Plated

Minimum order 25 guests
Minimum $1,000 on weekends

Download Plated PDF

DIETARY INFORMATION

df - Dairy free

gf - Gluten free

n - Contains nuts

v - Vegetarian

vg - Vegan

Entree

Confit duck rillette with beetroot, mandarin and pistachio salad gf df n

Seared beef carpaccio, horopito labneh, watercress, Māori potato crisps gf

Ham hock and chicken terrine, saffron pickled cauliflower, brioche toast df n

Hot smoked salmon, crispy potato galette, grain mustard creme fraiche gf

Wild mushroom tart, roast ricotta, pickled butternut, tarragon and parsley oil v

Marinated zucchini, confit cherry tomato, Clevedon valley mozzarella, basil dressing (seasonal) v gf n

Beetroot carpaccio, compressed green apple, coconut labneh, sunflower seed granola vg gf

Mains

Eye fillet of beef roasted with mustard and thyme, crushed beef tallow potato, tarragon and shallot butter, miso roasted onions, pinot jus, served with seasonal vegetables gf

Lamb rump, spiced kumara rosti, saffron marinated golden sultanas, labneh, lamb jus, served with seasonal vegetables gf

Free range chicken breast, lemon spinach and pancetta risotto, roasted vine tomato, candied almonds, served with seasonal vegetables gf n

Free range pork belly, with chicharon, purple kumara fondant, paprika and bell pepper romesco, served with seasonal vegetables gf df n

Market fish with a herb and horopito rewena crumb on crushed pea and lemon risotto served with broccolini gf

Slow cooked butternut, spinach dahl, crispy onion, coconut tahini and lemon dressing, served with seasonal vegetables vg gf

Desserts

Chocolate and cherry black forest mousse cake with vanilla ganache and dried cherry gf

Apple mille feuille : Layers of thinly sliced apple with flaky puff pastry, salted caramel, whipped coconut v

Chocolate, raspberry and pistachio bar with whipped coconut and pistachio praline vg gf n

Raspberry mousse, hazelnut financiers, lychee and rose flavours gf n

Tangy lemon curd, caramelised pastry shards, with a soft and a crunchy meringue v

As at 01 November 25, menus are subject to change.