Soups

All soups are served with a bread roll

Minestrone with garlic croutons

Roasted vegetable

Classic French onion with parmesan croute

Curried pumpkin finished with coconut cream and nutmeg

Summer tomato soup with streaky bacon garnish

Cream of chicken and corn with spring onion garnish

Broccoli and blue cheese

Prawns and basil in saffron tomato soup

Entrée

Mushroom pate’ - caramelized onion confit, white truffle foam and Melba toasts

Chicken liver pate ‘pots’ - with grilled toasts and slow cooked onions

Satay chicken skewers - served with basmati rice and peanut sauce

Manuka smoked lamb loin - served on a baby spinach and mint salad with herb dressing

Cold smoked salmon tartare with poached quail egg and house cured salmon gravalax, with a lemon and caper berry salad

Marinated lamb fillet skewers - on roast vegetable couscous with raita sauce

Baked portobello mushrooms - with feta, garlic, fresh thyme, breadcrumbs and garden salad

Warmed mussels in half shell - with a chilli, melon salsa and parmesan cheese

Options for the Platinum Menu only

Blue swimmer crab and avocado stack - served with rocket pesto and coconut crumbed prawn

Tea smoked duck breast - with mesclun salad, onion marmalade, melba toast and balsamic reduction

Pacific oysters “Rockerfeller’- 5 oysters with breadcrumbs, herbs and vodka lightly grilled

Main Courses

Chicken Supreme - with a sun dried tomato and olive stuffing, gratin potato, roast vegetable medley and rich tomato sauce

Herb Crusted Lamb Rump - with mixed bean and chorizo ragout, char grilled sweet potato and thyme jus

Scallop Tiled Salmon - on a pickled fennel and lemon salad with glazed baby carrots and Caviar Buerre Blanc

Frenched Pork Loin - with roasted gourmet potatoes, seasonal vegetables, apple chutney and wild apple cider jus

Ribeye Steak 200gms - Served medium with creamy horse radish mash, seasonal vegetables and mushroom sauce

Pan fried market fresh fish - on braised baby vegetables with Parisian potatoes and a creamy white wine sauce

Mushroom Moussaka - served with a fresh garden salad

Vegetarian Trio - roasted vegetable stack, red pepper filled with creamy risotto, courgette stuffed with mushrooms

Options for the Platinum Menu only

Duo of duck - panfried duck breast and duck confit leg with mushroom and lentils, caramelized pear and micro greens

200gm Beef Fillet - gratin potato, with buttered baby spinach topped with a grilled prawn and béarnaise sauce

Oven Roasted Venison - “Denverleg” with pumpkin and sage risotto, seasonal vegetable bundle and blue berry jus

Dessert

Raspberry and chocolate gateau - served with raspberry coulis and cream

Profiteroles - trio of profiteroles with strawberry, chocolate and cream filling served with chocolate sauce

Mississippi mud cake - served with berry coulis and vanilla ice cream

Gourmet ice creams - chefs’ selection of gourmet ice creams served in a brandy snap basket

Fresh fruit salad - made fresh and served topped with apple sorbet

Baked cheesecake - served with fresh cream and strawberries

Brioche bread and butter pudding - served warm with vanilla anglaise and whipped cream

Apple and rhubarb crumble - served warm with vanilla ice creams

Optional Extras for Your Table

Antipasto Platters
$50 / 4 Persons
A selection of cured meats, marinated vegetables, olives, cheese, smoked salmon pate and pickles served with fresh bread

Assortment of Hot Breads
$15 / 4 Persons
Chef’s selection of warm breads

Assortment of Hot Breads with Dips
$20 / 4 Persons
Chef’s selection of warm breads with a trio of dips

Greek Salad
$15 / 4 Persons
Mixed lettuce, olives, Greek feta, tomatoes, continental cucumber, capsicum tossed with balsamic vinegar & virgin olive oil

Mixed Salad
$13 / 4 Persons
Mixed lettuce, Spanish onion, tomatoes, capsicum and cucumber tossed in French dressing

Seasonal Vegetables
$13 / 4 persons
Chef’s selection of steamed or roasted seasonal vegetables

Cheese Platter
$55 / 6-8 persons
An assortment of New Zealand cheeses with fruit and nuts

Canapés

Platters of 20 hors d’oeuvres $30.00 (your choice of 4 x 5 varieties or 5 x 4 varieties)

Finger Foods

Mini club sandwiches with various fillings
Mini rolls with various fillings
Petit assorted muffins
Assorted savouries

Cold Canapés

Grissini wrapped in smoked salmon and cream cheese
Marinated feta tartlets
Tomato, basil and halloumi skewers
Petit smoked salmon and cream cheese bagels
Dolmades’ - vine leaves filled with rice
Chicken liver pate on melba toasts
Cherry tomatoes filled with crabmeat and spring onions
Hot beef crostini with relish and rock melon
Smoked salmon mousse on a blini with caviar
Roast beef and caramelized onions on rye
Bruchetta with mediterranean toppings:
1) Tomato and basil
2) Tomato, rocket pesto and parmesan
3) Roast capsicum
Smoked chicken and cream cheese in filoettes

Hot Canapés

Cocktail spring rolls
Cocktail samosas
Potato and fresh herb rostis
Petit mixed savouries and quiches
Cocktail beef burgers
Vegetarian wontons
Mini mediterranean frittatas
Chicken skewers:
1) Malaysian satay
2) Hot and spicy
3) Sweet Plum
Beef skewers Malaysian Satay
Coconut crumbed prawn tails
Grilled tomato, bocconcini and basil on crostini
Cream cheese filled prunes and bacon skewers