menu options

See below for a range of sample menus. All pricing indicative only, subject to change without notice.




set menu

  • Duck ravioli on mushroom & watercress salad, goats cheese dressing, crispy pancetta
  • Mussel Éclair, king salmon gravlax,  with avocado wasabi, lemon confit vinaigrette
  • Thyme Roasted Lamb Rump with balsamic beetroot tarte tatin, rocket, toasted hazelnuts with a garlic soubise
  • Local caught fresh fillet of fish on home smoked kahawai  & leek risotto cake,  saffron aioli and green olive salsa verde.
  • Bowls of fresh vegetables served to table.
  • Honey yoghurt panna cotta, rhubarb port syrup, feijoa ice cream and coconut tuile
  • Dark chocolate orange peel tart, with raspberry sorbet, soft spiced cream and pistachio praline




$3.50 each

  • Smoked salmon & chive profiteroles
  • Mussel & leek fritters with karengo mayonnaise
  • Cajun chicken goujons with tomato Creole salsa
  • Lamb pattie sliders with rosemary & mustard aioli
  • 5 spice salt 'n' pepper squid with lime & mango dipping sauce
  • Home smoked kahawai croquettes with lemon
  • Schezwan duck spring roll, hoisin and peanuts
  • Pork & kumara mini Cornish pasties with tomato relish
  • Chilli beef tostadas, coriander sour cream
  • Yellow Thai fishcakes, homemade sweet chilli sauce
  • Mushroom & vegetable kebabs, basil pesto yoghurt dressing
  • Potato, pea & paneer cheese samosas, cumin tomato chutney



  • Ginger pork rice paper rolls, soy dipping sauce
  • Prosciutto wrapped honey dew melon & balsamic
  • Sesame squid yakitori skewers, kecap manis & spring onion
  • Rare beef asparagus rolls, blue cheese mayonnaise
  • Courgette chickpea fritters with saffron labne
  • Pacific oyster baked with chorizo, Spanish onion and balsamic
  • Coronation chicken and cucumber club sandwiches
  • Baba ganoush & talziki dips with vege crudités & pita chips
  • Tuna white bean dip & beetroot humus, olives & ciabatta
  • Buckwheat blinis with beetroot relish & goats cheese whip
  • Steamed pork & chive dumplings, with chilli oil & crispy shallots
  • Fig, walnut & thyme mini muffins with Waimata blue cheese


$48.00 per head

  • Beef sirloin slow cooked with mustard hollandaise
  • Leg of lamb baked with garlic & thyme, merlot jus
  • Herb crumbed chicken breast, tomato, basil aioli
  • Roast pork with fennel & sage, apple & prune compote
  • Manuka honey glazed ham, apricot fig chutney & mustards
  • Thai yellow chicken curry with mango & coconut & rice
  • Chicken thighs roasted with lemon & rosemary, yoghurt dressing
  • Local caught fish curry with coriander & ginger & rice
  • The Vines seafood platter – fish, salmon, squid, prawns, hot & cold oysters, mussels, lemon & dipping sauces
  • South Island king salmon baked with a dill crust
  • Mixed leaf salad, tomato, cucumber, sprouts, toasted seeds & dressing
  • Root vegetables roasted with honey & cumin
  • Potato salad with celery, gherkins, capers & parsley
  • Mediterranean couscous salad
  • Penne pasta, courgettes, feta & pesto
  • Steamed Season al Greens
  • Baby gem lettuce, croutons, parmesan & Caesar dressing
  • Waldorf salad, apple, celery, walnut & mayo, ice burg
  • Potatoes roasted with thyme, garlic & butter





  • Chocolate almond cake, brandy Anglaise
  • Pear & pistachio flan, honey custard
  • Lemon lime tart, raspberry coulis
  • White chocolate cherry cheesecake, orange syrup
  • Tropical fruit brulee trifle, passion fruit cream
  • Apricot & fig bread & butter pudding, ginger caramel
  • Classic Italian tiramisu
  • Apple & rhubarb crumble, cinnamon cream
  • Selection of ice creams, fresh fruit & berries (seasonal)
  • Selection of Waimata cheeses, fruit chutney & wafers – an additional $5 per person