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 $8.50 per bottle
Speight’s Gold
Tui
Amstel Light
Imported Beers $9.50 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
- Chefs soup of the day
- Beef cheek cannelloni, tomato sauce, grilled haloumi, shavings of fennel & celery, parmesan mustard straw
- Salmon gravlax cured with beetroot, dill and horseradish, celeriac remoulade cress, garlic noir & crostini
- Spinach, goat cheese and sundried tomato pesto filo wraps, balsamic cherry tomato, fig, macadamia chutney, baby kale pear salad
Mains
- Horopito & fennel rubbed pork fillet with braised pork belly, roasted fennel. Anise jus, potato fondant, apple and radish salad.
- Market Fish of the day on smoked kahawai potato cake, cauliflower puree, steamed bok choy, crispy pancetta, caramelized lemon, beurre blanc.
- Lamb fillet, braised lamb shank, kumara rosti creamed pea, leek & bok choy, rosemary jus.
- 200 grams Beef eye fillet, agria chips with bearnaise. Yorkshire pudding, green beans, caramelized shallots & brandy mushroom jus.
- Roasted Poussin with roasted kumara & pumpkin, creamed pea, leek, green beans & jus
Roasted pumpkin panko risotto cake, tomato caper sauce, shallots and parmesan crisps.
Desserts
- Pineapple tarte tatin, vanilla ice cream, caramel sauce & berry compote.
- Chocolate marquise, red wine poached pear, orange compote and coffee meringue sticks.
- Banana beignets, warm chocolate sauce, rum raisin ice cream & almond praline.
- 3 scoops of chef’s daily homemade sorbet selection.
- Cheese selection with dried fruit chutney and crackers.
Select Two Entrée, Two Mains and Two Desserts to create your own menu
Dishes will be served as an alternative drop