Sample wedding menus

Here are a few suggestions from Chef Andrea Glover

If you have something particular in mind we can design the menu to your brief

Formal wedding Feast

Price: from $85.00 to $105.00 per head

Canapes

Crab beignet
Whitebait fritters
Blue cheese and broccoli quiche
Salmon mousse en croute
Lamb and mint patties
Tempura prawns

Appetisers

Nelson scallops with pea puree and crispy pannecetta
Wild hare rillette and roasted cherry compote
Red onion marmalade and goats cheese tart
Chicken liver parfait with crispy lavosh
Grilled haloumi with honey roasted beetroot and fig vincotta and baby rocket
Mushroom rissotto and parmesan wafer

Palate cleansers

Green apple sorbet
Melon sorbet and mint granita
champagne sorbet

Main courses

Southland grass fed beef fillet served with dauphinoise potatoes, field mushrooms and sauteed spinach
Cornfed chicken stuffed with basil mousse served with pan fried gnocchi, roasted pumpkin and beurre blanc
Fiordland wild venison, puy lentils, venison port wine pie and roasted parsnip
Seared local salmon with crème fraiche mash and greens

Desserts

Italian lemon meringue pie with a fizzy raspberry shot and mint ice cream
Remarkables chocolate platter - chocolate brownie, white chocolate ice cream and ganache
Apple tartin with sage ice cream and spun sugar
Crème brullee with poached seasonal fruit
Otago cherry Frangepani
Sticky date pudding with butterscotch sauce and vanilla bean ice cream

Cheese Board

A selection of new Zealand cheeses served with home made quince paste

Kiwi-style Degustation Barbecue

From $75.00 to $95.00

Selection of Canapes

followed by

Brochette of tiger prawns with chili lime dressing
Seared tuna with horseradish dressing
Southland grass-fed beef steaks
Chef-made pork and sage sausages
Cardrona lamb cutlets with rosemary and lemon marinade
Served with a selection of salads, home made breads and dressings

And to finish

A selection of desserts (depending upon number of people)
A platter of fresh seasonal fruits
Cheese board