Our table banquet menus offer a fabulously social, seasonal, flavourful & generous menu with something for everyone to enjoy.
To Start
A selection of freshly baked breads with olive oil & vincotto (DF)
Main Course
Protein Options:
Slow roasted Silere lamb shoulder with tabbouleh & harissa sauce (GF/DF)
Marlborough baked salmon with miso glaze, crispy ginger & spring onions (GF/DF)
Southland beef with chermoula sauce & roasted kumara crisps (GF/DF)
Market fish with aubergine puree & lemon tarragon dressing (GF/DF)
Baked free-range chicken with vegetable noodles & red chimichurri (GF/DF)
Slow roasted Havoc pork belly with coconut butternut puree & apple crisps (GF/DF)
Side/Salad Options:
Roasted potatoes with cracked sea salt, rosemary & garlic (GF/DF)
Green beans, broccolini, baby spinach sautéed with lemon juice (GF/DF)
Roasted carrots with labneh & salsa macha (GF)
Roast butternut pumpkin, spinach, halloumi, cranberries & dukkah (GF)
Manuka honey-roasted seasonal vegetables (GF/DF)
Roasted kumara chips with miso, toasted sesame seeds & lemon (GF/DF)
Shaved fennel salad with kale, fresh orange, feta, cranberries & pistachio nuts (GF)
Simple green salad with crystal gardens leaves with citrus vinaigrette (GF/DF)
Roxburgh pear salad with maple walnuts & goat cheese (GF)
Crispy Granny Smith apple & caramelised fig salad with mozzarella, baby rocket & Manuka honey vinaigrette (GF)
Dessert Station Options
Dark chocolate & salted caramel brownie (GF)
Mini cinnabun donuts
Mini sticky date cake
Lemon tartlets (GF)
Passionfruit macaron (GF/DF)
Mini pavlovas with cream, kiwifruit & passion fruit (GF)
Crème brulee cheesecake (GF)
Central Otago berry panna cotta cheesecake (GF)
Dark chocolate & hazelnut praline truffle (GF)
Manuka honey & strawberry cream profiterole with white chocolate
S’more domes
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