Catering menu: set plated lunch and dinner


Minimum of 20 people.

Please choose from the below options. Our team of talented chefs are happy to create a more tailored menu specific to your needs and to go with any theme of your event if desired.

You could also start your event with some options from our canapé menu.

Pricing options

All of the options include freshly brewed tea and coffee, which will be served with dessert.

Option one, $69 pp

  • One entrée
  • One main course
  • One dessert
Cheese platter

Caption

New Zealand cheese plate

Option two, $73 pp

  • Choice of two entrées
  • One main course
  • One dessert

Option three, $78 pp

  • One entrée
  • Alternate drop of two main courses (we recommend a choice of the chicken breast, and the beef or lamb)
  • One dessert

Option four, $82 pp

  • One entrée
  • Choice of two main courses
  • One dessert

Option five, $85 pp
(This option is only available in Icon and Wellington foyer)

  • Choice of two entrées
  • Choice of two main courses
  • One dessert

Entrées

  • Pistachio lamb terrine
    Mint cream, Cipollini onions, baby gherkin, rocket, and watercress oil (GF)
  • Smoked duck breast
    Potato dill salad, semi-dried tomato aioli, gourmet herbs, and mustard cherry (GF) (DF)
  • Dill salmon gravlax 
    Pickled fennel, horseradish cream, caviar, and pickled radish (GF)
  • Lemongrass and lime marinated prawns
    Cucumber, carrot, and mint salad with chilli crème fraiche (GF)
  • Seared NZ scallops
    Spiced carrot and pumpkin puree, pine nuts, olive relish, basil oil, and crispy shallots (GF) (DF)
  • House smoked maple glazed salmon
    Potato saffron aioli, crab salad, baby capers, beetroot reduction, and micro herbs (GF) (DF)
  • Grilled lemon chicken salad
    Lettuce, orange, parmesan, eggs, and bacon
  • Vegetarian option
    Buffalo mozzarella, honey roasted pears, orange, beetroot carpaccio with walnut vinaigrette (GF) (V)
  • Vegan option
    Spinach cauliflower cake, salsa verde, black garlic puree, eggplant relish, and watercress (VG)

Main courses

  • Herb rolled beef fillet steak with garlic rosemary jus (GF) (DF)
  • Grilled chicken supremes with thyme cream foam (GF)
  • Rosemary crusted lamb rump with mint cream sauce (GF)
  • Fish of the day topped with salsa verde (GF)
  • Marinated crisp pork belly with apple compote and jus (GF) (DF)
  • Confit duck leg with plum jus (GF) (DF)
  • Pistachio crusted lamb racks on port jus (GF) (DF)
 
Lamb rack

Caption

Pistachio crusted lamb racks on port jus

Vegan Options

These are set items and cannot be replaced with a different side or vegetables.

  • Spiced battered tofu served with cannellini bean puree, seasonal greens, roasted cherry tomatoes and pea shoot pesto (GF)
  • Roast vegetable disk served with gnocchi, wilted spinach and green beans in Spanish tomato sauce (GF)

Sides

Please choose one side dish to complement your chosen main/s.

  • Kumara and potato gratin (GF) (V)
  • Herb crushed potatoes (GF) (V)
  • Parsnip coconut puree (GF) (VG)
  • Spanish chorizo potato cake (GF)
  • Black garlic cauliflower puree (GF) (V)
  • Cheesy bacon mashed potatoes (GF)

Vegetables

Please choose two vegetables to complement your chosen main/s.

Vegetables are subject to seasonal availability.

  • Glazed carrots (GF) (DF)
  • Tempered green beans (GF) (VG)
  • Broccoli (GF) (VG)
  • Grilled pumpkin (GF) (VG)
  • Balsamic beetroot (GF) (VG)
  • Roasted cherry tomato (GF) (VG)
  • Honey glazed beetroot (GF) (VG)
  • Bok choy (GF) (VG)
  • Confit Parsnip (GF) (VG)
  • Beetroot salsa (GF) (VG)
  • Buttered peas (GF) (V)
Coconut and lime panna cotta

Caption

Tropical touch: Coconut and lime panna cotta, fresh fruit salsa, Brazil nut praline, and coconut rain

Desserts

  • Tropical touch
    Coconut and lime panna cotta, fresh fruit salsa, Brazil nut praline, and coconut rain (GF) (V)
  • Layered tiramisu
    Traditional cake served with fresh fruits and chocolate edibles (V)
  • Raspberry white chocolate mess
    Caramelized white chocolate mousse, white chocolate meringue, raspberry jelly, sorbet, and coulis (GF) (V)
  • Vanilla mousse cake
    Apple disk, sable crumble and caramelized apple (V)
  • Chocolate raspberry dome
    Raspberry gel, fresh berries and crumble (V)
  • Chocolate dacquoise
    Almonds and coffee chantilly cream (GF) (V)
  • Dates and walnut steamed pudding
    Dulce de Leche custard cream and cinnamon poached pear (V)
  • Petit fours dessert plate
    Brazilian quindim, chocolate mousse tarts, red velvet cake bites with raspberry, white chocolate cheesecake cups, and tiramisu cake
  • New Zealand cheese plate 
    A selection of award-winning New Zealand cheeses, accompanied by homemade quince paste, dried fruits, and crackers
Chocolate dacquoise

Caption

Chocolate dacquoise: Almonds and coffee Chantilly cream

 

* 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