PECKISH 3.5
thai pork meatballs with dipping sauce
vietnamese rice paper rolls with soy lime to dip
beetroot, orange and toasted hazlenuts, goats cheese whip in witlof cup
roasted grape and blue cheese bruschetta with salted caramel walnuts
chicken liver pate on crostini with port jelly
spinach, cumin seed and cream cheese spanakopita triangles
MOORISH 4.8
parmesan arancini with kumara puree, cress and housemade aioli
sweetcorn, five spice and date fritters with tomato and avocado salsa
lamb and quinoa kofta balls with cucumber yoghurt
pulled beef yorkshire pud with sticky jus
prosciutto wrapped polenta chip with gorgonzola aioli
wild mushroom tart, kikorangi and baby cress with port cream
smoked salmon, apple and celery and walnut on wonton crisp
SPECIAL 6
nori rolled tuna, wakame salad with ponzu dressing
crispy pork belly with kumara and miso puree
seared beef wrapped in free range bacon with hollandaise
prawn and crab cakes with nam jim
salmon tartar, mint and cucumber salad on prawn cracker
herb crusted lamb cutlet with caponata and pine nuts
TO FINISH 4.5
dark chocolate, beetroot and quinoa brownie squares with raspberry dust
sweet bite selection
chefs choice truffle collection
fruity raw bliss balls
fresh fruit kebabs with toasted coconut and local honey
mini brulee tarts with mascarpone
doughnut holes with cinnamon sugar
profiteroles with passionfruit, crème fraiche and chocolate ganache
little nutella cheesecake with hazelnuts and creamy milk chocolate
thai pork meatballs with dipping sauce
vietnamese rice paper rolls with soy lime to dip
beetroot, orange and toasted hazlenuts, goats cheese whip in witlof cup
roasted grape and blue cheese bruschetta with salted caramel walnuts
chicken liver pate on crostini with port jelly
spinach, cumin seed and cream cheese spanakopita triangles
MOORISH 4.8
parmesan arancini with kumara puree, cress and housemade aioli
sweetcorn, five spice and date fritters with tomato and avocado salsa
lamb and quinoa kofta balls with cucumber yoghurt
pulled beef yorkshire pud with sticky jus
prosciutto wrapped polenta chip with gorgonzola aioli
wild mushroom tart, kikorangi and baby cress with port cream
smoked salmon, apple and celery and walnut on wonton crisp
SPECIAL 6
nori rolled tuna, wakame salad with ponzu dressing
crispy pork belly with kumara and miso puree
seared beef wrapped in free range bacon with hollandaise
prawn and crab cakes with nam jim
salmon tartar, mint and cucumber salad on prawn cracker
herb crusted lamb cutlet with caponata and pine nuts
TO FINISH 4.5
dark chocolate, beetroot and quinoa brownie squares with raspberry dust
sweet bite selection
chefs choice truffle collection
fruity raw bliss balls
fresh fruit kebabs with toasted coconut and local honey
mini brulee tarts with mascarpone
doughnut holes with cinnamon sugar
profiteroles with passionfruit, crème fraiche and chocolate ganache
little nutella cheesecake with hazelnuts and creamy milk chocolate
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pricing per person
many more items available. dietary requirements can be accommodated on application
service $25 per staff member per hour, three hour minimum
all prices are gst exclusive and subject to availability at the time of booking
many more items available. dietary requirements can be accommodated on application
service $25 per staff member per hour, three hour minimum
all prices are gst exclusive and subject to availability at the time of booking
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