10+ Guests Banquet Menu – $118.95pp
| First Light Wagyu Beef Tenderloin Carpaccio
Roasted garlic mayonnaise, pickled shallots, capers, rocket and Parmesan shavings |
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| Crispy Fried Squid Kimchi mayonnaise, chili jam, Korean spiced cucumber, squid ink, lemon cheek |
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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 Leek and potato sauce, courgettes, potato crisps, shiitake mushrooms, chive & dill oil, caviar |
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| Goat’s Milk Cheese and Grilled Pear Salad Rocket, mixed leaves, candied walnuts, baby radish, pickled red onion, vincotto |
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| ****** | |
| Savannah Angus Ribeye Charred ribeye on the bone, Thyme & pinot jus Horseradish |
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| Slow Roasted Te Mana Lamb Shoulder Lamb & rosemary jus Mint sauce |
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| Green leaf salad 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
| Botswana Seasonal Salad
Mixed greens, asparagus, charred baby carrots & courgettes, roasted beets, quinoa tabbouleh, mixed toasted seeds, pine nuts, sesame dressing, soft herbs |
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| Crispy Fried Squid
Kimchi mayonnaise, chili jam, Korean spiced cucumber, squid ink, lemon cheek |
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| Asparagus & Cloudy Bay Clam Risotto
Spring onion, wakame & mascarpone, pickled radish |
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| ****** | |
|---|---|
| Botswana Peking Duck Cucumber, carrot & spring onion salad, steamed pancakes, hoisin |
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| Market Fish Leek & potato sauce, courgettes, potato crisps, shiitake mushrooms, chive & dill oil, caviar |
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| ****** | |
| Savannah Angus Ribeye Charred ribeye on the bone, Thyme & pinot jus Horseradish |
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| Slow Roasted Te Mana Lamb Shoulder Lamb & Rosemary jus Mint sauce |
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| Goat’s milk cheese and grilled pear salad Rocket, mixed leaves, candied walnuts, baby radish & pickled red onion, vincotto |
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| Seasonal vegetables Duck fat roasted potatoes |
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| ****** | |
| Selection of Botswana Pastry Chef’s Petit Fours | |
Up to 25 Guests Set Menu – $105.95pp
| ENTREE | |
|---|---|
| Open Ravioli Honey roasted kumara, ricotta, walnut and spinach, olive tapenade, vine tomato beurre blanc or |
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| Seared Atlantic Scallops French peas, pancetta, pea puree, caramelized shallots or |
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| First Light Wagyu Beef Tenderloin Carpaccio Roasted garlic mayonnaise, pickled shallots, capers, rocket & Parmesan shavings 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 Leek & potato sauce, courgettes, potato crisps, shiitake mushrooms, chive & dill oil, caviar or |
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| Wild Fiordland Red Deer Loin, braised osso bucco, brown butter kumara, forest mushrooms, puff pastry, bone marrow bordelaise or |
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| Canterbury Angus Eye Fillet Sautéed baby spinach, truffle potato puree, broccolini, thyme & Pinot noir jus or |
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| Cardrona Merino High Country Lamb Grilled rack, Agria potato & carrot gratin, carrot puree, honey & mint yoghurt, lamb & rosemary jus |
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| FOR THE TABLE | |
| Duck fat roasted potatoes Sauteѐd seasonal vegetable Iceberg, baby cos & watercress mixed salad | |
| Dessert | |
| Botswana Wildflower Honey Crème Brûlée Strawberries, elderflower gel, oat crumbs, white chocolate wafer, guava sorbet or |
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| Valrhona Triple Chocolate Mousse Caraibe mousse, Ivoire mousse, Dulcey glaze, sacher, caramelised banana, mango gel, coconut sorbet |
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Up to 25 Guests Set Menu – $94.95pp
| ENTRÉE | |
|---|---|
| Open Ravioli Honey roasted kumara, ricotta, walnut & spinach, olive tapenade, Parmesan, vine tomato beurre blanc or |
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| Crispy Fried Squid Kimchi mayonnaise, chili jam, Korean spiced cucumber, squid ink, lemon cheek or |
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| Wild Fiordland Red Deer Tartare Handcut venison, Kaitaia Fire gel, horseradish, baby capers, cornichon, game chips, free range egg yolk |
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| MAIN | |
| Market Fish
Leek & potato sauce, confit leeks, potato crisps, shiitake mushrooms, chive & dill oil, caviar or |
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| Canterbury Angus Eye Fillet Sautéed baby spinach, brown butter kumara, broccolini, thyme & pinot noir jus or |
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| Cardrona Merino High Country Lamb Grilled rack, Agria potato & carrot gratin, carrot puree, honey & mint yoghurt, lamb & rosemary jus |
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| Dessert | |
| Botswana Wildflower Honey Crème Brûlée Strawberries, elderflower gel, oat crumbs, white chocolate wafer, guava sorbet or |
|
| Valrhona Triple Chocolate Mousse Caraibe mousse, Ivoire mousse, Dulcey glaze, sacher, caramelised banana, mango gel, coconut sorbet |
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