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Mains

                Herb and pink peppercorn crusted tenderloin of beef on a kumara gratin with a wild mushroom and smoked garlic jus

                Oven roasted beef tenderloin with mushroom puree, liver pate topped with puffed pastry on a golden sweet potato cake

                Breast of chicken wrapped in streaky bacon on a crushed potato, onion and rocket compote with a smoked paprika sauce

                Roast breast of chicken coated in fine herbs and stuffed with feta, spinach and sun dried tomatoes on an almond and pine nut pilaf with cumberland sauce

                Harissa marinated breast of chicken with a warm savoy cabbage and light chilli salad on a coriander risotto cake with lime yoghurt dressing

                Rack of lamb with a green herb crust on wilted baby spinach and white bean and chorizo cassoulet

                Rosemary rubbed rump of lamb with corn kumara crush and a cajun style ratatouille

                Seared snapper fillets on a prawn and lemon oil mash with watercress sauce and a savoury herb tuille

                Fresh Hapuka wrapped in maple smoked bacon on baked parmesan polenta with wilted greens and a lime and sesame beurre blanc

                Seared fillet of salmon wrapped in filo with feta, lemon, ginger and black pepper served on a pumpkin soufflé with a light cherry tomato salsa

Desserts

Buffet Style dessert – choose 3 desserts only from any of the buffet menu

OR

Plated Style dessert – 1 option only

Baked lemon tart – creamy lemon tart baked in sweet pastry served with raspberry couli

Classic crème brulee – creamy egg custard slowly cooked, then glazed to create a sugar crust

Blueberry meringue parfait - crushed blueberries folded through Italian meringue and topped with toasted almonds

Tiramisu- a classic Italian dessert made with mascarpone cheese, chocolate flakes, and coffee soaked sponge fingers

Individual pavlova- topped with fresh cream, kiwifruit and seasonal fruit

Rich truffle cake – bitter sweet chocolate set with creamy white chocolate served with a caramel sauce

 

 

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