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Dinner Menu

GOURMET BBQ BUFFET

$55.00 per person

Freshly Baked Breads & Dips

Cold Selections

  • Fresh garden Salad Greek
  • Salad
  • Kumara Salad with Red Onion and Pesto
  • Smoked Salmon

Hot Selections

  • Barbequed Sirloin of Beef
  • Lemon and Garlic breast of Chicken
  • Dukkah spiced Lamb roast
  • Roast Root Vegetables glazed with Honey and Smokey Bacon
  • Stir-fry Greens with Soy and Ginger

Desserts

  • Fresh Seasonal Fruit salad
  • Chef’s dessert selection
  • Kiwi Pavlova
  • Platter of New Zealand Cheese, Dried Fruit, Nuts and Crackers

Freshly brewed coffee and herbal tea selection

CARVERY BUFFET SELECTION

$65.00 per person

Freshly Baked Breads & Dips

Cold Selection

  • Fresh garden Salad
  • Kumara honey and sour cream Salad
  • Platter of Smoked and Marinated Seafood
  • Platter of Picked Shaved Meats

Hot Selection

  • Market Fresh Fish of the Day – Grilled
  • Roast Chicken with Almond Crust and Lemon Jus
  • Roast Root Vegetables glazed with- Honey and Smokey Bacon
  • Stir-fry Greens with Soy and Ginger
  • Steamed Jasmine Rice

Carvery Items – Choice of two items (Served with condiments)

  • Stuffed Pork Loin
  • Glazed Ham
  • Roasted Scotch Fillet of Beef
  • Roasted Leg of Lamb

Desserts

  • Kiwi Pavlova
  • Caramel slice
  • Fresh Seasonal Fruit salad
  • Platter of New Zealand Cheese, Dried Fruit, Nuts and Crackers

Freshly brewed coffee and herbal tea selection

BEVERAGE LIST

Bottled Beers $7.50 per bottle
Speight’s Gold
Tui
Amstel Light

Imported Beers $8.00 per bottle
Heineken
Steinlager Pure
Corona

WINE LIST
Available on request

All beverages are charged on consumption

House Spirits $12.00 per measure
Rum
Vodka
Brandy
Bourbon
Whiskey
Gin

Non Alcoholic $5.00 per glass
Orange juice
Apple juice
New Zealand natural mineral water

Soft drinks $4.00 per glass

THREE COURSE SET

$69.50 per person

Starters
Baked bread selection accompanied with extra virgin olive oil and dukkah spice

Entrée (Select Two)

  • Chefs soup of the day
  • Pork Belly served with fennel slaw, apple cider glaze andcrackling
  • Smoked Salmon serves with miso sauce, musclin salad and Melba toast.
  • Twice cooked goats cheese & spinach soufflé, rocket pear & pine nut salad.

Mains (Select Two)

  • Sticky BBQ & chilli pork spare ribs, pineapple, capsicum, mozzarella & onion stuffed baked potato.
  • Market fish of wrapped in pancetta, potato rosti, lemon creamed spinach, Salsa Verde and tempura oyster.
  • Macadamia and mustard crusted lamb rump, kumara truffle croquette, roasted cauliflower, chic pea, pea puree & rosemary jus.
  • 250 gms. Hereford prime sirloin, potato gratin, beer battered onion rings, café de Paris, miso greens & pepper jus.
  • Chicken Coq au Vin, smashed garlic mustard new potatoes, green beans.
  • Potato & Kumara Gnocchi, pumpkin puree, walnut pesto, sage butter, crispy kale and grana Padano.

Desserts (Select Two)

  • Baked vanilla bean cheese cake, berry compote & whipped cream.
  • Ginger cream brulee serves with short bread.
  • Warm chocolate fondant, berry compote & whipped cream.
  • 3 scoops of chef’s daily homemade sorbet selection.
  • Cheese selection with dried fruit chutney and crackers

(Dishes will be served as an alternative drop)

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