Sample Menus

Plated Menu

Pre Dinner Canapes

• A trio of canapes Chef's selection

• Tray served to your guests for a maximum of 45 minutes

Plated Dinner

The menu price is inclusive of one entree, one main, one dessert, freshly assorted freshly baked bread sticks & tea & coffee to finish.

Entree (Cold)

• Tea-tree smoked duck on honey roasted pear and wild rocket salad w beet oil crushed macadamia

• Rare seared eye fillet w balsamic onion, crisp caper & parmesan salad & horseradish & roast garlic aioli

• Smoked Canterbury lamb nicoise style

• Marinated bocconcini & vine tomato salad w orange fillets, basil essence and pomegranate dressing

• Vine-ripened tomatoes steeped in balsamic syrup & hipi iti w chargrilled pear spiced ratatouille & cumin roasted eggplant wraps, Witlof & pine nuts w smoked garlic aioli

• Chicken, bacon & pistachio single serve terrine w rocket & green peppercorn cream

• A trio of oysters, vodka splash, bloody Mary granita & Asian cucumber salsa

• Crystal bay prawn stack w tabasco spiked gazpacho & Albany olive oil

• Tian of salmon tartare, salmon gravlax and hot smoked salmon w watercress leaves and sour cream

• Chargrilled Italian vegetable & feta layers w fresh basil oil & crushed roasted cashews

• Quail confit w baby spinach leaves, tarragon, apple crisps and pinot infused cherries

Entree (Hot)

• Akaroa salmon on saffron potato salad & snow pea greens

• New Zealand seafood fritters, watercress pesto w roasted lemon mayonnaise

Mains

• Roast beef fillet on braised oxtail tarte tatin w a tomato bearnaise

• Venison loin w char-grilled vegetables, w juniper & Guinness jus

• Poussin filled w saffron risotto, accompanied by braised Mediterranean vegetables and chive hollandaise.

• Herb crusted eye fillet on rosti potato w shallots, wild mushrooms & sauce bearnaise

• Roasted chicken supreme w sundried tomatoes and basil on sweet potato splinters and poached vine tomatoes.

• Rack of lamb, roasted w peri peri, chargrilled courgette & pinot glaze

• Spiced butternut canneloni on wilted greens w tomato fondue and feta

• Grilled Canterbury lamb cutlet w braised belly on caramelised root vegetables w minted pea veloute

• Crispy skinned Akaroa salmon w  basil, avocado salsa and vine tomato risotto

• Thyme basted Hapuka steak on goats cheese whipped potatoes, grilled zucchini and red wine reduction

• Orecchiette pasta w a roast pumpkin and wild mushroom farce, champagne and mustard seed foam and shaved pecorino

• Roast baby chicken w braised leeks, creamy mushroom ragout, rosti potato and veal reduction

Desserts

• Caramelised mango dome & macadamia nut brittle, coconut tiles & Malibu sauce

• Warm passionfruit cake w mascarpone, lime & lemongrass syrup

• Individual rose water pavlova on rosehip jelly w raspberry sorbet and pistachio stack

• Vanilla parfait w  scented rhubarb and mango salad, glass biscuit and kaffir lime truffle

• Chocolate bavarois w tuille tower and praline shatters

• Dark chocolate pudding and soft Cointreau creme fraiche with French chocolate shards

• Green apple cream w calvados syrup, roast figs and saffron tuille

• Raspberry and chocolate bavaroise on flourless chocolate cake w glass biscuit frill and strawberry compote

• Spiced pumpkin cheesecake w feijoa compote and blood orange sorbet

• Baked pistachio cheesecake w cardamom crust and roasted rhubarb and strawberry compote

• Manjari mousse w passionfruit curd centre and tobasco caramel

• Assiette of Orange poppyseed cake, lemoncello basil shot & lemon tart w caramelised crust

• Flourless French chocolate cake w Cointreau brulee pot and just-picked berries

• Chocolate Royal mousse w red currant Cointreau compote and Szechuan pepper wafer

• Cranberry macadamia tart w green apple sorbet

• Lemongrass and lime pancotta with mini lamington and mango salsa

• Raspberry dark chocolate mousse, stacked w crisp sugar biscuits & minted salsa

Trio of canapes selected by Chef $10.50 per person. 3 course set menu $62.00 per person. Prices exclude GST. Prices are subject to change without notice. certain dishes subject to seasonal availability.

An additional choice of entree, main or dessert will incur a cost of $7.50 per choice, per person, per course. Petit fours are available for an additional $5.20 per person. Selection of fine New Zealand cheeses for an additional $8.50 per person.