Menu
Here is a sample of our 2010 Dinner Buffet Menu:
Cold Selection of Salad and Appetizers
- Premium Clevedon Pacific Fresh Oysters with red wine shallot vinegar
- Air-flown Fresh Crystal Bay Prawn with lemon wedges
- Green Lips Mussels in Thai chilli sauce
- Cockle or Pipis with lemon grass and ginger
- Marinated Gurnard fillet in coconut lemon
- Queen Scallops Garlic Coriander Mayonnaise
- Teriyaki Baby Whole Salmon with spring onion
- Cuttlefish with mustard Miso dressing
- Karengo, Leek and Crabmeat salad
- Akaroa Salmon Sashimi with wasabi and pickle ginger
- Baked Whole Sama (Japanese Mackerel) with sambal belachan
- Assorted Fine Selection of Cold Meat platter
- Assorted Sushi Maki with condiments
Gourmet Salads
- Roasted Cumin Beetroot with raspberry and Citrus Vinaigrette
- Israel Cous-cous and Italian parsley with pine nuts
- Golden Kumara with red and green Capsicum
- Roasted Pineapple and Smoked Chicken with Cranberry dressing
- Garlic Roasted Field Mushroom Marinated with reduced balsamic dressing
- Spiced Rhubbard, Red Cabbage and Red Onion Dill Slaw
- Grilled Hallumi Cheese and Char-grilled vegetable antipasto with olive Kalamata
- Pasta Salad of Day with Sundried tomato pesto
- Cinnamon Roasted Pumpkin and Feta cheese salad
- Tomato Basil and Parmesan Flakes
- Caesar salad with condiments
- Mesclun Lettuce
Soup of the day
Main Favourites
- Parmesan Chicken Fillet with Roasted Vegetables puree with white cup mushroom mustard cream sauce
- Peruvian Scallops, Cumin and Pistachio Basmati with Curry Emulsion
- Cajun Cornmeal Crusted Turbot Fillet with Milk Semolina and Citron Beurre Blanc
- Roasted Carved New Zealand Lamb Spare ribs and cinnamon rice with Middle Eastern spiced Tomato sauce
- Catch of the day (Fried seafood selection of Fish Goujon, Crumb Mussels and Squid rings) with French Fries
- Vegetable Enchiladas and New Potatoes of the day
Carving
- Honey Mustard Glazed Champagne Ham (Friday to Sunday only)
OR
- Roast Prime Beef Sirloin scented Thyme with cream peppercorn sauce (Monday to Thursday only)
From The Wok
- Herb Butter Assorted Steamed Garden Vegetables with cashew nuts
- Fried vegetable rice
- Vegetable Risotto with vegetable ragout
- Vegetable curry ( Dhal curry) with Basmati Rice
Dessert
- Royal Manjari Chocolate Square with jasmine Passion fruit coulis
- Spiced White Chocolate with apple feijoa compote
- Vodka Mousse and Black Currant
- Poached Ginger Pear with Amaretto Sabayon
- Mango Pudding with Date Pandan Sago
- Brandy Pancotta with Fig spiced Puree
- Miniature of Pavlova Elderflower Chantilly
- Pernod Brulee with fennel preserve
- Assorted Fresh Fruit Platter
- Rum and Assorted Dried fruit Compote
- Selection of Fine New Zealand Cheeses with berries fruit paste and Crackers
- Premium Choices of Selected Premium Movenpick Ice Creams
- Chef of the Day Hot Dessert (Chocolate Fondant with thyme apple compote
Please note that this menu is subject to change.