Lunch

Express Lunch

Freshly baked flatbreads with a mix of spreads

Pan pizzas with chorizo, salami, ham, mozzarella and semi dried tomatoes

Bacon and caramelised onion tart

Vegetarian pita pockets with tzatziki, iceberg lettuce and kalamata olives

Curry spiced chicken and mango pastillas with citrus spiced natural yoghurt

Assortment of fresh fruits

Orange juice, freshly brewed coffee and selection of teas

21.00 per person

Working Luncheon

The following menus are designed as stand up buffets.
A minimum of 12 people is required or a surcharge of 15% may apply.

Working lunch 1

Grilled panini filled with honey glazed ham and spiced apple relish

Roasted Lebanese lemon chicken with farika salad

Smoked salmon and crab croquettes with tartare sauce and lemons

Char grilled lamb rumps with rocket and goat’s cheese crushed potatoes, basil pesto

Seasonal salad

Basket of fresh fruits

Freshly brewed coffee and selection of teas

23.50 per person

Working lunch 2

Selection foccaccia, sour dough and ciabatta with dips and spreads

Caesar salad with garlic croutons

Blue cod, prawn and salmon pie with herb salad

Chorizo, roasted vegetable and tomato cassoulet

Beef bourguignon with boulangere potatoes and roasted shallots

Choice of:
Lemon lime and bitters cheesecake

or

Selection of New Zealand boutique cheeses with port roasted nuts and fresh fruit

Freshly brewed coffee and selection of teas

27.50 per person

Picnic Hampers

Selection of fresh breads

Herb roasted baby chicken with tropical fruit salsa

Club sandwiches with house made pickles and delicatessen cold cuts

Cakes, cookies and chocolate truffles

Assorted fruit yoghurts and fruit juices

Boutique New Zealand cheeses, crackers and fresh fruit

27.50 per person

Three Course Plated Lunch

The following are a selection of dishes from which you can construct your menu.
We serve bread then your choice of two items from each selection for $65.
Our Conference Co-Ordinator and Executive Chef are available to assist you with your menu planning.

 

Starters

Sweet corn soup with spanner crab basil & spiced popcorn

Green lipped mussels with little neck clams, crayfish bisque rice, watercress, & bacon foam

Saffron chive gnocchi  with sauté chard, green peas, Persian feta, cherry tomato, purple radish micro greens, & Canterbury extra virgin olive oil

Shabu Shabu grain fed beef  with yuzu flavoured sushi, fresh wasabi & shiso salad, furikake
crackers, & carrot ginger foam

Seared scallops with cauliflower puree, nut brown butter vinaigrette, pork crackling & orange seasoning 

Cured salmon belly with rhubarb, beet salad, cucumber pearls, macadamia & sesame crumble

Main courses

North Canterbury duck breast & confit duck leg with roast carrot & parsnip, hazelnut, spinach,
& sherry caramel dressing

Market fresh fish with coco bean and prosciutto blanquette & sorrel parsley sauce

Roast lamb rump (medium) with spiced crispy sweetbread, feta, green olive, Israeli cous cous, 
preserved orange, coriander, toasted almonds

Hereford Prime beef sirloin with porcini crumble, confit savoy cabbage, fava beans
& horseradish foam

Roast free range corn fed chicken with truffled potato crush, grilled scallions & chorizo dressing

Dessert & Cheese

Muscatel raisin consommé, caramelized apple, Pedro Ximénez beignet & golden syrup ice-cream

Tropical set of Mango vanilla milkshake, brioche crumbed banana, spiced coconut gelée, & pineapple chilli mint salad

Manuka honey panna cotta  with spiced tamarillo tapioca, gingerbread macadamia praline & orange blossom granita

Chocolate pernod truffle slice with vanilla beetroot sorbet & orange double fennel salad

Caramelized pear pudding with rose ice-cream, pear sesame salsa & caramel sauce

Your Selection of one of the following cheeses


Karikass Vintage Gouda – Loburn Nth Canterbury

Whitestone Windsor Blue – Oamaru – North Otago

Evansdale Brie - Waikouaiti, Otago

Brescia Taleggio (washed rind) – Italy

Buche de Chevre (semi-soft goats milk) - France

65.00 per person