Wedding menu: banquet / buffet

The wedding banquet or buffet is available with the deluxe package in place of the three-course set menu.

Entrée (served to your table)

Selection of one of the following:

  • 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 purée, 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, fig, orange, beetroot carpaccio with walnut vinaigrette (GF) (V)
  • Vegan option
    Spinach cauliflower cake, salsa verde, black garlic puree, eggplant relish, and watercress (VG)

People tucking into a buffet

Caption

Buffet, 2015. Te Papa

Buffet Main Course:

  • Selection of freshly baked bread with spreads (GF) (V)
  • Seasonal greens with choice of dressings
  • 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)
  • Pan tossed Moroccan seasoned vegetables (GF/vegan)
  • Roasted potatoes with ranch dressing (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 kiwifruit
  • Fresh fruit salad (GF) (DF) (V)
  • New Zealand cheese selection with an assortment of crackers
  • Coffee and tea