Share Platters or Traditional Buffet Table

Sharing is caring, and our share platters and traditional buffets are the perfect way to do it. If you're after a more relaxed feel to your function and want to provide a great conversation starter then this menu is for you!
Share Platters
The main is served on platters and placed directly onto tables. This is very popular for a less formal occasion and allows guests to choose from a selection of meats and salads while they remain seated for the entire meal. Looks wonderful!!

Traditional Buffet
One long table that features the main meal. Guests are invited to the buffet table where they choose from a selection of hot & cold meat, salads and breads.  
​1. Select five canapés from our Canapes - Finger Food menu.


2. Select two meat dishes:
  • Roasted salmon, macadamia and fennel seed crust, preserved lemon cous cous and a dill yoghurt
  • Marinated twice cooked pork belly with colcannon potatoes and caramelised apples
  • Mustard and herb infused scotch fillet carved on a sweet parsnip puree (seasonal) and a pink peppercorn sauce
  • Lamb shank tagine in a red wine and apricot sauce with a roasted kumara mash
  • Middle eastern style lamb cutlets served with creamy polenta and mint yogurt dressing
  • Baked chermoula coated Ocean Trout with wok tossed French beans, Asian mushrooms, lotus roots and water chestnuts
  • Prosciutto wrapped chicken breast with lemon risotto, steamed asparagus and mousseline sauce
  • Sticky stout roasted beef brisket carved on sage and mustard potatoes
  • Lightly poached chicken breasts with shallots, soy and ginger sauce on a crispy wombok salad
  • Honey and orange glazed pork cutlets with roasted garlic and cauliflower puree
  • Maple duck confit with puy lentils, port and baby onion ragout


2. Select two salad dishes (either cold or warm):

    Cold:
  • Slow roasted small vine ripened tomatoes, with basil, bitter rocket greens and a balsamic glaze
  • Honey glazed roasted carrot and pistachio salad with fresh herbs
  • Marrakech eggplant salad of roasted eggplant, heirloom tomato ragout with fresh basil leaves and pomegranate jewels
  • Purple and golden beetroot salad with goat’s cheese, baby spinach drizzled with an orange and walnut dressing
  • Roasted field mushroom stuffed with walnut, feta, parsley salad with spicy chorizo
  • Crunchy bean salad with hazelnuts and Vietnamese dressing
  • Tunisian style couscous with dates, cashews and currants drizzled with a light herb oil
  • Chargrilled marinated vegetable salad with haloumi and a balsamic and basil citrus glaze
  • Traditional Greek salad with marinated olive, semi dried tomatoes, feta cheese and salad greens
  • Mesculen, pear, walnut and goats cheese curd with Dijon mustard dressing Steamed asparagus with peach and yoghurt dressing topped with roasted almonds
  • Classic Caesar salad of baby cos lettuce, shaved parmesan, bacon slivers, garlic croutons with a Classic Caesar dressing

    Warm:
  • Warm cauliflower and broccoli mornay
  • Traditional potato bake
  • Sweet potato and thyme gratin
  • Honey glazed carrot with roasted sesame 

     NB. Cold and warm salads cannot be combined on the same platter.


3. Select one dessert option (at additional cost):

  • Gelato (your choice of two flavours)
  • Petit fours (four choices from our formal plated menu petit four list)
  • Your wedding cake served with berries and cream
  • Plated dessert (two choices from our formal plated menu dessert list)
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Marinated twice cooked pork belly and baked chermoula coated ocean trout.
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Chargrilled vegetables, chorizo and mesculen, pear and walnut salad
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Mesculen, pear, walnut and goats cheese curd with Dijon mustard dressing.
Cost: Cost will depend on your choices. Please contact us for a free quote. 

Please note: Menu cost does not include staff service. Staff numbers are dependant on your guest numbers. Chef, kitchen, wait and bar staff can be hired, and are charged per the hour. Please see our Event Confirmation page for more information, or email us for an additional quote