We offer a range of amazing food options for your function.

 

2017 FUNCTION MENU

 

 
 

Morning tea:

  • Fresh fruit platter.
  • Oven fresh scones with jam and butter.
  • Tea and filter coffee.
 
 

 

Standard Conference Lunch Options:

A selection of some of the following sample dishes.
3 hot dishes and 2 or 3 salads to accompany.

Main buffet dishes:

  • Whole honey glazed ham on the bone with mustards and condiments.
  • Tandoori marinated chicken skewers.
  • Thai beef Salad with crispy noodles.
  • Singapore noodles with eye fillet beef strips and stir fried vegetables.
  • Jambalaya with chorizo, chicken and prawns.
  • Tempura battered fresh fish.
  • Pancetta wrapped chicken breast stuffed with almond, feta and capsicum.
  • Herb crusted lamb cutlets with pea puree.
  • Buttermilk fried chicken with paprika aioli.
  • Rosemary roasted new potatoes.
  • House made selection of fresh sushi.

Selection of salads to accompany:

  • Beetroot walnut and feta salad.
  • Green Garden salads.
  • Tomato and Basil / Israeli Couscous salad.
  • Green bean and sun dried tomato salad.
  • Orzo pasta salad with cucumber, capsicum and tomato.
  • Roast vegetable salad with vinaigrette.

Followed By:

A selection of sweet treats with whipped cream and berries.

 

 
 

Afternoon Tea:
2 of the following

  • Fresh fruit platter.
  • Freshly baked quiche.
  • Chocolate brownie.
  • Carrot cake.
  • Tea and filter coffee.
 

2017 BUFFET MENU

 

 
 
  • Freshly Oven baked Ringawera bread rolls.

  • Premium Marina d Scotch fillet steak.

  • Marinated chicken thighs.

  • Chermoulah Spiced Prawns.

  • Herb crusted Lamb Cutlets.

  • Whole Honey glazed ham on the bone (served with Ketchup, mustards, pickles and homemade chutney).

  • Singapore noodles with stir fried vegetables.

  • Oven Roasted Potatoes.

  • Orzo pasta salad with cucumber, capsicum and tomato.

  • Beetroot, Walnut and feta Salad

  • Fresh Green Garden salad

  • Dessert platers of selected cakes and slices with fresh berries and vanilla whipped cream. 

 

2017 SET MENU

 

 

Option One:

$70 per head

Three courses (entrée, main & dessert).

$15 per child

(Children under 12).

Option Two:

$90 per head

Three courses (entrée, main & dessert) + any 4 canapés.

$15 per child

(Children under 12).

 

 

Choose two or three options for each course, from the following:

Canape options:

  • Spicy Bloody Mary and Te Matuku Bay Oyster shot.
  • Fresh Te Matuku bay Oysters served au natural or with champagne dressing.
  • South Island King Smoked Salmon with herbed crème fraiche on blini.
  • Seared scallops with mango salsa.
  • Housemade pork and chive dumplings / vegetarian dumplings.
  • Tuna and avacado tartare with wasabi mayo
  • Harissa spiced Eye fillet medallions.
  • Pork and beef sliders with homemade tomato relish.
  • Beetroot, feta and walnut whip on crostini.
  • Buttermilk fried chicken bites with paprika aioli.
 

 

Main Course Options:

  • Lime and maple syrup marinated Salmon fillet with Waiheke micro greens.
  • Crispy skin fresh market fish with crayfish bisque Waiheke micro greens.
  • Eye Fillet Steak with red wine jus.
  • Medium rare herb crusted lamb rack with pea puree.
  • Chicken breast wrapped in pancetta and stuffed with feta and roasted capsicum.
  • Zuchinni taglia ribbons with pinenuts and spinach in Italian tomato sauce.
  • Roasted cauliflower and butternut medley in rosemary and date dressing.

Sides of roasted potatoes, green beans, orange glazed carrots and broccollinni served with all main courses.

Entrée options:

  • Entrée platters of seafood, cured meats and antipasto with fresh bread, olive oil and dips served to each table.

or
Individual entrée options:

  • Salt and pepper crusted squid with chervil lime aoli.
  • Smoked duck breast on beetroot carpaccio with watercress pesto.
  • Twice cooked crispy pork belly with fennel and apple salad.
  • Clevedon buffalo mozzarella with tomato tartare and balsamic reduction.
  • Seared sesame and herb crusted tuna with grapefruit and orange salad.
 

 

Desert Options:

Choose either individual desserts
or a dessert buffet & candy bar.


Individual Dessert Options:

  • Coconut and lime panacotta.
  • Mixed berry creme brûlée with coconut fanancier.
  • White chocolate and raspberry cheesecake with berry compote.
  • Trio of New Zealand cheeses with crackers quince paste and Waiheke fresh honeycomb. 
 

 

Kid's Main Course Options:

  • Homemade macaroni cheese
  • Homemade spaghetti Bolognese
  • Fish and chips
 

 

Kid's Desert:

  • Ice cream with chocolate or strawberry sauce.
 

 
 
NOTE: If you have any specific requests that you would like to add to your wedding menu, please don't hesitate to contact us. We are more than happy to create a custom menu for you.