Buffet

Minimum order 25 guests
Minimum $1,000 on weekends
DIETARY INFORMATION
df - Dairy free
/
gf - Gluten free
/
n - Contains nuts
/
v - Vegetarian
/
vg - Vegan

Buffet - Mains

Beef eye fillet served medium rare with a shallot and tarragon butter and a pinot noir jus gf
Beef eye fillet served medium rare, with a salsa verde, confit cherry tomatoes, beef jus (seasonal) gf df
Hurunui beef sirloin served medium rare with Yorkshire puddings, horseradish mascarpone and a pinot noir jus
Lamb rump marinated in a preserved lemon and harissa with dates, toasted pistachio and mint on a smoked aubergine puree gf n
12 hour slow cooked lamb shoulder with lamb jus and fresh herbs gf df
Crispy roasted loin of pork with caramelised apples and a calvados sauce gf
Slow roasted pork scotch with mustard, thyme and fennel, served with green apple and fried sage leaves gf df
Free range chicken breast served with grilled lemon, confit garlic, fresh herbs and chicken jus gf df
Free range chicken breast marinated in tandoor herbs and spices with curry labne, toasted almonds, lime and coriander gf n
Citrus braised duck leg with caramelised orange and a buttered kumara puree gf
Oven roasted fresh fish with a herb and horopito rewena crumb on crushed pea and lemon
Hot smoked salmon with a horseradish cream, pea and herb crush gf
Roasted crispy skin miso glazed salmon with grilled lime, spring onion and fried ginger gf df
Potato gnocchi with roast ricotta, peas and broccoli and a lemon, garlic sauce v
Ricotta and spinach gnudi with spinach puree, confit cherry tomatoes and shaved pecorino cheese v gf
Portobello mushrooms roasted whole on smoked beetroot puree, pistachio dukkah and a pomegranate coconut yoghurt drizzle vg gf n

Buffet - Sides

Dauphinoise potatoes - layered potato, onion, garlic and cream v gf
Crispy roast beef tallow potatoes with thyme and roast garlic aioli gf df
Garlic, lemon and herb roasted gourmet potatoes vg gf
Gourmet potatoes with fresh mint and butter v gf
Roast kumara, cauliflower, curry mayo, toasted cashew, crispy noodle, coriander v df n
Saffron scented basmati rice, dried apricot, dates, mint and preserved lemon with coconut yoghurt dressing vg gf
Cumin roasted carrots with coconut yoghurt, harissa, red onion and dukkah vg gf n
Baby spinach, fennel, green bean and orange salad with citrus dressing vg gf
Steamed vegetable medley with lemon scented olive oil and fresh herbs vg gf
Tomato, basil and Clevedon valley buffalo mozzarella (seasonal) v gf
Iceberg wedges with NOSH ranch, blue cheese, toasted macadamia, crispy bacon gf n
Mixed seasonal salad with NOSH's house dressing vg gf
Rocket and poached pear salad with candied walnuts and pecorino v gf n

Buffet - Desserts

Vanilla pannacotta with strawberry jelly gf
Lemon cheesecake mousse on a biscoff base v
Warm sticky date pudding with toffee sauce and whipped cinnamon cream v
Chocolate and hazelnut tart v n
Dark chocolate pots with poached date and sesame streusel vg gf

As at 27 August 25, menus are subject to change.