SAMPLE WEDDING MENUS & BEVERAGE LIST

SAMPLE WEDDING MENUS & BEVERAGE LIST
Please note: we can add a Candy Buffet Station to any menu for $4 per head
(Jet planes, snow balls, pebbles, milk bottles, licorice allsorts and chocolate hearts)
Or
Ice creams $3.50 each, served from the Bella Vista Ice Cream Cart
SAMPLE BUFFET A- $46.00
For the table
Selection of home baked breads with herb butter, local olive oil and aged balsamic
Buffet
Corm fed creamy mushroom and marsala sauce drizzle over oven roasted succulent chicken thighs
Whole ham roasted on the bone with a spiced pineapple chutney glaze, mustards and apple sauce GF DF
Dutch baby carrot, pine nuts, currants, parsley and feta salad with herbed vinaigrette GF
Fresh new season potatoes with seeded mustard, fresh dill and pacific sea salt GF
Green salad with tomatoes, marinated spanish onion, shaved white radish, lebanese cucumber and a soft herb dressing
GF DF
Red and gold roasted kumara, hydro watercress, coriander leaves, crispy shallots and Greek fig vinaigrette GF DF
Dessert
Celebration cake (supplied by client)
Served with freshly brewed coffee and a selection of traditional and herbal teas
SAMPLE BUFFET B- $56.00
Canapés
Roasted pumpkin arancini with blue cheese and chive sour cream served on oriental spoon V
Chilled Prawn with avocado and mango salsa on a corn fritter
Venison mini burger with croquette pesto and a beetroot and onion jam DF
For the table
Selection of home baked breads with herb butter, local olive oil and aged balsamic
Buffet
(Select 2 items)
Chicken thigh wrapped with smoky bacon served with a rich tomato and garlic puttanesca sauce GF
Corm fed creamy mushroom and marsala sauce drizzle over oven roasted succulent chicken thighs
Oven roasted Moroccan spiced boneless lamb leg and mint jus GF DF
Garlic and herb crusted sirloin of beef served with cabernet sauvignon jus GF DF
Boneless slow roasted free range pork belly, crispy crackling, sticky apple and maple glaze drizzle GF
Premium South Island salmon oven roasted and served on fresh shaved fennel and chimichurri sauce GF DF
Whole ham roasted on the bone with a spiced pineapple chutney glaze, mustards and apple sauce GF DF
Salads and vegetables
(Select 4 items)
Dutch baby carrot, pine nuts, currants, parsley and feta salad with herbed vinaigrette GF
Fresh new season potatoes with seeded mustard, fresh dill and pacific sea salt GF
Green salad with tomatoes, marinated spanish onion, shaved white radish, lebanese cucumber and a soft herb dressing
GF DF
Red and gold roasted kumara, hydro watercress, coriander leaves, crispy shallots and Greek fig vinaigrette GF DF
Golden roasted gourmet potatoes with garlic, lemon, green olives and rosemary GF
Roasted kumara, crisp orchard apples and walnut salad with a classic waldorf dressing GF
Steamed Asian greens with root ginger, chilli and sesame oil GF DF
Pearl barley and wild rice salad with cranberries, fresh mango, cashews and a sumac, honey vinaigrette GF DF
Raw beet and carrot salad with apple, Swiss chard and crunchy roasted pumpkin seeds GF DF
Asparagus (seasonal greens) with a lemon pepper hollandaise and toasted almonds GF
Classic caesar salad with soft boiled egg, crisp cos leaves, smoked streaky bacon and creamy parmesan dressing GF DF
Summer vine tomatoes with buffalo mozzarella, fresh basil and a lemon, garlic vinaigrette GF
Mixed roasted garden vegetables with rocquette and balsamic glaze DF GF
Thai red cabbage slaw with coriander and mint leaves, toasted peanuts and a lime/chilli dressing GF
Dessert
Celebration cake (supplied by client)
Served with freshly brewed coffee and a selection of traditional and herbal teas
SAMPLE BUFFET C- $79.00
Canapés
Grilled zucchini roll, basil ricotta semi dried tomato GF V
Five spiced duck and shitake mushroom risotto ball, sesame crusted with a miso dipping sauce GF
Pacific oysters with wakami and mild garlic chilli dressing GF
Petit pork and apple chutney burger with hickory smoked barbeque sauce
For the table
Selection of home baked breads with herb butter, local olive oil and aged balsamic
Buffet
(Select 3 items)
Italian Marbella-baked chicken marinated in fresh lemons with black and green olives, garlic, virgin olive oil GF DF
Chicken thigh wrapped with smoky bacon served with a rich tomato and garlic puttanesca sauce GF
Oven roasted Moroccan spiced boneless lamb leg and mint jus GF DF
Garlic and herb crusted sirloin of beef served with cabernet sauvignon jus GF DF
Boneless slow roasted free range pork belly, crispy crackling, sticky apple and maple glaze drizzle GF
Premium South Island salmon oven roasted and served on fresh shaved fennel and chimichurri sauce GF DF
Whole ham roasted on the bone with a spiced pineapple chutney glaze, mustard and apple sauce
Salads and vegetables
(Select 4 items)
Dutch baby carrot, pine nuts, currants, parsley and feta salad with herbed vinaigrette GF
Fresh new season potatoes with seeded mustard, fresh dill and pacific sea salt GF
Green salad with tomatoes, marinated spanish onion, shaved white radish, lebanese cucumber and a soft herb dressing
GF DF
Red and gold roasted kumara, hydro watercress, coriander leaves, crispy shallots and Greek fig vinaigrette GF DF
Golden roasted gourmet potatoes with garlic, lemon, green olives and rosemary GF
Roasted kumara, crisp orchard apples and walnut salad with a classic waldorf dressing GF
Steamed Asian greens with root ginger, chilli and sesame oil GF DF
Pearl barley and wild rice salad with cranberries, fresh mango, cashews and a sumac, honey vinaigrette GF DF
Raw beet and carrot salad with apple, Swiss chard and crunchy roasted pumpkin seeds GF DF
Asparagus (seasonal greens) with a lemon pepper hollandaise and toasted almonds GF
Classic caesar salad with soft boiled egg, crisp cos leaves, smoked streaky bacon and creamy parmesan dressing GF DF
Summer vine tomatoes with buffalo mozzarella, fresh basil and a lemon, garlic vinaigrette GF
Mixed roasted garden vegetables with rocquette and balsamic glaze DF GF
Thai red cabbage slaw with coriander and mint leaves, toasted peanuts and a lime/chilli dressing GF
Vintage Dessert Buffet
Lemon curd and vanilla bean cheesecake, cream filled chocolate éclairs, raspberry pannacotta served in a shot glass,
mixed selection of French macaroons and rich chocolate torte
Freshly brewed coffee and a selection of traditional and herbal tea
SAMPLE PLATED A- $59.50
Canapés
Truffle oiled field mushroom risotto balls with pesto aioli V
Seared scallop, vanilla cauliflower puree and crispy bacon pieces GF
Crispy Pork belly on a Chinese spoon with plum and tamarind sauce and micro slaw DF GF
For the table
Selection of home baked breads with herb butter, local olive oil and aged balsamic
Main Course- alternate drop
(Select 2 items)
Dukkah crusted chicken roulade topped with olive butter, Moroccan pearl barley pilaf and a bell pepper agridulce sauce
Marlborough salmon marinated in chermoula with cannellini and haricot beans mash, roasted tomato salsa and micro
salad GF
Beef eye fillet served medium rare with caramelized pumpkin and potato gratin, confit garlic puree and pinot noir jus GF
New Zealand lamb rump with a potato fondant, pea puree served with snow pea feathers and a balsamic jus GF
Confit duck leg panko crumbed with soft polenta, beetroot and pickled red cabbage puree, courgette ribbons, micro
coriander and jus
Chipotle and honey pressed pork belly with kumara and oregano dauphine, corn puree, micro coriander and smoked
tomato jus GF
Chevre, spinach torte with oven dried heirloom tomatoes, red peppers, basil and soft herb salad V
-
Each main served with a side of seasonal vegetables on guests plate -
(I.e. fennel and heirloom beets, brocollini, prosciutto wrapped green beans/asparagus,
purple baby carrots/broad beans)
Dessert
Celebration cake (supplied by client) served with caramelised white chocolate and raspberry praline, seasonal berry
salad and fresh whipped vanilla bean cream (served buffet or plated)
Freshly brewed coffee and a selection of traditional and herbal teas
SAMPLE PLATED B- $76.00
Canapés
Venison mini burger with croquette pesto and a beetroot and onion jam DF
Chilled Prawn with avocado and mango salsa on a corn fritter
Roasted pumpkin arancini with blue cheese and chive sour cream served on oriental spoon V
Antipasto Platter for the Table
Selection of deli meats, marinated olives, grapes, walnut and parsley pesto and fruit jelly, with blue, creamy brie and
Swiss cheese and a selection of rice crackers and bread
Main Course- alternate drop
(Select 2 items)
Prime Beef eye fillet served medium rear with a mushroom and tarragon butter crust, potato dauphinois, white onion
puree and merlot jus
Dukkah crusted chicken roulade topped with olive butter, Moroccan pearl barley pilaf and a bell pepper agridulce sauce
Marlborough salmon marinated in chermoula with cannellini and haricot beans mash, roasted tomato salsa and micro
salad GF
New Zealand lamb rump with a potato fondant, pea puree served with snow pea feathers and a balsamic jus GF
Thyme confit crispy duck leg served with root vegetable rosti, micro kale slaw, orange, artichoke and medjool date
chutney with a port wine jus GF
Chipotle and honey pressed pork belly with kumara and oregano dauphine, corn puree, micro coriander and smoked
tomato jus GF
Creamy risotto with roasted pumpkin, red pepper, baby spinach finished with mascarpone & shaved parmesan V GF
-
Each main served with a side of seasonal vegetables on guests plate -
(I.e. fennel and heirloom beets, brocollini, prosciutto wrapped green beans/asparagus,
purple baby carrots/broad beans)
Vintage Dessert Buffet
Lemon curd and vanilla bean cheesecake, cream filled chocolate éclairs, raspberry pannacotta served in a shot glass,
mixed selection of French macaroons & rich chocolate torte
Freshly brewed coffee and a selection of traditional and herbal teas
SAMPLE PLATED C- $88.50
Canapés
Chilled sesame tuna with spiced avocado mango salsa on a crispy corn tortilla
Grilled zucchini roll, basil ricotta semi dried tomato GF V
Braised lamb shank risotto ball with roast garlic aioli dip
For the table
Selection of home baked breads with herb butter, local olive oil and aged balsamic
Entrée- alternate drop (Select 2 items)
Prime NZ seared rare beef Carpaccio with rocquette leaves, parmesan mayo, crispy capers and shaved croutons DF
Seared Atlantic scallops with pea puree, broad beans, pea shoots, pickled shaved radish and dill leaves GF DF
Smoked duck breast with liver parfait, rhubarb chutney puree, hydro watercress and avocado oil vinaigrette GF
Crackled skin pork belly with green lentils, carrot puree, sauerkraut, pea shoots and jus DF
Sesame seared tuna with chilled pickled ginger sushi rice roll, miso and nori mayo with avocado puree GF DF
Three cheese Romano Gnocchi disks with roasted vine tomato, garden rocquette and a walnut and sage butter V
Main Course- alternate drop (Select 2 items)
Ground peppercorn crusted eye fillet served with a white onion and garlic puree, potato and thyme dauphinois and jus
Fresh market fish with herbed potato rosti, green olive and tomato concasse, citrus beurre blanc with chargrilled lemon
Southern venison loin served medium rear with potato fondant, blackberry and balsamic puree with a bourbon maple
jus
Confit duck leg panko crumbed with soft polenta, beetroot and pickled red cabbage puree, courgette ribbons, micro
coriander and jus
Marlborough salmon with black olive crumb on puy lentils, cucumber, fennel and dill pickle with a saffron beurre blanc
Roasted lamb rump with a braised lamb shoulder and field mushroom foccaccia royale, snow peas and shoots with a
pinot noir jus
-
Each main served with a side of seasonal vegetables on guests plate -
(I.e. fennel and heirloom beets, brocollini, prosciutto wrapped green beans/asparagus,
purple baby carrots/broad beans)
Dessert
Creamy white chocolate vanilla cheesecake with tart rhubarb compote and caramelized chocolate hazelnut dukkah
Freshly brewed coffee and a selection of traditional and herbal teas
PICNIC TASTE STATIONS- $43.00
Four stations set up from menu below
(Please select 4 options)
…… guests to graze over a relaxed hour to sample as they wish…..
Smoked salmon
Toasted sesame crusted salmon on courgette frittata with lemon myrtle vinaigrette
Salad station
Pear, walnut, blue cheese and rocket salad with a chardonnay vinaigrette and herb buttered French baguette
Braised pork belly
Orange blossom tea infused braised pork belly nestled in calvados sauce and skewered on an Asian glass noodle and
julienne vegetable salad
Thai chicken salad
Thai chicken salad with lemongrass, coriander, avocado and toasted poppy seed crisps
Soufflé roulade (salmon or chicken)
Oven roasted chicken thigh with basil, baby spinach and a feta mayo
or
Smoked salmon, micro salad and caper cream wrapped in soufflé roulade with herb drizzle
Blue cheese & caramelized onion tarte
Kapiti blue and caramelized onion tarte with rocket and avocado salad
Beetroot tart
Baby beetroot and feta tart topped with baby spinach, walnut and crispy red onion with fig vincotta
Spanish omelette wedge
Sliced potato with feta, cumin seeds and flaky sea salt, oven baked
Mediterranean lamb salad
Smoked lamb loin and Mediterranean vegetable Israeli couscous salad
Roasted beef & kumara salad
Chargrilled NZ beef and horopito dusted kumara and roasted capsicum salad
Marsala prawn cocktail glass
Steamed prawns tossed in a Marsala aioli nestled in a crispy iceberg glass
Dessert
Celebration cake (supplied by client)
Served with freshly brewed coffee and a selection of traditional and herbal teas
CANAPÉS
Vegetarian-$3.50
Roasted pumpkin arancini with blue cheese and chive sour cream served on oriental spoon V
Slow roasted cherry tomato, ciabatta crostini with a feta and pesto cream V
Truffle oiled field mushroom risotto balls with pesto aioli V
Sweetcorn and scallion fritter with avocado puree, cherry tomato and crispy shallots V
Fire roasted capsicum, caramelized onion and feta tartlet V
Black olive and parsley shortbread with creamed goats cheese and red pepper salsa V
Golden kumara and onion Barji with a fragrant cumin and coriander yoghurt GF V
Quinoa and feta mini burger with hummus & aioli V
Tofu, cashew and pea sprout rice paper roll served with soy and tamarind dipping sauce GF V
Grilled zucchini roll, basil ricotta semi dried tomato GF V
Seafood-$3.50
Seared scallop, vanilla cauliflower puree and crispy bacon pieces GF
Chilled Prawn with avocado and mango salsa on a corn fritter
Salmon tartare, spring onion with ginger and ponzu sauce served on a Chinese spoon GF DF
Spiced crab, Mexican guacamole, preserved lemon, shaved spring onion on tortilla crisp DF
Pacific oysters with wakami and mild garlic chilli dressing GF
Steamed prawn and green lip mussel skewer with preserved lemon and pepper salt GF DF
Chilled sesame tuna with spiced avocado mango salsa on a crispy corn tortilla GF
Cold smoked salmon on soft blinis with caper and lime crème fraiche
Swedish prawn bruschetta with lemon and dill aioli
Tandoori Salmon cocktail kebab, with a riata yoghurt drizzle
Chicken & Duck-$3.50
Five spiced duck and shitake mushroom risotto ball, sesame crusted with a miso dipping sauce GF
Wild rice pancake with confit duck & Asian slaw
Smoked chicken and semi dried tomato croquettes with parmesan aioli dip
Chicken, lemongrass and ginger spring roll with a spicy plum sauce
Chicken, bacon and mushroom fricassee tart with a herbed crumble topping
Thai style chicken kebabs with a creamy peanut satay sauce GF
Curried chicken kofta skewered served in a shot glass with a mild korma sauce GF
Curried chicken, mini poppadum, mango and coriander chutney
Pork -$3.50
Slow braised pork belly skewers with apple puree and micro cilantro GF DF
Crispy Pork belly on a Chinese spoon with plum and tamarind sauce and micro slaw DF GF
Petit pork and apple chutney burger with hickory smoked barbeque sauce
Steamed pork and ginger dumpling, sesame and hoisin dipping sauce
Vietnamese fried pork pot stickers with chilli, soy dipping sauce GF
Slow braised pork belly skewers with apple puree and micro cilantro GF DF
Red meat- $3.50
Crispy lamb polenta cakes with spiced eggplant sambal chutney V GF
Moroccan dukkah and lamb kofta with lebanese yoghurt dip
Balsamic onion palmiers with lamb loin and a mint, walnut pesto
Thai spiced Quinoa and lamb kofta with sweet chilli aioli GF DF
Smoked beef fillet on a kumara rosti with tomato chilli jam and Sango sprouts. GF DF
Lamb fillet with tomato Kasundi and minted sour cream filo tart
Braised lamb shank risotto ball with roast garlic aioli dip
African spiced lamb loin sliced on top of garlic flatbread with minted yoghurt fromage and cucumber salsa
Venison mini burger with croquette pesto and a beetroot and onion jam DF
Smoked venison Denver leg on a balsamic onion puff pastry palmier and red currant chutney
BEVERAGE LIST
WINES
Sparkling & Champagne
Willowglen Brut NV
Akarua Brut NV
Champagne Pol Roger
Glass
Bottle
Riverina, NSW
Central Otago
Champagne, France
$ 7.00
$ 10.00
$ 28.00
$ 40.00
$ 98.00
Riesling
Brookfields
Scott Base
Hawke’s Bay
Central Otago
$ 8.00
$ 30.00
$ 38.00
Sauvignon Blanc
Dusky Sounds
Lake Chalice
Jules Taylor
Marlborough
Marlborough
Marlborough
$ 8.00
$ 9.00
$ 30.00
$ 35.00
$ 42.00
Chardonnay
Willowglen
Matawhero
Akarua
Riverina, NSW
Gisborne
Central Otago
$ 7.00
$ 10.00
$ 28.00
$ 38.00
$ 50.00
Pinot Gris
Fairhall Downs
Akarua
Marlborough
Central Otago
$ 9.00
$ 32.00
$ 48.00
Red Wines
Dusky Sounds- Merlot
Brookfields - Merlot
Brookfields “Back Block” Syrah
Marlborough
Hawke’s Bay
Hawke’s Bay
$ 7.00
$ 9.00
$ 28.00
$ 32.00
$ 36.00
Pinot Noir
Torea
Lake Chalice
Akarua
Marlborough
Marlborough
Central Otago
$ 9.00
$ 9.00
$ 32.00
$ 35.00
$ 72.00
BEERS
Steinlager Pure
Heineken
Corona
Stella Artois
Macs Isaac Cider
Amstel Light
$ 7.00
$ 7.00
$ 7.00
$ 7.00
$ 7.00
$ 7.00
SPIRITS & LIQUEURS
A selection of Spirits & Liqueurs available on request.
$ 7.00- $ 12.00
NON-ALCOHOLIC BEVERAGES
Orange Juice
Coke
Diet Coke
Sprite
Punch jugs
Sparkling Grape Juice
$ 3.50
$ 3.50
$ 3.50
$ 3.50
$ 15.00
$ 15.00
*These prices are subject to change*