Buffet Menu

$99 per person + GST

Bread, two mains, four hot or side dishes, one dessert, tea and coffee

$109 per person + GST

Bread, three mains, four hot or side dishes, one dessert, tea and coffee

CANAPÉS - add on

$6.5 per canape + GST (minimum of 2 per person) 
Select from the canapé menu here

BREAD

• Artisan bread selection and butter & dips
• Sour dough, multi-grain, turmeric loaf, fig & walnut loaf and olive & thyme loaf
• Black garlic butter, beetroot hummus and NZ E.V.O.O with dukkha

MAINS

• 24-hour beef cheek with confit shallots and a green peppercorn sauce (NGA)
• Soy glazed beef brisket with star anise and a fermented chili paste (DF, NGA)
• Moroccan rub lamb leg with mint & cumin salsa Verde and a red current jus (DF, NGA)
• Red cooked pork belly with honey glaze, fresh chilli, ginger, spring onion and sweet soy (DF, NGA)
• Chicken Ballantine with bacon, truffle mousse and a chicken jus (NGA)
• Thai green chicken curry with, lemongrass, lime leaf, baby corn and crispy shallots (DF, NGA)
• Olive oil confit market fish with celeriac remolded and black olive tapenade (DF, NGA)
• Spinach & ricotta tortellini with saffron cream, roasted pumpkin and toasted seeds (V)
• Potato gnocchi with truffle oil and wild mushroom fricassee (V, NGA)

SIDES

Choose one side from each section:

VEGETABLES

• Roasted root vegetables with herbs, baby carrots, parsnip, Māori potato and kumara (DF, NGA, V)
• Roasted baby kumara with caramelized onion, bacon, spring onion, kale and mustard mayo (NGA)
• Butternut pumpkin and seeds with purple & white carrots, sweet paprika and a lemon honey drizzle (DF, NGA, V)
• Mediterranean seasonal vegetables with zucchini, eggplant, fennel, red pepper and sundried tomato & cashew pesto (NGA, V)

POTATOES | PASTA | RICE

• Creamy potato gratin with garlic and rosemary (NGA, V)
• Buttered silky potato mash (NGA, V)
• Roasted gourmet potatoes with cumin, gouda, thyme, garlic and mustard seeds (NGA)
• Cardamon and saffron steamed jasmine rice (DF, NGA, V)
• Israeli couscous with feta, chickpeas, capsicum, sultanas and spring onion (DF, V)

SALADS

• Classic Waldorf salad with walnuts, granny apples, celery and grapes (DF, NGA, V)
• Baby cos salad with crispy bacon, parmesan, croutons and range dressing  
• Herb slaw, with red cabbage, carrot, pumpkin seeds and redcurrant jelly (DF, NGA, V)
• Mesclun and baby spinach salad with cherry tomatoes, radish, red onion and a pomegranate seed vinaigrette (DF, NGA, V)
• Rocket, aged parmesan and pear salad with caramelized walnuts (NGA, V)
• Heirloom tomato caprese with bocconcini, basil, shallots, aged balsamic glaze and NZ avocado oil (NGA, V)
• Grilled seasonal green vegetable salad with basil pesto, thyme, chilli and pecorino (NGA, V)
• Sauté broccoli salad with kale, toasted almonds, chilli flakes and a balsamic vinaigrette (DF, NGA, V)
• Roasted cauliflower with tahini spring onions, curry oil and black sesame seeds (DF, NGA, V)
• Oven-roasted beetroot salad with quinoa, blood orange, kale, almonds and a balsamic glaze (DF, NGA, V)

DESSERTS

• Baked mixed berry cheesecake (V)
• Chocolate brownie (NGA, V)
• Raw lemon and maple slice (V)
• Coffee chocolate caramel slice (V)
• White chocolate rocky road slice (NGA, V)
• Macadamia and white chocolate biscuit (V)