Catering Menus

Enjoy the fun of eating out, but the comfort of eating in.

Menu’s that are designed with you in mind.

Whether to be enjoyed sitting down, whilst networking or when catching up during breaks, our menus are designed to meet your requirements and expectations. Have guests with dietary requirements? Not a problem, we can tailor our menu’s for everyone to enjoy.

Check out our feature menu’s below, there is something for every kind of function.

Suitable for 8 guests per platter

Crudites Platter
$65 per platter

Hummus
Pesto
Kalamata Olive Tapenade
Vegetable Sticks
Sundried Tomatoes
Toasted Breads

$9 per person
Morning or afternoon tea is served with freshly brewed coffee.

SAVOURY
Bacon and cheddar cheese muffin.
Spinach and feta muffin (v).
Sausage rolls topped with cumin seeds.
Croissant filled with champagne ham, tomato and cheese.
Akaroa smoked salmon, red onion, capers and cream cheese bagel.
Smoked chicken, cream cheese and cirspy lettuce bagel.
Bacon and egg on English muffin.
Crispy baguette with Italian salami, olive tapenade, gherkin and rocket.
Rare roasted beef with baby spinach, roasted capsicum and marinated aubergine, olive tapenade on Turkish bread (v).
Grilled chicken wrap with avocado, tomato and crispy lettuce.

SWEET
Chocolate brownie with whipped cream (v, gf)
Banana and walnut cake (v, gf)
Coconut and lemon friand (v, gf)
Double dark chocolate chip muffin (v)
Fruit custard tartlets (v)
Walnut tart (v)
Berry cheesecake (v)
Chefs choice scones with jam and cream (v)
Fruit salad with Greek yoghurt (v, gf)
Granola cups with Greek yoghurt and berry compote (v)

EXTRAS
Prices per item, per person
Freshly brewed tea and coffee selection – $5
Freshly brewed tea and coffee selection (all day) – $14
Soft drink bottles (330ml) – $5
Jug of orange juice (1.5ltr) – $12
Still mineral water (bottle) – $6
Sparkling mineral water (bottle) – $6
Red Bull – $6

(v) = vegetarian (gf) = gluten free

Minimum of 20 guests

All menus include bread rolls and butter served to the table and freshly brewed tea and coffee.

TWO COURSES
$60 per person
Please choose two items each from entree, main and desert to be served alternative drop.

Alternative Drop
Individual orders will not be taken. An equal amount of each dish is prepared and served alternatively to each guest. i.e one guest will receive one of the menu options and the next guest the other.
We encourage swapping within the table should a dish not be to an individual’s personal taste, however our menu options are our most popular dishes.

THREE COURSES
$125 per person
Please pre-select two entrees, two mains and two desserts. 

ENTREE
Beef tataki with wakame salad, broad beans and ponzu dressing.
Pulled lamb with goat’s feta on green bean and pea salad with red onion and sherry dressing and crostini.
Gravad lax house cured Akaroa salmon served with compressed watermelon, feta, lemon balsamic with pumpkin oil and seeds.
Confit pork belly with Asian slaw, bok choy, sesame and honey soy dressing.
Insalata di caprese buffalo mozzarella with vine tomatoes, basil, eztra virgin olive oil and balsamic reduction.

MAIN
Beef fillet cooked medium rare with truffle mashed potatoes, French beans, confit onion and beef jus
Corn fed free range chicken breast served with smoked kumara puree, roasted field mushroom, glazed baby carrot and porcini jus.
Catch of the day on citrus pomme puree, with wilted spinach and citrus beurre blanc.
North Canterbury lamb rump served medium on pulled lamb shoulder with potato gratin, crushed garden peas and confit garlic jus.
Lamb rack cooked medium rare on potato fondant with baby carrots and pinot noir jus.
Roasted vegetable stack with grilled haloumi rocket and balsamic reduction (v,gf)

DESSERTS
Classic tiramisu
Dark chocolate fondant with chantilly cream, vanilla analgise hazelnut praline and raspberry coulis
Eaton mess
Sticky date pudding with salted caramel ice-cream
Vanilla creme brulee with orange confit and macron
Lemon cheesecake blackberry compote, berry sorbet
OR
CHEESE PLATTER
New Zealand and international cheese platter (for the table):
Selection of four New Zealand and international cheeses, served with selection of crackers, quince membrillo, dried fruit, fig mustard, fresh grapes and walnuts.

(v) = vegetarian (gf) = gluten free

Minimum of 20 guests
$32 per person

MONDAY
SALADS
Fancy lettuce with pumpkin and sunflower seeds
served with a selection of dressings (v, gf)
German potato salad with chives and onions (v,gf)
SANDWICHES
Chef’s choice of traditional finger sandwich selection
including vegetarian
Falafel wrap with iceberg lettuce, julienne carrot, onion and mint yoghurt (v)
HOT ITEMS
Hot Roast Beef with duck fat potatoes, carrots and horse radish
Yorkshire puddings
DESSERT
Passionfruit cheesecake (v)

TUESDAY
SALADS
Caesar salad with croutons, egg, parmesan and bacon served with anchovy based dressing
Thai beef salad with crisp vegetables, and crispy noodles
SANDWICHES
Pulled southland lamb, crispy salad and Tzatziki in a pita pocket
Chargrilled vegetable wrap with artichoke, sundried tomato and olive tapenade (v)
HOT ITEMS
Leg of Lamb with mash potatoes green beans and mint gravy
Alplemagronen, Swiss Swiss pasta bake with potatoes and caramelised onions
DESSERT
Chocolate brownie (gf, v)

WEDNESDAY
SALADS
Ice berg salad with ham and cheese served with blue cheese dressing (gf)
Penne pasta with feta, sundried tomato, olives, spinach and pesto (v)
SANWICHES
Ham and brie baguette
Smoked chicken and kumara wrap
HOT ITEMS
Hot Spicy red chicken curry with coconut rice (gf)
Hot steamed seasonal vegetable medley (v, gf)
DESSERT
Walnut tart (v)

THURSDAY
SALADS
Mesculun with cherry tomatoes, feta, red onions and balsamic dressing
Roasted kumaru salas with smoked chicken and mango
SANDWICHES
Chef’s choice of traditional finger sandwich selection including vegetarian
Caesar salad with wrap with egg, parmesan and bacon served with anchovy based dressing
HOT ITEMS
Locally made lamb, pork or beef sausage (please choose one) served with mash and gravy
Prawn stir fry egg noodles with vegetables, ginger and garlic, chilli suace
DESSERT
Eton mess (v)

FRIDAY
SALADS
Fancy lettuce with croutons, bacon, and yoghurt dressings
Roasted beetroot and feta with apple dressing (v, gf)
SANWICHES
Pulled pork, and pickle sandwich
Smoked fish lemon and cream cheese wrap
HOT ITEMS
Catch of the day on lemon rice with matching sauce (depending on available fish)(gf)
Vegetarian lasange (v)
DESSERT
Strawberry cheesecake (v)

SATURDAY
SALADS
Super salad selection of dressings (v, gf)
Crispy pork belly with Asian slaw
SANDWICHES
Tuna focaccia sandwich
Italian style salami and ciabatta sandwich
HOT ITEMS
Slow cooked Moroccan lamb with couscous and mint raita
Steamed seasonal vegetables medley (v,gf)
DESSERT
Tiramisu (v)

SUNDAY
SALADS
Super salad with mesculin, quinoa, walnuts, carrots and honey mustard dressing
Prawn cocktail, ice berg salad with guacomole dressing
SANDWICHES
Chef’s choice of traditional finger sandwich selection including vegetarian
Cous cous lamb and mint tzatziki wrap
HOT ITEMS
Chicken Biryani (gf)
Southland lamb shanks with mash potatoes and steamed peas (gf)
DESSERT
Apple and rhubarb crumble (v)

(v) = vegetarian (gf) = gluten free

Minimum of 20 guests 

OPTION ONE
$65 person
Includes:
Bread and butter
One soup
One potato or rice dish
One vegetable dish
Two salads
Two hot items
One dessert

OPTION TWO
$75.00 per person
Includes:
Bread and butter
One soup
One potato or rice dish
One vegetable dish
Two salads
Two hot items
Antipasto platter
One dessert
Seasonal fruit platter

OPTION THREE
$90.00 per person
Includes:
Bread and butter
One soup
Two potato or rice dish
One vegetable dish
Three salads
Two hot items
Antipasto platter
Seafood platter
Two desserts
Seasonal fruit platter

SOUP
SELECTION
Soup of the day
French onion soup with parmesan croutons
Seafood chowder (gf)
Creamy potato and leek soup with crispy bacon lardoons (gf)
Heart minestrone soup (v, gf)
Roasted pumpkin soup (v, gf)
Ham and pea soup (gf)
Sweet corn coup (v.gf)
Miso coup with tofu and spring onions (v)
Tomato soup
Creamy curry and cauliflower soup (v, gf)

POTATO, PASTA & RICE
SELECTION
Potato dauphinoise (v,gf)
Truffle mashed potato (v, gf)
Mustard mashed potato (v, gf)
Horseradish mashed potato (v, gf)
Roasted Gourmet potatoes tossed in butter and parsley (v, gf)
Duck fat roasted potatoes (gf)
Mushroom risotto with parmesan cheese (v, gf)
Ham and pea risotto (v, gf)
Baked Cajun potato wedges with bacon and cheese
Lemon jasmine rice (v, gf)
Jeera basmati rice (v, gf)
Coconut rice (v, gf)
Baked potato with sour cream and chives (v, gf)
Classic lyonnaise potato with onions (v,gf)
Aplermagronen, Swiss pasta bake with potatoes caramelised onions and bacon
Penne pasta with spicy tomato sauce (v)
Seafood and chicken paella (gf)
Yorkshire Puddings

VEGETABLE
SELECTION
Seasonal steamed vegetables with parsley butter (v, gf)
Stir-fry Asian greens with garlic black bean sauce (v)
Roasted honey glazed root vegetables (v, gf)
Broccoli and cauliflower mornay (v)
Ratatouille (v, gf)
Green beans with confit garlic and toasted almonds (v, gf)
Tomato Provençale (v)
Minted peas (v, gf)
Roasted Corn on the cob with butter and parsley
Sauerkraut (v, gf)
Bok choy with ginger garlic and cashew nuts (v, gf)

SALAD
SELECTION
Caesar salad with croutons, egg, shaved parmesan and bacon served with anchovy based dressing
German potato salad with chives and onions (v, gf)
Chefs crisp garden salad (v, gf)
Prawn coleslaw (gf,)
Rocket salad with confit cherry tomato, parmesan and balsamic dressing (v, gf)
Greek salad with yoghurt or balsamic dressing (v, gf)
Penne pasta with feta, sundried tomato, olives,
spinach and pesto (v)
Roasted kumara salad with smoked chicken and mango
Cucumber, tomato and red onion with mint yoghurt dressing (v, gf)
Mesclun with confit cherry tomatoes, feta, red onions and balsamic dressing

HOT
SELECTION
North Canterbury lamb shanks with roasted root vegetables (gf)
Roast chicken thigh with mash potato and creamy mushroom sauce (gf)
Akaroa salmon fillet with herbs and lemon butter sauce on steamed rice (gf)
Roast pork belly with roasted apples and apple sauce (gf)
Braised BBQ beef ribs
Roast beef with horseradish cream and green beans (gf)
Sous Vide Southland lamb rump served medium rare with minted greens (gf)
Thai vegetable green curry (v, gf)

DESSERT
SELECTION
Eaton mess (v, gf)
Apple and rhubarb crumble (v)
Flourless lemon, polenta drizzle cake with lemon cream (v,gf)
Crème brûlée (v, gf)
Chocolate mud cake (v)
Assorted petit fours
Rich dark chocolate brownie with whipped cream (v,gf)
Assorted ice cream tubs (gf)
Peach passionfruit cheese cake
Boysenberry cheese cake
Walnut tart (v)

ANTIPASTO PLATTER
Selection of cured meats
Olives
Artichokes
Sundried tomato
Pesto
Chargrilled vegetables
Toasted Breads

SEAFOOD PLATTER
Garlic Prawns
Marinated mussels
Smoked salmon
Ceviche
Sashimi
Lemon aioli, pickled ginger, wasabi and soy sauce

SEASONAL FRUIT PLATTER
Chef’s selection of seasonal fruit

CARVING STATION
Add a carvery station $15 per person, minimum of 40 guests

Choose from one of the following,
Whole chicken, lamb Leg, pork belly, champagne ham, or roast beef

(v) = vegetarian (gf) = gluten free