The team at GreenSquareDC kept things moving through lunch with a spread that leaned heavily on the hot side. Two platters of cocktail pies and rolls showed up alongside the spinach and ricotta filo pastries, and with three platters of that format arriving together, it made sense for a group grazing between meetings rather than sitting down for a proper break.
The artisanal cheese platter and the veggie platter gave people somewhere to land between rounds of pastry. The crudités and dips tend to get picked at steadily over an hour or so, which is exactly how they worked here in Sydney.
The filo pastries were the first thing to go. They usually are.
