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 – garbanzo, pickled cucumber, goat’s cheese
Duck liver parfait – homemade pear chutney & toasted brioche
Baby spinach salad – windsor 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

Hazelnut praline tiramisu – ivory panna cotta, toasted hazelnuts,
chocolate soil
Deconstructed strudel – caramelized filo, madagascar vanilla bean ice cream, granny smith apple sorbet, crisp & gel
Valrhona chocolate fondant – warm liquid centred chocolate pudding, thai curry ice cream, pineapple ginger gel, chocolate textures
Bombe Alaska 2015 – pistachio sponge, lemon chiboust, raspberry sorbet, lime scented meringue
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