We will be happy to help you design a menu for your special event using these suggestions as a guide or build a menu to suit your own individual style.

Hors d’Oeuves
We recommend a selection of hors d ‘oeuves be served with drinks before the main meal
and will include a limited selection in each menu. extra hors d’ oeuvres will cost $2.50 per
item per person.
Table service menues.
includes 3 hors d’ oeuvres

Buffet menues.
Small corners menu ( an ideal concept for a casual reception.) Includes 5 hors d’ oeuvres.
B.B.Q option: please inquire about our b.b.q menues that we will design according to your
requirements.

Hors d ‘ Oeuvres Selection.
Parmesan baskets with herbed cheese filling.
Salmon fingers with a coating of sesame, coconut and poppy seed served with sweet chilli
aioli.
Pesto filled deep-fried mushrooms with honey viniagrette dipping sauce.
Mini bagels with smoked salmon and cream cheese.
Manti - turkish style pastries filled with lamb, feta cheese and pine kernals.
Selection of crostini with provencal toppings.
Mini foccacia with olive tapenade and grilled peppers.
Country - style pate on toast with red onion marmalade.
Frittata cubes with a selection of delicious garnishes.
Baby pea tartlets with seared lamb and pepper and rosemary relish.
Baby mushroom tartlets.
Spinach and cheese phyllo pastries.
Crumbed and fried Italian rice balls with mozzarella centres served with a tomato and herb sauce.
Mussels with tomato and chilli salsa.

Buffet menu
$45.00
Choose two mains, two sides , one salad and two desserts. Extra options are available at an additional cost.

Mains
Roast rib-eye of beef with a red wine and onion sauce.
Slow cooked pork belly with onions, lemons and capers.
Braised lamb shanks in a tomato and onion sauce.
Marmalade glazed cured and smoked pork chops.
Chicken and seasonal vegetable risotto.
Lamb cutlets with gremolata.
Chefs choice fish.
Teriyaki marinated salmon.
Moroccan style tagine.

Sides
Fragrant couscous.
Orzo with mushrooms, peppers and onions.
Lentils with peas, baby onions and parsley.
Baby potatoes with garlic and rosemary.
Pasta with olive oil, garlic, parsley and chilli or fresh tomato and herb sauce.
Seasonal vegetable dish.

Salads
Green leaf salad with honey viniagrette.
Antipasti vegetable salad.
Tomato, red onion and coriander salad.
Green bean , soy and sesame salad.

Table service menu:
$45.00 or $55.00.
Options with an asterisk are only available with the $55.00 menu.
We recommend you choose two options from each course. There will be an additional cost
for extra options.

A seasonal vegetable and salad bowl will be served to each table.

First course
Tomato and coconut soup with fish dumplings.
Creamy zuchinni ,leek and basil soup.
Carrot, orange and ginger soup.
Herbed mushroom soup with grilled bacon.
Fresh tomato, cream and aniseed soup.
Oven roast pepper and eggplant soup with yoghurt.
(all soups served with our own foccacia.)
Two salmon salad- carpaccio of salmon and sauteed salmon fingers with baby salad and
creamy caper dressing.
Mussels on the half shell with a herb and tomato crust.
Gravlax salmon with wasabi aioli and baby salad.
Chefs risotto.
Meditarranean vegetable tartlet.
Beef carpaccio with balsamic dressed julienne of vegetables.

Main course
Akaroa salmon seved on a potato cake with a lime butter sauce.
Beef fillet served on a sweet potato and potato latke with a mushroom and red wine sauce.
Rack of lamb with pomegranite molasses glaze served on fragrant couscous.
Braised lamb shanks served on a mustard and herb mash with harissa sauce.
Chicken thigh fillets stuffed with mushroom and herbs in a wine and onion sauce served on a risotto cake.
Roast chicken breast served on a herbed pilaf with romescu sauce.
Lamb fillet served on a salad with spiced chickpeas and yoghurt dressing.
Chefs choice fish.
(please enquire about vegetarian options.)

Desserts
These desserts are applicable to both table service and buffet menues.
Fresh fruit salad with ginger infusion syrup.
Velvet chocolate cake.
Baked lemon cake with caramelized oranges.
Up-side down pear and ginger cake with caramel sauce.
Rum and raisin parfait.
Chocolate soup with meringue dumplings.
Roast vanilla peaches or nectarines with honey, cinnamon ice cream.
Orange cardamom tart.
Passionfruit brulee tart.
Berry cheesecake.
Mocha cinnamon chocolate cake.
Selection of mini cakes.

“Small corner” menu:
$45.00
Selection of five hors d’oeuvres.
Roast prime rib served with fresh baked bread, mustards, pickles and a selection of salad
vegetables.
Grilled chicken skewers with a selection of marinades, e.g. sweet chilli, teriyaki, and herb and
lemon. Pita bread, hummus, tehina and seasonal salad vegetables.
Risotto: chicken, seafood or vegetarian, served with a green leaf salad and honey viniagrette.
Fresh fruit salad.
Mini cake selection.