Menus
All our menus are crafted meticulously taking into consideration the seasonality of the ingredients available to us and using only the best New Zealand has to offer.
Buffet dining and Shared table-Family style dining
*All our menus can be served as buffet. Meals include disposable dinner serviettes, any serving and cooking equipment, the handing around of nibbles to clearing and taking everything away at the end of the event. Meals DO NOT include plates and cutlery, but we can supply these for an additional cost.
Staffing – Staff is included in every quote. We normally have 1-3 wait staff (depending on the size of the event) to help us in the kitchen, serve food and clear plates etc. from tables.
Shared dining/Family style
Our menu is comprised of dishes that we yearn to eat at any celebration yet remain timelessly sophisticated & forever crowd-pleasing.
Each entrée/main selection arrives to your table as a ‘complete dish’, all dishes on the menu have been designed to complement each other. Dishes are beautifully plated on platters and placed in the middle of the table for diner self-service.
ADDITIONAL COSTS MAY APPLY TO FAMILY STYLE DINING.
WE OFFER DISCOUNTED RATES FOR ANY WEDDING HELD DURING THE WEEK!
CONTACT THE TEAM AND WE WILL BE HAPPY TO DISCUSS.
Sample Menus
Our Sample Menus are perfect examples of fully constructed menus and will give you an indication of pricing (all dishes are priced differently).
Sample menu 1, $56/person
Canapés
Mediterranean antipasto skewers with tomato, salami, artichoke (GF)
Asian Corn croquettes with eggplant, sour cream and coriander pesto (V)
Herb potato boxty with Avo puree and Capsicum salsa (V)
Mains:
Garden salad with sumac salad sprinkle and balsamic glaze.
Dessert:
Honey and vanilla panna cotta served with a toasted crumb and black Doris plum
Sample Menus
Our Sample Menus are perfect examples of fully constructed menus and will give you an indication of pricing (all dishes are priced differently).
Sample menu 2, $68/person
Canapés
Smoked salmon, cream cheese and capers Blini
Asian Corn croquettes with eggplant, sour cream and coriander pesto (V)
Herb potato boxty with Avo puree and Capsicum salsa (V,GF,DF)
Mains:
seeds coated with sumac).
Dessert:
50% Whittakers chocolate tart with a roasted almond cream and a berry compote
Menus
Menu 3, $68/person
By popular demand. Perfect for summer weddings.
Canapés
Smoked salmon, cream cheese and capers Blini
Asian Corn croquettes with eggplant, sour cream and coriander pesto (V,GF)
Herb potato boxty with Avo puree and Capsicum salsa (V,GF,DF)
Mains (served buffet):
From the Grill
seeds coated with sumac).
Dessert:
Mini pavlova with Chantilly cream and seasonal fruit.
Sponge cake, custard, black Doris plum trifle
Sample Menus
Our Sample Menus are perfect examples of fully constructed menus and will give you an indication of pricing (all dishes are priced differently).
Sample Menu 4 – Summer Wedding menu – $68/person
This menu has purposefully been constructed to be exciting and vibrant, perfect for a beautiful summer’s day love celebration!!!
Entree – Canapés
Smoked salmon, cream cheese and capers Blini
Herb potato boxty with Avo puree and Capsicum salsa (V,GF,DF)
Asian Corn croquettes with eggplant, sour cream and coriander pesto (V)
Cranberry Walnut Goat cheese truffles with a hint of honey (V)
Mains
Whole de-boned chicken generously dusted with a blend of herbs and spices, perfectly grilled on a BBQ garnished with a fresh salsa of corn and capsicum
Slow braised lamb shoulder with flavours of garlic and rosemary served with salsa Verde.
Seared black pepper Sirloin of Beef with a red wine jus (Horseradish cream and Chimichurri on the side)
Baby potatoes, olive oil, paprika and parsley.
Seasonal vegetables oven roasted and dressed in a shallot vinaigrette
Caesar salad – Crispy cos lettuce, bacon, egg, croutons coated in a tangy ranch dressing.
Garden salad with balsamic glaze and a sumac salad sprinkle (roasted nuts and
seeds coated with sumac).
Focaccia bread with butter
Dessert
Banana, caramel, toffee and cream trifle garnished with chocolate shards (Banoffee)
Black Doris plum, custard, vanilla sponge trifle
Sample Menus
Our Sample Menus are perfect examples of fully constructed menus and will give you an indication of pricing (all dishes are priced differently).
Sample Menu 5 – Asian inspired menu – $68/person
People are always the inspiration for all our menus. This menu was put together for a couple with Asian heritage who wanted some European flavours to showcase the best of both food styles.
Entree – Canapés
Mains
Dessert
Banana, caramel, toffee and cream trifle garnished with chocolate shards (Banoffee)
Classic Tiramisu – Espresso-soaked Savoiardi biscuits, velvety vanilla mascarpone cream dusted with cocoa.
Sample Menus
Our Sample Menus are a perfect examples of fully constructed menus and will give you an indication of pricing (all dishes are priced differently).
seeds coated with sumac).
Did not see what you like? Build your own menu! Use the menu items below and construct your own menu and send it through to us for a quote.
Menu Guide…
Please choose from our menu list below and email your menu to us and we will reply with a price:
Choose: 1 entree dish + 2-3 main course dishes + 1 dessert
Served with House made sour-dough, butter & garden salad
Price on request
LIST OF MENU ITEMS
Entree
Market Fish with a garlic green bean and a beurre blanc
Roasted pumpkin tart with caramelized onion, almond and feta, Rockette with balsamic glaze
Mushroom and truffle risotto with a soft herb salad
Roasted Crispy Lamb Ribs with shaved pickled cucumber, smoked sumac-yoghurt (GF)
Pumpkin and Ricotta Ravioli with Sage, shaved almonds and burnt butter (V)
Bite sized (Popular) – Select 3 x My Home Kitchen Canapés from our canape menu (served as seated “snacks” or standing canapes)
House-made charcuterie board – A variety of soft and hard cheese, A selection of charcuterie, Pickled vegetables, Tomato relish, Lavosh
Mains
Vegan curry with pumpkin, cauliflower and black beans made with flavours of coconut and lemon served with tamarind chutney on turmeric jasmine rice (Vegan)
Melanzane alla parmigiana style lasagna – layers of eggplant cooked in tomato, garlic/thyme, bechamel and pasta with parmesan cheese (V) (BUFFET ONLY)
House made beef lasagna – crispy edges, layers of perfectly cooked lasagna sheets, hearty ragout, cheese and bechamel.
Maple and mustard glazed champagne ham served with a home-made sweet mustard and coleslaw.
Whole de-boned chicken generously dusted with a blend of herbs and spices, perfectly grilled on a BBQ garnished with a fresh salsa of corn and capsicum on a warm salad of roasted kumara and quinoa
Lamb kofta served on nutty couscous, roasted tomato and aubergine with wilted greens and a sumac sesame sprinkle accompanied by a cumin yoghurt
Teriyaki and sweet soy marinated, sesame crumbed whole de-boned chicken served with a fragrant Jasmin rice and fresh coriander.
Satay marinated, sesame crumbed whole de-boned chicken served with a fragrant Jasmin rice and fresh coriander.
Whole chicken ballotine of roasted red pepper, spinach, feta and onion wrapped in bacon served on potato mash with a warm basil pesto cream sauce, vegetables and a chicken tuile
Deboned and marinated leg of lamb grilled on a barbecue served with a smoky aubergine puree, saffron date chutney and seasonal vegetables
Sticky Asian glazed pork drum stick with flavours of soy, ginger and garlic finished with a pineapple and chili salsa served with steamed Jasmin rice.
Seared beef fillet with a red wine jus and truffled mushrooms served with seasonal vegetables dressed in a shallot vinaigrette
Mustard marinated baked whole salmon fillet served with green beans, baby potatoes coated with a smoked paprika butter, capers and dill
Moroccan Beef short rib rubbed with Ras el hanout, sous vide in butter and aromats for 24 hours, finished with burnt honey and spice glaze served with potato, fresh pickled vegetables and jus.
Moroccan spiced lamb back strap served with a smoky aubergine puree, saffron date chutney and seasonal vegetables.
Salads
seeds coated with sumac).
Dessert
A selection of sweet treats and petit fours
Rich chocolate pudding served with a hazelnut custard and berry
50% Whittakers chocolate tart with a roasted almond cream and a berry compote
Warm apple and brandy tart with salted caramel and whipped cream
Sticky date pudding with Chantilly cream and butterscotch
Banana, caramel, toffee and cream trifle garnished with chocolate shards (Banoffee)
Black Doris plum, custard, vanilla sponge trifle
Vanilla milk tart with cinnamon
Honey and vanilla panna cotta served with a toasted crumb and black Doris plum
