Plated Menu

 

Beetroot Carpaccio | Pickled Mustard Seeds | Goats Cheese Mousse | Toasted Hazelnut

Fennel Anise Cured Salmon  | Avocado Creme | Puffed Rice | Salmon Caviar 

Southland Mushroom | Parmesan Filo Strudel | Wholegrain Mustard Sauce | Wild Rocket Pesto

Bocconcini | Tomato | Basil | Prosciutto | Fig Glaze | Melon | Pine Nuts | Local Olive Oil 

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Mains Plated 

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Rosemary Rub | Merino Lamb Rump | Garlic Mustard Herb Butter | Hasselback Potatoes | Lamb Jus

Baked Fish | Dill Mousseline | Veloute’ | Chilli Jam | Shaved Fennel | Fondant Potato | Soft Herbs 

Free Range Chicken Breast | Carrot Puree | Roasted Cauliflower | Salsa Verde

Beef Tenderloin Fillet | Cafe de Paris Butter | Black Truffle Mash | Oyster Mushroom | Port  Wine Jus

Pork Sirloin Stuffed | Kumara Puree | Pak Choy | Charred Baby Onions | Chestnut Creme | Jus

Pumpkin | Pearl Onions | Eggplant Mousse | Quinoa | Black Garlic Honey | Yoghurt Labneh

** Seasonal Local Greens/Vegetables (served as shared style)

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Dessert Plated 

 

Chocolate Fondant | Caramelised Pear | White Chocolate Mousse | Baileys Sauce

Fresh Fruits Plate | Lime Leaf Jelly | Mango Puree | Mint | Green Apple 

Burnt Banana | Caramelised White Chocolate Cremeux | Lotus Biscoff | Chantilly Cream

Red Berry Tiramisu | Hibiscus Syrup | Vanilla Sponge | Berry Compote

 

All dietary requirements are to be communicated before the event