menu options

Click on headings below to see a range of sample menus. All pricing indicative only, subject to change without notice.

A LA CARTE SELECTIONS

CANAPÉS

BUFFET

a la carte selections

  • Sugar Cured Salmon and Avocado
  • Soft Shell Crab & Thai Fish Cakes
  • Beef Croquettes, Beetslaw, & Waimata Blue
  • Italian Prawn & Squid Salad
  • House Smoked Chicken & Crumbed Brie
  • Lamb, Pumpkin Hummus, Minty Tabbouleh
  • Mushroom Ravolinni, Rocket & Feta
  • Five Spice Pork Spring roll, Pineapple & Coriander
  • Char-grilled Sirloin Steak
  • Hoisin Duck Leg
  • Corn Fed Chicken Breast
  • South Island King Salmon
  • Local Caught Fresh Fish Fillet
  • Home Smoked Lamb Rump

 

 

  • A bit like Lemon Meringue Pie?
  • Vines Cheesecake
  • Death to Chocolate
  • Textures of Tiramisu
  • Local Honey Panncotta
  • Waimata Cheese ($4 extra supplement if selected)

Three Courses $65

Entrée + Main $55

Main + Dessert $50

Vegetarian and dietary requests catered for, but need to be advised prior to function and these dishes will be included at no extra cost.

 

 

canapés

$3.50 per item

  • Honey & Ginger Prawn Skewers with Coriander
  • Coconut Prawns, Mango Couli
  • Yellow Thai Fishcakes, Homemade Sweet Chilli Sauce
  • Crumbed Local Fresh Fish with Roast Garlic & Dill Aioli
  • Warm home Smoked Salmon Blini, Pickled Cucumber, Dill Crème Fraiche
  • Prawn, Chorizo & Pea Fritters
  • Mussels Kelpedro, Chorizo and Balsamic
  • Cajun Chicken Goujons with Tomato Creole Salsa
  • Soy Sesame Chicken and Cucumber Sushi served with Ponzu Sauce
  • Schezwan Duck Spring Roll, Hoisin and Peanuts
  • Home-Smoked Chicken & Bacon Petit Sandwich, Cream Cheese Aioli
  • Tandori Chicken Skewers, served with Minted Yoghurt
  • Thai Pork Skewer
  • Pork & Kumara Mini Cornish Pasties with Pear Chutney
  • Roast Beef on Rye with Beetroot Relish
  • Homemade Lamb Wellingtons, Sweet Onion & Rosemary Jam
  • Pork & Chive Wontons with Sweet Chilli Sauce
  • Ham & Smoked Cheddar Croquettes, Mustard Mayo
  • 5 Spice Pork Belly on Wontons, Pineapple Salsa
  • Potato, Pea & Paneer Cheese Samosas, with Spiced Tomato Relish & Yoghurt
  • Goats Cheese on Toasted Focaccia, Quince Paste and Pistachios
  • Local Waimata Brie Crumbed with Apricot Chutney
  • Pea & Feta Arrancini with House Tomato Sauce
  • Vegetarian Spring Roll with Sweet Chilli Sauce
  • Egg & Tomato Petite Sandwich
  • Caprese Skewer, Tomato, Boccocini, Basil

 

 

standard buffet


$60 per head

  • Braised Beef (Osso Bucco) with Vegetables & Red Wine Sauce
  • Slow Roasted Beef Sirloin with Pepper Rub, Thyme, Onion Gravy
  • Roast Pork Belly with House Apple Sauce
  • Braised Chicken Thighs with Chardonnay and Mushroom Cream Sauce
  • Roast Lamb Leg with Garlic & Rosemary, Merlot Jus, Rosemary Sauce
  • Honey & Mustard Glazed Ham with sweet fruit chutney & mushrooms
  • Side of South Island King Salmon baked with a Herb & Parmesan Crust  $85.00 per side (this is not replenished on buffet)
  • Roasted Root Vegetables
  • Roast Potatoes with Garlic and Herbs
  • Broccoli and Cauliflower Cheesy Bake
  • Seasonal Steamed Greens, Olive Oil and Sea Salt
  • Steamed Gourmet Potato with Mint and Butter
  • Green Leaf Salad, Tomato, Cucumber, Toasted Seeds, Herb Vinaigrette
  • White Cabbage, Fennel and Onion Slaw, Mayo Dressing, Spring Onions
  • Potato, Egg and Leek Salad, Citrus Crème Fraiche, Capers
  • Red Pepper Pesto Penne Pasta with Spinach, Sundried Tomatoes, Broccoli and Feta
  • Greek Salad, Feta, Capsicum, Tomato, Cucumber, Olives Herb and Olive Oil Dressing (seasonal availability)
  • Mini Pavlovas with Berry Compote and Chantilly Cream
  • Petite Caramel Profiteroles with Sugared Almonds
  • Country Apple Crumble with Vanilla Crème
  • Vines Cheesecake with Berry Couli
  • Fresh Fruit Platter (summer season)
  • Tropical Fruit Salad with Passionfruit Cream
  • Classic Italian Tiramisu
  • Chocolate Contreau Mousse, Hazelnut Praline (individual serves)

 

 

gourmet buffet


$75 per head  |  20-40 pax

  • Lamb Racks with Garlic and Oregano & Salsa Verde
  • Slow Roasted Sirloin with Pepper Rub, Horseradish Cream and Merlot Jus
  • Whole Roast Chicken with Caramelised Onion Gravy and Chestnut & Bacon Stuffing
  • Roast Pork Belly with Pear and Brandy Sauce
  • Steam Broccolini and Baby Carrots with Spinach and Honey Butter Sauce
  • Orecchiette Pasta Salad with Balsamic Mushrooms, Cherry Tomatoes, Parmesan and Pine Nuts
  • Romain Lettuce Salad Cups with Herb Vinaigrette and Garlic Croutons
  • Roast Vegetable Medley with Butter Roasted Root Vegetables, Honey and Nut Crumb
  • Steam Gourmet Potato with Capers, Lemon and Olive Oil
  • Sticky Date Pudding with Kawakawa Butterscotch and Creme Fraiche
  • Individual Lemon Meringue Pie with Torched Swiss Meringue
  • Callebaut Dark Chocolate Profiteroles with Maple Cream
  • Individual Banoffee Pies with Bourbon Caramel and Coffee Cream.

 

 

GALLERY: OUR FOOD