Horopito rubbed beef kebabs, black pepper aioli (gf)
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Little lamb tagine pies, with kumara mash
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Chicken, coriander and lime quesadillas with salsa and guacamole cream
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Little chicken, tarragon and leek pies with a herby crumb topping
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Roast beef Wellington tartlet, pate and mushroom
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Pulled chilli beef in a baked baby potato, sour cream and coriander (gf)
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Baby buttermilk chicken burgers, swiss cheese and chipotle mayo
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Gourmet fish and chips with lemon, dill and caper mayonnaise, served in a cone
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Karaage salt and pepper chicken skewers, kewpie mayo (gf)
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Thai shrimp cakes, kaffir lime, chilli and coriander (gf, df)
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Mushroom arancini, black garlic aioli (v, gf)
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Persian feta, slow roasted tomato and caramelised onion tart with basil oil (v)
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New Zealand mussel and karengo fritters, sea salt and preserved lemon mayo
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Baby mushroom burger, hazelnut mayo, pickled red onion (vg)
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Croque Monsieur - Miniature toasted brioche sandwiches with Dijon mustard, glazed ham and gruyere
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Curried prawn with lime pickle mayo - 2 per serve (gf, df)
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Pork belly, caramelised apple puree with crackling (gf)
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Spinach and feta filo pastry cigarillo with tahini yoghurt dip (v)
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Housemade tortellini ricotta, pine nut and spinach with sun dried tomato pesto (v)
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Baby baked potato filled with ratatouille and basil (vg, gf)
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Roasted baby potato with portobello mushroom, kikorangi blue cheese and walnuts (v, gf)
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Pumpkin, spinach, feta and roasted cashew fritters with minted yoghurt dip (gf, v)
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Artichoke, olive and red pepper skewers, basil oil (vg gf)
Lime and jalapeno chicken tortilla cups with pineapple salsa and coriander (df)
Spicy chorizo and potato tortilla with chipotle mayo (gf)
Beetroot salmon gravlax spoon, with pickled apple and horseradish cream (gf)
Rice paper wrap with red pepper, spring onion, orange, peanut and sprouts with carrot and ginger dipping sauce (gf, vg)
Rice paper wraps with pulled duck,mandarin, peanut, mint, spring onion, cucumber, with sweet chilli and lime dipping sauce (df, gf)
Truffled brie and candied walnut tartlet (v)
Sesame crusted black pepper tofu with cashew dressing (vg, gf)
Goat’s cheese choux puffs, thyme and honey glaze (v)
Kikorangi blue cheese with poached pear on homemade oat crisp-bread (v)
Hot smoked salmon on homemade buckwheat crackers with horseradish cream and dill pickle (gf)
Espresso mousse served in a chocolate cup with hazelnut praline (gf)
Caramelised apple tartlet topped with cinnamon custard
Kaffir lime panna cotta, passionfruit syrup and coconut meringue (gf)
A selection of petit fours (two per person)
Honey ricotta cheesecake, fig compote, honey crisp (gf)
Oaty wafer, with chantilly coconut cream and strawberry (vg, df)
Little cherry tartlets, white chocolate cream
Mini gelato in a waffle cone (df on request)
(gf) Gluten Free | (v) Vegetarian | (vg) Vegan | (df) Dairy Free
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