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Dinner

All mains are served with plated seasonal vegetables. Choose (per person):

• $60.00 - 1 entree, 2 mains (alternate serve) and 1 dessert
  
• $65.00 - 1 entree, 2 mains (choice) and 1 dessert
  

Breads

• Selection of gourmet breads and dips on the table.

Soups

• Seafood chowder with lemon oil crispy bacon and bread sticks
• Roasted garlic and pumpkin soup with chilli sour cream and crispy potato straws

Entrees

• Smoked Canterbury lamb served Nicoise style
• Roasted chicken, kumara and bacon Terrine with toasted baguette and a Pinot Noir onion marmalade
• Hot smoked Akaroa salmon with pickled cucumber, Saffron potatoes and a caper aioli
• Smoked chicken and mango salad with cucumber, mesclun and a balsamic dressing
• Tuscan salad - Rock melon, Prosciutto, Nashi pear, semi dried tomatoes and Parmesan, served with Mesclun leaves and a lime dressing

Mains

Chicken

• Chicken breast with a feta and green herb crust, warm ratatouille salsa and potato cake
• Oven roasted chicken with a cashew and mustard crust on a carrot, potato and cumin seed crush, with a red pepper coulis
• Baked chicken breast stuffed with asparagus spears and basil pesto cream cheese on a garlic and spring onion mash with a smoked tomato salsa and red wine jus
• Chicken breast with a pine nut, spinach and goats cheese farce and Provencal sauce

Fish

• Baked blue cod with spinach, Parmesan and lemon crust with a smoked tomato salad on a pumpkin risotto cake
• Crispy skin salmon fillet with mango chutney, Bombay potatoes and a yoghurt and cucumber dressing

Pork

• Manuka honey braised pork loin with a sage and apple mash and drizzled with a Shiraz Jus

Beef

• Seared scotch fillet with porcini mushroom seasoning wilted spinach on a potato and bacon rosti and red wine jus
• Individual Beef Wellington with bacon, mushroom duxel in puff pastry with creamed potato honey glazed carrots and port wine reduction
• Braised scotch fillet in red wine and thyme with sauted potatoes and seasonal vegetables

Lamb

• Herb crusted Central Otago lamb rack with and apricot, pine nut and basil couscous with a smoked tomato jus
• Slow cooked rump of lamb with rosemary and garlic on olive mash with saut'ed greens and home dried tomato and basil dressing
• Braised lamb shank with roasted root vegetables herb mash and braising liquor
• Roasted lamb rump with a fennel and lemon seasoning, wilted spinach, lightly curried kumara rosti and red wine jus

Desserts

• Chocolate platters to the table - 2 per table of chocolate truffles, mini chocolate cups filled with white chocolate mousse, mini lamingtons and mini chocolate eclairs
• Sour lemon tart with mulled wine berries and cream Chantilly
• Poached red wine pears chilled with amaretto cream and biscotti
• Chocolate tart orange anglaise espresso cream and chocolate wafer
• Mixed berry brulee with homemade shortbread and berry essence

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Dinner buffets

$35.00 per person

Bread

• Gourmet bread selection and dips on the tables

Salad selection

• Cucumber and tomato garden salad
• Potato and golden Kumara salad with roasted garlic mayonnaise and crispy bacon
• Smoked chicken and sun dried tomato pasta salad

Hot selection

• Slow simmered chicken with bacon and mushrooms in a wholegrain cream sauce
• Moroccan beef and tomato Tagine
• Rice pilaf

Accompanied by

Creamy garlic potatoes

Steamed broccoli and cauliflower

Honey glazed carrot batons

Desserts

• Apple and berry crumble with custard and cream
• Fresh fruit platters

$40.00 per person

Bread

• Gourmet bread selection with dips on the tables

Salad selection

• Cucumber and tomato garden salad
• Potato and golden Kumara salad with roasted garlic mayonnaise and crispy bacon
• Smoked chicken and sun dried tomato pasta salad
• Classic Caesar salad

Hot selection

• Baked fish fillets in cream and ginger with parsley and lemon
• Buttered chicken with honey-roasted kumara
• Thai vegetable noodle stirfry

From the carvery

• Hot carved ham on the bone with mustards and gravy

Accompanied by

• Steamed long grain rice
• Broccoli and cauliflower
• Roasted pumpkin and garlic
• Baked gourmet potato Provencal

Desserts

• Chocolate mud cake
• Chef's selection cheesecake
• Sour lemon tart
• Fresh whipped cream Chantilly
• Fresh fruit platters

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$45.00 per person

Bread

• Gourmet bread selection with dips on the tables

Salad selection

• Cucumber and tomato garden salad
• Potato and golden Kumara salad with roasted garlic mayonnaise and crispy bacon
• Smoked chicken and sun dried tomato pasta salad
• Chorizo, green bean and roasted red pepper salad

From the larder

• Continental meat platter with condiments
• Southern seafood selection platter

Hot selection

• Braised chicken with tomato and rosemary
• Vegetarian ravioli in a white wine and cream sauce
• Thai vegetable noodle stirfry

From the carvery

• Hot carved ham off the bone with mustards and gravy
• Roasted Angus beef with gravy and horseradish cream
• Slow roasted lamb with garlic, rosemary and fennel with gravy and mint sauce
• Roasted loin of pork with applesauce and ginger sauce

Accompanied by

• Honey glazed carrots
• Broccoli, cauliflower and courgette medley
• Roasted pumpkin, kumara and parsnip
• Creamy garlic and thyme potatoes

Desserts

• Sticky date pudding with toffee anglaise
• Individual chocolate and vanilla mousse pots
• Sour lemon tart with berry compote
• Fresh fruit platters

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$50.00 per person

Bread

• Gourmet bread selection on the tables with dips

Salad selection

• Marinated mushroom, red onion and spring onion salad
• Cucumber and tomato green salad
• Chorizo, green bean and roasted red pepper salad

From the larder

• Seafood platters with shrimps and half-shelled marinated mussels
• Continental meat platter with shaved smoked chicken, salami, roast pork and condiments

Hot selection

• Braised chicken in Provencal vegetables with Oregano
• Fresh fish fillets in a cream and ginger sauce with parsley and lemon
• Vegetarian Tortellini with a tomato and herb sauce

From the carvery

• Hot carved ham off the bone with mustards and gravy
• Slow roasted lamb with garlic, Rosemary and Fennel stuffing

Accompanied by

• Medley of seasonal vegetables
• Herb roasted gourmet potatoes
• Honey glazed carrots and parsnips

Desserts

• Fresh fruit flans
• Coffee and chocolate cheesecake
• Apple and blueberry crumble with whipped cream
• Chocolate eclairs
• Fresh fruit platters

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Optional extras

These can be added to any buffet option per dish:

$4.00 per person

• Beef Wellington with a red wine sauce
• Poached whole decorated salmon with condiments
• Half-shelled oysters
• Carved lamb racks with gravy and mint sauce
• Carved stuffed turkey breast with cranberry sauce
• Hot carved ham off the bone with mustards and gravy