Catering menu: buffet


Choose one of four options for your buffet. 

Option one

Minimum 20 persons, $75 pp

Entrée

Herb roasted lamb loin on lentil salad, accompanied by micro greens and witloof served with kokalito prune marmalade (GF)

From the buffet

  • Lemon kelp sprinkled Aoraki salmon on a saffron polenta cake with sautéed spinach
  • Beefsteak on kumara and potato mash with basil butter and spring onions (GF)
  • Steamed potato gnocchi in a cream of sun-dried tomatoes
  • Gourmet potatoes with fresh chervil (GF)
  • Bouquets of seasonal vegetables (GF) (DF) (V)
  • Seasonal baby greens with a variety of dressings and condiments

Dessert

  • Pistachio crème brulee served with Malibu marinated melons and macadamia tuile
  • Coffee and tea

Entrées and desserts will be served to the table and includes a selection of breads with spreads on each table. 

Option two 

Minimum of 20 persons, $80 pp

Entrée

  • Grilled tiger prawns served on chilli cured cucumber and karengo salad accompanied by citrus crème fraiche (GF)

From the buffet

  • Grilled Canterbury lamb rump on potato gratin with rosemary glaze (GF)
  • Grilled venison steak on celeriac puree, topped with tamarillo chutney (GF)
  • Chicken picatta on spaghetti topped with tomato sauce
  • Forest mushroom and champagne risotto topped with fried shallots (GF) (V)
  • Bouquets of seasonal vegetables (GF) (DF) (V)
  • Gourmet potatoes with chervil butter
  • Seasonal baby greens with a variety of dressings and condiments

Dessert

  • Mocca perfumed tiramisu served with liquorice sauce and amaretti biscuits
  • Coffee and tea 

Entrées and desserts will be served to the table and includes a selection of breads with spreads on each table.

Option three

Minimum of 40 persons, $85 pp

(This option is only available in our Wellington Foyer, Oceania and Icon venues.)

Cold items

  • Selection of freshly baked bread with spreads (GF) (V)
  • Seasonal greens with choice of dressings
  • Caesar salad station
  • Hot smoked Aoraki salmon with red onion rings and caper berries (GF) (DF)
  • Antipasto platters with green olives and sun-dried tomatoes
  • Marinated mussels with karengo (GF) (DF)

Hot items

  • Lemon thyme crusted, market fresh fish of the day served on wilted spinach with saffron foam
  • Spinach and ricotta crepes baked in garlic custard (GF)
  • Bouquet of seasonal vegetables (GF) (DF) (V)
  • Mini baked potato with chives sour cream (GF)
  • Penne pasta tossed in extra virgin olive oil and garlic

Carving station

  • Canterbury lamb rack with vanilla garlic jus (GF)
  • Slow roasted beef fillet with kokalito prune sauce (DF) (V)

Dessert buffet

  • Crème brulee
  • Mini pavlova with cream and kiwi fruit
  • Fresh fruit salad (GF) (DF) (V)
  • New Zealand cheese selection with an assortment of crackers
  • Coffee and tea

Everything will be served from the buffet.

Option four 

Minimum of 20 persons, $57pp

Hot items

  • Lemon kelp sprinkled Aoraki salmon on a saffron polenta cake with sautéed spinach
  • Beefsteak on kumara and potato mash with basil butter and spring onions (GF)
  • Honey and sesame glazed chicken thighs on mushroom rice
  • Steamed potato gnocchi in a cream of sun-dried tomatoes
  • Gourmet potatoes with fresh chervil (GF)
  • Bouquets of seasonal vegetables (GF) (DF) (V)
  • Seasonal baby greens with a variety of dressings and condiments (V)

Dessert

  • Creme brulee
  • Tiramisu
  • Fresh fruit salad (GF) (DF) (V)
  • Freshly brewed coffee and tea

Everything will be served from the buffet.

 

* 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