiss cheese and ham croissant
Healthy Options
Coconut and banana bread
Blueberry, banana and orange loaf
Goji berry, flax seed and pepita muesli slice
Pear and ricotta muffins
Please note that all the items listed above are available only for morning and afternoon tea breaks
Updated Nov 2015
Superior Buffet Luncheons
These lunch buffets are ideal working lunches for seminars and meetings offering superior choice
Superior Lunch Menu One
A selection of sandwiches and wraps with salad accompaniments:
Ham, smoked cheddar, lettuce and mustard on sourdough bread
Cold smoked salmon, preserved lemon and spinach wrap
Grilled vegetable and spinach, toasted cumin dressing in mountain bread
Salad of rocket, baby beetroot, roast butternut pumpkin and hazelnut
Salad of roast baby potato with Parmesan and boiled egg dressing
Daily sweet item
Chilled orange juice, freshly brewed coffee and selected teas
$33.00 per person
Superior Lunch Menu Two
A selection of wraps and sandwiches with salad accompaniments:
Dukkah chicken, roast pumpkin, hazelnut and lettuce wrap
Roast beef with onion jam and mayo on rye
Vegetarian antipasto and mixed leaf wrap
Salad of Huon Valley mushroom, marinated capsicum and spinach
Salad of baby cos lettuce, cucumber, olives and cherry tomatoes
Daily sweet item
Chilled orange juice, freshly brewed coffee and selected teas
$33.00 per person
Superior Lunch Menu Three
A selection of wraps and sandwiches with salad accompaniments:
Moroccan spiced beef, mizuna and harissa mayo wrap
Marinated vegetables, goat’s cheese and olive baguette
Lemon pepper chicken, assorted lettuce, paprika mayo in mountain bread
Salad of chickpea and fetta with lemon and olive oil dressing
Salad of mixed leaf, cherry tomato, grilled zucchini with balsamic and sesame dressing
Daily sweet item
Chilled orange juice, freshly brewed coffee
and selected teas
$33.00 per person
All lunch buffets are served stand up style.
An additional $5pp sit down charge is
applicable for seated lunches
Minimum 12 guests
Buffet lunches for under
12 delegates - $36.00 per person
Updated Nov 2015
Delegate Buffet Luncheons
Delegate buffets are served from stations to ensure excellent service over a limited time
period. Choose one of the following sandwich lunches with accompanying salads and fruit
Option One
Dukkah chicken, roast pumpkin, hazelnut and lettuce wrap
Roast beef with onion jam and mayo on rye
Mixed salad with capsicum, cashew pesto and fetta wrap
Chilled salad of penne pasta, semi dried tomato, fresh basil and roasted pine nuts
Spinach, pear and walnut salad with Ashbolt elderberry dressing
Daily sweet item and fresh sliced seasonal fruits
Chilled orange juice, freshly brewed coffee and selected teas
Option Two
Shredded smoked chicken, carrot, mustard and pea shoots in mountain bread
Cold smoked salmon, cream cheese, cucumber and capers on wholegrain
Marinated vegetables, goat’s cheese and alfalfa wrap
Roast cocktail potatoes with sage and chervil dressing
Tomato, basil, black olive and bocconcini salad
Daily sweet item and fresh sliced seasonal fruits
Chilled orange juice, freshly brewed coffee and selected teas
Option Three
Chicken Caesar baguette
Grilled vegetables, spinach and toasted cumin dressing in mountain bread
Leg ham, tomato with smoked cheddar and mustard on sourdough
Baked pumpkin salad, rocket cashew with a sweet balsamic dressing
Crisp garden salad
Daily sweet item and fresh sliced seasonal fruits
Chilled orange juice, freshly brewed coffee and
selected teas
Minimum 30 delegates
$34.00 per person
Updated Nov 2015
Delegate Lunch
Deli Style
Delegate buffets are served from stations to ensure excellent service over a limited time period.
Chilled platters of cured, smoked and freshly roasted cold cuts including; ham, salami, turkey,
beef and chicken
Accompaniments of mustard, mayonnaise, pickled onions and cornichons
Chargrilled vegetable antipasto with an olive oil and balsamic dressing
Coleslaw of red cabbage, Huon Valley apples and walnuts
Traditional tossed Greek salad
Potato salad dressed with smoked cheddar, cornichons and ham
Olive oil dressing
Assorted fresh breads
Daily sweet item and fresh sliced seasonal fruits
Chilled orange juice, freshly brewed coffee and selected teas
Minimum 30 delegates
$37.00 per person
Flavours of Italy
Delegate buffets are served from stations to ensure excellent service over a limited time period.
Spezzatino di Manzo; a rich Italian beef braise served with shallots, fried polenta chips and
Italian parsley
Seared chicken with mushrooms in a marsala sauce
Fresh market vegetable lasagna with mozzarella and basil pesto
Rocket leaves with watermelon, Ashgrove fetta and red onion
Salad of penne, grilled capsicum, pancetta, white beans and parmesan
Spinach, cucumber, tomato and basil with lemon and virgin olive oil dressing
Marinated vegetables
Homemade focaccia
Daily sweet item and fresh sliced seasonal fruits
Chilled orange juice, freshly brewed coffee
and selected teas
Minimum 30 delegates
$37.00 per person
Updated Nov 2015
Delegate Lunch
Flavours of The Middle East
Delegate buffets are served from stations to ensure excellent service over a limited time period.
Chicken with lemon, garlic and oregano served with Dutch cream potatoes and Israeli couscous
12 hour braised Tasmanian lamb spiced with the classic spice mix of ras el hanout served on a
warm roast vegetable salad
Wild rice pilaf garnished with fresh herbs
Roast pumpkin, pine nuts, coriander, couscous salad with pomegranate dressing
Chickpea, fetta, coriander and preserved lemon salad
Cucumber, white onion, tomato, olives and mint salad
Freshly made humus and tzatziki
Selected flat breads
Daily sweet item and fresh sliced seasonal fruits
Chilled orange juice, freshly brewed coffee and selected teas
Minimum 30 delegates
$37.00 per person
Flavours of The Spice Trail
Delegate buffets are served from stations to ensure excellent service over a limited time period.
Szechuan spiced chicken with shitake mushrooms
Red Thai beef with coconut and bok choy
Steamed rice with crunchy rice noodles and sesame seeds
Green bean and tofu salad
Shredded chicken and prawn noodle salad
Daikon, carrot and cabbage salad
Prawn crackers
Fried shallots, chilli and sambal
Daily sweet item and fresh sliced seasonal fruits
Chilled orange juice,
freshly brewed coffee and selected teas
Minimum 30 delegates
$41.00 per person
Updated Nov 2015
Delegate Lunch
Country Style
Delegate buffets are served from stations to ensure excellent service over a limited time
period.
Slow cooked lamb pie topped with gratin potato
Chicken and leek pie with a Tasmanian cheddar and chive crust
Baked vegetables dressed with aged balsamic and olive oil
Quinoa, roast courgette, pine nuts and mint salad
Salad of char grilled sweet corn, tomato, kalamata olives and basil
Baby English spinach leaves with baked beetroot and Persian fetta
Freshly baked cob loaves
Daily sweet item and fresh sliced seasonal fruits
Chilled orange juice, freshly brewed coffee and selected teas
Minimum 30 delegates
$41.00 per person
All lunch buffets are designed for greater than 30 delegates and are served stand up
style. An additional $5.00 sit down charge is applicable for seated lunches and
additional space may need to be reserved.
Updated Nov 2015
Pre Dinner Cocktail Receptions
$4.00 per item for a 30 minute service. A minimum of 3 items must be selected.
Moroccan spiced lamb with mint yoghurt
Beetroot and vodka cured salmon on horseradish blinis
Crumbed fish goujon and red pepper aioli
Smoked duck arancini
Asian style fish cake with scorched chilli dipping sauce
Assorted sushi with soy
Available for minimum of 20 people.
Please speak to your coordinator for events under 20 people.
This menu is only available to be served with pre dinner or lunch drinks for 30 minutes and is not
designed to replace an entrée or as a standalone menu for a cocktail party.
Updated Nov 2015
Cocktail Receptions
Cocktail Menu One
Roasted carrot and dukkah dip
Spicy smoked tomato dip
Spinach and fetta dip
All dips are accompanied by freshly baked breads
Selection of fresh sushi with soy and wasabi
Shredded free range chicken, walnut and celeriac canape
Pork, sage and apple roll with house made chutney
Salt and pepper squid with roast garlic aioli
Tasmanian mushroom and truffle oil arancini
$29.00 for one hour
$38.00 for one and a half hour ($9.00 for every additional 30 minutes)
Cocktail Menu Two
Roasted carrot and dukkah dip
Spicy smoked tomato dip
Spinach and fetta dip
All dips are accompanied by freshly baked breads
Twice cooked pork belly with vanilla and apple candy
Sesame cured Tasmanian salmon with pickled cucumber
Wursthaus sausage Danish with red onion jam
Crab meat arancini with sumac & preserved lemon remoulade
Baked goat’s curd and caramelized pear tart
Smoked duck breast with blood orange and mustard herbs
$36.00 for one hour
$43.00 for one and a half hours ($13.00 for every additional 30 minutes)
Minimum of 30 people. Our cocktail menus are designed for networking and social
events. For a full dining cocktail style event please see the substantial stand up dining
menu.
Updated Nov 2015
Substantial Stand Up Dining
The following menu has been designed as a substantial stand-up cocktail reception,
perfect as a light dinner alternative. Service combines small buffet presentations with
ice sculptures to allow guests to graze as they move around the room, followed by
courses of finger food and ultimately something sweet for dessert
Served on mini buffets
Tasmanian Salmon Plates
Tassal cold smoked salmon
Beetroot and Larks vodka cured salmon
Tassal hot smoked salmon with dill dressing
Tasmanian Cured Meats
Earl Grey tea smoked duck
Local pepperberry cured beef fillet
Rannoch smoked quail
Wursthaus smoked chicken
Vegetarian antipasti of grilled and pickled vegetables, marinated olives
and labneh
Freshly baked breads
First service
Goat’s cheese marshmallow tart
Salmon and horseradish cream blinis
Second service
Pork, sage and apple roll with house made chutney
Scallop and herb arancini with roasted
capsicum aioli
Third service
Crumbed local fish and chips
Harissa and pomegranate
glazed lamb kofta
Dessert
Macarons and chocolate truffles
$61.00 per person
for 1.5 hours service
Minimum of 50 people
Updated Nov 2015
Lunch and Dinner Buffets
Chef’s Buffet
Rich Tasmanian beef brisket ragout, mushrooms and shallots
Roasted chicken with chorizo, olives and lemon
Tasmanian salmon with a sour dough and fresh herb crust and apple cider beurre blanc
Garlic and thyme roasted new season potatoes
Steamed market vegetables
Garden salad
Roast cocktail potatoes with a dressing of parmesan and egg
Roast pumpkin, pine nuts, coriander and couscous with pomegranate dressing
Cucumber, white onion, tomato, olives and mint
Baker’s basket of fresh breads
A selection from our pastry kitchen of fresh and house made desserts
Freshly brewed coffee and selected teas
$67.00 per person
Minimum of 30 people
Chef’s Deluxe Buffet
Please select two of our roast items for your buffet
Roast shoulder of pork with baked apples and crackling
Slow roasted beef scotch with a mustard crust
Garlic and rosemary roasted leg of lamb
Accompanied by
Local seasonal white fish baked in a rich saffron, fennel and tomato broth
Parmesan crusted chicken on roasted tomato and capsicum
Sautéed Huon Valley mushrooms with gnocchi and mozzarella
Baked root vegetables and new season potatoes
Steamed market vegetables
Garden salad
Seasonal potato salad with Tasmanian honey and
grain mustard dressing
Shaved prosciutto, Persian fetta, endive
and melon salad
Cos lettuce, croutons and parmesan
with caesar dressing
Platters of smoked and cured meats
with antipasto selection
Baker’s basket of fresh breads
Updated Nov 2015
Lunch and Dinner Buffets
A selection from our pastry kitchen of fresh house made desserts
Freshly brewed coffee and selected teas
$76.00 per person
Minimum of 50 people
Ocean Buffet
Hot and cold smoked salmon
Spring Bay mussels
Bruny Island oysters
Australian king prawns
Roasted chicken with chorizo, olives and lemon
Local seasonal white fish cooked in a tomato, garlic, saffron and fennel sauce
Tasmanian salmon with a sour dough and fresh herb crust and apple cider beurre blanc
Baked root vegetables
Garlic and thyme roasted new season potatoes
Roast kumara, rocket and cashew salad with elderflower dressing
Salad of potato gnocchi, baby tomatoes and fresh herb dressing
Spinach, baked apple, fetta and dried cranberry salad
Cold cuts and deli meats
Baker’s basket of fresh breads
A selection from our pastry kitchen of fresh house made desserts
Freshly brewed coffee and selected teas
$83.00 per person
Minimum of 50 people
Updated Nov 2015
Plated Set Menus
Entrée
30 mile plate of lightly smoked duck with pickled vegetables, goat’s cheese, walnut and fennel
tart and house cured trout with black olive dust
Smoked duck breast, curly endive with a glazed fig and marsala dressing
Local trout roulade, artichoke dressing finished with kipfler and labneh cheese salad
Salmon taste plate of beetroot and vodka cured, potted salmon and cold smoked with Jerusalem
artichoke puree finished with a chervil crème fraiche
Tasmanian pepper berry cured Cape Grim beef fillet with shaved Parmesan and rocket salad
dressed with extra virgin olive oil and lemon
Bay leaf smoked chicken breast, eggplant caviar and popped chickpeas
Pomegranate glazed quail breast with radish, cherry tomatoes, parsley and mint salad
Twice cooked Gruyere soufflé, walnut and endive salad dressed with olive oil and apple balsamic
Main
Herb crusted salmon, pomme beaucaire, dry white wine beurre blanc
Angus beef fillet, bintje and thyme rosti, pappardelle vegetables and confit shallot jus
Grilled beef tenderloin with béarnaise sauce, fondant sweet potato and warm bean salad
Chicken roulade, celeriac and walnut puree, buttered beans and local cider sauce
Chicken breast with prosciutto, baked polenta, baby spinach and mushroom infused jus
Twice cooked pork belly, carrot puree, wilted Asian greens with an orange and star anise jus
Baked white fish fillet served with preserved lemon and pickled squid salad
Slow cooked lamb rump, fresh pea puree, zucchini cake, crispy prosciutto and rosemary jus
Seared Tasmanian salmon fillet marinated with lime, soya and ginger, served with wild rice pilaf
and seasonal steamed greens
Confit of duck with Asian broccoli, noodles and a black vinegar and rock sugar sauce
All plated menus are served with fresh bread and butter
Updated Nov 2015
Plated Set Menus
Side Dishes
Italian salad with cherry tomatoes and Spreyton fresh apple cider dressing
Rocket and pear salad with shaved Heidi Gruyere
Seasonal panache of vegetables
Roasted pumpkin and sweet potatoes dressed with gremolata
Assorted herbed Huonville mushrooms
Roasted chat potatoes tossed with herbs
$27.00 per table per selection
Dessert
Chocolate truffle with cherry sauce and sparkling rose jelly
Frangelico cheesecake with pear and cinnamon puree and hazelnut crumb
Chocolate plate of rum tart, Belgian chocolate mousse and coconut moelleux
Raspberry parfait in pistachio joconde and Belgian chocolate
Dark chocolate panna cotta, spiced berry compote with an almond biscotti
Flourless lemon, almond and polenta cake with dried fruit compote and nougat sauce
Caramel semifreddo with peanut dacquoise and caramelized apple
All set menus include freshly brewed tea, coffee and after dinner mints
2 course menu $60.00 per person
3 course menu $71.00 per person
Please add $3.50 per person per course for alternate service
Bread and Dips
As an additional touch why not provide your guests
with a selection of bread and dips to the table on arrival?
$4.50 per person when served with a three course
plated menu / $5.50 per person when served with a
two course plated menu
Set in the middle of the table a selection of organic
sour dough, toasted olive focaccia, Turkish and flat
bread with dips comprising of roasted carrot and
dukkah dip, spicy smoked tomato dip and spinach
and fetta dip
Updated Nov 2015
Platter Options
Our platters are designed to cater for 10 people.
Please speak to your coordinator for prices and options if you would like to include a
platter in your dinner menu.
Dips - $46.00 per platter
Leatherwood honey and pumpkin, celeriac and Parmesan, cannellini bean and herbs
served with assorted crispy bread
Mixed sushi - $55.00 per platter
Chef’s selection
Quiche - $69.00
Leek and Ashgrove cheddar, bacon and herbs, spinach and fetta
Italian - $87.00 per platter
Smoked and cured meats, grilled vegetables, smoked salmon, King Island cheddar and
grissini bread
Local antipasto - $99.00 per platter
House tea smoked duck, quail, chicken, cured beef, King Island cheddar, lightly pickled
vegetables and grissini bread
Freshly shucked Tasmanian Oysters - $41.00 per dozen served with lemon, Bloody
Mary mayonnaise or ponzu sauce
Southern Tasmanian Salmon - $111.00 per platter
House potted salmon, Tassal cold smoked and hot smoked salmon with
accompaniments and garnish
Seafood - $120.00 per platter
Prawns (2 per guest), oysters (2 per guest), cold salmon skewers (2 per guest) with
lemon and dressings
South Coast seafood - $129.00 per platter
Spring Bay scallops, Woody Island oysters, marinated squid and Woodbridge smoked
trout
Cheese - $114.00 per platter
Our selection of local cheese with crackers
and dried fruit
Biscuits - $52.00 per platter
Home baked assorted cookies
Petit four - $78.00 per platter
Chocolate truffle, macaron,
cheesecake and salted
caramel tart
Updated Nov 2015
Boxed Lunch Options
Hiker’s Lunch
Ham and chicken salad panini (vegetarian option available on request)
Chocolate bar
Muesli bar
Potato chips
Muffin
Fruit juice
Whole fruit
Packed into a paper bag with a napkin
$28.00 per person
Vineyard Picnic
Antipasto selection including deli meats, smoked salmon and marinated vegetables
Garden salad
Vegetable chips
Tasmanian Hartz mineral water
Chocolate brownie
Whole fruit
Packed into a paper bag with napkin and cutlery
$35.00 per person
A range of special dietary options are available with a minimum of 48 hours notice.
Updated Nov 2015