Buffet menu

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