Our banquet menus are designed to share. Served on  platters down the centre of your table  We suggest to choose 2 or 3 protein options and 3 side dishes.

Our chef will work with you and make recommendations  to ensure flavours are consistent  throughout your selection

Meats and Fish

Meats and Fish

Roast Butterfly lamb leg with salsa Verde

Whole roasted sirloin of beef with horseradish cream and red wine jus

Flash roasted salmon with confit cherry tomatoes and basil

Braised on the bone Cardrona lamb shoulder white bean tomato and smoked bacon cassoulet herb aioli

Confit of duck with orange and star anise glaze *

Grilled Honey and citrus marinated free-range chicken breast mint yogurt dressing

BBQ chicken scented with cardamom and thyme served with lemon labneh

Prosciutto wrapped free range chicken thighs, fresh tomato and basil sauce

Baked salmon with citrus and pistachio crumb and lemon and dill yoghurt

Zaatar spiced lamb leg with buffalo yoghurt and pomegranate molasses

Baked chermoula market fish, black olives and oven dried tomatoes

Lamb shanks with white wine, thyme, tomatoes and thyme

Beef fillet with mixed mushroom truffle salt and pan jus*

Classic beef Bourguignon with bacon mushroom and gremolata

Sherry braised beef cheeks with gremolata

Fish pie with potato topping

Seared lemon zest garlic chilli marinated tuna loin*

Lamb breast with mustard herb and brioche crumb harissa yogurt

Baked Mt Cook salmon dill and lemon buree blanc

Herb and mustard crusted lamb rump roast garlic and red wine jus

Grilled venison Denver leg with bacon and cranberry crumb*

Free range pork belly slow roasted with fennel, apple and cider

Moroccan lamb tagine with tamarind, dates and chickpea

*subject to a surcharge

Vegetables

Roasted Kumara with parmesan aioli and basil

Buttered summer vegetables with lardons

Grilled Mediterranean vegetables with basil and sherry vinegar dressing

Braised kale with cranberries and almonds

Green beans with fenugreek and tomatoes

Broccoli and cauliflower gratin

Honey glazed baby carrots with cumin and yoghurt dressing

Roasted artichokes and potatoes with Oloroso sherry dressing

Roasted winter vegetables with rosemary and garlic

Steamed asparagus with lemon oil and parmesan

Salads

Classic Greek salad

Classic Caesar salad

Tomato cucumber and couscous salad mint and parsley

Roasted Balsamic onion and beetroot salad with goat’s curd

Salad greens and herb salad with an aged balsamic dressing

Broccoli, pomegranate and hazelnut salad with pomegranate molasses dressing

Otago peach, aged balsamic, prosciutto and feta salad

Roasted beetroot, rocket, pear and walnut salad

Courgette ribbon salad with lemon and chilli dressing

Tuscan bread salad with roast peppers, olives and tomatoes

Heirloom tomatoes, red onion and basil salad

Grilled aubergine and courgette salad with a pickled red onion and caper dressing

Puy lentil salad with soft herbs, chorizo and tomato

Roasted pumpkin, ricotta and golden raisin salad with pine nuts

Crunchy raw beetroot and carrot salad with apple dressing

Potato/ starch dishes

Mustard potato gratin

Potatoes boulangere

Soft polenta with mascarpone and parmesan

Lemon pistachio and date couscous

New potatoes with spring herbs

Lebanese nut rice

Potato, bacon and soft herb salad with caper, mustard dressing

Pearl couscous with tomato, sumac and

Duck fat roasted potatoes

Smoked paprika oven chips

Crushed new potatoes with spring onion, parsley and pink peppercorns

Potato gratin

All dishes subject to seasonal availability

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