Formal Menu

Entree

-Lemon dill salmon, fennel, orange, pistachio soil and caper foam

-Manuka smoked lamb fillet, burnt cauliflower puree and charred baby leek

-Seared scallops, mint pea mousse, edamame, hazelnuts and sprouts

-Mixed mushroom arancini, smoked red pepper puree and wilted spinach

-Roasted beetroot, goats cheese, toasted pecan, orange segments with orange vinaigrette

 

 

Main

All Mains served with Chef’s choice seasonal vegetables for the table

-Fish of the day with prosciutto crumb, saute potatoes, grape olive salsa and lemon butter sauce

-Beef fillet, pulled beef croquette, roasted cauliflower and roasted beetroot puree

-Bacon wrapped chicken breast, carrot puree, caramelised shallots and oyster mushrooms

-Herb rolled pork tenderloin, celeriac puree, roast grannysmiths, watercress and cherry vinaigrette

-Rosemary mustard lamb rump, potato parsnip gratin, charred courgette and mint pea salsa with jus

-Spiced kumara, spinach, chickpea, feta Wellington with fresh greens and mushroom cognac sauce

 

 

Dessert

-Vanilla panna cotta, lychee, raspberry rose gelee, rapberry compote and pistachio soil

-Sticky date pudding, butterscotch sauce, lemon crumb, peanut brittle and fig honey ice cream

-Textures of chocolate – Brownie, mousse, soil, tuile and sauce

-Coffee mousse in dark chocolate cup with cream and pistachio biscotti

-Coconut cheesecake, melon, smashed meringue, lemon crumb and lemon sorbet

 

 

Pricing Structure

Requires a Chef on-site and waiting staff to serve which is not included in the below pricing

All Formal plated meals are served with sliced freshly baked bread with olive oil and dukkah

 

Prices (including GST)

2 course set menu $48.00 per guest

3 course set menu $59.00 per guest

3 course menu with a choice of the main only $69.00 per guest

3 course menu with a choice of entrée and main with a set dessert $79.00 per guest

3 course menu with a choice of entrée, main and dessert $89.00 per guest

 

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

ADDITIONS (excl Gst)


STAFFING

Function Manager (Minimum three hours) at $35.00 per hour

Waiting/Bar staff (Minimum three hours) at $28.00 per hour

Chefs (Minimum three hours) at $65.00 per hour
 

TABLEWARE

Cutlery and Crockery / $3.50 per person

Glassware (wine, water/beer) / $6.50 per 10 

Champagne Flutes / $7.00 per 10

Tablecloths / $15.00 each

Cloth Napkins / $1.60 each

Salt and Peppers / $2.80 each

Waterjugs / $3.60 each

Carafes / $2.80 each
 

MISC

100 Litre Chillibins / $45.00 each

Ice / $5.00 each

Ovens / $130.00