Phone: 08 8248 4222 —

Fathers Day Breakfast and Lunch at the CYCSA


Spoil your Dad and the whole family with a relaxed breakfast or lunch overlooking the marina.
View full menu items below. Book now with Reception: 8248 4222 /

Father’s Day Buffet Breakfast $32 | Kids 7-12 $17 | Kids 6 and under eat FREE | 9am to 11.30am | Buffet includes:
- Crispy bacon, Golden hash browns, Thyme butter sautéed mushrooms, Chicken and herb breakfast chipolatas, Grilled herbed tomatoes, House made baked beans, Waffles, Scrambled eggs
COLD SELECTION- Breakfast trifles, Poached seasonal fruits, Natural yoghurt, Seasonal fresh fruits and berries, Lemon curd, Berry compote, Double cream, Selection of cold continental meats and local cheese Sweet potato and parmesan frittata with basil pesto
AMBIENT SELECTION - Cereals, Assorted breakfast pastries and muffins, Continental bread basket, Selection of jams, spreads and condiments Whole fruit basket
Please make pre-payment for Breakfast to secure your booking

Father’s Day Lunch Buffet $49pp | $25 for Kids 6 to 12 | Kids 5 and under $15 | Buffet open from 12pm to 2.30pm
(Desserts until 3.30pm) Buffet includes:

AMBIENT SELECTION - Continental meat platter of cured and smoked sliced meats accompanied by relishes, mustards and pickles. Vegetarian anti pasto selection of marinated cheese, char grilled vegetables, mixed olives, artisan crisp breads and house made dips. Caesar salad with smoky bacon, garlic croutons, shaved parmesan and house made Caesar dressing. Greek salad of fetta, cucumber, cherry tomatoes, dressed with extra virgin olive oil, sea salt and fresh lemon. Garden salad with mixed lettuce greens, Spanish onion, tomato, cucumber and house made balsamic vinaigrette. Rustic caprese salad of bambini bocconcini, cherry tomatoes, fresh basil and extra virgin olive oil
HOT SELECTION -  Roasted root vegetables with cracked pepper and rosemary. Sautéed greens with almond butter. Baked chat potatoes with chives and sea salt. Roast loin of pork filled with apple and figs served with apple sauce and gravy. Sous vide porterhouse, served medium rare, sliced and served with a selection of mustards and condiments. Butter chicken curry with steamed jasmine rice and pappadums. Spinach and ricotta ravioli in a rich Napoli sauce with parmesan cheese. Grilled Dory fillet with lemon herb butter.
DESSERT SELECTION - Chefs selection of petite desserts, pastries and sweets Local Australian cheese board with fruit paste, lavosh and dried fruits. Fresh seasonal fruit platter with berry coulis and double cream

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