Plated Menu

Main Course Only - $79 per person + GST
Bread and alternate drop main course

Entrée & Main - $109 per person + GST
Bread, set entrée and alternate drop main

Main & Dessert - $95 per person + GST
Bread, alternate drop main and set or family style dessert

Entrée, Main & Dessert - $124 per person + GST
Bread, set entrée, alternate drop main and set or family style dessert

ADD ONS:

Canapés on arrival $6.5 each
Sides - $12 each

ENTRÉE

• Miso cured salmon with caviar, pickled fennel, seaweed and wasabi mayo (DF, NGA)
• Citrus cured kingfish with blood orange, pomegranate seed vinaigrette and micro coriander (DF, NGA)
• Parma ham with rock melon, buffalo mozzarella, fig chutney, sweet balsamic and grissini  
• Zealong tea cured Cambridge duck breast with parsnip puree, Shiitake and Pinot Noir glaze (NGA)
• Dukkha spiced lamb loin niçoise with quail eggs, green beans, Māori potato and grape tomatoes (DF, NGA)    
• Beef tataki with ponzu, enoki, sesame seed, furikaki and micro greens (DF, NGA)
• Lemon and dill marinated bocconcini with heirloom tomato caprese and basil oil (NGA, V)
• Glazed baby beetroot with blood orange, pomegranate seed vinaigrette and micro coriander (NGA, VG)

MAINS

• Eye fillet with truffle mash, Cavolo Nero, confit shallot, cafe de Paris butter and bone marrow jus (NGA)  
• 24 hour beef cheek with brown butter mash, wild mushroom, pancetta and jus de Cuison (NGA)    
• Thyme marinaded lamb rump with kumara rosti, provincial baby vegetables and a rich lamb jus (DF, NGA)  
• Coconut braised pork belly with celeriac puree, curried cauliflower couscous, chorizo jam and pan jus    
• Chicken Ballotine wrapped in pancetta with potato rosti, almond mole, turmeric crust, courgetti spaghetti and jus gras (NGA)  
• Confit duck leg and breast with chicory, quinoa and cherry sauce bordelaise (DF, NGA)
• NZ king salmon with Puy lentils, shrimp fumé, edamame and dill cream (NGA)      
• Eggplant roulade with chickpeas, kumara rosti, ratatouille and lemon aquafaba (NGA, VG)

SIDES

• 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 and white carrots, sweet paprika and a lemon honey drizzle (DF, NGA, V)
• Mediterranean seasonal vegetables with zucchini, eggplant, fennel, red pepper and sundried tomato and cashew pesto (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)
• Creamy potato gratin with garlic and rosemary (NGA, V)
• Roasted gourmet potatoes with cumin, gouda, thyme, garlic and mustard seeds (NGA)
• Baby cos salad with crispy bacon, parmesan, croutons and range dressing  
• 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)

DESSERT

• Dark Belgium chocolate marquise with toasted meringue, chocolate soil and cherry compote (V)
• Boysenberry cheesecake with white chocolate crumb and vanilla syrup (V)      
• Dark chocolate delice with freeze dried black Doris plum, hazelnut praline and mascarpone (V)
• Key lime cheesecake with passionfruit curd, blood orange and brandy snaps
• Tiramisu with savoiardi biscuits, espresso, Kahlua and mascarpone zabaione (V)  
• Chia seed pudding with mango puree, coconut granola and summer berries (DF, NGA, VG)
• Cashew nut and dark chocolate torte (DF, NGA, VG)