We tailor each menu to individual clients. We love creating new menus and ideas, incorporating flavours our clients love. Our dedicated sales and events managers work alongside you to incorporate your favourite foods and bring your personal taste to each event.
Take a peek at some of the beautiful and unique menu's we've created:
Jared and Josh had a beautiful wedding at The Welder and then had their reception at the cutest cafe. Jared is a first generation aboriginal and his partner Josh is Māori. They had a separate celebration in Australia with Jared's family, as they couldn't make it to Christchurch. For their celebration with Josh's family in Christchurch they wanted to incorporate some traditional Māori food, as well as cultural practices honouring his Kaumātua throughout the evening.
ENTRÉE
Kūmara rewena, lamb fat butter, pickled piko piko, sugar cured Canterbury beef, kawakawa labne, flax seed crackers
MAINS
Hāngi style Canterbury lamb shoulder & jus
Roasted chickens with puha pesto & jus
Crispy smashed duck fat Agria potatoes
Hāngi cooked wedges of pumpkin with chilli spiced yoghurt & pepitas
Platters of broccolini with black garlic & yeast
lemon set cream, spiced crumble, citrus salad
For this fun music festival we had an array of food trucks for different styles of cuisine, to see what this looked like, have a peek at the gallery in private events.
VENDOR TRAYS: All day nibbles - light offerings passed around occasionally
Loaded wedges
Garlic & cheese flatbreads
Chicken, bacon pastry wraps
VENDOR TRAYS:
Raspberry caramel popcorn
Boozy double chocolate cookie sandwiches
Lemon cake pops
STATION 1:
Poke Bowls
Sesame crusted tuna, radish, avocado, edamame (gf)
Bang bang chicken, shredded seaweed, peanuts, Japanese mayo (gf)
Pork tonkatsu, white cabbage, pickled cucumber, sweet spice sauce (gf)
All available with tofu as a vegetarian option
Taco Shack
Fresh seared salmon salad taco with tomatillo salsa, lime & chilli
Cheesy chicken burritos, tomato salsa, guacamole & sour cream with fresh herbs
Three cheese & black bean quesadilla with jalapenos
Street corn with feta, cayenne salt & lime
STATION 2:
Bao Bar
Shredded duck bao with plum ginger sauce & spring onion
Black & white sesame tofu bao, slaw, 5 spice sauce & crushed peanuts
Crispy chicken bao, pickled carrot, gochujang mayo & coriander
The Dirty Apron
Served on a long roll
Peter Timb’s hot Hungarian sausage with Dijon, onions, cheese & pickles
Peter Timb’s Sicilian with roasted tomato & black live sauce, mozzarella & basil
Peter Timb’s Cumberland pork with Cumberland chutney & aged cheddar
Courtney and Same had a stunning wedding at Living Springs, they opted for a cocktail style menu, because they wanted their wedding to be less of a formal seated dinner, this created a very casual fun atmosphere. To see images of the food and the wedding, they're showcased under Courtney and Sam's album on our "weddings" page.
CANAPES
Cones of Szechuan pepper crispy calamari with yuzu mayo
Slider, chuck brisket pattie, baconnaise, pickles & cheese
Salted lavosh, cumin rubbed lamb & labne
Prawn rice paper wrap, candied chilli, mint, coriander & nam jim
Sticky beef wonton with spiced Kewpie mayo
SUBSTANTIAL CANAPES
Balsa boat chicken laab lettuce parcels with fried shallots & fresh herbs
Sticky chilli caramel beef short ribs with candied chilli & peanuts
Jambalaya ~ chorizo & prawn, footed noodle bowl
Drunken terakihi ceviche, orange, avocado & fried capers
Noodle box, Thai beef salad with tomato, cucumber & chilli topped with coriander & peanuts
BAO & TACOS
Fried chicken, pickled carrot, coriander & gojuchang mayo
Canterbury duck, five spice plum sauce & spring onion
Pulled pork taco with apple aioli, slaw & crispy crackling
Blackened fish taco, charred corn & slaw
DESSERT – styled sideboard
Dark chocolate, gold leaf, salted caramel pots
Lemon tart with passionfruit pastry
Little glass fresh berry verrine with praline
Sticky gingerbread with Windsor blue & pickled figs
Alice and Jake had a stunning summer wedding at Harpers Homestead, where we got to set up our charcoal barbeque unit. The chefs cooked the majority of the meal on the barbeque and then set up food stations with the different types. The chef also stood at the beef station and hand carved the beef as guests came for their plates. To see what the food stations looked like, go into Alice and Jake's folder on our "weddings" page.
Menu
GRAZING TABLE
Ciabatta, focaccia, chargrilled chorizo, salami, hot smoked salmon, marinated olives, Whitestone blue, Lindis Pass brie, Mozzarella & semi-fried tomato arancini, beetroot & orange chutney, caramelised onion & ale relish, preserved lemon labne, grapes, pickled figs
CANAPES - tray served following ceremony
Grilled black & white sesame halloumi bites with burnt chilli jam
Salted lavosh, cumin rubbed lamb & labne
FOOD STATIONS
Beef station
Peppered smoked brisket, carved at the station by chef
Red & white slaw with charred corn, coriander & feta
Slider, chuck brisket pattie, baconnaise, pickles & cheese
Chicken station
Wood roasted heritage chickens with leek & garlic mustard
Coal simmered heirloom beans & spring vegetable ragout
Bacon, pea & wild rice salad
Lamb station
Lamb shoulder, preserved lemon & black garlic presse
Field cucumber salad with smoked yogurt, radish & fennel
Fire baked potatoes with onion & herbs
Parmesan crusted lamb cutlets
DESSERT - served on a sideboard
Little lemon set creams with grapefruit tonic jelly
Mini carrot cake muffins with cream cheese frosting
Portuguese tarts
SUPPER
Cones of hot chips with flaky salt & aioli
Brides’s cheese rolls
Jacqui & Andy had a stunning marquee wedding in Ashburton, and they went with a classic French family style for their dinner. This is the most common format we use for weddings and is always a hit. Starting with canapes after the ceremony, once guests are seated for dinner they then get to serve themselves from platters on the table, meaning that guests can portion however much they want of each item, this not only is beneficial for guests but helps reduce food waste. To see what the food stations looked like, go into Jacqui & Andy's folder on our "weddings" page.
MENU
CANAPES
Sticky duck wontons, date & tamarind mayo
Fresh spring roll, Asian greens, fresh herbs, rice noodles, coriander vinaigrette
Black & white sesame salmon, pickled radish
Tomato sugo & pinenut arancini
Seed crackers with cumin spiced lamb & basil mint mayo
Prosciutto wrapped pear & blue cheese
ON THE TABLE
Enamel mugs of beef fat popcorn (made specially to pay homage to the bride and groom's favourite restaurant in London)
ENTRÉE - platters shared at the table
Plaited honey saffron bread with thyme olive oil
Heirloom tomatoes, mozzarella and fresh basil
Talbot Forest aged gouda, Manzanilla olives, prosciutto, smoked warehou pate
MAIN - platters shared at the table
200gm Wakanui beef with piquant green sauce, crispy fried onion & jus
Rolled Canterbury porchetta with sourdough stuffing, crispy crackling and tomato, pomegranate & mint salsa
Celeriac, Agria mash with butter
Bowls of roasted carrots, kumara, pumpkin & parsnip with maple seed clusters
Platters of green beans, broccolini & toasted almonds
DESSERT – beautifully decorated dessert sideboard
Little vanilla pannacotta with green apple jelly
Baby banoffee pies with Italian meringue
White & dark chocolate bark with rose & pistachio
Homemade gin and tonic marshmallows
Hokey pokey trifle, butterscotch pastry cream
SUPPER
Toasted cheese rolls
Bacon butties
Dani and Alex had a gorgeous wedding in the summer just gone. They had our plated choice option for their dinner, this is when our staff members will carry out one of each choice and show your guests the options, they can pick the plate they want off sight rather that putting in orders before the wedding. This way guests get to see the meal they pick and instantly get what they want.
CANAPÉS – trayed to your guest
Lavosh cracker, cumin rubbed lamb, lemon thyme labne
Pesto croquets with prosciutto crust
Spiced cauliflower fritters with tahini yoghurt & pomegranate
Little Yorkshire puddings with rare beef, cress & Dijon
ENTRÉE– platters
Sugar cured venison, prosciutto, cold smoked salmon, labne, Lindis Pass brie, marinated olives, breads & homemade lavosh
MAIN– plated choice
Slow cooked pork belly, cider gravy, green apple sauce with a of touch of chilli, crispy crackling, kumara apple mash & green beans
Or
Canterbury beef sirloin with horseradish & green herb butter, slow cooked garlic onion rings & pan juices, parsley jersey bennes & green beans
On the table…
Bowls of perfectly roasted carrots, kumara, pumpkin & parsnip
DESSERT– sideboard
Wedding cake with lightly whipped cream & seasonal berries