MANDARIN PACKAGE

$40 PER PERSON + GST

  • A mix of antipasto and cheese platters for grazing immediately after the ceremony and before guests are seated for their mains. On average, we supply one platter per 15 guests.
  • Your choice of 2 buffet mains and 3 buffet sides. Served at a single buffet servery where guest tables are separately invited by NOSH service staff to partake in the buffet. Variety of artisan breads included.
  • Bridal table to be served “family style” rather than partaking in the main buffet, if preferred.
  • Wedding hamper for your wedding party to enjoy while you’re having photos taken.
 

CORIANDER PACKAGE

$57.50 PER PERSON + GST

  • 5 canapés to start. Great for mingling immediately after the ceremony while the bridal party is having photos taken. See below for your available canapé options.
  • Antipasto platters served at each table for your guests to graze on after canape service and before mains are served. Includes a selection of cured meats, smoked salmon, olives, brie, chutneys and breads.
  • Your choice of 2 main plated options, served as an alternate drop. All mains are served with a selection of seasonal vegetables. See below for your available plated main options.
  • Canape dessert platters, select any two options from the dessert canapé options below.
  • Wedding hamper for your wedding party to enjoy while you’re having photos taken.
  • Tea and coffee supplied

 

JASMINE PACKAGE

$54 PER PERSON + GST

  • 5 canapés to start. See table below for your available canapé options.
  • Your choice of 2 buffet mains and 3 buffet sides. Served at a single buffet servery where guest tables are separately invited by NOSH service staff to partake in the buffet. Variety of artisan breads included. Bridal table to be served “family style” rather than partaking in the main buffet, if preferred.
  • 2 dessert canapés to end. See table below for your available dessert canapé options. If you preferred to serve your own supplied wedding cake instead of these dessert canapes, we are able to deduct the price of this package by $5 per person.
  • Wedding hamper for your wedding party to enjoy while you’re having photos taken. Tea and coffee supplied
 

TAMARILLO PACKAGE

$37.50 PER PERSON + GST

  • Select any 8 canapés from the available canapé options below, including dessert canapes.
  • Select any 2 Tapas from the available tapas options below. These items are larger and more substantive than canapé items but can still be can comfortably eaten when standing

 

“FAMILY STYLE” OPTION

$3 PER PERSON + GST

Applicable for buffet menus. 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

$15 PER PERSON + GST

Ideally suited for Tamarillo package. Served later in the evening for those extra hungry guests. Glazed ham on the bone, served with a fresh garden salad, homemade chutneys and freshly baked bread rolls

“PLATTERS” OPTION

$6.50 PER PERSON + GST

Ideally suited for Tamarillo and Jasmine packages. Served as additional nibbles to compliment your menu selection. A mix of antipasto and cheese platters are supplied based on the number of your guests. We supply one platter per 15 guests - If your guest numbers are 100 for example, we will supply 7 platters.

 

HOT CANAPÉS

  • Chicken katsu with Japanese curry sauce GF
  • Thai shrimp or chicken cakes with kaffir lime and coriander GF DF
  • Chicken, coriander and lime quesadillas with salsa and guacamole cream 
  • Roast chicken with sage and onion stuffing, cranberry jam and crispy bacon DF
  • Mini venison and juniper ragu pies
  • Rare roast beef, puff pastry, pate and caramelised onion  
  • Little red wine and beef pies with a mustard mash
  • Beef kebabs marinated in orange, honey, chilli and coriander GF DF
  • Pulled beef and grilled cheese in a baby potato GF
  • Homemade mini lamb Cornish pasties with spiced tomato jam
  • Baby gourmet lamb burgers, spicy tomato chutney, grilled haloumi
  • Char-grilled lamb rump, kumara rosti, quince jam GF DF
  • Pork belly, prune and pinot jus GF DF
  • Croquemonsieur - Miniature toasted sandwiches with Dijon mustard, glazed ham and gruyere cheese
  • Grilled green beans wrapped in prosciutto with hollandaise GF
  • Prawn and chorizo skewers with gremolata GF DF
  • New Zealand mussel fritters, sea salt and preserved lemon mayo GF
  • Gourmet fish and chips with lemon, dill and caper mayonnaise, served in a cone
  • Housemade tortellini filled with either ham hock and pea puree sauce or ricotta, pine nut and spinach with gazpacho sauce V
  • Sweetcorn arancini with capsicum jam Vegan GF
  • Wild mushroom and truffle filo pastry cigarillo with romesco sauce V
  • Persian feta, slow roasted tomato and caramelised onion tart with basil pesto V
  • Red pepper tarte tatin with beetroot pesto V
  • Pumpkin, spinach, feta and roasted cashew fritters with minted Greek yoghurt dip V GF
  • Roasted baby potato with portobello mushroom, kikorangi blue cheese and walnuts V GF
  • Crispy crumbed chili tofu with cashew dressing Vegan GF

COLD CANAPÉS

  • Kikorangi blue cheese with poached pear on homemade oat crisp-bread V
  • Roasted aubergine, preserved lemon, sour cream, flat leaf parsley on a open ficelle V
  • Beetroot, gorgonzola and candied walnut tart V
  • Asian spiced duck rice paper wraps with mandarin, peanut, mint, onion, cucumber, hoisin and lime dipping sauce DF (can be vegetarian)
  • Thai chicken tortilla cups with lemongrass, toasted cashew and sesame DF
  • Marinated salmon, wakame, chili, lime, served in an Asian spoon GF
  • Smoked salmon on a homemade buckwheat blini with dill pickle GF Beetroot salmon gravlax

DESSERT CANAPES

  • Caramelised apple tart with honey and cinnamon custard
  • Lemon curd and berry meringue tartlet
  • Mini Gelatos in a waffle cone
  • Baked gingernut cheesecake
  • Vanilla panna cotta with black doris plum gel GF
  • Raspberry and white chocolate mousse in a chocolate cup with praline cream GF
  • Tiramisu in a chocolate basket
  • Rhubarb and custard galette with cinnamon mascarpone

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

     

      TAPAS

      • Chili beef, chicken or bean with corn bread, guacamole & sour cream V
      • Vegetarian risotto with seasonal vegetables GFV
      • Crispy pork belly on caramelised apple & fennel with a cider jus GF
      • Nosh ground beef patties on ciabatta bun, aged cheddar, rocket, pickles and mayo
      • Thai chicken green curry with lime and coconut, served on cashew and coriander rice GF 
      • Lamb tagine with date and preserved lemon cous cous served with mint & cumin yoghurt 
      • Gourmet fish & chunky chips with tartare sauce & lemon
      • Brown sugar soused salmon with saffron aioli and fennel with radish and watercress salad GF

        PLATED MAINS

        • Maple-glazed chicken breast with wild mushroom parmentier potatoes, green beans and walnut sauce GF
        • Lemon grass & ginger chicken breast on soba noodles, beans with red curry sauce
        • Corn-fed chicken breast, stuffed with garlic butter & herbs, served on a sweetcorn fritter with smokey bacon
        • Lamb Rump of New Zealand lamb, with tarragon & white wine, truffle mash, baby peas & carrots GF
        • Lamb shank with rosemary & parmesan crust, with creamy polenta, caramelised carrots & jus GF
        • Roast beef sirloin, Yorkshire pudding, duck fat potatoes, green beans & jus
        • Fillet of beef wrapped in parma ham with triple cheese sauce, crispy sage leaves & sauté potatoes GF
        • Fillet steak, caramelised onion, portobello mushroom & roasted cherry tomatoes GF
        • Braised short rib beef on parmesan mash with confit onions and a port wine jus
        • Crisp rolled pork belly, sage & onion mash with slowroasted tomatoes GF
        • Confit duck leg, winter vegetable hash & jus GF
        • Roast salmon with wilted spinach, baby new potatoes, hollandaise sauce GF
        • Pan-fried market fish with steamed green lip mussels, steamed broccolini & spiced butter sauce GF
        • Thai red curry, brown rice cake, pan-roasted tofu GFV
        • Wild mushroom and truffle oil risotto with mascarpone & parmesan GFV