MENUS

Executive Chef Costa Simatos and his talented team have designed a superb range of menus featuring premium local produce to showcase the very best of Western Australia. Winner of numerous awards and accolades, the Club ensures each and every guest’s dining experience is one to remember.

Contact our experienced and friendly events team on conf-events@universityclub.uwa.edu.au or (08) 6488 4820 to discuss your event in more detail.

Continental Selection
Freshly baked and glazed Danish pastry

Breakfast Tumbler
Greek yoghurt with fresh fruit and berry compote (v, gf)

Hot Breakfast
Creamy scrambled egg with herbs accompanied by chicken chipolata, hash brown, herbed Roma tomato and fresh asparagus

Accompanied by
Fresh orange juice
Freshly brewed coffee and tea

View our breakfast menus

Arrival Refreshments
Freshly brewed coffee and tea

Morning Tea
Freshly brewed coffee and tea
Open tortilla leek, spinach and green onion pies (v)

Working Lunch
Chilled Selection
Avocado (vg), prawn and mango and chicken sushi with wasabi mayonnaise and pickled ginger
Tomato, red onion, Kalamata olive and cucumber
salad (vg, gf)
Vegetarian Caesar salad (v)

Hot Selection
Penne pasta (vg)
Braised beef and oregano bolognaise (gf, df)
Roasted ratatouille with crushed Napoli sauce (vg, gf)
Fried spinach and cheese arancini (v, gf)
Shaved parmesan, basil pesto and chilli (v)
Grissini bread sticks (vg)

Dessert Selection
Fresh fruit skewers (vg, gf)
Chocolate cake (v)

Afternoon Tea
Freshly brewed coffee and tea
Frosted carrot tea cake and banana tea cake (v)

Groups of 20-250 guests
View our conference package 
View our refreshment breaks
View our working lunches

Groups of 6-20 guests
View our executive package 

Cold Selection
Dates stuffed with Danish feta and pine nuts (v, gf)
Roasted pumpkin smash bruschetta with onion
marmalade and dukkha (v)
Baby mozzarella, cornichon and capsicum tartlets (v)

Hot Selection
Grilled scallop and pea puree with caper and tomato salsa (gf)
Fried garlic prawn spring rolls with spiced ketchup
Creamy Tasmanian salmon and puff pastry sausage roll

Substantial Selection
Star anise braised beef cheek ragout with creamy potato mash and jus
Mixed vegetable and prawn tempura with wasabi kewpie
Yellow coconut, pumpkin, carrot, sweet potato and tofu curry with kaffir lime rice (v, gf)
Chicken satay curry prawn crackers, nasi lemak and sambal oulek

View our canape menus 
View our wine list
View our beverage packages

Freshly baked bread rolls with butter

Entree
Smoked salmon rosettes with curried apple and fennel slaw

Main Course
Grilled beef fillet steak with stuffed field mushroom cap,
prosciutto, potato gratin, seasonal vegetables and jus
-alternating with-
Roasted chicken roulade stuffed with spinach and feta
on a chickpea cassoulet accompanied by potato gratin and seasonal vegetables

Dessert 
Vanilla cheesecake with semi-dried fruit compote and chocolate dome

Freshly brewed coffee and tea
Chocolates

Groups of 10-50 guests
View our private dining menu

Groups of 50-250 guests
View our banquet  menus
View our wine list
View our beverage packages