Winter Package Set Menu 2020

Available from 1st May 2020 until 31st October 2020
Select three entrées, one main course and three desserts.
Entrees and Desserts are served together as “trios”

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

Entrées
– Seared Venison with Spiced Beetroot
– Potted Smoked Salmon with Cucumber Pickle
– Caprese Salad with Bocconcini, Tomato and Basil
– Prawn Cocktail with Baby Lettuce and Spicy Mayonnaise
– Harissa Lamb Rib with Parsley Salad
– Mexican Chicken Empanada with Tomato Chipotle Relish
– Crispy Skin 8 Spice Pork Belly with Chilli Plum Sauce
– Salmon Gravlax with Fennel, Cucumber and Orange Salad
– Tandoori Fish with Tomato and Cucumber Salad
– Thai Chilli Beef with Asian Roast Peanut Slaw

Main Courses
– Grilled Flat Iron Steak with Creamy Potato and Onion Gratin, Silverbeet and Bacon, and a Wild Mushroom Sauce
– Roast Chicken, Pancetta and Sage Stuffing, Pumpkin Puree, Cauliflower, Baby Spinach, Pine Nuts and Raisins
– Crispy Skin Pork Belly with Roasted Baby Kumara and Apple, Celery Slaw and Cider Sauce (gf)
– Slow-cooked Red Wine Lamb Shank with Tomato and Rosemary, Creamed Potatoes and Mashed Minted Peas (gf)
– Pan-fried Terakihi with Prawns, Mussels, Baby Potatoes and a Parsley Cream Sauce
– Roast Pumpkin and Grilled Eggplant Coconut Curry with Steamed Rice (vegan, gf)

Desserts
– White Chocolate Cheesecake with Blueberries
– Blackberry and Apple Crumble
– Lemon Curd Crème Brulee
– Coconut Meringue with Passionfruit Cream
– Sticky Date Pudding with Caramel Sauce
– Tiramisu with Coffee Anglaise
– Orange Syrup Cake with Mandarin Custard
– Vanilla Pannacotta with Strawberry Jelly
– Dark Chocolate Brownie with Raspberry Sauce
– Soft Pavlova with Strawberry Cream and Summer Berries

Please note that Menus are subject to change without notice

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