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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 $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

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