Buffet menu

Eggplant melanzane - layered eggplant and tomato (gf, vg)
Prosciutto wrapped fish of the day with lemon and dill hollandaise (gf)
Chargrilled fish & prawn skewer with a chipotle hollandaise (gf)
Free range chicken breast with tomato & red pepper sauce (gf)
Free range chicken breast with white wine, lemon, garlic & herb (gf)
Free range chicken breast with cherry tomato, wholegrain mustard & tarragon sauce (gf)
Grilled beef scotch fillet with sticky onion & bacon jus (gf)
Orange & vanilla braised duck leg with a rosemary & lemon glaze (gf)
Medium rare beef eye fillet with Wairarapa pinot jus & bearnaise (gf)
Free range crispy pork loin with a caramelised apple puree (gf)
Smoked salmon with horseradish cream, pea shoots & cherry tomatoes (gf)
Grilled beef scotch fillet with bearnaise (gf)
Grilled beef scotch fillet with salsa verde (gf)
Grilled beef scotch fillet with black garlic & wild mushroom cream (gf)
Garlic and thyme lamb rump with a minted lemon marmalade (gf)
Potato gnocchi, confit garlic oil, slow roasted heirloom tomatoes, fresh basil and parmesan (v)
Rolled leg of lamb slow cooked in red wine and herbs (gf)
Citrus, green olive & bean salad with toasted hazelnut & baby spinach (gf, v)
Dauphinoise potatoes - layered potato, onion and garlic (gf, v)
Orzo salad with pistachios, currants, mint & lemon (v)
Steamed greens with olive oil & grilled lemon (gf, v)
Roasted vegetable salad with pesto dressing & marinated grilled halloumi (gf, v)
Roasted carrots with yoghurt, harissa, red onion & dukkah (gf, v)
Rocket & pear salad with candied walnut & pecorino (gf, v)
Jersey Benne potatoes with fresh mint & butter (gf, v)
Mixed seasonal salad with peppery micro herbs & NOSHs house dressing (gf, v)
Warm penne pasta salad with rocket, lemon & almond pesto (v)
Roasted heirloom tomatoes with garlic & thyme (gf, v)
Turmeric roasted red gourmet potatoes with honey & lemon (gf, v)
Salad of cos, soft boiled egg, croutons and parmesan with a roasted garlic & parmesan dressing (v)
Grilled courgettes with roasted capsicum & blistered cherry tomatoes (gf, v)
Chocolate custard tarts topped with soft brown sugar meringue
Individual tiramisu (v)
Individual vanilla pannacotta with strawberry jelly (gf)
Baked lemon tart with semi dried plum and vanilla marscapone (v)
Black forrest Eton mess with cocoa and berry meringues (gf, v)

NOSH staff serve direct to your guests’ table - essentially a mini buffet served at each table. Instead of your guests having to queue, the buffet is brought to them, and they then serve themselves, family style.

Glazed ham on the bone, served with a fresh garden salad, homemade chutneys and freshly baked bread rolls

(gf) Gluten Free | (v) Vegetarian | (vg) Vegan | (df) Dairy Free