NYE 2018 at Harvest Buffet

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Ring in 2019 in our most anticipated new restaurant

Feast your way into 2019 with our special New Year's Eve menu at the all new Harvest Buffet. Sip on a complimentary glass of bubbles as you feast on the best selection of hot and cold seafood, live shucked fresh oyster stations, carvery stations, salads, cheeses and desserts. 

With two seatings to choose from, ring in the New Year with friends and family this year at Harvest Buffet. 

*Image used for illustration purposes only. 



Monday 31 December, 2018

First Seating - 5.30pm arrival
Second Seating - 7.30pm arrival 

$99 per person
Age 5-12: $40 per person
Age 0-4: Free 

All-you-can-eat buffet including seafood
Glass of Morgan's Bay sparkling wine on arrrival 

Call 5592 8757 or email stargcdining@star.com.au

Seating requests are accommodated where possible but not guaranteed.


NYE Menu

Selection of Chilled Local Seafood
Prawns, Spanner Crab, Jonah Crab Claw

Live Stations
Live Shucked Fresh Oyster with Choice of House Dressing
(Mignonette, Ginger and Soy, Thai Chili Lime, Just Simply Fresh Lemon)

Hot Seafood Selection 
Oyster Kilpatrick 
Whole Oven Baked Tasmanian Salmon
Lobster Mornay

Cream of Pumpkin
Oven Baked Bread Rolls

Live Carvery Station
Apple and Apricot Stuffed Pork Loin 
Whole Roast Rib Eye  
Served with Trimmings

Hot Buffet
Loin Lamb Chops, Roast Vegetables, Onion and Mustard Jus 
Steamed Broccolini and Almonds
Grilled Succulent Chicken Breast, Wilted Spinach, Lemon Herb Butter 
Roasted Kipfler Potatoes, Bacon, Scallions
Grilled Australian Barramundi fillets 

House Made Pizza and Pasta Selection

Asian Buffet
Chai Sui Pork 
Mongolian Buns
Black Pepper Beef

Cold Buffet 
Smoked Salmon Platter with Spanish Onion and Capers
New Zealand Mussel Platter with Thai Dressing
Deli Meat Platter with Prosciutto, Salami, Beef Pastrami, Pork Kastler
Potato Salad, Seeded Mustard Dressing and Bacon Bits
Greek Octopus Salad
Fresh Garden Salad with House Dressing

Australian Cheese Board 
Crackers, Dried Fruit, Grapes, Crudités, Swiss Cheese, Australian Tasty, Spiced Gouda, Camembert and Blue
Fresh Fruit Selection of Sliced Seasonal Fruits

New Year's Eve Chocolate Fountain Served with Fresh Fruit, Brownies, Strawberry, Marshmallow and Assorted Macaroons
Champagne Jelly
Frasier Strawberry Cake
Dutch New Year’s Donuts

Beverage Packages

All packages can be upgraded to include basic spirits for an additional $15.00 per person. 

Standard Package - $29.90 per person
2 hours 

Morgan's Bay Sparkling

White Wine
Morgan's Bay Chardonnay

Red Wine
Morgan's Bay Cabernet Sauvignon

Hahn Premium Light
XXXX Summer

Premium Package - $34.90 per person
2 hours

La Gioiosa Valdobbiaden Prosecco
T'Gallant Blush Moscato

White Wine
North of South Sauvignon Blanc, Marlborough, NZ
The Lane Chardonnay, Adelaide Hills, SA

Red Wine
Cape Schanck Pinot Noir, Mornington Peninsula, VIC
Beautiful Somewhere Shiraz, Limestone Coast, SA

Beer Draught
Hahn Premium Light
Furphy Refreshing Ale
James Squire 150 Lashes Pale Ale

Deluxe Package - $43.90 per person
2 hours

Domaine Chandon, Yarra Valley, VIC

White Wine
Mud House Sauvignon Blanc, Marlborough, NZ
Leo Buring Dry Riesling, Clare Valley, SA
Wolf Blass Gold Label Chardonnay, Adelaide Hills, SA

Red Wine
T'Gallant Cape Schanck Rose, Mornington Peninsula, VIC
Cape Schanck Pinot Noir, Mornington Peninsula, VIC
Jim Barry Lodge Hill Shiraz, Clare Valley, SA
Wolf Bass Gold Label Cabernet Sauvignon, Adelaide Hills, SA

Hahn Premium Light
Furphy Refreshing Ale
James Squire 150 Lashes Pale Ale

Terms & Conditions

Subject to availability, change or cancellation. The Star Club Member discounts do not apply. Casino Dollars cannot be used for this event. Booking cancellations must be made at least 92 hours prior to the day of the event (by 11.00am on 28 December, 2018). No refund will be provided to no-shows or cancellations made within 92 hours prior to the event. No refund will be provided after the event is sold out. The Star Gold Coast practises the responsible service of alcohol. 

More That Glitters This NYE...
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