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Catering menu: buffet dinner


Choose one of four options for your buffet. 

Option one

Minimum 20 persons, $80 pp

Entrée

Pistachio lamb terrine accompanied by mint cream, cipollini onions, baby gherkins, rocket, and watercress oil (GF)

Main

  • Radicchio, witloof, garden greens, roasted pear, oranges, tomatoes, dill vinaigrette (VG) (GF)
  • Five spice roast pork belly on Asian greens (GF) (DF)
  • Eye fillet steaks on chive potato mash (GF)
  • Pumpkin and pine nut ravioli, thyme cream sauce (V)
  • Olive roast potatoes, tarragon sour cream (GF) (V)
  • Roasted root vegetables, spinach, balsamic glaze (VG) (GF)

Dessert

Tropical touch
Coconut and lime panna cotta, fresh fruit salsa, Brazil nut praline and coconut rain (GF) (V)

This menu includes bread and spreads, and entrée and dessert will be served to the table.

Option two 

Minimum of 20 persons, $65 pp

Salads

  • Seasonal greens with lemon vinaigrette and balsamic vinaigrette (VG) (GF)
  • Greek salad – fresh tomatoes, lettuce, cucumber, onion, feta, and olives dressed with olive oil and oregano (GF) (V)

Hot items

  • Pickled roast pork loin with chives potato mash, thyme cream (GF)
  • Harissa roast chicken, green beans, coriander sour cream (GF)
  • Grilled beef steaks, Romesco sauce, basil oil (GF) (DF)
  • Cauliflower, broccoli gratin (V)
  • Garlic roast baby potatoes, coriander cashew pesto (VG) (GF)
  • Three cheese ravioli, pumpkin coconut cream (V)

Desserts

  • Sliced fruits, passion fruit yoghurt (GF) (V)
  • Layered mousse cake (GF)
  • Petit berry pastry tarts (V)

        Everything will be served from the buffet.

        Additional items

        To create a more elaborate menu you can select from the listed items below to add to your chosen buffet option. 

        Salad menu – extra $7 pp for each item

        • Salade Gourmande
          smoked duck breast, seasonal pickled mushrooms, marinated cherries, oak leaf, truffle vinaigrette (GF) (DF)
        • Tuna with haricot and palm hearts
          new potatoes, hard boiled quail eggs, farm tomatoes, Meyer lemon vinaigrette (GF) (DF)
        • Gremolata lamb with beet and goat cheese
          pearl onion confit, orange fillet, pomegranate, mint vinaigrette
        • Chermoula grilled chicken salad
          charred grapes, confit peppers, mesclun mix, bacon vinaigrette (GF) (DF)
        • Grilled prawn salad
          baby cos, broken potatoes, crab scramble, scallion, tomato, and anchovy dressing (GF) (DF)
        • Thyme roasted butternut pumpkin with boursin salad
          marinated asparagus spears (Seasonal availability), toasted sunflower seeds, baby rocket, and semi dried tomatoes (V)
        • Red wine poached pears with blue cheese and glazed pecan nuts salad
          mesclun mix, shaved celery, vine ripened tomatoes (V)

        Carvery menu – extra $12 pp for each item

        • Chimichurri beef, port wine jus (GF) (DF)
        • Lamb shoulder roast, confit garlic gravy (DF)
        • Roast pork shoulder, apple puree, horseradish cream (GF)
           

        * Prices are per person and are exclusive of GST. Selections and prices are subject to availability and list changes.
         

        • Dairy Free – DF
        • Gluten Free – GF
        • Vegetarian – V
        • Vegan – VG