Buffet / BBQ


As kiwi’s we love our BBQ’s and spit roasts..
So why not consider a relaxed BBQ instead of a formal sit down dinner for your next celebration.


(recommend 3 – 4)

  • Lemon, basil and free range chicken kebab
  • Pulled pork slider with Asian slaw
  • Garlic prawn cutlet skewers
  • Fish taco’s with vine tomato, mango and coriander salsa
  • Chargrilled Mediterranean kebabs
  • Courgette and halloumi fritters with sundried tomato and olive jam

Main Affair Options:

(recommend 2 -3)

  • Havoc free range whole pig on a spit (gf)
  • Southland lamb koftas finished with tzatziki dressing (gf)
  • Stewart Island whole bbq salmon with fresh lime, chilli and coriander (gf)
  • Hereford beef sirloin infused with roasted garlic and porcini salt (gf)
  • Asian infused marinated mussels (gf)
  • Fiordland wild venison with glazed plums and port plum sauce (gf)
  • Mediterranean char grilled vegetable kebabs
  • Ginger chilli and lime roasted free range chicken (gf)
  • Grilled Chorizo and prawn skewers with smoked paprika sauce (gf)

Salad Options:

(recommend 3 – 4)

  • Char grilled vegetable Salad – a selection of vegetables including eggplant, yellow & red capsicums, courgette, red onion finished with fresh basil and cherry tomatoes (gf)
  • Havoc bacon and fig Salad – crispy bacon and caramelised figs with buffalo mozzarella , fresh rocket and a honey vinaigrette (gf)
  • Mediterranean Orzo Salad – sundried tomatoes, kalamata olives, green beans, feta, diced red and yellow capsicum finished with fresh basil
  • Rouge Salad – baby beets, spring carrots, roast red capsicum & red onion finished with a citrus dressing and fresh basil (gf)
  • Roast pumpkin Salad – sunflower, pumpkin seeds and danish feta (gf)
  • Oamaru New potato Salad – free range eggs, crispy havoc bacon, celery and freshly made mayonnaise (gf)
  • Greek Salad- cucumber, tomato, kalamata olives, red onion, feta and oregano (gf)
  • Mexican Salad – fresh corn, cherry tomatoes, spring onions, avocado, and spinach tossed in a chilli dressing (gf)
  • Pear and blue cheese Salad – sautéed pears, prosciutto, spinach, caramelized walnuts, gorgonzola and balsamic glaze (gf)
  • Shaved fennel Salad – with rocket, feta and fresh orange (gf)
  • Tabbouleh Salad – with quinoa, mint and pomegranate dressing (gf)
  • Simple green Salad – Crystal Gardens variatey of green leaves with lemon vinaigrette (gf)

(bbq is accompanied with the appropriate condiments and freshly baked bread)

To finish:

(recommend 4)
Our hand crafted petit four style desserts served on platters to share as follows:

  • Mocha cheesecakes
  • Fresh strawberry jelly (gf)
  • Rich white and dark chocolate brownie
  • Tiramisu in a shot glass
  • White chocolate and strawberry mousse tart (gf)
  • Ginger and orange cheesecake
  • Lemon meringue tartlets
  • Summer berry and Manuka honey mascarpone tarts
  • Dark chocolate mousse cake (gf)
  • Mini pavlovas with cream, kiwifruit and strawberry (gf)
  • Vanilla bean crème brulee (gf)
  • Salted caramel panna cotta with caramel pop corn (gf)