SAMPLE BUFFET MENU

Antipasti

Vegetable Platter
Grilled vegetable platter (GF, VG)
Whitestone cheese
Windsor Blue, Livingstone Gold, Harvarti, Gouda
Charcuterie
Sliced ham, Danish Salami, Beef Pastrami (DF)
Served with an assortment of crackers, chutneys and relish

Salads

Vermicelli noodle salad with tomato, beans, baby corn, cucumber and coriander with ginger dressing (V, DF)
Maple roasted beetroot salad with celery, fresh pear and baby spinach, balsamic & Szechuan walnuts (VG, GF)
Coleslaw salad with tropical fruits (VG, GF)
Greek salad (GF, VG)
Roasted broccoli & fresh apple salad, southland carrot, baby spinach, toasted almond with Kelpie mayo & sour cream dressing (V, GF)
Garden leaves and crisp ice berg lettuce served separately with bacon bits, shaved parmesan, feta, hardboiled egg, croutons & Caesar dressing

Make your own salad with a selection of fresh salad greens, vegetables, nuts, dressings and an assortment of other salad ingredients

Seafood

Surimi salad with chili coconut and coriander dressing, cherry tomato, mango, avocado & fresh herbs (DF, GF)
Calamari strips with salted cucumber, fresh tomato and roasted red onion with coconut lime dressing (DF, GF)

SOUP

Ham & chicken broth with sweet corn & radish (GF, DF)
Miso soup with seaweed, tofu and spring onion (V)
Fresh baked bread with butter

Mains

Slow cooked Lumina lamb shoulder with mint sauce & gravy (GF, DF)
Baked ham with five spice orange glaze (GF, DF)
Salt & pepper chicken wings with sweet & sour plum sauce
Whole roasted Tilapia with spices served with baked Basa & black bean sauce
Steamed Aoraki Mt Cook salmon with yuzu soy glaze (DF)
Chinese BBQ beef brisket with local mushrooms, baby corn, carrot and red onion in creamy master stock sauce served with coconut citrus rice (DF)
Chicken dumplings with chilli oil, pickled vegetables, and soy (DF)
Baby lion head meatballs with water chestnuts, wong bok cabbage and shitake mushrooms
Battered fish bites with fresh lemon and Kewpie mayo

On the side

Steamed broccoli, bok choy & soy beans with gluten free soy sauce & infused oil (VG)
Burnt broccoli, baby corn & seasonal vegetables with egg noodles, sesame, soy, tofu and cashews (V)
Lentil, black bean & sweet potato cassoulet, radish, leek & button mushrooms in coconut tomato gravy (VG, GF)
Cauliflower gratin (V)
Chunky farm style Ratatouille (VG, GF)
Octopus balls with paprika lime mayo & chilli citrus tomato salsa (DF)
Stir fried rice with pickled radish and candied almonds (V, GF, DF)
Vegetable spring rolls & French fries (V)
Accompaniments & sauces

Pastry & dessert

Pavlova topped with local strawberries and tropical fruit (GF)
Coconut & mango pannacotta with vanilla tapioca (VG, GF)
Pound cake bites with fresh orange & berries (V)
Banana cake with banana crème (V)
Chocolate vegan snickers bar (VG, GF)
Key lime and tequila cream tarts (V, GF)
Sticky black sesame rice cake (VG, GF)
Create your own soft serve ice cream sundae with sprinkles, marshmallows, chocolate & berry sauces
Fruit salad & Jelly
Assorted sweet bites
Sliced seasonal fruits

V - VEGETARIAN VG - VEGAN GF - GLUTEN FREE DF - DAIRY FREE
Please note that we are not a gluten-free or dairy-free kitchen

Please click here for other dining options available.