Starters

Artisan Breads

Antipasto Platter


Entrees

Citrus cured salmon with citrus salsa, pickled cucumber and horseradish mayonnaise

Smoked duck salad with candied pecans, kahurangi blue and poached pear

Slow cooked beef short rib with parsnip purée and candied onion

Sesame seared yellow fin tuna with wakame salad, wasabi mayo and soy jelly

Char siu pork belly with Asian greens, lime palm sugar dressing and candied peanuts


Mains

Pan roasted lamb rump, garlic and herb potato purée, seasonal vegetables and minted pea crush

Oven roasted chicken, butternut pumpkin purée, mushroom and mozarella arancini and seasonal vegetables

Pan roasted beef fillet with potato gratin, wild mushroom fricasse and truffle butter

Crispy roast duck breast with kumara purée, braised red cabbage and black cherry jus

Crispy skin salmon with olive oil crushed potato, pepperonatta, creamy feta and black olives


Desserts

Cappucino creme brulee with kahlua sabayon biscotti

Orange and vanilla pannacotta passionfruit tapioca and glass biscuit 

Selection of mini tartlets-lemon meringue, strawberry, raspberry, caramel, chocolate

Vahlrona chocolate and raspberry torte with creamy mascarpone 
 
Caramelised citron tart with raspberry sorbet
 
White chocolate and raspberry cheesecake

Mini pavlovas with seasonal fruit and passionfruit syrup

Petite sticky date with butterscotch and creme fraiche