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)