3 Course Plated Menu 2020/2021

Available all year
Select two entrées, two main courses and two desserts.

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

Entrées
– Chicken Pad Thai Salad with Creamy Peanut Dressing and Crispy Wontons (df)
– Prawn and Ricotta Ravioli with Warm Tomato and Basil Salsa
– Seafood Chowder with Prawns, Mussels, White Fish, Herbs and Croutons
– Sugar Cured Salmon with Beetroot and Red Cabbage, Sauerkraut, Apple and Chive Crème Fraiche (gf)
– Spiced Lamb Meatballs with Roast Pumpkin Hummus, Tomato, Cucumber and Crispy Flat Bread (df)
– Goats Cheese and Cherry Tomato Tart with Caramelised Onion, Rocket Pesto, and Balsamic Glaze (veg)
– Beef and Wild Mushroom Lasagne with Ricotta, and a Tomato Basil Sauce
– Sweet Potato and Blackbean Chilli, Soft Tortilla, Red Cabbage Slaw and Pineapple Salsa (vegan)
– Tuscan Bread Salad, Vine Tomatoes, Roasted Peppers, Capers, Basil and Garlic Croutons (vegan)
– Rare Roasted Venison Salad with Apple, Celery, Walnuts, Rocket and Raspberry Balsamic (gf, df)

Main Courses (please note there is a $5pp surcharge if both Steak and Lamb are chosen)
– Grilled Flat Iron Steak with Potato Puree, Garlic Green Beans, Roast Vine Tomatoes and a Parmesan Wafer (gf)
– Roast Chicken Breast Stuffed with Spinach and Feta, Baby Potatoes, Grilled Courgettes and Tomato (gf, df)
– Crispy Skin Pork Belly, Apple Sauce, Honey Roasted Kumara and Carrot, Fennel Salad (gf, df)
– Slow-cooked Red Wine Lamb Shank with Tomato and Rosemary, Creamed Potatoes and Mashed Minted Peas (gf)
– Pan-fried Terakihi, Baby Potatoes, Fennel, Peas, Herb Butter Sauce and a Micro Green Salad (gf)
– Grilled Peri Peri Chicken with Roast Pepper and Olive Salsa, Sour Cream Potato Salad and Slaw (gf)
– Roast Lamb Rump with Creamy Potato and Onion Gratin, Courgette Salad, Feta, Chilli and Mint (gf)
– Beef Short Rib Bourguignon, Red Wine, Mushroom, Bacon with Mashed Potato and Silverbeet (gf)
– Roast Pumpkin and Grilled Eggplant Coconut Curry with Green Beans and Steamed Rice (vegan)
– Moroccan Spiced Vegetable Tagine with Lentils, Cherry Tomatoes and Israeli Cous Cous (vegan)

Desserts
– Hot Chocolate and Raspberry Pudding with Vanilla Ice Cream
– Vanilla Crème Brulee with Blueberry Compote and Pistachio Biscotti (gfa)
– Tiramisu – Coffee Sponge, Marsala Mousse, Grated Chocolate and Coffee Anglaise
– Baby Pavlova with Whipped Cream, Summer Berries, and Strawberry Sauce (gf)
– Lemon, Mango and Coconut Cheesecake with Tropical Fruit Salad
– Blackberry and Apple Crumble with Vanilla Ice Cream (gfa)
– Dark Chocolate Tart with Salted Caramel Sauce and Vanilla Ice Cream
– Warm Lemon and Coconut Syrup Cake with Lemon Curd Cream and Citrus Salad
– Sticky Date Pudding with Toffee Sauce and Vanilla Ice Cream
– Pineapple and Passionfruit Carpaccio with Coconut Ice Cream and Coconut Caramel (vegan)

Please note that Menus are subject to change without notice

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