Wedding Buffet Menu

Available all year.

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

Entrées (Choose Three)
– Kingfish Ceviche Marinated with Coconut and Lime, Tomato, Cucumber, Baby Lettuce (gf, df)
– Sugar Cured Salmon Gravlax with Fennel, Cucumber and Orange Salad (gf, df)
– Smoked Kahawai with Baby Potatoes, Celery, Capers, and Sour Cream (gf)
– Salad of Squid, Mussels and Prawns with Roast Peppers, Tomato and Basil (gf, df)
– Grilled Mussels with Chilli, Tomato and Parmesan Crumbs
– Roast Satay Chicken with Cucumber and Bean Sprout Salad (gf, df)
– Thai Beef Salad with Asian Peanut Slaw and Sweet Chilli Dressing (gf, df)
– Moroccan Meatballs with Pearl Cous Cous, Roasted Carrots and Feta
– Teriyaki Chicken with Noodle Salad, Spring Onions and Sesame Dressing (df)
– Spicy Beef Empanadas with Tomato Chipotle Relish
– Spinach and Halloumi Pies with Cucumber Tzatziki

Main Courses (Choose Three)
– Beef Bourguignon – Slow Cooked with Red Wine, Bacon and Mushrooms (df)
– Beef and Bean Enchiladas with Cheese and Sour Cream
– Pan Fried Chicken with Prosciutto, Basil and Mozzarella Crumbs
– Crispy Baked Chicken with Eight Secret Spices (gf, df)
– Butter Chicken with Sweet Potato and Coconut (gf, df)
– Roast Butterflied Lamb Leg with Garlic, Rosemary and Shallots (gf, df)
– Braised Lamb Shoulder with White Wine, Tomato and Thyme (gf, df)
– Crispy 8 Spice Pork Belly with Star Anise Jus (gf, df)
– Tuscan Pork Meatballs with Pasta, Tomato and Basil
– Honey Glazed Champagne Ham with Dijon Mustard (gf, df)
– Green Thai Fish Curry with Coriander and Cashews (gf, df)

Vegetables (Choose Three)
– Crunchy Roast Potatoes with Rosemary and Garlic (gf, df)
– Crushed New Potatoes with Sour Cream and Herbs (gf)
– Roasted Root Vegetables – Carrots, Kumara and Parsnips with Thyme (gf, df)
– Grilled Mediterranean Vegetables – Eggplant, Courgette, Peppers, Tomato and Basil (gf, df)
– Steamed Broccoli and Cauliflower with Toasted Almonds (gf, df)
– Spiced Chickpeas with Tomato, Eggplant and Halloumi (gf)
– Potato, Pea and Spinach Curry (gf, df)
– Vegetable Fried Rice with Egg Omelette and Chinese Greens (gf, df)
– Penne Pasta with Wild Mushrooms, Baby Spinach and Cream

Salads (Choose Two)
– Greek Salad with Vine Tomatoes, Cucumber, Feta and Kalamata Olives (gf)
– Caesar Salad with Crispy Bacon, Cos Lettuce and Garlic Croutons (df)
– Niçoise Salad with Baby Potatoes, Beans, Tomatoes, Olives and Eggs (gf, df)
– Garlic Green Beans with Sautéed Cherry Tomatoes and Basil (gf, df)
– Thai Carrot Salad with Peanuts, Mint and Chilli Lime Dressing (gf, df)
– Gado Gado Salad with Lightly Steamed Vegetables and Peanut Sauce (gf, df)
– Rocket, Pear, and Parmesan Salad with White Balsamic (gf)

Desserts (Choose Two) – Served with Vanilla Ice Cream and Pouring Cream
– Sticky Date Pudding with Caramel Sauce
– Apple and Blackberry Crumble
– White Chocolate Cheesecake with Blueberry Compote
– Dark Chocolate Mousse with Brandied Cherry
– Soft Pavlova Roulade with Summer Berries
– Lemon Curd Crème Brulee
– Dark Chocolate Brownie with Raspberry Sauce
– Tiramisu, Coffee Sponge, Marsala Mousse
– Warm Orange Syrup Cake with Mandarin Custard
– Seasonal Fruit Salad

Please note that Menus are subject to change without notice

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