Buffet Menu: 3 Mains 4 Sides 2 Desserts

Mini Dinner Loaves with Whipped Herb Butter

Ciabatta with Basil Pesto, Dukkah and Balsamic Olive Oil

+ $1

Aegean Slow Roasted Lamb Leg with Charred Lemon, Oregano and Mint Tzatziki

Chargrilled Miso Lamb Rump with Mirin, Ginger and Togarashi Sauce

+ $2

Herb Crusted NZ Striploin with Dijon and Herb Crust, Red Wine Jus on the Side

+ $2

Port Wine and Wild Mushroom Braised Beef Cheeks

Porchetta Stuffed with Fennel, Garlic and Fresh Herbs

Sticky Gochujang Pork Belly with Sesame and Spring Onion

Mediterranean Chicken Thigh with Rosemary, Oregano and Green and Black Olives

Thai Lemongrass Chargrilled Chicken Thigh with Lime and Coriander

Lemon Herb Market Fish with Lemon Beurre Blanc, Herb Oil and Fried Capers

+ $2

Hot Smoked Salmon with Dill Creme Fraiche, Pickled Cucumber and Crispy Capers

+ $2

Eggplant Parmigiana layered with Mozzarella, Parmesan and Rich Italian Tomato Sauce

Harissa Roast Cauliflower with Tahini, Zhug and Toasted Almonds

Kumara and Chickpea Curry ( served with with Rice)

Whole Glazed Ham on the Bone with Mustard (10kg approx)

Duck Fat Smashed Baby Potatoes with Rosemary

Creamy Potato Gratin with Gruyere, Parmesan and Garlic

+ $1

Honey Roasted Carrots with Whipped Feta and Dukkah

Charred Broccolini with Lemon and Toasted Almonds

Charred Corn with Chipotle Lime Butter and Coriander (Hot Packaging: Ceramic)

Cauliflower Cheese with Herb Gratin

Maple-Glazed Brussels Sprouts with Toasted Almonds and Chilli Flakes

Chat Potato Salad with Crispy Bacon, Radicchio, Chives and Dijon Dressing (Serve: Shared )

Beetroot, Rocket, Candied Walnuts and Goat's Cheese

Roasted Cauliflower and Quinoa with Toasted Almonds and Turmeric Tahini Dressing

Charred Broccoli and Soba Noodles with Pickled Ginger, Oyster Mushrooms, Edamame, Nori and Chilli Dressing

Mixed Seasonal Greens with Green Goddess Dressing and Toasted Pumpkin Seeds

Crunchy Asian Slaw with Red Cabbage, Carrot, Mint, Coriander, Roasted Peanuts and Lime Sesame Dressing

Heirloom Tomato, Stracciatella and Stone Fruit with Basil and White Balsamic

Roast Pumpkin and Puy Lentils with Spinach, Feta and Toasted Pepitas