WEDDING and EVENT  MENUS

2013

We compose the menus of your choice.  Here are some ideas:

e mail: restaurant@passagerock.co.nz

 

 

Function Menu 1 (Min 10 max 40 people)

On arrival

                                                                                  

Home-made bread with tapenade and olive oil

                                                                                                                         

Pizza main course

 

A selection of pizzas from the range below

 

Salmon, capers, baby spinach, fresh asparagus and olives with a homemade tomato sauce base

                                                                                                                                               

Copa meat, smoked mushroom, caramelised onion, spinach, olives,

cream & mozzarella

                                    

                                                                                                           

Feta cheese, fennel, tomato base, olives, fresh basil with a homemade tomato sauce base                                                                                                                                                  

 

Smoked mushroom, ham & fresh tomato salsa with a homemade tomato sauce base              

 

Blue cheese, pine nut & fresh rocket with a homemade tomato sauce base                     

                                                                                                                                               

Classic Margarita with fresh mozzarella, vine ripened tomatoes, fresh basil & local olive oil with a homemade tomato sauce base

 

Served with green salad

 

 

$27 pp


Function Menu 2 (min 20 max 100people)

On arrival

                                                                                  

Home-made bread with tapenade and olive oil

                                                                                                                         

Banquet style main course

 

Seared Eye Fillet, Grilled King Fish & baked marinated Chicken thighs

 

Gourmet bravas potatoes, Grilled summer vegetable & Israeli cous cous, Seasonal green salad.

 

Petite bread rolls with beurre maitre d’hotel (herbed butter)

 

Served with blackcurrent & syrah jus & french mustard

 

-         Note vegetarian / vegan option

Grilled summer vegetable & halloumi stack                                                   

On a nest of tomato concassé (vegan without the halloumi)

 

 

A little sweet

 

Profiteroles au chocolat

 

$47 pp


Wedding Menu 1 (min 30 max 100people)

Platters on seating

                                                                                  

Passage Rock Platters                                                                                                    

Assortment of cold meat, free range pork belly, French cheese, arrancini,                       

tapenade, duck rillette, sauce gribiche and freshly baked bread

 

                                                                                                                         

Banquet style main course

 

Seared Eye Fillet, Grilled King Fish & baked marinated Chicken thighs

 

Gourmet bravas potatoes, Grilled summer vegetable & Israeli cous cous & Seasonal green salad.

 

Petite bread rolls with beurre maitre d’hotel (herbed butter)

 

Served with blackcurrent & syrah jus & french mustard

 

-         Note vegetarian / vegan option

Grilled summer vegetable & halloumi stack                                                   

On a nest of tomato concassé (vegan without the halloumi)

 

 

A little sweet

Trio of petit fours – Chocolate fodant, crème brulee & choux with crème custard

 

To finish

French Cheese Platter                                                                                                   

Soignon goat cheese, Comté, Bleu d’Auvergne, crackers & grapes

 

$67 pp


Wedding Menu 2 (min 40 max 100 people)

A selection of canapés to start

 

Grilled Waiheke Te Matuku Bay Oysters with sauce gribiche  & pearl caviar

Duck rillette crostini with olive tepenade

Baby caprese – fresh mozzarella, vine ripened tomato & pesto on cucumber crackers ( vegan with no mozzarella)

Seared Scallop on julienne iceburg with mango & coriander salsa

Baby bell peppers stuffed with mushroom & parmesan cheese risotto (vegan stuffed with smoked mushroom & thyme)

 

Platters on seating

                                                                                  

Passage Rock Platter                                                                                                      

Assortment of cold meat, free range pork belly, French cheese, arrancini,                       

tapenade, duck rillette, sauce gribiche and freshly baked bread

                                                                                                                       

                                                                                                                                                 

Banquet style main course

 

Seared Eye Fillet, Grilled King Fish & baked marinated Chicken thighs

 

Gourmet bravas potatoes, Grilled summer vegetable & Israeli cous cous & Seasonal green salad.

 

Petite bread rolls with beurre maitre d’hotel (herbed butter)

 

Served with blackcurrent & syrah jus & french mustard

 

-         Note vegetarian / vegan option

Grilled summer vegetable & halloumi stack                                                   

On a nest of tomato concassé (vegan without the halloumi)

 

 

A little sweet

Trio of petit fours – Chocolate fodant, crème brulee & choux with crème custard

 

To finish

French Cheese Platter                                                                                                   

Soignon goat cheese, Comté, Bleu d’Auvergne, crackers & grapes

 

Note – A fresh fruit & nut platter will be provided for vegans.          

 

 

$87 pp