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
Ora king salmon – rice crème, toasted nori, wasabi, cucumber, pak choi
Rakaia pork farmhouse terrine – spiced black doris plum chutney, pinot plum gel & 6 seed toast
Assiette of beets –roast & pickled local beets, freeze dried blackberries, kaikoura tenara goat’s cheese & bulls blood

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

A deconstructed carrot cake – warm carrot cake & candy, cream cheese
ice cream, citrus gel
Mallowpuff 2016– valrhona chocolate mousseline, hazelnuts, praline
Tiramisu – ivory panna cotta, coffee gelée, chocolate soil
50 alaska –pistachio sponge, lemon chiboust, raspberry sorbet, lime
scented meringue

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