Plated

Minimum order 25 guests
Minimum $1,000 on weekends

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

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Formal Plated - Entree

Confit duck rillette with beetroot, mandarin and pistachio salad (gf, df, n)

Seared beef carpaccio, horopito labneh, watercress, Māori potato crisps (gf)

Ham hock and chicken terrine, saffron pickled cauliflower, brioche toast (df, n)

Hot smoked salmon, crispy potato galette, grain mustard creme fraiche (gf)

Wild mushroom tart, roast ricotta, pickled butternut, tarragon and parsley oil (v)

Marinated zucchini, confit cherry tomato, Clevedon valley mozzarella, basil dressing (gf, v, n) (seasonal)

Beetroot carpaccio, compressed green apple, coconut labneh, sunflower seed granola (vg, gf)

Formal Plated - Mains

Eye fillet of beef roasted with mustard and thyme, crushed beef tallow potato, tarragon and shallot butter, miso roasted onions, pinot jus, served with seasonal vegetables (gf)

Lamb rump, spiced kumara croquette, saffron marinated golden sultanas, labneh, lamb jus, served with seasonal vegetables

Free range chicken breast, lemon spinach and pancetta risotto, roasted vine tomato, candied almonds, served with seasonal vegetables (gf, n)

Free range pork belly, with chicharon, purple kumara fondant, paprika and bell pepper romesco, served with seasonal vegetables (gf ,df, n)

Market fish, preserved lemon and caper potato rosti, pea crush, fennel, served with seasonal vegetables (gf)

Slow cooked butternut, spinach dahl, crispy onion, coconut tahini and lemon dressing, served with seasonal vegetables (gf, df, vg)

Formal Plated - Desserts

Chocolate and cherry black forest mousse cake with vanilla ganache and dried cherry (gf)

Apple mille feuille : Layers of thinly sliced apple with flaky puff pastry, salted caramel, whipped coconut (v)

Chocolate, raspberry and pistachio bar with whipped coconut and pistachio praline (gf, vg, df, n)

Raspberry mousse, hazelnut financiers, lychee and rose flavours (gf, n)

Tangy lemon curd, caramelised pastry shards, with a soft and a crunchy meringue (v)

Yuzu panna cotta with mandarin, honeycomb yuzu mousse and sesame crumble (gf)

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