10+ Guests Lunch Banquet Menu – $64.95pp
| Crispy Fried Squid Bok choy, mesclun, red pepper, carrot, cucumber, radish, cashew nuts, coriander, mint, Kimchi mayonnaise |
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| Botswana Peking Duck Cucumber, carrot, spring onion salad, steamed pancakes, hoisin |
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| ****** | |
|---|---|
| Savannah Angus Ribeye Charred ribeye on the bone, Thyme & pinot jus Horseradish |
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| Slow Roasted Lumina Lamb Shoulder Lamb & rosemary jus Mint sauce |
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| Seasonal vegetable Duck fat roasted potatoes |
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| ****** | |
| Pink Peppercorn Madagascan Chocolate Mousse Chocolate & rum biscuit, banana & passionfruit sauce, kefir yoghurt & honey ice cream, pineapple crisp |
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10+ Guests Banquet Menu – $118.95pp
| Selection of house breads Olive oil & Balsamic vinegar |
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| ****** | |
|---|---|
| Seared Fijian Yellowfin Tuna Tataki
Wasabi panna cotta, ponzu, salmon caviar, wakame salad, rice cracker, coriander, pickled shiitake mushroom, fresh wasabi |
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| Crispy Fried Squid Bok choy, mesclun, red pepper, carrot, cucumber, radish, cashew nuts, coriander, mint, Kimchi mayonnaise |
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| Glazed Free Range NZ Pork Cheek Soft polenta, grilled corn, wild mushroom fricassee, baby spinach, crackling |
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| ****** | |
| Botswana Peking Duck Cucumber, carrot, spring onion salad, steamed pancakes, hoisin |
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| Australian Wild Caught Prawn & Saffron Risotto Tomato fondue, semi-dried heirloom tomatoes, pickled garlic, basil |
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| ****** | |
| Roasted Market Fish Warm Nicoise salad, capers & watercress beurre blanc |
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| ****** | |
| Savannah Angus Ribeye Charred ribeye on the bone, Thyme & pinot jus Horseradish |
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| Slow Roasted Lumina Lamb Shoulder Lamb & rosemary jus Mint sauce |
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| Garden vegetable salad, capers & oregano dressing Botswana slaw, cabbage, carrot, apple & horseradish Seasonal vegetable Duck fat roasted potatoes |
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| ****** | |
| Selection of Botswana Pastry Chef’s Petit Fours | |
10+ Guests Banquet Menu – $99.95pp
| Selection of house breads Olive oil & Balsamic vinegar |
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| ****** | |
|---|---|
| Grilled Watermelon
Heirloom tomatoes, marinated green olives, rocket, burrata, tomato oil |
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| Crispy Fried Squid
Bok Choy, mesclun, red pepper, carrot, cucumber, radish, cashew nuts, coriander, mint, Kimchi mayonnaise |
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| Glazed Free Range NZ Pork Cheek
Soft polenta, grilled corn, wild mushroom fricassee, baby spinach, crackling |
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| ****** | |
| Botswana Peking Duck Cucumber, carrot & spring onion salad, steamed pancakes, hoisin |
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| Market Fish Warm Nicoise salad, capers & watercress beurre blanc |
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| ****** | |
| Grilled Marlborough Salmon Lemon & chive butter |
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| Slow Roasted Lumina Lamb Shoulder Lamb & Rosemary jus Mint sauce |
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| Seasonal vegetables Duck fat roasted potatoes Garden vegetable salad, capers & oregano dressing |
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| ****** | |
| Selection of Botswana Pastry Chef’s Petit Fours | |
Up to 20 Guests Set Menu – $105.95pp
| ENTREE | |
|---|---|
| Grilled Watermelon Heirloom tomatoes, marinated green olives, rocket, burata, tomato oil or |
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| Seared Fijian Yellowfin Tuna Tataki Wasabi panna cotta, ponzu, salmon caviar, wakame salad, rice cracker, coriander, pickled shiitake mushroom, fresh wasabi or |
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| Australian Wild Caught Prawn & Saffron Risotto Tomato fondue, semi-dried heirloom tomatoes, pickled garlic, basil or |
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| Glazed Free Range Pork Cheek Soft polenta, grilled corn, wild mushroom fricassee, baby spinach, crackling |
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| MAIN | |
| Market Fish Warm Nicoise salad, capers & watercress beurre blanc or |
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| Wild Fiordland Red Deer Red deer loin, kumara toffee puree, forest mushrooms, salted caramel pearl onion, red wine jus or |
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| Canterbury Angus Eye Fillet Sautéed baby spinach, truffle potato puree, seasonal vegetables, thyme & Pinot noir jus or |
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| High Country Lamb Grilled rack, braised shoulder croquette, Israeli couscous, mint salsa verde, dukkah marinated capsicum, salted Buffalo curd, tomato emulsion lamb & rosemary jus |
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| FOR THE TABLE | |
| Duck fat roasted potatoes Sauteѐd seasonal vegetable Garden vegetable salad, capers & oregano dressing | |
| Dessert | |
| Otago Wildflower Honey & Rosemary Crème Brûlée Elderflower gel, strawberry macaron, white chocolate tuile, guava sorbet or |
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| Pink Peppercorn Madagascan Chocolate Mousse Chocolate & rum biscuit, banana & passionfruit sauce, kefir yoghurt & honey ice cream, pineapple crisp |
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Up to 20 Guests Set Menu – $94.95pp
| ENTRÉE | |
|---|---|
| Grilled Watermelon Heirloom tomatoes, marinated green olives, rocket, burata, tomato oil or |
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| Crispy Fried Squid Bok Choy, mesclun, red pepper, carrot, cucumber, radish, cashew nuts, coriander, mint, kimchi mayonnaise or |
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| Glazed Free Range Pork Cheek Soft polenta, grilled corn, wild mushroom fricassee, baby spinach, crackling |
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| MAIN | |
| Market Fish
Warm Nicoise salad, capers & watercress beurre blanc or |
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| Canterbury Angus Eye Fillet Sautéed baby spinach, kumara toffee puree, seasonal vegetables, thyme & pinot noir jus or |
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| High Country Lamb Grilled rack, braised shoulder croquette, Israeli couscous, mint salsa verde, dukkah marinated capsicum, salted Buffalo curd, tomato emulsion lamb & rosemary jus |
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| Dessert | |
| Botswana Wildflower Honey Crème Brûlée Strawberries, elderflower gel, oat crumbs, white chocolate wafer, guava sorbet or |
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| Pink Peppercorn Madagascan Chocolate Mousse Chocolate & rum biscuit, banana & passionfruit sauce, kefir yoghurt & honey ice cream, pineapple crisp |
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