By Dunedin Venues | Posted: Tuesday August 2, 2016

We offer in-house catering of the highest standard. Sumptuous food - using seasonal produce wherever possible - presented in innovative menus is sure to tempt and impress your guests.

Menu options can be tailored to any event, and we're happy to accommodate special dietary requests e.g vegetarian, vegan, halal meat or gluten-free. Please contact us for sample menus that can be tailored for your event: Options include breakfast, morning and afternoon tea, lunch on the go, plated lunch and dinner, finger food, canapés and more. Please email Emma to discuss menu options to suit you:

Sample menu of options for a 3 course, plated dinner:

Entrée

  • Manuka smoked Silver Fern Farms venison served with pickled Portobello mushrooms, shaved pecorino cheese with blueberry chutney (gf) 
  •  Smoked Silver Fern Farms lamb 7 goat cheese, roasted peppers, broad beans salad drizzed with rosemary scented extra virgin olive oil (gf)
  • Chicken and pork belly pate served with berry relish, forest pickles and tomato oil bruschetta (gf)  
  • King prawns and scallops sautéed in a nut butter and hot smoked salmon on green salad with chilli lie dressing (gf)  
  • Nam Jim pork with prawn salad served with caramelised chilli jam (gf)  
  • Thai Silver Fern Farms beef on Asian salad with fried glass noodles served with spicy lime, coriander coated with toasted sesame seeds (gf)  
  • Camomile smoked duck breast served with caramelised apples, soft herbs and an orange infused vinaigrette reduction (gf/df)  
  • Chargill vegetables and herb mascarpone cheese terrine served with marinated baby vegetable salad (vg/gf)  

Main

  • Chargrilled salmon fillet served with Nicoise salad, poached egg, dill and lemon hollandaise sauce (gf)
  • Sous vide cooked Silver Fern Farms beef fillet served on truffle mash, mushroom ragout, baby vegetables, short ribs baklava dipped in Merlot jus
  • Silver fern farms lamb rump on golden kumara mash with watercress, slow roasted tomato and broccolini in thyme jus (gf)
  • Braised Silver Fern Farms deboned lamb shanks on garlic mash, honey roasted vegetables served with a rosemary jus (gf)
  • Chicken and pistachio roulade served with risotto Milanese and green beans wrapped in honey cured streaky bacon finished with pinot grise sauce
  • Roast pork loin with honey roasted vegetables, potato rosti with Calvados jus and sausage ragout with soft herbs (gf)
  • Roasted Portobello mushroom, broccoli on grilled polenta with basil pesto sauce and red onion jam (vg)  
  • Roast vegetable filo strudel, spinach and rocket salad and Tuscan sauce (vg)  
  • Cabbage parcel with mushroom risotto, garlic mash, spinach salad with cream mushroom sauce (vg/gf)

Side

  • Green salad with balsamic vinegar (2 bowls per table)
  • Cheeseboard – An assortment of five fine New Zealand cheeses with grapes and crackers (2 boards per table)

Desserts

  • Melting chocolate pot with mixed berry compote and Drambuie cream 
  • Tiramisu served on chocolate soil, poached rhubarb, cherry jelly and hokey pokey crunch 
  • Chocolate and raspberry cream brulee with cinnamon cream and hazelnut wafer 
  • Decadence chocolate marquise with caramelised hazelnuts and crystalized orange 
  • Warm apple and caramel bread and butter pudding served with vanilla ice cream  

Desserts Platters – Choose 3 items (2 platters per table)

  • New York style vanilla beans baked cheesecake  
  • Tiramisu in a shot glass
  • Italian lemon meringue 
  • Chocolate coated rum truffles 
  • Saffron rice pudding with honey roasted biscotti 
  • Chocolate Jaffa mousse in a shot glass 
  • Lemon & lime zest cream brulee 
  • Home-made macaroons 
  • Rich chocolate brownie with caramel ganache