BUFFET MAINS

  • Garlic and thyme lamb rump with a minted lemon marmalade GF

  • Rolled leg of lamb slow cooked in red wine and herbs GF

  • Orange & vanilla braised duck leg with a rosemary & lemon glaze GF

  • Grilled beef scotch fillet with one of the following:

    • - salsa verde GF

    • - black garlic & wild mushroom cream GF

    • - sticky onion & bacon jus GF

    • - bearnaise GF

  • Medium rare beef eye fillet with Wairarapa pinot jus & bearnaise GF ($3pp surcharge)

  • Free range chicken breast with one of the following:

    • - tomato & red pepper sauce GF

    • - white wine, lemon, garlic & herb GF

    • - cherry tomato, wholegrain mustard & tarragon sauce GF

  • Free range crispy pork loin on an caramelised apple puree GF

  • Prosciutto wrapped fish of the day with lemon and dill hollandaise GF

  • Smoked salmon with horseradish cream, pea shoots & cherry tomatoes GF ($3pp surcharge)

  • Chargrilled fish & prawn skewer with a chipotle hollandaise GF

  • Potato gnocchi, confit garlic oil, slow roasted heirloom tomatoes, fresh basil and parmesan V

  • Eggplant melanzane - layered eggplant and tomato GF / Vegan

 

BUFFET SIDES

  • Turmeric roasted red gourmet potatoes with honey & lemon GF V

  • Dauphinoise potatoes - layered potato, onion and garlic GF V

  • Jersey Benne potatoes with fresh mint & butter GF V

  • Warm penne pasta salad with rocket, lemon & almond pesto V

  • Orzo salad with pistachios, currants, mint & lemon V

  • Citrus, green olive & bean salad with toasted hazelnut & baby spinach GF V

  • Roasted carrots with yoghurt, harissa, red onion & dukkah GF V

  • Grilled courgettes with roasted capsicum & blistered cherry tomatoes GF V

  • Steamed greens with olive oil & grilled lemon GF V

  • Roasted heirloom tomatoes with garlic & thyme GF V

  • Salad of cos, soft boiled egg, croutons and parmesan with a roasted garlic & parmesan dressing V

  • Rocket & pear salad with candied walnut & pecorino GF V

  • Roasted vegetable salad with pesto dressing & marinated grilled halloumi GF V

  • Mixed seasonal salad with peppery micro herbs & NOSH’s house dressing GF V

 

BUFFET DESSERTS

  • Chocolate custard tarts topped with soft brown sugar meringue

  • Baked lemon tart with semi dried plum and vanilla marscapone V

  • Individual vanilla pannacotta with strawberry jelly GF

  • Black forrest Eton mess with cocoa and berry meringues GF V

  • Individual tiramisu V

“FAMILY STYLE” OPTION

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.

“HAM BUFFET” OPTION

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