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*
© Copyright 2024