Wedding Summer Plated Menu

Select two entrées, two main courses and two desserts at $80.00 per person for April and October

Select two entrées, two main courses and two desserts at $90.00 per person November through March

* The Eye Fillet Steak (if chosen) will have a $2.50 surcharge across all guests.

All menus include freshly baked breads and dips. Dilmah herbal teas and filter coffee are offered alongside your wedding cake.

Entrées

  • Manuka Smoked Kahawai with Baby Caesar Salad, Crispy Pancetta and Parmesan Croutons
  • Grilled Lamb and Feta Meatballs with Greek Salsa, Roasted Tomato Dressing, Yoghurt and Mint
  • Vine Tomato, Basil and Goats Cheese Tart with Rocket and Courgette Salad
  • Paddle Crab Lasagne with Leeks, Ricotta and Fennel Cream
  • Thai Beef Salad – BBQ Rump Steak, Asian Slaw, Roast Peanuts and Chilli Lime Dressing

Main Courses

  • Roasted Lamb Rump with Parsley and Pinenut Stuffing, Pumpkin Puree and Harissa Cauliflower
  • Pan-Fried Snapper with Warm Salad of White Bean, Chorizo, Squis and Prawns; Romesco Sauce
  • Rolled, Roasted Pork Belly with Fennel and Sage, Kumara and Potato Bake, Apple Slaw and Roasted Carrots
  • Seared Beef Eye Fillet* with Potato Puree, Roast Vine Tomatoes, Green Beans and a Parmesan Wafer
  • Pan-Fried Prosciutto wrapped Chicken with Mozzarella, Baby Garlic Potatoes and Cherry Tomato Salsa

Desserts

  • Passionfruit and White Chocolate Cheesecake with Lemon Curd Cream and Tropical Fruit
  • Vanilla Creme Brulee with Summerberry Compote and Pistachio Biscotti
  • Champagne and Orange Trifle with Orange Jelly, Citrus Sponge, Custard Cream and Almond Praline
  • Soft Pavlova Roulade with Raspberry Mascarpone Cream and Raspberry Sauce
  • Dark Chocolate Mousse Cake, Layered Sponge, Mousse and Ganache with Coffee Cream

 

Please note that Menus are subject to change without notice