"God made yeast, as well as dough, and loves fermentation just as dearly as he loves vegetation."
Ralph Waldo Emerson (1803-1882)
Menus
Café | Bar | Restaurant | Function Rooms
Standard Buffet Menus
All menu options are subject to a guest number minimum. Prices are per person and include GST. Menu items and prices are subject to change. Please contact us to discuss your requirements. On public holidays a 15% surcharge applies. More information about functions and conferences are available here »
To Start
Pea & Ham Soup - served at the table with a warm dinner roll & butter. Followed by
Crackling Roast Loin of Pork – with apple sauce, apricot chutney & gravy.
Garden Peas
Medley of Roasted Vegetables
Gourmet Potatoes - mint infused & doused with parsley butter. Desserts
Apple & Cinnamon Strudel - dusted with sugar and served with Chantilly cream.
Old Fashioned Sherry Trifle - with runny cream.
French Vanilla Ice Cream
Roast Dinner Option “B”
To Start
Pea & Ham Soup - served at the table with a warm dinner roll & butter. Followed by
Roast Leg of Lamb - served with mint jelly & gravy.
Garden Peas
Medley of Roasted Vegetables
Gourmet Potatoes - mint infused & doused with parsley butter. Desserts
Apple & Cinnamon Strudel - dusted with sugar and served with Chantilly cream.
Baked Rum n’ Raisin Cheese
French Vanilla Ice Cream
To Start
Roasted Pumpkin Soup - served at the table with a warm dinner roll & butter. Salads
Crisp Mesculin Salad Greens - with garden vegetables & citrus vinaigrette.
Marinated Mushroom Salad - button mushrooms marinated in olive oil & garlic.
Rustic Potato Salad - with Kalamata olives, chives & aioli.
Mediterranean Tomato Salad - with shredded Mozzarella & fresh basil. Carvery
Honey Baked Ham - scented with cloves & carved from the bone.
Roast Rump of Beef - cooked medium rare, carved & served with peppercorn jus.
Selection of Condiments & Pickles - including Dijon mustard, fresh mayo,
Horseradish sauce, vinaigrette, chargrilled vegetable relish & wholegrain mustard. Hot Dishes
Coconut Chicken Curry - in a green curry & coconut sauce with
coriander & julienne vegetables.
Steamed Jasmine Rice - fragrant rice scented with lemon.
Medley of Fresh Seasonal Vegetables - served al dente with
fresh herbs & a hint of garlic.
Gourmet Potatoes - mint infused & doused with parsley butter. Desserts
Apple & Cinnamon Strudel - dusted with sugar & served with Chantilly cream.
Pavlova - a Kiwi tradition served with Strawberries, Kiwifruit & fresh cream.
Seasonal fresh Fruit Platter - served with yoghurt & berry swirl.
French Vanilla Ice Cream To Finish
Freshly Brewed Filter Coffee or Tea
$48.00 pp, Children $3.40 per year to age 12, 30 Adults minimum.
To Start
Roasted Pumpkin Soup - served at the table with a warm dinner roll & butter. Salads
Seafood Salad - of chilli & lime marinated mussels & plump shrimps.
Crisp Mesculin Salad Greens - with garden vegetables & citrus vinaigrette.
Marinated Mushroom Salad –button mushrooms marinated in olive oil & garlic.
Kumara & Bacon Salad - with sour cream and chives.
Mediterranean Tomato Salad - with shredded Mozzarella & fresh basil.
Thai Beef Salad - with spiced beef, coriander, cucumber & chilli. Carvery
Honey Baked Ham - scented with cloves & carved from the bone.
Prime Roast Ribeye of Beef - cooked medium rare, carved & served with
a port wine & peppercorn jus.
Selection of Condiments & Pickles - including Dijon mustard, fresh mayo,
Horseradish sauce, vinaigrette, chargrilled vegetable relish & wholegrain mustard. Hot Dishes
Coconut Chicken Curry - in a green curry & coconut sauce with
coriander & julienne vegetables.
Steamed Jasmine Rice - fragrant rice scented with lemon.
Medley of Fresh Seasonal Vegetables - served al dente with fresh herbs &
a hint of garlic.
Gourmet Potatoes - mint infused & doused with parsley butter. Desserts
Zesty Lemon Tart
Rich Chocolate Mousse Cake
Pavlova - a Kiwi tradition served with strawberries, kiwifruit & fresh cream.
Seasonal fresh Fruit Platter - served with yoghurt & berry swirl.
French Vanilla Ice Cream To Finish
Freshly Brewed Filter Coffee or Tea
Two Courses - $38.00 pp, Three Courses - $46.00 pp, 10 Adults minimum.
To Begin
Grilled Garlic Ciabatta
OR
Baked Pumpkin Soup
Topped with pistachio & Parmesan cheese.
Main Choices
Butterfly Sirlion of Pork
With apricot brandy cream sauce,
rosemary infused gourmet potatoes & baked zucchini.
OR
Roast Leg of Lamb
Carved & served with mint jelly & gravy,
buttered new potatoe & a medley of seasonal roasted vegetables.
OR
Market FRESH Fish
FRESH fish of the day, panfried & served on a saffron risotto with
a medley of seasonal vegetables & a coconut & lime veloute.
Desserts
Dickens’ Apple Pie
Served hot with custard & ice cream.
OR
Old Fashioned Sherry Trifle
Served with runny cream.
Two Courses - $40.00 pp, Three Courses - $48.00 pp, 10 Adults minimum.
To Begin
Classic Prawn Cocktail
Marinated prawns on a Chiffonade nest,
topped with our house Marie-Rose & avocado.
OR
Chargrilled Bell Pepper & Vegetable Terrine
With feta & pistachio salsa.
Main Choices
Roast Ribeye of Beef
Aged & cooked medium rare, served with Wasabi mash,
seasonal vegetables, Portobello mushrooms & port wine jus.
OR
Dickens’ Scallops Sauté
Plump scallops tossed with button mushrooms in Sauvignon Blanc,
lemon pepper, cheddar & cream.
Served on a mushroom & chive risotto with a salad bouquet.
OR
Butterfly Sirlion of Pork
With apricot brandy cream sauce,
rosemary infused gourmet potatoes & baked zucchini.
Desserts
Rum & Raisin Cheesecake
With banana toffee sauce.
OR
Old Fashioned Sherry Trifle
Served with runny cream
To Finish
Freshly Brewed Filter Coffee or Tea
More information about functions and conferences are available here.
