Canapes- sample menu -

Confit duck rillette, cornichon, pickled berries (gf)

Braised pork belly, pickled cucumber (df)

Smoked salmon, mille-feuille, mascarpone, lemon, caviar (gf)

Truffle mushroom arancini, truffle aioli (v)

Four cheese gougere (v)

Veg garden, house pickled veg, olive soil, petite herbs (v,ve,gf,df)

Platters- sample menu -

Seafood platterOysters, prawns, mussels, scallop, diamond clams, lobster, thousand island dressing, louis sauce, lem-on, lime, soy, ginger, wasabi, mignonette, tabasco,thai nahm jihm dressing, sweet chili

Charcuterie boardSelection of 6 cold cuts, dips, olives, crackers, bread, herbs,nuts, fruit (grapes), pate

Collective cheese platterSelection of 6 cheeses, dips, nuts, fruits, quince, hon-ey, crackers, lavosh, dried fruit

Plated- sample menu -

Assorted bread rolls & butter

Entree:Sesame seared tuna, avocado, radish, ponzu, caviar (df)

Chicken galantine, aspargus, prune, wholegrain mus-tard, espelette pepper (gf,df)

Mixed grain salad, avocado, house pickles, baby leaves, pomegranate dressing (gf,df,v,ve)

Main:NZ grass fed lamb rump, kumara fondant, braised red cabbage, mustard jus (gf)

Akaroa salmon fillet, chive crushed potato, seasonal greens, mango salsa (gf,df)

3 grain risotto, roasted celeriac, sherry vinegar mush-room salad (gf,df,v,ve)

To finish:Textures of chocolate, cocoa soil, cherry gel, cocoa nibs meringue (v)

Buffet- sample menu -

Assorted bread rolls & butter

Cold buffet items:Cob salad, chicken, bacon, avocado, boiled egg, blue cheese dressing

Crab louis, romaine, lump crab, louis sauce

Lentil, roasted pumpkin, pumpkin seed, feta, pome-granate molasses (v,gf)

Hot buffet items:Tandoori salmon, mango salsa, mint yoghurt

Braised beef, mustard mushroom ragu

Terriyaki chicken, asian veg, sesame (df)

Side dishes:Butter mash potatoes (gf,v,ve)

Work fried asian greens (df,v)

Panache of veg (gf,v)

Sweet items:Collective dessert buffet - chef’s choice