Plated Dinner Options
● FINGER FOOD MENU
● MORNING AND AFTERNOON TEA
● SIT DOWN DINNER - PLATED MENU
● BUFFET MENU
● BBQ MENU
Entrée:
- Vegetarian platter Turkish Bread with humus, kapiti cheeses , roasted capsicums, caper berries & vine ripened tomatoes.
- Confit of Duck, parma ham on creamy polenta.
- Beef carpaccio with oregano and lemon olive oil and parmesan
- Yellow fin Tuna kebabs in Moroccan spices on a fruity cous cous
- Prawn and Ginger Ravioli with a soy sauce buerre blanc
- Antipasti of chargrilled vegetables with baby octopus
- Seared Squid salad with roquette with a chilli lemon dressing
- Shredded Chicken & avocado salad with a mango salsa on bruschetta
Main Course:
- Salmon steak oven baked with Salsa Verde on potato cake
- Herb crusted lamb rack with a honey & rosemary dressing on tomato and basil cous cous
- Rare roasted fillet of beef with herb hollandaise &wild mushroom ragout with rosemary potatoes
- Free range Chicken breasts filled with feta & fresh herbs on a polenta cake w/ a smoked tomato & basil jus.
- Deep Sea Hapuka oven baked with linguine, lime oil and fried capers
- Pork with crackling and nutmeg jus and apple sauce on a kumura mash
- Confit of duck with blackcurrant jus with a herb mash
- Filo of chargrilled veges with smoked tomato couli
- Wild mushroom and spinach ravioli with gorgonzola and basil oil