Plated Dinner


Our plated dinner menus reflect Central Otago’s finest produce focusing on highlighting the ingredient itself and giving yours guests a chance to appreciate where they are even more.

To start

  • Stewart Island fruit smoked salmon fillet on a bed of watercress finished with citrus salsa (gf)
  • Balsamic glazed pear and roast beetroot salad with spinach, walnuts and Windsor blue cheese (gf)
  • Lime and lemon grass prawns served on a cucumber and mint salad (gf)
  • Southland lamb cutlets served on a pea puree finished with chilli jam (gf)
  • West Coast white bait fritters with roasted garlic aioli, simply green salad and ciabatta
  • Canter Valley duck breast served on a fennel, rocket, feta and orange salad (gf)
  • Grilled peach salad with avocado, rocket, hazelnuts and parmesan (gf)

Main affair

  • Fiordland wild venison tenderloin with a sweet potato and apple rosti and berry jus (gf)
  • Angus beef tenderloin wrapped in prosciutto served on a white truffle potato mash and a Central Otago pinot noir jus (gf)
  • Stewart Island blue cod served on a lemon herb risotto and finished with dill caper salsa
  • Silere Merino lamb racks with lemon and Manuka honey crust served on grilled halloumi and broad bean salad
  • Free range chicken breasts wrapped in parma ham served on a roast pumpkin and sage risotto (gf)
  • Slow roasted Havoc pork belly with a kumara ginger mash finished with lemon grass and chilli sauce (gf)

(all mains are accompanied with seasonal vegetables)

To finish

  • Lemon tart served with organic yoghurt and a citrus syrup
  • Dark chocolate fondant with glazed plum and vanilla bean ice cream (hot)
  • Vanilla panna cotta served with a strawberry and mascarpone short bread stack
  • Tiramisu with cappuccino ice cream and Valrhona chocolate tart
  • Salted caramel popcorn crème brulee with fresh Central Otago berries and Chantilly cream (gf)
  • Greek custard tart with cinnamon poached pear and vanilla bean mascarpone (hot)
  • Mocha cheesecake with white chocolate hazelnut truffle and dark chocolate mousse
  • Granny Smith apples and rhubarb crumble with vanilla bean ice cream (gf) (hot)
  • Pear and ginger pudding served with anglaise sauce and Whitestone blue cheese (hot)
  • Dark chocolate & raspberry brownie served with raspberry sorbet and white chocolate mousse

Other Dessert Options:

  • Whitestone cheese platters to share accompanied with plum paste, glazed walnuts, poached pear and nectarine chutney

Petit four style desserts served on platters to share as follows:
(Please choose 4 options)

  • 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)