arrival canapés

• cucumber and pak choi sushi
• smoked salmon on homemade rye sourdough with passage rock lemon confit
• wood roasted button mushrooms seasoned with a greek style marinade and toasted sesame
• passage rock wine leaves stuffed with wild rice and saffron carrot
• banh xeo coconut roulade filled with fresh mint and green leaves dressed with a mild ginger, chilli and soy

soups

• pea mint and yoghurt
• fresh gazpacho chilled tomato
• carrot and waiheke orange
• beetroot apple and fresh horseradish *served chilled or hot(
• pumpkin and mild chilli and coconut

*all served with crunchy warm sourdough bread(

pasta

• fresh kumara and ricotta ravioli served with lobster bisque
• lobster ravioli with sorrel sauce

salads

• rainbow oven roasted vegetables
• crushed cherry tomato and marinated black olives with roquet and balsamic
• char grilled courgette ribbons with fresh basil infusion
• garden leaves with lemon and olive oil and honey dressing
• taboulleh cracked wheat with fresh parsley and red vegetables preserved lemons
• sumak sweet sour berry fatouche with sourdough bread and crunchy iceberg lettuce

main dishes

• fresh fish with passage rock wine cream and parsley sauce
• cold roast beef finely sliced with a caper and gherkin sauce vert
• bbq roast chicken with zzatar thyme and lemon
• kiwi meat bbq selection
• roast potato
• roast kumara
• pilav rice with dates and roasted nuts

for the kids

• spaghetti bolognaise and crepes and cream
• kumara wedges with sour cream and steamed seasonal vegetables

• fresh fruit salad to be served with the cake
• vanilla bean ice cream