Wedding menus & options

Plated wedding menu

*The menu below is a guide only; please don’t hesitate to contact Helen to discuss all the options.

Fingerfood
Crostini with a variety of toppings:
- Smoked salmon and herbed cheese with dill
- Mesclun, sun dried tomato, feta and roasted pepper with aioli
Polenta rounds with sweet & sour onions and parmesan
Grape/strawberry fritters with cinnamon sugar

Main menu
Choice of:
- Sirloin of beef with red wine jus with kumara and potato stock or
- Moroccan chicken breast with minted yoghurt served on couscous with sun dried tomato and basil

Salads:
Mixed green leaf salad with cherry tomatoes
Bowls of accompaniments: parmesan cheese, croutons, and suffed olives

Dressings:
Caesar salad dressing and balsamic vinaigrette

Dessert
Click here to view some of our wedding dessert options

To finish
Tea, plunger coffee, and cheese board with local cheese

Buffet wedding menu

*The menu below is a guide only; please don’t hesitate to contact Helen to discuss all the options.

Fingerfood to begin

Lincolnshire sausages with mustard Dip
Bruschetta with toppings: Pâté & tomato ginger relish/fig & port with mascarpone
Mediterranean open tartlets with variety of fillings

Main menu

Entrée
Roast garlic, lemon & saffron risotto balls stuffed with bocconcini, basil & parma ham & served with lemon aioli

Buffet
Marinated boned legs of lamb with spinach & feta stuffing served with rosemary jus
(Vegetarian option for 6 – Mediterranean filo pie with eggplant & roasted peppers & zucchini)
Gourmet baby potatoes with parsley butter
Tossed green salad with balsamic dressing
Provencial vegetable salad with tomato goats cheese dressing
Basket of fresh breads

Dessert
Kiwifruit & hokey pokey ice cream
Served with baby meringue topped with fruit coulis

To finish
Tea & plunger coffee

Finger food wedding menu

*The menu below is a guide only; please don’t hesitate to contact Helen to discuss all the options.

Selection of cocktail sandwiches
Bruschetta with toppings: Pâté & tomato ginger relish/goat cheese & balsamic honey
Sundried tomato, brie & ham quiche tartlets
Mini beef Wellingtons with béarnaise sauce
Chicken satays with dipping sauce
Bahji fritters with naan bread & raita
Thai crab noodle balls with cucumber chilli dip
Beef empanadas in filo

To finish
Platter of baby desserts:
Lemon citrus
Raspberry & white chocolate cheesecake
Mini black forest cakes
Meringues with cream & lemon curd

Tea & plunger coffee

Wedding desserts

*The menu below is a guide only; please don’t hesitate to contact Helen to discuss all the options.

Individual desserts
Crème brûlée
Vanilla panna cotta with toffee threads and berry coulis
Sticky date pudding with caramel sauce
Coffee mousse

Large desserts
Baked vanilla and lemon cheesecake
Rich chocolate torte with berry coulis
Lemon and lime syrup cake drenched in syrup and served with cream/yoghurt
Cajun bread and butter pudding with whiskey cream sauce
Black forest gateau with liquor, black cherries, cream and chocolate
Bavarois with rum and fruit compote
Tiramisu - Italian trifle, with rum, coffee, mascarpone and sponge fingers
Chocolate raspberry layered meringue
Apricot, chocolate and hazelnut torte

Baby desserts
Vanilla meringues with lemon curd
Baby chocolate black forest cakes
Black and white berry brownie
Date and ginger chocolates
Florentines
Lemon curd tarts
Chocolate macadamia nut tartlets
Neenish tarts
Choux puffs with mascarpone, berries and chocolate
Beignet soufflés in cinnamon sugar with hot chocolate sauce

Wedding anniversary luncheon menu

*The menu below is a guide only; please don’t hesitate to contact Helen to discuss all the options.

Lemon and garlic sliced chicken breast with herbed couscous and roasted Mediterranean vegetables
Thai beef salad on seasoned noodles with coriander mint dressing, or
Beef Bourguignon (with mushrooms, red wine and herbs).
Spiced baked potatoes with garlic sauce
Tossed green salad with balsamic dressing
Basket of fresh bread

Dessert
Blueberry polenta sponge
Chocolate torte
Whipped cream
Platter of sliced fresh fruits