BUFFET Menus

#1. BUFFET: gET TOASTY WITH ME

TO START- To Share on Each table

Fresh Breads, Marinated Olives & Dips (V)

FROM THE BUFFET

Glazed Ham with Sticky Orange & Mustard Glaze (G/F)

Chicken Cacciatore with Tomato, Capsicum, Green Olives & Basil (G/F)

Mild Thai Vegetable Curry (V,G/F)

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Steamed Jasmine Rice (V,G/F)

Garlic & Rosemary Roasted Potatoes (V,G/F)

Steamed Seasonal Greens (V,G/F)

Garden Salad, with Tomato, Cucumber & Capsicum with Italian Dressing (V,G/F)

#2. BUFFET: jammin'

TO START- To Share on Each table

Ploughmans Platter - Selection of New Zealand Cheeses, Pickles & Breads

FROM THE BUFFET

Garlic & Rosemary Roasted Lamb Leg with Balsamic Mint Sauce (G/F)

Pan Seared Pork Medallions with Creamy Mushrooms and Crispy Sage (G/F)

Roasted Pumpkin & Spinach Lasagne with Tomato & Basil (V,G/F)

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Garlic & Rosemary Roasted Potatoes (V,G/F)

Crispy Polenta Chips with Rosemary & Parmesan (V)

Steamed Green Beans with Persian Feta (V)

Cos Leaf Salad with Crispy Capers & Ailoi (G/F)

#3. BUFFET: ultimate spread

TO START- To Share on Each Table

Antipasto Platters with Artisan Breads, Selection of Charcuterie meats, Marinated Mushrooms, Olives, Dried Tomatoes, Peppers & Artichokes & Dips

FROM THE BUFFET

Grilled Market Fish with Fennel, Capers, Parsley & Butter (G/F)

Roast Beef Porterhouse with Mustard Rub, Horseradish Cream & Red Wine Jus (G/F)

Coq-Au-Vin - Chicken with Bacon, Mushrooms & Caramalised Onions & Red Wine (G/F)

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Roasted Baby Potatoes with Olives, Thyme, Smoked Paprika & Lemon (V/GF)

Steamed Asian Greens Tossed with Oyster Sauce & Roast Cashew Nuts (GF)

Roast Baby Beets Tossed with Shaved Red Onion, Toasted Almonds & Feta (V/GF)

Roasted Root Vegetable Salad ŵ Candied Walnut & Parsley (V/GF)

TO END- To Share On Each Table

Tasting platter with selection of Macrons with different flavours, Lemon Meringue Tarts, Chocolate Caramel Tarts, Wild Berry Crumble Chocolate Brownie Bites (G/F) & Salted Caramel Profiteroles