Menu

Canapes

Subject to seasonal availability

• Sushi selection
• Steamed Pork and shiitake mushroom dim sims with soy and ginger dipping sauce
• Thai style fish cakes with sweet chilli sauce
• Garlic Croutes with rare beef and horseradish cream and smoked salmon and Creme fraiche
• Vegetable and blue cheese tartlets
• Tandoori chicken sticks with minted yoghurt
• Mini filo parcels with spinach pinenut and ricotta
• Gruyere cheese puffs filled with creamy chicken and mushroom
• Pacific oysters with champagne vinaigrette
• Lamb and mint koftas with Moroccan dip
• Seared Nelson Scallops with chilli jam
• Goujons of fresh fish with tartare sauce
• Fresh asparagus spears wrapped in proscuitto with garlic Aioli
• Selection of wontons, spring rolls and samosas
• Lamb samosas w/ mango chutney
• Mini waffle cones with smoked salmon and creme fraiche
• Prawns on chopsticks with Asian dip
• Spiced lamb loin on gourmet potato with lemon cream
• Selection of finger sandwiches - creamy chicken and bacon, bacon, ham and egg
• Spoons of seared scallops with cauliflower puree
• Asian style pork wontons w/ sweet chilli
• Mini chicken and leek pies
• Mini gourmet sausage rolls w/ tomato relish
• Shot glass of cured fresh fish with coconut, lime and chilli.

Entrees

Subject to availability

• House Smoked Marlborough Salmon Fillet on a Potato Rosti with a Lime drizzle and Wasabi Caviar
• Seared Duck Breast with fresh leaves roasted Hazelnuts and pickled Pear
• Wild Mushroom Goats Cheese Tart with frisee endive and Vincotto drizzle
• Retro Prawn Crayfish and Avacado cocktail with Mary Rose sauce and Salmon Caviar
• Creamy Leek and Potato Soup with Smoked Hapuka and truffle oil drizzle
• Chicken Caesar Salad with Cos Lettuce, Croutons, Bacon and a creamy dressing
• Seared Nelson Scallops on Leek and Potato stew with Pernod cream sauce
• Creamy Cauliflower Soup with Smoked Hapuka and Truffle Oil

Mains

All mains served with

- Primo salad grens and herb vinaigrette

- Roasted seasonal vegetable selection

• Asian style pork belly with Bok Choy and fragrant rice cake
• Chicken breast filled with pinenut and herb frace with a white wine volute
• Parsley and lemon crusted lamb rump filled with spinach and feta with a Thyme glaze
• Seared deep sea fish fillet on tomato salsa with smoked tomato jus
• Scotch fillet of beef with roasted shallots and field mushroom stew with red wine glaze
• Orange infused Duck Leg Confit on wilted greens and Kumara Ginger mash
• Vegetarian fillo parcel available on request

Desserts

• Vanilla bean Creme Brulee with sweet palmiers
• Individual White Chocolate and Lemon Panna-cotta with saffron candy floss
• Rich Chocolate Tart Candied Oranges and Caramel Swirl
• Apple Tarte Tartin with vanilla bean Ice Cream and Apple Wafers
• Citrus Tart Brulee with Berry Coulis and Cream Fraiche
• Individual Tiramisu (Italian Style Trifle)

Please choose three Canapes, two Mains & two Desserts from the above

Menu options are subject to change with the seasons.

Pricing is reviewed annually in October.

Pleased be advised that all dietary requirements will be catered for and the menu can be adjusted as such.

Alfresco

(Includes 3 canapes to begin)

Antipasto

• Homemade Bread and Dips
• Platters of Dips, olives, cured meats and cheeses

Principal

• Fresh fish fillet on rocket salad with salsa verde
• Carved roasted lamb leg with rosemary and garlic Israeli couscous
• Asian style chicken drumsticks
• Roasted vegetable selection (carrots, red onions, peppers) crispy - smashed gourmet potatoes with olive oil and herbs

Desserts

• Platters of small sweets served to the table - (Almond friands, chocolate brownies, fresh strawberries, lemon curd tartlets)

Fish is subject to availability

The Alfresco Menu is limited to 80 guests

Buffet

(minimum number of 40 guests required)

Canapes

(Please choose 3 from canapes menu)

• Crusty bread selection and butter

(Please choose two meats)

• Scotch fillet of beef with cabernet glaze
• Rolled pork loin with crispy crackling and apple confit
• Roasted leg of lamb with rosemary and red wine jus
• Seared deep sea fish fillet on rocket leaves with a chermoula dressing
• House smoked Salmon fillet with coconut lime and ginger drizzle
• Roasted chicken pieces with thyme, preserved lemon and smoked eggplant relish
• Carved Honey glazed leg of ham on the bone with seeded mustard and port wine jelly
• Smashed gourmet new potatoes with crispy sage and olive oil
• Primo mesclun salad with herb vinaigrette
• Roasted vegetable selection

(Individually roasted and served seperately)

Beets, fennel, carrots, peppers and red onions

Desserts

Please choose two

• Tiramisu (Italian trifle)
• Chocolate and ginger cheesecake with whipped cream and berry compote
• Mini pavlova, whipped cream and fresh strawberries with passionfruit coulis
• Individual Creme Brulee with fresh berries and biscotti
• Summer berry pudding with mascarpone cream
• Rich chocolate tart with berry coulis and French custard

Menu options are subject to change with the seasons.

Please be advised that all dietary requirements will be catered for and the menu can be adjusted as such.

Refreshments
Cost Per Head- $3.00 +GST

• Tea
• Coffee
• Jugs of Water

Morning or Afternoon Tea
Cost Per Head- $8.00 +GST

• Tea
• Coffee
• Jugs of Water
• Orange Juice
  A selection of:
• Almond Friands
• Homemade Biscuit
• Mini Savoury Tartlets

Lunch
Cost Per Head- $15.50 +GST

• Tea
• Coffee
• Jugs of Water
• Orange Juice
• Gourmet Sandwich
  Savoury Item:
• Vegetable Samosas
• Mini Savoury Tartlets
• Filo Parcels
• Sweet Slice
• Fresh Fruit Platter

Platters (finger food)
Cost Per Head- $3.00 +GST (2 items per person)

• Lamb koftas with Moroccan dip
• Selection of finger sandwiches leg ham and swiss cheese, chicken and bacon, smoked salmon and cream cheese
• Garlic toasts with basil pesto and tomato
• Sushi selection
• Gourmet sausage rolls with tomato relish
• Asian style pork wontons with hoisin dip
• Tandoori chicken kebabs minted yoghurt
• Prawn cones with sweet chilli
• Mini Spring rolls
• Herb risotto balls with pear glaze
• Mini vegetable samosa
• Mini pizzas with various toppings
• Marinated chicken nibbles
• Curried chicken pies
• Fresh goujons of fish with homemade tartare sauce
• Cheese and spinach roulade toasts
• Spinach, Feta and pine nut filo parcels
• Platters of cured meats and dips
• Mini vegetable and cheese tartlets
• Courgette and mint fritters with mint dressing
• Gruyere cheese choux buns filled with creamy chicken and mayo

Sweet Slices
$2.00 +GST (per item)

• Double Chocolate Brownie
• Cranberry Almond Friands
• Lemon Curd Tarts
• Cheesecake