Events › Event Menus
Canapés are popular on arrival for standing events, while shared buffet, family style or plated are great for seated events. We can serve a single service or incorporate multiple types of courses.
Minimum 30 per item
(v) vegetarian / (vg) vegan / (gf) gluten-free / (df) dairy-free / (n) contains nuts / *on request
Served cold
Moroccan chicken filo tart, mint yoghurt
Seared beef crostini, blue cheese, onion jam
Cured meat, pesto marinated bocconcini, tomato skewer (gf)
Smoked salmon mousse, lemon and dill on blini
Fish ceviche, lime coriander and fresh chilli (gf) (df)
Grilled zucchini, tomato, cornichon skewer (gf) (vg)
Sundried tomato hummus crostini, dukkah (n) (vg)
Served warm
Crispy pork belly skewer, apple puree (gf) (df)
Lamb meatball skewer, mint yoghurt (gf)
Beef cheek croquette, mustard mayo Panko crumbed prawns, wasabi mayo Yorkshire pudding, Napolitana sauce, fresh basil (v) Cheese croquette, chipotle mayo (v) Corn fritter, sweet chilli and lime (gf) (vg) Mint and pea fritter, cranberry jam, pumpkin seeds (gf) (vg) Sweet Pineapple upside down cake, coconut and lime chantilly (v) Meringue nest, lemon curd, raspberry (v) (gf) Chocolate, orange and pistachio truffle (gf) (vg)
Minimum 30 per item
(v) vegetarian / (vg) vegan / (gf) gluten-free / (df) dairy-free / (n) contains nuts / *on request
Served warm
Pork katsu sando, curry mustard, shaved cabbage (df)
Korean fried chicken, pickled daikon
Roasted tomato galette, whipped feta, salsa verde
Lemon pepper wedges, vegan aioli (vg) (gf)
Southland cheese roll (v)
Croquette, bacon, mozzarella, green goddess sauce
Seared beef fillet, agria potatoes, bernaise, crispy shallots (gf)
Served cold
Crispy tofu lettuce cups, glass noodles, chili-lime dressing, pumpkin seed praline (vg) (gf)
Beef tartare, potato chips (gf)
Lobster roll, kewpie mayo, chive butter
Bruschetta, cured salmon, cream cheese, pickled red onions, dill
Family style or buffet, lunch or dinner
Minimum 30 guests
(v) vegetarian / (vg) vegan / (gf) gluten-free / (df) dairy-free / (n) contains nuts / *on request
Mains
Chicken roulade, Italian herb velouté sauce (gf)
Beef fillet, fresh thyme, red wine jus, horseradish (gf) (df)
Seared lamb rump, red pepper and tomato salsa verde (gf) (df)
Crispy skin pork belly, apple cider jus (gf) (df) (n)
Pan-seared market fish, tomato passata sauce, olive, caper and herb salsa (gf) (df)
Vegetable Kiev, creamy nut-free pesto sauce (v)
Stuffed portobello mushroom, marinara sauce, mozzarella, salsa verde (v) (gf)
Seasonal vegetable ratatouille, tomato, basil (vg) (gf)
Salads
Roast pumpkin, baby spinach, cucumber, edamame beans, spring onions, coriander, soy & sesame dressing (vg, gf)
Fusilli, nut-free basil pesto, caramelized carrot, feta, pumpkin seeds (v)
Broccoli, celery, red onion, currants, sunflower seeds, Dijonnaise (v) (gf)
Seasonal leaf, avocado, tomato, cucumber, croutons, balsamic (vg)
Sides
Twice cooked agria potatoes, butter, olive oil, sea salt (v) (gf)
Caramelised carrots, thyme and sea salt (vg) (gf)
Charred broccoli, pumpkin seeds, crispy capers (vg) (gf)
Desserts
Warm apple strudel, vanilla crème anglaise (v)
Citrus tiramisu (v)
Warm sticky date pudding, butterscotch sauce, chantilly cream (v) (gf)
Velvety chocolate mousse, toasted seed praline (gf) (vg)
Key lime pie (gf) (vg)
Formal lunch or dinner, plated individually
Minimum 30 guests
(v) vegetarian / (vg) vegan / (gf) gluten-free / (df) dairy-free / (n) contains nuts / *on request
Entrées
Venison carpaccio, pickled shallots, juniper vinaigrette (df) (gf)
Kingfish crudo, ponzu gel, micro coriander (df) (gf) *df
Duck liver pate, burnt orange marmalade, crispy brioche
Charred eggplant with labneh and pomegranate, dukkah (v) (df)
Mushroom ceviche, pickled chilli, gem lettuce (vg) (gf) *vg
Mains
Beef fillet, charred broccolini, glazed carrots, red wine jus (gf) (df)
Lamb rump, tomato and olive ragù, roast agria potatoes (gf) (df)
Harissa rubbed chicken breast, jewelled rice, green goddess sauce (gf) (df) (n)
Crispy skin salmon, sweetcorn purée, charred leeks, blistered cherry tomatoes (gf)
Orange and miso glazed pork belly, coconut rice and bok choy (gf)
Wild mushroom risotto cake, roast pumpkin purée, crispy kale (v) (gf)
Cauliflower steak, smoked romesco, crispy chickpeas (vg) (gf)
Desserts
Blackberry and lemon thyme cheesecake, lemon shortbread, blackberry compote, thyme oil (v)
Coconut and passionfruit tart, coconut milk pastry cream, passionfruit gel, toasted coconut (gf)
Citrus tiramisu, vanilla bean poached pear, crushed honeycomb (v)
Velvety chocolate mousse, raspberry compote, seed praline (vg) (gf)
Petit Fours
Pineapple upside down cake, coconut and lime chantilly (v)
Meringue nest, lemon curd, raspberry (v) (gf)
Chocolate, orange and pistachio truffle (vg) (gf)
Sparkling
Ruggeri Argeo Prosecco Treviso Veneta, Italy
White
Astrolabe Sauvignon Blanc Marlborough
Mt Difficulty Roaring Meg Pinot Gris Central Otago
Tony Bish Fat & Sassy Chardonnay Hawke's Bay
Rosé
Two Rivers Isle of Beauty Rosé Marlborough
Red
Luna Estate Pinot Noir Martinborough
Jim Barry The Cover Drive Cabernet Sauvignon Clare Valley, South Australia
Parrotdog
Birdseye Hazy IPA 5.8%
Garage Project
Beer Pale Lager 4.8%
Fugazi Hoppy Session Ale 2.2%
Tiny Non-alc Hazy IPA <0.5%
Fruit juice
Orange
Fizzy
Soft drink cans
Coke and Sprite range
Tea and coffee
Filter coffee and tea selection
Served with hot water, blue top, oat milk and sugar