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

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