Meals - Weekly Menu (4 week rotation)

Week 1

meal week 1

sun

mon

tue

wed

thu

freshly made seasonal soups

classic minestrone with rissoni pasta

creamy pumpkin

lentil dhal with coriander and ginger

thai style sweet potato and coconut

roasted red capsicum, tomato and garlic

main course and grill station

crumbed pork schnitzel with sage onion gravy

mild beef masman curry

lamb forequarter chop with a herb tomato sauce

chicken mushroom in a creamy mustard sauce topped creamy mash potato

crumbed fish cake with lemon butter sauce

vegetarian

ricotta and spinach cake with rich tomato herb sauce

vegetable masman curry

chick pea and sesame falafel served with spiced yoghurt

vegetable sheppard's pie with creamy mash top

kecap manis glazed tofu with asian greens

pasta station

fettucine with roasted  sweet potato and feta cheese

garlic and mushroom cream tossed with pasta

tomato napoli with fresh basil penne pasta and parmesan cheese

white wine cream with onion garlic ham and cheese

semi sun dried tomatoes with rocket pesto tossed with pasta

potatoes, rice and starches

crunchy potatoes with rosemary salt

steamed fragrant basmati rice

creamy mash potato

thick cut chips

moroccan roasted potato

seasonal fresh vegetables

steamed broccoli with roasted capsicum

green beans and honey roasted carrots with sesame seeds

honey roast carrots and green beans

broccoli and corn

roasted pumpkin with minted peas

dessert station

chocolate brownie served with pouring cream

apple cinnamon sponge served with coconut custard

ice-cream with toppings and sprinkles

pavlova  served with whipped cream and berry couli

lemon steamed sponge with vanilla pouring cream

seasonal fresh fruit

a selection of fresh seasonal fruit

fresh fruit salad

watermelon chunks

a selection of fresh seasonal fruit

chunky melon wedges

Week 2

meal week 2

sun

mon

tue

wed

thu

freshly made seasonal soups

pumpkin and coconut with cumin

winter lamb, vegetable and pearl barley

traditional potato and leek

roasted tomato and fennel

green pea, potato and spinach

main course and grill station

pork loin chop with apple sauce

grilled beef and cheese burgers, spicy tomato sauce

mild and creamy butter chicken, coriander sauce with pappadums

grilled sausage with an onion and mustard sauce

golden battered fish served with lemon and dill mayonnaise

vegetarian

vegetable strudel

crumbed vegetable burger with rst corn BBQ salsa

vegetable creamy tomato curry sauce with toasted cashews

mushroom risotto cake with peas, garlic and thyme

crumbed eggplant with feta cheese, tomato and onion

pasta station

peas bacon and ricotta tossed with penne pasta

pasta with parsley, olives, pesto and grilled tomatoes

sautéed mushrooms with rosemary and tomato sauce

ricotta spinach with spiral pasta in a cream sauce

bolognaise served with spaghetti

potatoes, rice and starches

smashed potatoes with lemon and herbs

french fries

long grain fragrant basmati rice with turmeric and coriander

creamy mashed potatoes

warmed potato with olive oil and herbs

seasonal fresh fruit

buttered corn cobs

green beans  and honey roasted carrots  with sesame seeds

garden peas and buttered corn with red peppers

roasted root vegetables

roasted zucchini and cauliflower

dessert station

cinnamon donuts with coffee and chocolate sauce, whipped cream

traditional trifle with jelly custard and cream

caramelized pineapple cake

pecan and walnut sponge served with pouring cream

apple and cinnamon crumble

seasonal fresh fruit

fresh fruit salad

fresh fruit salad

fresh sliced melon wedges

a selection of fresh seasonal fruit

chunky melon

Week 3

meal week 3

sun

mon

tue

wed

thu

freshly made seasonal soups

cream of cauliflower and cheddar

creamy zucchini and bacon

mushroom and white bean minestrone

cream potato and spinach

creamy pumpkin

main course and grill station

crumbed beef schnitzel with pepper corn sauce

chicken nachos with chilli con carne, sour cream and spring onions

crumbed fish cake with lemon butter sauce

pork and sage sausage in a rich onion and tomato sauce

lamb in a creamy coconut peanut sauce with a hint of chilli

vegetarian

ratatouille – vegetable and mushroom casserole with tofu

mexican  bean chilli with tomatoes, red pepper and coriander

slow roasted pumpkin and goat's cheese tart

vegetable and cheese bake  with a crusty panko crust

baby potato, cauliflower, chick pea curry with toasted almonds

pasta station

fettucine tossed in a cream mushroom, white wine and basil sauce

baked macaroni in a three cheese sauce, herb and cheese crust

penne with roasted sweet potato and spinach

spaghetti in a rich crushed tomato, basil, garlic sauce with fresh herbs

spiral pasta tossed in a creamy pesto and sun dried tomato

potatoes, rice and starches

creamy mashed potatoes

mexican rice

golden crunchy chips

colcannon potatoes

fragrant cous cous with toasted almonds

seasonal fresh vegetables

sautéed garlic greens

roasted zucchini and cauliflower

minted mushy peas

honey roasted carrots and corn cobs

steamed fresh vegetables

dessert station

myo ice cream bar with a selection of sauces, roasted nuts and marshmallows

banana pudding with sultanas and cream

apple and rhubarb crumble served with custard

carrot and walnut cake with frosted cream topping

sticky date pudding with butterscotch sauce

seasonal fresh fruit

a selection of fresh seasonal fruit

fresh fruit salad

platters of fresh sliced watermelon chunks

a selection of fresh seasonal fruit

fresh melon wedges

Week 4    

meal week 4

sun

mon

tue

wed

thu

freshly made seasonal soups

carrot and fennel

laksa style chicken noodle coconut soup

roasted pumpkin soup

creamy winter vegetable

classic tomato

main course and grill station

roast pork with pear raison and chutney

MYO pasta bar

battered fish fillets with lemon and garlic mayonnaise

chicken stir fry with asian vegetables, hoi sin sauce and cashews

char grilled hot dogs with sauerkraut and onions

vegetarian

roasted pumpkin leek risotto cake with shaved parmesan

pasta bar

red capsicum filled with moroccan spiced rice and cheese

stir fry with asian vegetables, hoi sin sauce and cashews

spinach roasted capsicum and feta cheese flan

pasta station

penne with sweet potato and feta with baby spinach

penne, spaghetti and spiral pasta

pasta spirals with basil pesto, toasted pine nuts and shaved parmesan

creamy carbonara served with spaghetti

basil pesto tossed with fettucine and toasted pine nuts

potatoes, rice and starches

chunky chips

garlic bread

potato bake with cheesy crust

noodles

roasted potatoes with thyme salt

seasonal fresh vegetables

green beans sautéed in olive oil parsley and spanish onion

steamed broccoli with roasted capsicum

steamed buttered corn cob

steamed green vegetables

braised cabbage with sultanas apple and cinnamon

dessert station

cherry and apple crumble with vanilla custard

honey and cinnamon roasted pears with greek yoghurt

chocolate mousse, berry compote

ice-cream with toppings and sprinkles

white chocolate brownie with peanut sauce

seasonal fresh fruit

a selection of fresh seasonal fruit

fresh fruit salad

fresh watermelon chunks

chunky melon wedges

a selection of fresh seasonal fruit