Buffet

Minimum order 25 guests
Minimum $1,000 on weekends

(gf) Gluten Free | (v) Vegetarian | (vg) Vegan | (df) Dairy Free | (n) Contains Nuts

Buffet - Mains

Beef eye fillet served medium rare with a shallot and tarragon butter and a pinot noir jus (gf)

Beef eye fillet served medium rare, with a salsa verde, confit cherry tomatoes, beef jus (gf, df) (seasonal)

Lamb rump marinated in a preserved lemon and harissa with dates, toasted pistachio and mint on a smoked aubergine puree (gf)

12 hour slow cooked lamb shoulder served whole with lamb jus and fresh herbs (gf, df)

Crispy roasted loin of pork with caramelised apples and a calvados sauce (gf)

Free range chicken breast served with grilled lemon, confit garlic, fresh herbs and chicken jus (gf ,df)

Free range chicken breast marinated in tandoor herbs and spices with curry labne, toasted almonds, lime and coriander (gf, n)

Hot smoked salmon with a horseradish cream, pea and herb crush (gf)

Roasted crispy skin miso glazed salmon with grilled lime, spring onion and fried ginger (gf, df)

Potato gnocchi with roast ricotta, peas and broccoli and a lemon, garlic sauce (v)

Portobello mushrooms roasted whole on smoked beetroot puree, pistachio dukkah and a pomegranate coconut yoghurt drizzle (gf, vg, n)

Citrus braised duck leg with caramelised orange and a buttered kumara puree (gf)

Oven roasted fresh fish with a herb and horopito rewena crumb on crushed pea and lemon

Dauphinoise potatoes - layered potato, onion, garlic and cream (gf, v)

Garlic, lemon and herb roasted gourmet potatoes (gf, vg)

Gourmet potatoes with fresh mint and butter (gf, v)

Roast kumara, cauliflower, curry mayo, toasted cashew, crispy noodle, coriander (v, n)

Saffron scented basmati rice, dried apricot, dates, mint and preserved lemon with coconut yoghurt dressing (gf, vg)

Cumin roasted carrots with coconut yoghurt, harissa, red onion and dukkah (gf, vg, n)

Baby spinach, fennel, green bean and orange salad with citrus dressing (gf, vg)

Steamed vegetable medley with lemon scented olive oil and fresh herbs (gf, vg)

Tomato, basil and Clevedon valley buffalo mozzarella (gf ,v) (seasonal)

Iceberg wedges with NOSH ranch, blue cheese, toasted macadamia, crispy bacon (gf, n)

Mixed seasonal salad with NOSH's house dressing (gf, vg)

Rocket and poached pear salad with candied walnuts and pecorino (gf, v, n)

Baked lemon tart with semi dried plum and vanilla mascarpone (v)

Black forest Eton mess with cocoa and berry meringues (gf, v)

Dark chocolate pots with poached date and sesame brittle (gf, df, vg)

Individual tiramisu (v)

Individual vanilla pannacotta with strawberry jelly (gf)

As at 21 November 24, menus are subject to change.