Buffet Menus - Served with basket of fresh breads
● FINGER FOOD MENU
● MORNING AND AFTERNOON TEA
● SIT DOWN DINNER - PLATED MENU
● BUFFET MENU
● BBQ MENU
Meats
- Rare roasted beef with mustard crust and onion jus
- Eye fillet with wild mushroom sauce
- Thai beef salad
- Herb Crusted Veal Racks with Marsala
- Rack of lamb with homemade mint jelly
- Lamb shanks in a Chianti and tomato reduction
- Duck breast with a dried cherry port sauce
- Pork fillets Roasted with apricots
- Loin of pork with palm sugar and kaffir lime leaves
- Pork belly with Chinese five spice and rich tomato glaze
- Ham on the bone with plum and mustard seed glaze
- Seared salmon with salsa Verde
- Cajun seared tuna with soy and ginger
- Grilled Hapuka with lime butter and fresh herbs
- Pacific Flavoured Raw Fish Salad
- Salmon with caramelised lime sauce
- Chicken breast with polenta crust and fresh tomato and basil sauce
- Whole free-range chicken with cranberry and jasmine rice stuffing
- Moroccan Chicken with Dukkah Crust and Tomato Cous Cous
- Authentic Thai Green Chicken Curry with Basmati Rice
- Turkey Breast in Verjuice with Green Grapes and Almonds
- Salt and Pepper Squid on steamed rice
Vegetables and pulses
- Pumpkin and Rocket risotto with sage
- Smoked paprika and Eggplant Paella
- Spaghetti & Pesto
- Fresh green salad
- Greek salad with cucumber, vine tomatoes, olives and haloumi
- Marinated fennel,roast olive and zucchini
- Vine tomato,basil and boccocini
- Roast vegetable salad with rocket and balsamic dressing
- Potato and watercress salad
- Marinated feta and watermelon with mint
- Caramalised pear and rocket salad with goganzola
- Stir fried Chinese greens with ginger, oyster and soy sauce
- Rosemary roast potatoes
- Farfalle with fresh tomato and basil
- Horseradish mash
- Escalloped potatoes
- Slow roasted tomatoes with pesto
- Roasted red onions with balsamic vinegar
- Steamed seasonal greens
Desserts
- Steamed Ginger Pudding with orange treacle and clotted cream
- New York Baked Cheesecake
- Poached Pears in Grand Marnier and cinnamon
- Key Lime Pie
- Lemon Meringue Pie
- Orange and Almond Cake
- Profriteroles and hot chocolate sauce
- Cherry Tarts filled with a lemon sour cream
- Black Forest Summer
- Chocolate torte with vanilla bean ice cream
- Tiramisu
- Greek Lemon syrup cake with fresh whipped cream
- Berry Pavlova roulade
- Cream brulee with caramelized rhubarb
- Flourless Chocolate cake
- Semi Fredo with hazelnut praline
- Sticky date pudding
- Selection of gourmet ice creams
A selection of kapiti cheeses with grapes and quince paste