Beef eye fillet, roasted medium rare, served with Wairarapa pinot jus & bearnaise (gf)
Beef eye fillet, roasted medium rare, served with mushroom saute, caramelised onion and black garlic butter (gf)
Free range chicken breast served with grilled lemon, confit garlic, fresh herbs and jus (gf, df)
Free range chicken breast served with white wine cream, tarragon and grainy mustard (gf)
Crisp skinned, free-range pork loin with caramelised apple puree
Roast rump of lamb with pea pesto and mint jus (gf, df)
Orange & vanilla braised duck leg with a rosemary & lemon glaze (gf, df)
Potato gnocchi, confit garlic oil, slow roasted heirloom tomatoes, fresh herbs and parmesan (v)
Indian spiced eggplant with lentil and spinach dhal and coconut yoghurt (gf, vegan)
Dauphinoise potatoes - layered potato, onion and garlic (gf, v)
Garlic and herb roasted red gourmet potatoes (gf, vg df)
Gourmet potatoes with fresh mint & butter (gf, v)
Orzo salad with pistachios, currants, mint & lemon (v, vg)
Steamed vegetable medley with olive oil, lemon and herbs (gf, vg)
Mixed seasonal salad with NOSHs house dressing (gf, df)
Individual tiramisu (v)
Baked lemon tart with semi dried plum and vanilla marscapone (v)
Dark chocolate pots with poached date and sesame brittle (gf, df, vg)
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