Gala Dinner

Tantalise your guest's tastebuds with a 'black-tie' menu that will be sure to raise the eyebrows.


Starters

Chicken liver and apple pate with walnut & maple toasts and cornichons

Goats cheese twice baked soufflé, red onion confit and rocket micro salad

Wild Fiordland venison carpaccio, beetroot slithers and feta crumbs

Rare seared tuna niscoise

Portobello mushroom, blue cheese, poached pear and walnut tart

Blue skin bay clams, rosemary, bacon and white wine & cream broth

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Main courses

Crispy skinned Akaroa salmon, shaved baby fennel salad with a vanilla & aniseed dressing

Roast chicken breast, tarragon and lime butter, green beans and rosemary & sea salt infused new potatoes

Pan roasted warehou fillet, white bean puree and sauce vierge

Wild Fiiordland venison, parsnip and pear puree with minted spring greens

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Desserts

Passion fruit individual tartlets, with caramelized top and zesty tuille

Chocolate pastry tart case, caramel filling, decadent chocolate ganache and white chocolate ice cream

Espresso mocha mousse and a butter shortbread piece

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