Buffet
Minimum order 25 guests
Minimum $1,000 on weekends
Minimum $1,000 on weekends
DIETARY INFORMATION
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Dairy free
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Gluten free
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Contains nuts
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Vegetarian
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Vegan
Buffet - Mains
12 hour slow cooked lamb shoulder served whole with lamb jus and fresh herbs
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Beef eye fillet served medium rare, with a salsa verde, confit cherry tomatoes, beef jus (seasonal)
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Beef eye fillet served medium rare with a shallot and tarragon butter and a pinot noir jus
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Citrus braised duck leg with caramelised orange and a buttered kumara puree
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Crispy roasted loin of pork with caramelised apples and a calvados sauce
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Free range chicken breast marinated in tandoor herbs and spices with curry labne, toasted almonds, lime and coriander
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Free range chicken breast served with grilled lemon, confit garlic, fresh herbs and chicken jus
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Hot smoked salmon with a horseradish cream, pea and herb crush
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Lamb rump marinated in a preserved lemon and harissa with dates, toasted pistachio and mint on a smoked aubergine puree
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Oven roasted fresh fish with a herb and horopito rewena crumb on crushed pea and lemon
Portobello mushrooms roasted whole on smoked beetroot puree, pistachio dukkah and a pomegranate coconut yoghurt drizzle
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Potato gnocchi with roast ricotta, peas and broccoli and a lemon, garlic sauce
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Roasted crispy skin miso glazed salmon with grilled lime, spring onion and fried ginger
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Buffet - Sides
Baby spinach, fennel, green bean and orange salad with citrus dressing
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Cumin roasted carrots with coconut yoghurt, harissa, red onion and dukkah
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Dauphinoise potatoes - layered potato, onion, garlic and cream
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Garlic, lemon and herb roasted gourmet potatoes
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Gourmet potatoes with fresh mint and butter
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Iceberg wedges with NOSH ranch, blue cheese, toasted macadamia, crispy bacon
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Mixed seasonal salad with NOSH's house dressing
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Roast kumara, cauliflower, curry mayo, toasted cashew, crispy noodle, coriander
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Rocket and poached pear salad with candied walnuts and pecorino
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Saffron scented basmati rice, dried apricot, dates, mint and preserved lemon with coconut yoghurt dressing
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Steamed vegetable medley with lemon scented olive oil and fresh herbs
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Tomato, basil and Clevedon valley buffalo mozzarella (seasonal)
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Buffet - Desserts
Baked lemon tart with semi dried plum and vanilla mascarpone
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Black forest Eton mess with cocoa and berry meringues
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Dark chocolate pots with poached date and sesame brittle
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Individual vanilla pannacotta with strawberry jelly
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As at 26 March 25, menus are subject to change.