Welcome to the Gallery – scroll down to have a look at some of our favourites from across the whole menu and what we’ve been up to recently.
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Life flight donation
Black forest cupcakes topped with ganache
Surimi with cucumber and lettuce topped with mango and wasabi Japanese mayo (df)
Sichuan peppered beef strips, rocket, roasted pumpkin, red onion and feta with wholegrain mustard vinaigrette (gf)
Mini croissant filled with chicken, cranberry sauce and brie
Crunchy Asian salad-lettuce, bell pepper, snow peas, coriander, carrot & crispy noodles with sriracha peanut dressing (df.v)
Rice paper rolls filled with julienne vegetables, vermicelli, coriander and lime stir fry with miso sesame dip (gf.df.v)
Sweet treats
Mini sesame bagel filled with roasted red pepper and cashew hummus, pastrami and grilled swiss cheese
Grilled eggplant, red pepper, dill cream cheese, rocket and sliced watermelon radish on sourdough (v)
House made and Pork with Apple and Fennel sausage rolls / Chicken Empanadas
Individual baked lemon tarts
Carrot cake mini loaves with cream cheese frosting
Rosemary and parmesan shortbread with pesto cream cheese, roasted cherry tomatoes and sliced watermelon radish (v)
Soba noodle salad-Chicken, red cabbage, carrot, edamame beans, spring onion and peanuts with miso sesame dressing (df)
Soba noodle salad-Chicken, red cabbage, carrot, edamame beans, spring onion and peanuts with miso sesame dressing (df)
Smoked salmon blinis topped with basil pesto cream cheese, cucumber and chervil
Broad bean, crispy bacon, ricotta and mint on toasted crostini
Chilled pea, avocado and mint soup topped with crisp prosciutto flakes and pea shoots shooters (g.f)
‘Push Pops’ filled with celeriac slaw, crispy pork belly bits and pickled red cabbage (g.f,d.f)
Fried polenta topped with mixed mushroom, crème fraiche and sundried tomato (g.f,v)
Individual sesame panko soft shell fish tacos with fresh tomato, cilantro and lime salsa and sour cream
Puff pastry rounds topped with pulled chicken in sundried tomato pesto finished with lime and avocado salsa
House made green chilli chicken wontons with avocado and lemon dipping sauce
platters and canapes
Everything was great last night, thank you. Food was superb and the team were excellent. Such great feedback from my guests - Kylee
Donation presented to WFA
"Show me" Wellington Expo
SHOW ME
Chef on carvary
Canapes ready
YUM
Canapes ready
Chef at work
Chef onsite for a wedding at Trinity Farm
Wedding Lunch menu
The House, Trinity Farm
The Barn, Trinity Farms, Otaki
Private Formal Wedding, Mangaroa Valley
Staffing
Wedding buffet, Trinity Farm
Sous Chef Len, In the zone
Our Caravan at Glenview
Wedding at the PNG High Commission
Wedding Set up
Chilled pea, avocado and mint soup topped with crisp prosciutto flakes and pea shoots shooters (g.f)
House made green chilli chicken wontons with avocado and lemon dipping sauce
Fried polenta topped with mixed mushroom, crème fraiche and sundried tomato (g.f,v)
Fried polenta topped with mixed mushroom, crème fraiche and sundried tomato (g.f,v)
Chilled pea, avocado and mint soup topped with crisp prosciutto flakes and pea shoots shooters (g.f)
‘Push Pops’ filled with celeriac slaw, crispy pork belly bits and pickled red cabbage (g.f,d.f)
Glenview Country Garden - Barn
Herbed rolled goat’s cheese, candied hazelnuts, julienne fennel with red wine figs and pomegranate molasses
Herb and mustard coated lamb fillets over spiced pumpkin puree with stuffed pepperdews and minted pea mousse
Chicken roulade filled with sundried tomato and feta, crisp pancetta, tempura cauliflower and mushroom cognac cream sauce
Venison back strap, pomegranate glazed baby beetroot, falafel cakes and red wine chocolate sauce
Chocolate plate - Raspberry mousse and vanilla cream served in chocolate cups with a chocolate slice
Formal Entrees, Main and Dessert
Coconut tart with pineapple compote served with a coconut tuile
The crew - Formal dinner - Oct 2017
Waiting staff and onsite chefs available
the spread
2 Course Formal
Mobile bar and kitchen - Inside
Mobile bar and kitchen - Outside
Glenview Collage
Latest addition - Lunch Tray
4 Item Lunch Tray - $15.50 each - All biodegradable packaging
Latest addition - Lunch Bags
3 Item Lunch bag - $12.50 each - All biodegradable packaging
The favourites
Roasted cherry tomato on toasted brioche / Garlic king prawn and spring onion / Filo cup with avocado whip and vodka cured salmon
The spread - Formal dinner - Oct 2017
Deconstructed Tiramisu / Slow braised lamb shoulder, roasted potato and kumara hash
Canape sample 2017
Red wine fig and prosciutto crostini with crushed candied hazelnuts / Garlic king prawn and spring onion wrapped in prosciutto with aioli (gf)
Canape Trio
Mixed spice coated pork fillet on crostini / Mini Yorkshire pudding filled with peppered beef / Smoked salmon blinis
LunchBox
LunchBox2
Mini Morsels
Beetroot ricotta and chervil on a crisp puff pastry round (v) COS
Beetroot ricotta and chervil on a crisp puff pastry round (v) COS
Beef tataki with fresh coriander and mung beans with an Asian style dipping sauce (gf)
Beef tataki with fresh coriander and mung beans with an Asian style dipping sauce (gf)
Garlic king prawn and spring onion wrapped in prosciutto with aioli (gf)
Garlic king prawn and spring onion wrapped in prosciutto with aioli (gf)
figprosciuttocrostini
Midwinter Christmas Dinner
White and dark chocolate covered strawberries (seasonal)
White and dark chocolate covered strawberries (seasonal)
Sample tasting platter
Waiters
Profiteroles filed with vanilla and caramel cream
Mustard and rosemary crusted rack of lamb
Dark Chocolate Cup
Wait staff
Garlic and herbed prawns on preserved lemon salsa with celeriac remoulade
Goats cheese entree
Plated Mains
IMG_1721
Selection of canapes
Crunchy filo cup filled with avocado whip, vodka cured salmon belly and orange segment
Hazelnut praline in dark chocolate cup / Chocolate dipped strawberries
Full wedding set up and catering services
Full wedding set up and catering services
Weddings set and served to your specific requests
Weddings set and served to your specific requests
Confit of Duck served with a potato rosti with a tamarind jus and watercress
Orange glazed duck breast
Seared Venison with potato gratin
Profiteroles filed with vanilla and caramel cream
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