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PLATTED MENU

 

Option 1       1 entree / 1 main / 1 dessert             $54.00 per person

Option 2          1 entree / 2 mains / 1 dessert                        $62.00 per person

Option 3          Entrée Trio / 2 mains / Dessert Trio              $69.00 per person

 

Artisan Breads and Oils

 

Entrée

Ginger and Scallop Tortellini, Sauce Vierge

Carpaccio of Tuna, Fresh Herb Salad and Aged Balsamic

Forest Mushroom Terrine with Chives, Truffle Vinaigrette and Sea Salt

Carrot Crème Brulee, Orange Reduction

Mini Prawn French Toasts with Tahitian Vanilla Aioli

Slow Cooked Moroccan Lamb with Crisp Garlic and Tabbouleh

Pomegranate Glazed Duck with Papaya Salad, Shallots and Chervil

Smoked Venison with Semi-dried Tomato and Potato Salad

 

Mains

Rocket Poached Beef Fillet, Garlic and Mushroom Confit

Baked Whitefish with Black Risotto, Baby Carrots, Pea & Pancetta Tart, Saffron Essence

Orange and Star Anise Pork Fillet, Parsnip and Roast Apple Salsa

South Island Salmon, Gingered Prawn Tails, Edamame, Chervil Potato Salad

Corn-Fed Chicken with grapes, walnuts, potato and spinach with red wine jus

Grilled Hapuka with Fondant Potato, Broccoli and Lemon-Caper Dressing

Paprika and pickled lemon Spiced Sirloin, celeriac remoulade, grilled leek

Apple Glazed Duck Breast, Confit Ravioli and Spinach Puree

Lightly Smoked Lamb Rump, Green Beans and Thyme scented Potatoes

 

Extra Vegetables and Salad served per table

 

Desserts

Poached Berry and Meringue Mille feuille

Saffron Crème Brulee, Dried Fruit Salad

Dark Chocolate Tart, Raspberry Caramel and White Chocolate Mascapone

Apple Jelly and Calvados Panna Cotta Shot

Honey Parfait with Grilled Plums and Pistachios

Expresso and Cognac Mousse with Shortbread

 

Tea & Coffee

 

                              NZ Cheese Selection                 $8.00 per person

Petit Fours and Handmade Chocolates     $  1.50 per piece

 

Prices are GST exclusive

 

 

Please email us for a full quote for your event

 

Note: Please ask for a quote for your guest numbers as we have to price in wait staff and Chefs for this menu

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