Wedding / Function Menu

We will be happy to help you design a menu for your special event using these
suggestions as a guide or to build a menu to suit your own individual style.
Please advise us of any dietary restrictions or vegetarian guests and we will happily
accommodate such

Hors d'oeuves:
We recommend a selection of hors d'oeuves be served with drinks before the main
meal and a selection of three are included in whatever menu you choose. Over and
above that will be an extra cost per appetizer. We are also happy to cater for
cocktail receptions and in that case would build up a suitable menu
on a cost per head basis.

Caponata with parmesan parchment bread.
Seared beef and roasted tomato salsa on croutons.
Tartlets with herbed white bean puree and roast cherry tomatoes.
Feta, tomato and mint phyllo parcels.
Vegetable tempura with Japanese dipping sauce.
Akaroa salmon wrapped in crispy soba noodles.
Thai beef salad on tempura coconut fritters.
Sweet potato hash browns with beef chilli.
Sauteed chermoula marinated prawns.
Balsamic tomato tatins.
Salmon fingers with coconut, sesame and poppy seed crumb.
Pesto filled mushrooms with honey viniagrette dipping sauce.
Mini bagels with smoked salmon and cream cheese.
Manti – turkish style pastries with lamb and feta cheese.
Free- range chicken liver pate on toast with home made chutney.
Vegetarian frittata with a selection of toppings.
Baby pea tartlets with seared lamb topped with red pepper and rosemary relish.
Spinach and cheese phyllo parcels.
Italian rice balls with goats cheese centres.
Squid and chicken meatballs with saffron.
Cumin – spiced pork with muhammara sauce.
Pea and mint felafel with yoghurt sauce.
Prunes in bacon on polenta .
Blue cheese fritters with chutney.

Table Service Menu
Please choose 2 first course dishes , 2 main course dishes and 2 desserts.
Dishes with an asterisk are from the $55 menu, others are $45.

First course:

Goats cheese and marinated artichoke salad . *
Beef carpaccio with balsamic dressed vegetable salad.*
Crumb topped scallops with cauiflower puree. *
Prawn, tomato and coriander salad with asian dressing.*
Halumi and roast vegetable salad. *
Two salmon salad with creamy caper dressing.*
Asian marinated venison with roast kumara.*
Grilled mushrooms with polenta chips and garlic aioli.
Greek salad with spiced calamari.
Nicoise salad.
Tomato and coconut milk soup with fish dumplings.
Creamy zuchinni and basil soup.
Herbed mushroom soup with grilled bacon.
Thai style pumpkin soup.
Gravlax salmon with wasabi aioli.
Chef's seasonal risotto.
Meditarranean tartlet with yoghurt dressing.
Asian pesto grilled chicken.
Salmon ceviche.

Main course: ( will be served where appropriate with seasonal vegetables.)

Fillet of beef served on lentils with red onion salsa.*
Lamb cutlets with mint salsa.*
Akaroa salmon with fennel, orange and tomato salad.*
Hot smoked Akaroa salmon served on gratin of potato.*
Pan fried fish fillet with proscuttio wrap on pea puree.*
Rack of lamb with pomegranite molasses served on fragrant couscous.*
Beef fillet with bacon and mushrooms on a mustard mash with red wine jus.*
Confit of duck with a spiced plum sauce.*
Slow cooked pork belly with fennel and capers in a phyllo pastry case.
Salad of beef with oven roast vegetables and a tomato salsa dressing.
Braised lamb shanks with harissa sauce served on a herb mash.
Chicken thighs stuffed with mushrooms with a red wine sauce , on risotto.
Chermoula marinated chicken breast on herbed pilaf with romescu sauce.
Lamb fillet salad with spiced chickpeas and yoghurt dressing.
Marinated lamb fillet on herbed orzo pasta with baby onions.
Pork fillet , bacon, baby potato and plum salad .$45.00
Choose two mains, two sides , one salad and two desserts. Extra options are available at an additional cost.

Buffet menu.
We recommend 2 mains, 2 sides , 1 salad and 2 desserts.
Extra dishes are available at an extra cost.

Buffet mains. (options with an * are $55 , others $45 )
Fillet of beef with baby balsamic onions and chimmichurri sauce.*
Rack of lamb with pomegranite molasses .*
Confit duck with spiced plum sauce.*
Sesame, poppy seed and coconut crumbed gurnard with tomato salsa. *
Roast ribeye of beef with Pinot Noir sauce.
Slow cooked pork with onions, lemon and capers.
Teriyaki marinated Akaroa salmon.
Asian marinated hot smoked salmon.
Chermoula marinated lamb fillet.
Morrocan style lamb tagine.
Mushroom stuffed chicken thighs with a red wine and onion sauce.
Asian pesto marinated chicken breast.

Buffet sides.
Jewelled couscous.
Minted new potatoes ( in season )
Orzo with mushrooms, roast peppers and onions.
Lentils with peas , onion and herbs.
Baby potatoes with garlic and rosemary.
Penne pasta with a fresh tomato and herb sauce.
Seasonal vegatables.
Green beans with toasted sesame seeds and soy sauce.
Meditarranean roast vegetables.
Potato and thyme gratin.
Oven roast cauflower with lemon , caper dressing.
Kumara, potato and herb mash.

Buffet salads.
Fresh green leaf salad with honey viniagrette .
Antipasti vegetable salad.
Tomato , red onion and coriander salad.
Roast pumpkin, beetroot, feta and hazelnut salad.
Austrian potato salad.
Caeser salad.
Morrocan carrot salad.
Marinated zuchinni salad.
Pasta salad with cauliflower, pinenuts and olives.
Oriental vegetable salad.

Desserts.
These desserts are applicable to both the table service and buffet menus.

Fresh fruit salad with your choice of fruit sorbet or ice cream.
Passionfruit brulee tart.
Baked berry cheesecake.
Citrus tart.
Roast nectarines with honey cinnamon ice cream . ( in season )
Chocolate almond cake with warm chocolate sauce.
Apple and raspberry polenta tart.
Kulfi- indian -style ice cream with figs and almonds.
Crème brulee.
Berry tiramisu.
Chocolate marquise with berries.
Strawberries with nutty phyllo shards.
Up-side down pear and ginger cake with caramel sauce.
Profiteroles with vanilla bean ice cream and chocolate sauce.
Lemon meringue pie.
Mocha pavlova roulade.

Selection of small cakes and cookies.