Plated dining

2011-2012

ENTRÉE SELECTION

A taste of summer

Mint infused pea soup topped with shaved parmesan

Chicken

Rubbed in tika spices with an onion confit on a French tart

drizzled with an avocado dressing

Seared Calamari

With a cherry tomato and capsicum salad topped with a wasabi aioli

Finished with prawns

Fresh Salmon

and avocado tartare drizzled with an olive and lime concase

Hawkes Bay Lamb

Marinated in Asian spices, on a fresh slaw finished with a wasabi dressing

 

Breast of turkey

Manuka smoked with blueberry dressing, brie and avocado salad

 

MAIN SELECTION

 

Rack of Hawkes Bay lamb

Rubbed in fresh herbs served with a mini shank tart and a lamb jus

Hawke’s Bay beef fillet

Cooked whole wrapped in bacon topped with an onion and bell pepper confit

finished with a red wine glaze (served medium rare)

Free range chicken breast

Filled with red onion & mozzarella mousse, finished with an apple and cider sauce

Fresh salmon fillet

With olive oil on a bed of wilted spinach and lemon infused risotto

NZ Pork loin

Marinated in a barbeque rub, sitting on a caramalised apple with a cider gravy

Pan seared Groper (When available)

with a zucchini and tomato orzo topped with a caper infused Romano sauce

 

All mains will be accompanied by Mozzarella infused Duchess Potatoes

fresh seasonal vegetables and salad.

 

 

DESSERT SELECTION

 

Lemon and lime torte

with Rush Munros Ice cream and a berry coulis

Panna Cotta

Served with an Orange Clove Sauce and a Kiwifruit and Ti-toki Daiquiri shot

Crème Brulee

Classic Vanilla with almond biscotti and fruit compote

Individual Chocolate Mousse Filled Cakes

with Rush Munros Ice cream and a berry coulis

Trio of desserts (available with Option four only)

Panna Cotta, mini chocolate tart, fresh berries, and honey ice-cream

Cheeses

Selection of local and imported accompanied by muscatels and grapes

 

TO FINISH

Tea and coffee

A selection of sweet treats including chocolates, biscotti, petit fours

 

Cocktail fare (7.00 per person – any three Cocktails items) 

 (C) = Cold       (H) = Hot       (C, H) = Served cold or hot

 

Sushi and sashimi selection (C)

Bite size courgette and feta fritters with mascarpone dip (H)

Roasted vegetable tartlets with aioli (H, C)

Basil, sun-dried tomato and bleu de montagne on walnut bread (C)

Mushroom and feta mini French tarts (H, C)

Bite sized Asian nibbles served with a sweet and sour sauce (H)

Smoked salmon and sweet chilli pillows on crostini (C)

Honey and peach cured salmon cubes rubbed in fresh herbs(C)

Indonesian spicy squid on a Chinese spoon (C)

Crab and saffron mini fritters with a lime chilli dip (H)

Chilli rubbed prawns on skewers with sweet coconut dip (H)

Mussels in a half shell with a lemon Thai dressing (C)

Baby pizzas topped with chicken cranberry and brie (H,C)

Butter chicken tarts topped with yogurt raita (H)

Chicken morsels in coconut with a roasted pepper dressing skewers (H,C)

Duck confit wontons with a spicy oriental barbeque dip (H)

Fillet mignon on skewers with béarnaise sauce (H)

Roasted Hawke’s Bay lamb with Asian spices on rye (C)

Mini Yorkshire pudding filled with rare beef topped with horseradish (C)

Mini Lamb korma skewers with a spiced yogurt dip (H)

Moroccan spicy pork and coriander balls with rich plum dip (H)

 

 

MENU PRICES

Option One

The Set Menu. 1 Entrée and 1 Main with cheese board                              45.00

Option Two

2 cocktails to start

1 Entrée, 1 Main, and 1 Dessert.                                                            55.00

Option Three

3 cocktails to start

1 Entrées, 2 Mains, and 1 Dessert.                                                                             60.00

Option Four  

3 cocktails to start

2 Entrées, 2 Mains, with the Standard Trio of Dessert only                          65.00

 

Extra Cocktails

Per item, per person.                                                                            3.00

 

 

Alternative menu items are available as well as any special dietary requirements or requests.

We can also arrange any hired ware that you may need, including glassware, trestle tables, linen, etc.  We can also provide bar staff at 25.00 per hour for a minimum of 3 hours, if required however please note: Waiting staff is included in the price per person for numbers 30 or more.

All prices include G.S.T

Prices may vary due to inflation and seasonal availability of produce

Confirmation of menu must be made 10 days prior to the function and final numbers must be made no less than 72 hours prior to the function.

Minimum numbers – 30 people

All prices include g.s.t