Bowl Food -  (Minimum of 10 per item)
o Line caught fish poke, avocado, soy and shaved coconut (GF)
o Ragout Fillet of Hoki, vongole clams and warmed oysters (GF)
o Chicken liver parfait, herb tuile, red onion jam with crispy chicken skin (GF)
o Salad of slow cooked pork, crab, Asian mint leaf, Vietnamese dressing (GF)
o Thyme gnocchi, pea puree, broad beans and shaved parmesan (V)
o Lamb neck fillets, feta, pomegranate, mint yoghurt and falafel (GF)
o Sirloin of beef, walnut and truffle remoulade, crushed new potatoes and bone marrow jus (GF)
o Betal leaf with smoked chicken, prawn, line and chilli (GF)


Platters & Grazing Tables (designed for 8/10 pax)
Cheese
o Selection of Kapiti cheeses, grapes, dried fruits and homemade fruit paste, lavosh, water crackers 
o European ‘La Fromagiere’ cheeses presented with dried fruits, roasted nuts and warm walnut, raisin bread 


Land
o Steak Tartare potato waters and micro watercress, slow cooked beetroot goats’ cheese and
walnut, Black Bulls west coast venison salami, Bresaola, 14-hour home smoked Angus brisket, Piccante Salami

Garden
o Chick pea fritter with salsa verde, Vegetable crudité, sesame and avocado dip, steamed edamame, Heirloom tomato and shallot salad, Summer vegetable rice paper roll, chargrilled broccoli with nori dressing, slow cooked beetroot goats cheese and walnut salad


Sea
o Grilled octopus with green olives, Apple wood smoked Akaroa salmon, Keta caviar with chive and kumara blini, natural oysters, steamed green lip mussels, Line caught Lee fisheries Kokoda, Kingfish crudo, Tuna carpaccio olives and artichoke heart

Raw
o Natural oyster (1 dzn) with shallot and champagne vinegar, Kingfish crudo, Tuna carpaccio, Steak Tartare, Vegetable crudité, sesame and avocado, Heirloom tomato and shallot salad, vegetable rice paper roll

Grazing Tables
Grazing tables will be served on bare wooden trestles, decorated and with additional breads and condiments
o Grazing Tables will be costed as be brief and number of guests - POA
o Cornichons, Kalamata olives, grilled and marinated seasonal vegetables, red pepper relish, Home pickled malt vinegar onions, Cucumber pickle
o Served with a selection of grilled Il Forno flat breads, grissini, homemade crackers and condiments

Petit Fours
o Assorted macaroons (GF)
o Cardamom pistachio cherry log
o Chocolate caramel éclair
o Chocolate passionfruit parfait
o Lemon meringue tart
o Mango custard in a pavlova shell (V/GF)
o Raspberry mousse in a chocolate case (V/GF)
o Summer berry tart