LE MENU
Canapés
Te Matuku Bay Oysters, Ponzu dressing and fried baby leeks
Goat cheese and caramelised shallots tarts, fig and balsamic paté
Smoked Angus beef fillet on crouton with tapenade
Prosciutto wrapped Nelson scallops, red capsicum coulis
Escargots a l’ail, cooked in their shell
Amuse Bouche
Hare and duck rillette, Tapenade, pickled vegetable, coriander pesto,
freshly baked ciabatta bread
Banquet
Akaroa Salmon Fillet
Salmon Fillet sides on a nest of spinach drizzled with a
Creamy saffron beurre blanc
Duck confit a l’orange
Moist & tender leg of duck slowly braised
Gourmet Potatoes
With butter and a hint of fresh mint
Sage and shaved parmesan gnocchi
Tossed In Rangihoua Extra virgin olive oil
Salade Caesar
Cos lettuce, croutons, poached eggs, crispy bacon, and anchovy dressing.
Dessert
Croc-En-Bouche
A tower of choux profiteroles each filled with alternatively,
Belgian dark chocolate and salted caramel custard, drizzled with a light, crunchy caramel
