Buffet Menu


Hot Mains

-Bacon wrapped beef sirloin, garlic mushrooms with pepper sauce

-Rosemary mustard lamb rumps, charred onions with red wine jus

-Chicken breast stuffed with chorizo, feta and spinach with fresh tomato salsa

-Lemon pistachio crusted salmon portions on watercress capers and radish

-Prosciutto wrapped pan seared fish of the day with white wine garlic sauce

-Roasted rolled pork loin, sour apple salsa, crisp sage and crackling with gravy

-Orange and seeded mustard glazed champagne ham with assorted condiments


Cold Mains

-Sliced beef sirloin, pickled beetroot and pomegranate seeds with horseradish cream

-Sliced glazed champagne ham, sliced melon and poached pineapple with assorted condiments

-Flaked citrus salmon on watercress, capers and radish 

-Sliced bacon wrapped chicken breast, charred onions and peppers with basil pesto


Vegetarian Mains

-Pumpkin feta cannelloni with tomato red pepper sauce and mozzarella

-Spinach, artichoke and cashew filo parcels

-Mushroom and parmesan arancini (2pp)

Sides and Salads


-Broccolini, green beans, mixed citrus and crushed hazelnuts

-Potato, gruyere and garlic gratin

-Roasted gourmet potatoes, sundried tomato strips and kalamata olives

-Honey roasted carrots and parsnips with toasted almonds

-Roasted cauliflower, seared baby leeks, spring onion and shaved parmesan

-Spinach red pepper stuffed flat mushrooms with parmesan crust

-Roasted kumara, capsicum and onions with fresh herbs and toasted cashews



-Roasted beetroot, walnut, rocket, cucumber and feta with raspberry vinaigrette

-Grapefruit, orange, cherry tomatoes, pea shoots, almonds and mesclun with lemon vinaigrette

-Risoni Greek salad – Tomato, cucumber, red onion, feta, kalamata olives, risoni and herbs with red wine vinaigrette

-Vermicelli, sprouts, carrot, cucumber, spring onion, coriander, mint and fried onion with sesame lime dressing

-Quinoa, roast pumpkin, green beans, spring onion, crushed macadamias with lemon vinaigrette

-Potato salad – Roast potato, gherkin, seeded mustard, spring onion and sour cream dressing

-Red cabbage slaw, fennel, mixed seeds, mixed sprouts with pomegranate dressing



-Orange poppy seed cake with lemon curd cream

-Individual chocolate orange tarts with cream and candied orange

-White chocolate cheesecake with dark chocolate drizzle

-Classic apple crumble with cinnamon mascarpone cream

-Individual Eton mess – Layers of crushed meringue, cream, fresh strawberries with strawberry coulis

-Dark chocolate brownie topped with ganache and hazelnut praline

-Coffee cake with espresso buttercream

Pricing Structure

Our buffet menus include a selection of freshly baked breads with butter

Prices (Ex GST)


$45.50 per guest

Your choice of,

Two mains, Three sides, One dessert


$50.00 per guest

Your choice of,

Two mains, Three sides, Two desserts 


$60.00 per guest

Your choice of,

Three mains, One vegetarian main, Four sides, Two desserts



For all enquiries, availability and a detailed proposal please email functions@inhousecatering.co.nz





Function Manager (Minimum three hours) at $40.00 per hour

Waiting/Bar staff (Minimum three hours) at 32.50 per hour
Chefs (Minimum three hours) at $75.00 per hour

Glassware (wine, water/beer) / $7.50 per 10 
Champagne Flutes / $7.50 per 10
Tablecloths / $15.00 each
Waterjugs / $3.60 each

Carafes / $2.80 each


100 Litre Chillibins / $45.00 each
Ice / $5.00 each
Ovens / $130.00