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Catering menu: working lunches

Minimum of 20 persons for all working lunches. Please confirm your menu choices 15 working days prior to your event. For short-term bookings please refer to our daily menus.

Build your own working lunch

$32 pp

Create your own working lunch by selecting one base option (A, B, or C). Then add two items from the sandwich, salad, and soup selection, and two choices from the hot selection. Coffee and tea included.

Option A

  • Mushroom, sweet corn and ricotta roll-ups (GF) (V)
  • Chickpea and potato curry with poppadum’s (GF) (V) (DF)
  • Fresh fruit salad topped with honey-sweetened yoghurt (GF) (V)

Option B

  • Pumpkin and coconut bisque (GF) (V)
  • Vegetable Nasi Goreng with toasted almonds (GF) (V) (DF)
  • Pear and Feijoa crumble (GF) (V)

Option C

  • Vegetarian sushi with traditional condiments (GF) (V) (DF)
  • Vegetable lasagne with light tomato sauce (GF) (V) (DF)
  • Eton mess (GF) (V)

Sandwich, salad, and soup selection

Please choose two items:

  • Old fashioned ham and gruyere cheese sandwich
  • Egg and chive finger sandwich (V)
  • Buttermilk bap with slow-cooked pork, red slaw, and watercress mayonnaise (GF)
  • Open focaccia sandwich with smoked chicken breast, cranberry and chestnut mayonnaise, avocado, brie, and mesclun lettuce
  • Vietnamese spring rolls – rice wrapper filled with bean sprouts, carrots, coriander, Thai basil, and snow peas. Served with spicy dipping sauce (GF) (V) (DF)
  • Bulgur salad with cucumbers, red capsicums, and chickpeas topped with Tandoori chicken, drizzled with lemon and dill dressing
  • Quinoa salad with cucumber, celery, and carrot with tamarillo dressing, topped with toasted walnuts and sunflower seeds (GF) (V) (DF)
  • Shredded iceberg lettuce with chopped eggs, bacon, and garlic crouton with sherry dressing

Additional items $7

Hot Selection

Please choose two items:

  • Aloo Gobi – medley of Indian spiced vegetables rolled in roti sheets, served with mango chutney (V)
  • Butter chicken served with basmati rice (GF)
  • Irish lamb stew (GF)
  • Lamb madras with basmati rice (GF)
  • Potato gnocchi with brown button mushrooms in four cheese and parsley sauce (V)
  • Spinach and ricotta tortellini in basil cream (V)
  • Fish goujons with kumara wedges and wasabi remoulade sauce
  • Chicken satay on quinoa and bulgur pilaf
  • Chicken saltimbocca with pan jus served on linguine (GF) (DF)
  • Sweet chilli marinated rice noodles with shredded carrots & sprouts and spicy beef strips (GF) (DF)
  • Teriyaki beef with udon noodles, spring onions, and wasabi peas
  • Beef stroganoff on steamed rice (GF)
  • Salmon skewers on sautéed spinach with creamy caper sauce (GF)
  • Fish and shrimp bake topped with cheesy mash potatoes
  • Grilled market fresh fish on wilted spinach with creamed mushroom sauce (GF)
  • Horopito marinated lamb rack cutlet served on kumara and carrot mash (GF)
  • Heartland Shepard’s Pie

Additional items $7

Executive working lunches

Option one


  • Mediterranean lamb wraps with Tzatziki and iceberg lettuce
  • Thai beef salad with cashew nuts (GF)
  • Scottish baps with slow roasted beef and caramelized onions, drizzled with watercress dressing
  • Thai quinoa salad with fresh herbs and lime vinaigrette (GF) (DF) (V)
  • Macadamia nut crusted market fresh fish on steamed greens, topped with watercress dressing (GF)
  • Spinach and ricotta tortellini in piko piko cream (V)
  • Crumbed pork schnitzel on rice and peas
  • Chocolate and cherry roulade (GF) (V)
  • Seasonal sliced fruit platter (GF) (V) (DF)
  • Coffee and tea

Executive working lunch

Option 2 


  • Vietnamese spring rolls – rice wrapper filled with bean sprouts, carrots, coriander, Thai basil, and snow peas. Served with spicy dipping sauce (GF) (V) (DF)
  • Selection of sushi and sashimi with traditional condiments
  • Greek salad with goat’s feta (GF)
  • Brown rice salad with shredded chicken and peanuts (GF) (DF)
  • Venison and mushroom skewers on smoked kumara mash
  • Steamed potato gnocchi in a cream of sun-dried tomatoes (V)
  • Chicken thighs with apricot stuffing on quinoa risotto topped with saffron cream (GF)
  • Chocolate lamingtons with kiwi fruit and whipped cream
  • Seasonal sliced fruits (GF) (DF) (V)
  • Coffee and tea

Fork working lunch


  • Cherry tomato and baby bocconcini salad with basil dressing (GF)
  • Feijoa dressed salad of baby greens, orange segments, tomatoes, carrots, cucumbers, and red radish with toasted pumpkin seeds (GF) (DF) (V)
  • Open focaccia sandwich with corned beef, mustard, and pickles
  • Rice wrappers filled with Asian chicken salad (GF) (DF)
  • Beer battered fish goujons on kumara chips with kawakawa remoulade
  • Chicken tikka masala on basmati rice (GF)
  • Black pepper prawns with udon noodles
  • Garlic and ginger marinated beef kebabs on red apple slaw (GF) (DF)
  • Chocolate roulade filled with vanilla and chestnut cream
  • Citrus salad topped with minted mascarpone cream
  • Coffee and tea


* 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