Buffet Menus

Pudding Hill Feast

From the foothills of central Canterbury

Butterfly leg of lamb stuffed with portabella mushrooms and garlic. Served with red current jelly
Cold-smoked prime salmon fillet baked with lemon juice, tabasco sauce and cracked black pepper
A blue cheese and walnut roulade for the vegetarians

The Polo Lunch

Royal food for a royal game

Medallions of medium rare cevenna with a cranberry and black pepper jus
Cold-smoked prime salmon fillet again. But this time it has a light mahogany glaze. Its one of our favorites
Char grilled sweet red capsicum and cashew nut loaf. (vegetarian)
Finish with a chocolate truffle loaf and a fresh raspberry sauce


Chocolate fondant cake with raspberry caulis

Amberley Dinner

Lovely grub from the ocean and the plains

Whole baked sea fish. Not seen on many menus
Roast chicken stuffed with lemons and brushed with balsamic vinegar
Sugar roasted autumn fruits with a touch of passion and a whiskey gateau

Whole baked fish – a rare treat

The Red Cross Dinner

Everyone’s favourite

Hot roast pork and apple sauce with quality crackling and real gravy
Mixed roast vegetables - carrots, peppers, garlic, kumara, pumpkin. With rock salt and fresh rosemary
Pecan nut pie


Roast Mediterranean vegetables with rosemary, rock salt and cracked pepper

Wintertime

Tasty warm grub for those long winter nights.

Curried pumpkin & yogurt soup with garlic bread
Whole rib eye stuffed with spring onion and baked in a horseradish crust
Fresh fruit salad

Juicy and fresh

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