Dinner

Dinner

THREE COURSE PLATED DINNERS

Minimum required numbers for set menu is 16 people. Please let us know if you have any dietary requirements that we may be able to assist with.

Freshly baked dinner rolls

Entree

Seasonal soup bowl – made with fresh seasonal market produce
Spiced & cured Aoraki salmon – salad olivier, pickled cucumber
House made corned beef terrine – sweet mustard, onion pickle & red pepper emulsion,
6 seed toast
Baby spinach salad – stichelton blue, riesling poached pear, candied walnuts

Main course

Grilled prime beef fillet – horseradish braised beef croquette, portobello mushroom, béarnaise sauce
Pan roasted market fresh fish – bisque sauce, sauté fennel, basil oil, orange & chorizo
Confit free range chicken – corn & scallion sauce, cauliflower risotto
Mini Canterbury lamb roast – roast garlic rosemary stuffing, potato feta croquette, green pea puree

Dessert

Coffee indulgence – ivory panna cotta, coffee praline ice cream, espresso espuma
Deconstructed cheesecake – citrus cheesecake , lemon custard, raspberry sorbet
A study in chocolate – flourless chocolate sponge, 72% mousse, white chocolate ice cream, cacao nibs, crumble
Sorbet, ice cream, gelato, fruit – crafted selection of sorbet, ice cream, gelato, ginger crisp & seasonal fruit textures
Freshly brewed tea & coffee

Three course menus:
1x1x1 menu 65.0 per person
2x2x2 menu 75.0 per person
2x3x2 menu 85.0 per person