Dining In Style

Our wedding packages allow you to choose from our Platinum, Gold or Silver menus that offer a range of price options and two food styles. Each is available as plated, sharing style or as a buffet. Menus are complemented by a 7-hour drinks package of house beer (including Hallertau on tap), still wines, prosecco, and non-alcoholic drinks. Or you can opt for a bar tab or cash bar. Dietary requirements such as vegetarian, vegan and gluten-free are catered for. You can also add special options such as champagne and an oyster bar.

Plated Meals

The most popular option for wedding parties, plated meals are the elegant dining solution that delivers everything you might expect from a quality restaurant. Ask about our premium dining option for real foodies.

Sharing-style

A great way to cater to a wide variety of tastes and appetites, family-style dining serves sharing plates in the middle of the table. Guests love being able to help themselves without having to stand in a buffet line.

Buffet Service

Buffet meals are still a favourite for many, combining practicality with a little nostalgia. You can choose from a wide range of hot and cold dishes, including dessert offerings, with canapes to start during cocktail hour.

Canapes

What better way to start your dining experience than with a range of canapes! These are usually served in the golden hour straight after the ceremony and/or while the happy couple are off having their photos taken.

Add A Live Oyster Bar

Watch our chefs shuck the oysters, guaranteeing the ultimate in premium freshness. Wash down with champagne!

Add A Carvery Station

Add some theatre to the buffet with a one-meat carvery station alongside the main buffet, served with assorted condiments.

Couple’s Champagne

Make your experience extra-luxury. Add champagne for you or the entire head table. Choose from Moet Ice, Moet or Veuve Clicquot.

Premium Drinks Option

If you’d like extra drinks options to our standard wine, beer and spirits range, let us know and we can order in to be sold over the bar.

The food and drink were really great and the guests really enjoyed the buffet. Our personal favorite was the pork, the crackling on it was to die for!

Lidia Sokolova

2023 Bride

The drinks were great! I wasn’t sure if they were going to be cheap and cheerful but I loved how they tasted and our guests seemed very happy too.

Monique Edwards

2023 Bride

Platinum Menus

$259-269 pp

Oysters with Chardonnay gel, truffle-stuffed duck breast, whole deep-fried fish, beef eye fillet and compressed heirloom tomato – these are menus for foodies and people who want the best. Available in three dining styles. Includes a 7-hour drinks package.

Plated Service

Cocktail Hour Canapes
Choice of three canapes from chef’s list of 20 Platinum canapes, such as:

  • Smoked salmon, mille fuielle, mascarpone, Lemon, caviar (NF, GF)
  • Oyster, Chardonnay gel, compressed apple (GF, DF)
  • Lumpia, pork and lemongrass spring roll, tamarind sauce (GF, DF)
  • Wild organic mushroom, polenta, hollandaise (GF) 
  • Kimchi pancake, gochujiang mayo (V, GF)

On the Table
Daily bread selection with olive oil and balsamic

This menu is served a la carte

Entrée
Choose two for your guest to order from

  • Crispy soft-shell Crab, apple, lemon verbena, herb mayonnaise (NF)
  • Market fish crudo, ponzu, pickled daikon, wasabi mayo, sesame gel (DF)
  • Chicken, truffle, pistachio, prosciutto wrapped terrine, grapefruit gel
  • Maison Valette foie gras, pot wine gel, 78% dark cocoa, sea salt tuille
  • Compressed heirloom tomato, basil gel, pickled shallot (V,V+,NF, DF)

Main
Choose two for your guest to order from

  • Whole roasted Beef fillet steak, bordelaise sauce, duck fat potato pave, sour cream, caviar, chive
  • Carnard a la Truffle, truffle stuffed duck breast, confit fennel, cherry gel, truffle jus
  • Pan seared market fish, charred leek, clam, champagne beurre blanc, lobster mayo
  • Grilled Silere Lamb loin, braised lamb croquette, red cabbage, butternut, radicchio, sage
  • Tagine of seasonal vegetables, saffron chili broth, sumac tuille(V, V+,DF)

Additional Side
Choose one for the table

  • Crispy agria potatoes, confit garlic dressing, sage (V,V+,NF, GF,DF)
  • Pumpkin and kale gnocchi, brown butter, sage, pecorino (V,V+,NF, GF,DF)
  • Charred broccolini, lemon and anchovy dressing (V,V+,NF, GF,DF)
  • Local organic mushrooms, miso butter glaze, whipped tofu (V, V+,NF, GF,DF)
  • Green goddess salad, green goddess dressing, sucrine leaves, avocado, pickled shallots v+

To Finish – Choose between two dessert styles

Choose two of these options for your guest to order from

  • Classic sticky date pudding, butterscotch sauce, butterscotch ice cream
  • White chocolate mousse, seasonal berry compote, almond biscuit
  • Coconut pannacotta, roasted rhubarb, basil, (V,V+,NF, GF,DF)
    OR
  • New Zealand Artisan cheeseboard, crackers, lavosh, quince paste, dried fruit, grapes, honeycomb
Sharing Styling

Cocktail Hour Canapes
Choice of three canapes from chef’s list of 20 Platinum canapes, such as:

  • Smoked salmon, mille fuielle, mascarpone, Lemon, caviar (NF, GF)
  • Oyster, Chardonnay gel, compressed apple (GF, DF)
  • Lumpia, pork and lemongrass spring roll, tamarind sauce (GF, DF)
  • Wild organic mushroom, polenta, hollandaise (GF) 
  • Kimchi pancake, gochujiang mayo (V, GF)

On the Table
Daily bread selection with olive oil and balsamic

Starter
Choose two for the table

  • Market fish crudo, yuzu citrus dashi, pickled onion capers, smoked mayo
  • Hot smoked salmon, lemon whipped cream cheese, pickled beets, (GF)
  • Baked brie, pistachio, fig, rosemary, crostini (V,V+,NF,)
  • Crispy pork belly bites with Asian bbq glaze, wasabi mayo, pickled daikon, sesame (V,V+,NF, GF,DF)
  • Compressed heirloom tomato, basil gel, pickled shallot (V,V+,NF, GF,DF)

Main
Choose two for the table

  • Deep-fried whole market fish, tamarind chili sauce, Thai herbs (DF)
  • Beef “Rossini”, beef eye fillet, foie gras butter, truffle jus
  • Sage and onion stuffed whole chicken, sauce au poivre
  • Braised Lamb shoulder, ajo blanco, green bean and mint slaw (GF)
  • Grilled Pork loin chops, maple apricot butter, salsa verde (GF)
  • Tagine of seasonal vegetables, saffron chili broth, sumac tuille (V, V+, DF)

Sides
Choose three for the table

  • Crispy agria potatoes, confit garlic dressing, sage (V, GF)
  • Pumpkin and kale gnocchi, brown butter, sage, pecorino (V)
  • Charred broccolini, lemon and anchovy dressing (GF, DF)
  • Local organic mushrooms, miso butter glaze, whipped tofu (V)
  • Green goddess salad, green goddess dressing, sucrine leaves, avocado, pickled shallots (V,V+,NF, GF,DF)

To Finish

  • Petit four selection (Dietaries AOR)
    OR
  • New Zealand Artisan cheeseboard, crackers, lavosh, quince paste, dried fruit, grapes, honeycomb
    Buffet

    Cocktail Hour Canapes
    Choice of three canapes from chef’s list of 20 Platinum canapes, such as:

    • Smoked salmon, mille fuielle, mascarpone, Lemon, caviar (NF, GF)
    • Oyster, Chardonnay gel, compressed apple (GF, DF)
    • Lumpia, pork and lemongrass spring roll, tamarind sauce (GF, DF)
    • Wild organic mushroom, polenta, hollandaise (GF) 
    • Kimchi pancake, gochujiang mayo (V, GF)

    On the Table
    Daily bread selection with olive oil and balsamic

    Mains
    Choose two for the buffet

    • Steak au poivre, Roasted beef eye fillet, green peppercorn sauce, confit garlic (NF)
    • Chicken roulade, sage and onion stuffing, braised collard greens, lardons, truffle butter jus
    • Roasted five spice Duck breast, Celeriac cream, roasted raddichio, cranberry port jus
    • Pan seared market fish, dashi beurre blanc, clams, prawn, charred leek (NF)
    • Manuka honey and citrus glazed Champagne Ham on the bone “Carvery” served with fresh rolls, mustard selection, apple sauce, pickles, jus

    Vegetarian Main
    Choose one for the buffet

    • Tagine of seasonal vegetables, saffron chili broth, coconut yoghurt, sumac (V,V+,GF,DF)
    • Japanese vegetable curry, apple, seasonal vegetables, tofu katsu, kewpie (V)
    • Organic mushroom ragu, truffle cream, penne, parmesan(V)

    Hot Sides
    Choose two for the buffet

    • Crispy agria potatoes, confit garlic dressing, sage (V, NF)
    • Truffle pomme puree, truffle butter chive (V, NF, GF)
    • Coconut and kaffir lime jasmine rice (Plain available on request) (V,V+, GF,DF)
    • Pumpkin and kale gnocchi, brown butter, sage, pecorino(V,V+,GF)
    • Charred broccolini, lemon and anchovy dressing (GF, NF, DF)
    • Local organic mushrooms, miso butter glaze, creamy truffle polenta (V)

    Cold Sides
    Choose two for the buffet

    • Fattoush, cucumber, tomato, basil, mint, sumac lemon, extra virgin olive oil(V,DF)
    • Caprese platter, heirloom tomatoes, stracciatella, basil, 20year aged balsamic, cold pressed virgin olive oil, oregano(V,GF)
    • Prawn, mint, Israeli cous cous, lemon, heirloom cherry tomato, pomegranate dressing
    • Green goddess salad, green goddess dressing, sucrine leaves, avocado, pickled shallots, feta(V,GF)
    • Roasted courgette, burrata, lemon, mint, golden raisin(V,GF)
    • Miso roasted eggplant, whipped tofu, chimichurri (V,V+,GF, NF,DF)

    To Finish

    • Petit four selection (Dietaries AOR)
      OR
    • New Zealand Artisan cheeseboard, crackers, lavosh, quince paste, dried fruit, grapes, honeycomb

      Silver & Gold Menus

      $169-209 pp

      Restaurant-quality dishes with gourmet flair, such as crispy Asian pork belly, beef cheek, market fish seared in caper brown butter, slow-roasted lamb rump and more. Available in three dining styles. Includes a 7-hour drinks package, bar tab or cash bar.

      Plated Service

      Cocktail Hour Canapes
      Chef’s selection

      On the Table
      Daily bread selection with olive oil and balsamic

      Entrée
      Choose two for your guests to order from

      • Ika mata, marinated fish salad, coconut, lemon, green onion (NF, GF, DF)
      • Roasted courgette, lemon, mint, ricotta bruschetta (V, NF)
      • Cumin spiced Lamb, hummus, jalapeno, pita, coriander (DF, NF)
      • Crispy Asian Pork belly, Char Siu glaze, kewpie, pickled slaw, Szechuan pepper vinaigrette
      • Marinated cucumber, cashew cream, pickled shallot, chimichurri (V, V+, GF, DF)

      Main
      Choose two for your guests to order from

      • Braised Beef cheek (NF)
      • Grilled Chicken, organic mushrooms, celeriac puree, mustard jus (NF, GF)
      • Pan seared market fish, roasted fennel, caper brown butter (GF)
      • Slow roasted Lamb rump, romesco, chimichurri (DF, GF)
      • Miso baked eggplant, whipped tofu, romesco, spring onion, sesame (V, V+, GF, DF)

      Additional Side
      Choose one for the table

      • Butter mashed potatoes, chive (V, NF, GF)
      • Coconut jasmine rice (V, V+, GF,DF)
      • Seasonal green vegetables, garlic lemon dressing (V, V+,NF, GF,DF)
      • Roasted root vegetables, mustard, honey (V, V+,NF, GF,DF)
      • Potato salad, mayo, bacon, green onion
      • Garden leaves, shaved seasonal greens salad, chardonnay vinaigrette (V, V+, NF, GF, DF)

      To Finish – Choose between two dessert styles

      Choose two of these options for your guest to order from

      • Classic opera slice, coffee buttercream, liqueur, chocolate ganache (V, V+, NF, GF, DF)
      • Mango coconut cake, biscuit base (V, V+, NF, GF, DF)
      • Snickers, chocolate, caramel, roasted nuts (V, V+)

        OR

      • Dessert canape selection (Dietaries AOR)
      Sharing Styling

      Cocktail Hour Canapes
      Chef’s selection

      On the Table
      Daily bread selection with olive oil and balsamic

      Starter
      Choose two for the table

      • Pacific island raw fish, coconut cucumber, tomato, onion (NF, GF,DF)
      • Buffalo chicken lollipops, homemade ranch, house pickles
      • Cumin spiced Lamb, hummus, jalapeno, pita, coriander (DF)
      • House smoked salmon, compressed fennel salad, citrus gel (GF, DF)
      • Roasted pumpkin, confit garlic, hummus, fried sage (V, V+, NF, GF, DF)

      Main
      Choose two for the table

      • “Hong shao rou” traditional style Chinese braised pork belly with a kiwi twist
      • Herb, garlic and lemon marinated Bostock Chicken thigh, braised collard greens, jus (NF, GF)
      • Pan seared market fish, braised chickpeas, tomato, lemon herb salad (GF,DF)
      • Slow roasted Silere Lamb rump, romesco, chimichurri (DF)
      • Roast rib of beef, tobacco onions, café de Paris butter
      • Miso baked eggplant, whipped tofu, romesco, spring onion, sesame (V, V+, GF, DF)

      Sides
      Choose three for the table

      • Butter mashed potatoes, chive (V, NF, GF)
      • Coconut jasmine rice (V, V+, GF,DF)
      • Seasonal green vegetables, garlic lemon dressing (V, V+,NF, GF,DF)
      • Roasted root vegetables, mustard, honey (V, V+,NF, GF,DF)
      • Potato salad, mayo, bacon, green onion
      • Garden leaves, shaved seasonal vegetables, chardonnay vinaigrette (V, V+, NF, GF, DF)

      To Finish

      • Dessert canapes selection (Dietaries AOR)
      Buffet

      Cocktail Hour Canapes
      Chef’s selection

      On the Table
      Daily bread selection with olive oil and balsamic

      Mains
      Choose two for the buffet

      • Braised beef cheek, tomato, creamy polenta, salsa Verde
      • Korean fried chicken, gochujang, kimchi
      • Roasted market fish, caper beurre noisette, lemon, herbs (GF)
      • Braised lamb shepherd’s pie, creamy mash, peas
      • “Hong shao rou” traditional style Chinese braised pork belly with a kiwi twist (DF)

      Vegetarian Main
      Choose one for the buffet

      • Dahl tadka, chilli oil, coriander, jasmine rice, roti (V)
      • Pumpkin, spinach and ricotta lasagne, bechamel(V)
      • Falafel, garlic sauce, tahini dressing, tabouleh(V,V+,DF)

      Hot Sides
      Choose two for the buffet

      • Crushed potato, bacon, onion (GF, DF)
      • Coconut and kaffir lime jasmine rice (Plain rice available on request) (V,V+,GF,DF)
      • Seasonal green vegetables, garlic lemon dressing (V, V+, GF, DF)
      • Roasted seasonal root vegetables, manuka honey, horopito (V, GF)
      • Wok fried Asian greens, oyster sauce, soy, ginger, garlic, sesame

      Cold sides
      Choose two for the buffet

      • Garden salad, Cabernet Sauvignon vinaigrette (V,V+,GF,NF, DF)
      • Orzo pasta salad, walnut pesto, courgette, green beans, ricotta, toasted pinenuts (V,GF,DF)
      • Potato salad, ham, green onion, boiled egg, chardonnay mayo (NF)
      • Greek salad, olives, tomato, feta, cab sav vinaigrette(V,GF, NF)
      • Pumpkin, pomegranate, puy lentils, spinach and haloumi, orange dressing (V, NF, DF)
      • Marinated cucumber, ajo blanco, pickled shallot, chimichurri (V,V+,GF,DF)

      To Finish

      • Dessert canapes selection (Dietaries AOR)

      All of the food and drink were incredible, there was plenty for everyone at the tables, and the drink selection was wide enough to please all our guests.

      Brittany Robson-Reeves

      2023 Bride

      We received a lot of compliments on the food served, the korean chicken was spicy but a fan favourite. Overall the food was delicious and beautifully plated.

      Charnny Bun

      2023 Groom

      Cultural Food

      As well as our extensive main menus, we offer a number of extra cultural dishes and full menus for Indian and Pasifika weddings. Find out more when you send us an enquiry.

      Add Chinese Dishes

      Our head chef has extensive experience in China and he can substitute a number of Chinese dishes in our Platinum Menu.

      Authentic Indian Menu

      Our popular catering partner Indian Accent offers a wide range of dishes. Dining packages include alcohol-free options.

      A Pacific Island Feast

      Ask about our menu of Pacific dishes such as corned beef palusami, Mamoe lamb ribs, Ika Mata and Cassava cake.

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      No Time To Waste

      Dates are being snapped up, so get ahead of the rest by enquiring today. We can arrange a viewing and give you advice about options, including detailed pricing information allowing you to build your own package.