Sample Plated Dinner Menu

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To Start:

• Lime & lemon grass prawns served on a cucumber, radish & mint salad (gf)
• Southland lamb cutlets served on a kumara & tahini puree with an apple, fennel & pomegranate salad (gf)
• Moeraki monkfish with a white wine & tarragon sauce on a bed of asparagus (asparagus only available seasonally) (gf)
• Canter Valley smoked duck breast, roasted beetroot, pickled cherries, goats cheese & a spinach puree (gf)

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Main Affair:

• Cinnamon & Manuka honey Silere lamb shoulder with a juniper chutney & a chickpea & herb freekeh salad
• Skillet seared Angus beef fillet with a horseradish & apple sauce, wilted spinach, green beans & garlic, parmesan & rosemary roasted kumara chips (GF)
• Moeraki blue cod baked with a paprika oil, on a chorizo risotto with crispy kale (GF)
• Stewart Island blackened salmon with crispy Oamaru potatoes, fennel orange & feta salad, topped with a citrus beurre blanc (GF)
• Havoc roasted pork belly with a cider sauce, swede & carrot mash topped with parsnip & apple crisps

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To Finish:

• Lemon tart with torched meringue, citrus syrup & raspberry sorbet (GF)
• Vanilla bean crème brûlée (GF)
• Dark chocolate & Cointreau tart with caramelised oranges & candied orange peel
• Sticky date cake with butterscotch & salted caramel popcorn brittle (hot)

***Please note these are sample canapé options, please enquire with us for full and custom menu options