Catering Blenheim Marlborough | phone: 03 572 5161 | email:

Menus 2017/2018

These menu options are a starting point we are happy to tailor a special menu for you.

Please note we always use local free range eggs, sustainable fish, free range chicken and meat products.
Gluten-free (gf), dairy-free (df) and vegetarian (v) options are available.

We are happy to provide special dietary requirements with a minimum of 7 working days notice. However please note that we are unable to guarantee that menu items will be 100% free of all traces of nuts, diary, gluten or other allergens.

catering company since 2005 marlborough

Please note:

We have a minimum charge of $350.00 + GST on weekends and public holidays.


CANAPES - From the Garden

  • Peppered strawberry, goats cheese and herb tarts (v)
  • Feta, watermelon, mint salad spoons (v+gf)
  • Homemade labneh balls rolled in Syrian herbs and spices(v +gf)
  • Zaatar spiced falafel with chickpea and parsley hummus (v+gf)
  • Rosemary crumbed mozzarella balls with roast tomato and onion chutney (v)
  • Onion and kale fritters with topped spiced pumpkin puree (v)
  • Pepper and walnut pate on Vogel’s with lemon + herb crumbs (v)
  • Crudité vegetable shots with basil and spinach cream (v +gf)
  • Rosemary and chilli polenta chips with sundried tomato dip (v+gf)

CANAPES - From the ocean

  • Campari and dill cured salmon + caviar and radish sprouts (gf + df)
  • Ikimata, local raw fish, coconut, chilli + kaffir lime(df+gf)
  • Grilled prawn skewers with chilli salt +citrus ponzu (df+gf)
  • Spicy Thai fish cakes with chilli marmalade (df+gf)
  • Seared tuna with black +white sesame seeds wasabi kewpie (gf+df)
  • Scallops and pancetta pops with lemon yogurt
  • Sweet n sour crab cakes with sticky star anise dipping sauce
  • Horseradish fritters with smoked salmon, beetroot chutney

CANAPES - Off the land

  • Pear and prosciutto wraps with gorgonzola mousse, balsamic figs (gf)
  • Cheddar, chive and buttermilk scones with smoked ham, fig and ginger jam
  • Confit of pork belly with cider pickled pear+ maple caramel (gf)
  • Prosciutto, rocket and honey wrapped grissini stix
  • Chicken, coconut rice paper rolls with papaya, chilli and mint salsa (gf+df)
  • Crispy chicken with tarragon salt + smoked yogurt (gf)
  • Gourmet petite sandwiches( veg options available)
  • Chicken yakatori with sesame kewpie and toasted nori
  • Confit of duck kibbeh with smoke aubergine labneh
  • Tamarind duck crepes with spring onion aioli (df)
  • Chicken and almond meat balls with rose harissa (gf)
  • Beef and caramelised onion sausage rolls
  • Potato rosti, seared beef, kikorangi mousse, pickled red onion jam
  • Japanese style beef with pickled radish, soy kewpie wasabi salt (gf + df)
  • Mini fillet migon wrapped in prosciutto and topped with mushroom + caper butter (gf+df)
  • Lamb, smashed pea and mint spring rolls with rosemary soy
  • Crisp taro topped with horopito crusted lamb fillet, date and mint chutney (gf+df)

Please note:

Not all items are suitable for delivery only option – please ask.
Our canapes are priced $2.95 + gst per option.
We do have a minimum charge of $150.00 plus GST for finger foods on week days and $350.00 + GST during weekends or public holidays.


GRAZING STATIONS

Informal, relaxed and interactive

They can be used as an alternative to canapes or in conjunction with either canapes and an entrée or used for a supper alternative.

  • Artisan breads with gf breads, bowls of local Marlborough olive oil, sea salt flakes, fennel seed salami, Parma ham, pots of beetroot chutney, pots of white bean and truffle puree
  • Marlborough inspired platter with super grain and linseed bark, smoked salmon, chilli pickled mussels, local wild venison pastrami, goat’s cheese balls with pinoli and herbs
  • Warm roti breads with pots of chicken korma, beef Balti curry, poppadum, mango chutney, tomato relish and mint yoghurt. To make mini wraps
  • Anti pasta platter with a selection of cured meats and vegetables, pots of homemade pesto, grissini sticks, garlic dusted crostini, fresh cherry tomatoes, basil leaves and torn mozzarella
  • Salmon 3 ways – vodka and beetroot cured, hot wood smoked and cold smoked. Served with crisp bark, sesame kewpie and fresh lemon relish
  • A rustic cheese platter with local and imported cheese, pickles, chutneys and relish. Served with pots of roasted grapes, breads and gf crackers
  • Ploughman’s platter – bitesize bacon and egg pie, pickled onions and gherkins, a selection of cold meats and cheese branston pickles served with artisan breads

TRADITIONAL FINGERFOODS

  • Green tea fritter with smoked salmon and lemon cream
  • Gourmet Club Sandwiches a selection of petite club sandwiches. Vegetarian and gluten free options available.
  • Pesto and Parmesan Stuffed Mushrooms
  • Sweet corn and roasted onion fritters topped with sour cream roasted capsicum
  • Roasted vegetable tarts topped with ricotta lemon dust and fresh basil
  • Lemon chicken and bacon meat balls with harissa yoghurt
  • Fresh asparagus and orange mayo sandwiches (seasonal)
  • Toasted crostini handmade chicken liver pate topped with pear and ginger relish
  • Parmesan thyme and lemon chicken skewers with yoghurt dipping sauce
  • Hand turned baby gourmet pizzettas
  • Parmesan, thyme and lemon chicken skewers
  • Handmade gourmet savouries vegetarian option available
  • Bite size mini meatloaf served with rich tomato and onion jam
  • Crisp Vogels topped with seared beef, caramelized onion jam and wild greens
  • Pumpkin and feta risotto cakes topped with pumpkin chutney, fresh sage and edible flowers (v/gf)
  • Ham, cheese and bacon mini scone with pesto cream
  • Crisp prawn cakes with sticky lime dipping sauce

BOWLS & BUCKETS

  • Thai Style coconut and pumpkin curry, kaffir lime, shaved mango and roasted peanuts (v + gd + df)
  • Salmon tataki with sweet potato crisps, wasabi mayo and sticky rice (gf + df)
  • Grain and greens salad, smoked tofu with Manuka honey, soy and ginger dressing (gf + df + v)
  • Crunchy crab with homemade sweet and sour dressing and baby Asian greens
  • Lemon & yoghurt marinated chicken with sweet spices and salted almonds (gf)
  • Tortilla, chilli beef with sour cream, chives, lime and coriander guacamole
  • Slow braised beef short rib with mini Yorkshire pud, horseradish and local watercress
  • Local market fish with horopito and lemon over roasted potatoes, piri piri mayo
  • Grilled prawns, crunchy Asian vege sticky citrus ponzu
  • Beer grilled ribeye on massive chips, malt vinegar and Marlborough sea salt
  • Chicken korma, basmati rice, mint relish and poppadum crumble (gf + df)
  • Nicoise salad charred fresh tuna, cherry tomatoes, green beans, baby potatoes, olives, quail eggs and aioli (gf)
  • Slow cooked lamb shoulder and summer vegetable pastie, smashed minted peas and tzatziki
  • Pork katsu, crisp slaw, pickled daikon radish, sesame kewpi, sticky star anise caramel
  • A selection of pork buns & pot sticking dumplings chilli ponzu and prawn crackers

BUFFET MEATS

  • Fennel seed charred pork sirloin with green apple and elderflower chutney (gf +df)
  • Rosemary and garlic slow cooked leg of lamb with pea+ mint pesto (gf)
  • Thyme and lavender lamb rump, parsnip wafers, honey and thyme syrup (gf + df)
  • Yakitori glazed whole sides of salmon, wasabi salt, sesame kewpie and pickled cucumber (df)
  • Hot smoked salmon, pickled beetroot, goats curd and fennel (gf+df)
  • Prosciutto wrapped fillet of monk fish, stuffed with lemon and herb ricotta served with prawn + caviar butter (gf)
  • Slow cooked pepper crusted fillet of beef with wild mushroom and port butter (gf)
  • Herb and spice marinated beef fillet with pinot pickled onions and parmesan crumbs (gf)
  • Ricotta, lemon and herb filled chicken fillet wrapped in pancetta, smoked tomato drizzle and baby basil leaves (gf)
  • Seared chicken breast with cider pickled pears, crumbed blue cheese and macadamia nuts (gf)

SALADS

  • Caramelised pear, goats cheese on wild greens with Manuka honey dressing (gf)
  • Roast asparagus and pistachio salad with lemon thyme dressing (seasonal gf+ df)
  • Super green salad with summer peas, snow peas and sugar snap and a mint vinaigrette(gf+df)
  • Roast capsicum, beetroot and rocket salad with parmesan cheese crumbs (gf)
  • Witlof, blue cheese and walnut salad with sour cranberries and fresh herbs (gf)
  • Sweet potato, ricotta, fennel and citrus salad with orange vinaigrette (gf)
  • Soba noodle salad with smoked tofu, pickled radish and crisp Asian greens (vegan)
  • Roast butternut pumpkin with pickled cauliflower, toasted salted almonds and coriander seed dressing (gf+df)
  • Herb tomato and lemon salad with basil dressing and torn mozzarella (gf)
  • Spicy carrot salad with oranges, watercress and a ginger and dill dressing (gf+df)
  • Creamy potato salad with crisp bacon, free range eggs and pickled red onions
  • Raw energy salad with toasted cumin, sunflower seeds, pepitas and a pomegranate dressing (gf+df)
  • Orange, fennel and black olive salad with watercress dressing (gf+df)
  • Zucchini and date salad with fresh basil and a creamy goats cheese dressing(gf)
  • Roast mushroom salad with lemon, toasted hazel nuts, fresh tarragon and white balsamic (gf+df)
  • Avocado and pearl barley salad with feta, pinoli pinenuts, pomegranate and mint (gf+df)

POTATOES

  • Gourmet baby potatoes with truffle oil and lemon zest (df)
  • Baby potatoes with sour cream and chives
  • Herb and garlic butter tossed baby potatoes

PLATED ENTREES

  • Spicy grilled tuna with Korean miso, crunchy saffron rice, ginger and soy dressing and wild greens (gf +df)
  • Pepper seared venison, charred summer vegetables, wild mushroom and horopito reduction (gf)
  • Beetroot cured King salmon, avocado, watercress, pickled radish and burnt ginger mayo (gf + df)
  • Smoked duck breast with bitter orange compote, wild watercress, sweet pickled sultanas and star anise vinaigrette (gf + df)
  • Crumbed goat’s cheese, caramelised pear, toasted walnut, wild rocket, sweet ‘n sour beetroot reduction (gf + v)
  • Heirloom tomatoes, oven dried olive crumbs, basil oil, mozzarella and sour dough croutons (v)
  • Sumac tossed lamb fillet, smoked eggplant puree, wild greens, baby peas, thyme, mint and honey syrup (gf +df)
  • Slow cooked pork belly with red miso sauce, pickled daikon on fresh watermelon and mint (gf+df)

PLATED MAINS

  • Grilled chicken breast on sweet potato puree, with charred oranges, fresh papaya wild cress, quince jus (gf+df)
  • Ricotta, lemon and herb stuffed chicken fillet wrapped in bacon, caramelized summer baby vegetables, smoked tomato drizzle, baby basil leaves (gf)
  • Coffee rubbed fillet of beef with rosemary and black pepper, parmesan potato cake, heirloom tomato salad, basil oil, smoked garlic mascarpone (gf)
  • Slow cooked beef fillet, garlic tossed potatoes, charred summer vegetables, braised ox tail jus, peppered wild green cream and mustard leaves (gf)
  • Herb crusted monkfish fillet, baby potatoes with roasted vine tomatoes, rocket vinaigrette , pecorino aioli (gf)
  • Yakitori glazed salmon, crisp Asian vegetable, sticky star anise syrup, puffed rice and wasabi salt (gf+df)
  • Double cooked pork belly with parsnip puree, caramelised beets, sour apple and elderflower chutney, crumbed black pudding (gf)
  • Rosemary infused lamb rumps, on pearl barley with oyster mushrooms, toasted walnuts, crumbed goats cheese, pomegranate reduction (gf)
  • Mint and thyme seared lamb fillet, grilled summer vegetables, fresh sugar snap peas, sour dried cherries, honey and thyme syrup (gf)

SHARED DINING MENU

An informal, relaxed and interactive way to eat.

  • Smokey paprika and sage tossed chicken, kumara, baby corn, cherry tomato and basil salad, topped with parsnip crisps (gf)
  • Slow cooked braised beef cheeks with garlic mash, lemon and thyme roasted root vegetables and port jus (gf)
  • Roast King salmon, pickled fennel, candied baby carrots on wild local greens with citrus ponzu (gf)
  • Caramelised dock breast with a watermelon and mint salad, peanut, soy and yuzu jus and vegetable strings (gf)
  • Slow cooked pork belly, crispy crackling, celeric puree, pickled radish, roasted chestnuts, honey and whiskey caramel (gf)
  • Grilled chicken, puy lentils, crisp kale, feta, walnuts and pomegranate jam (gf)
  • Slow cooked fillet of beef, crisp potatoes, scorched onions, mustard greens and blue cheese crumbs and truffle oil (gf)
  • Grilled local fish fillets on fennel seed tossed oven fries, heirloom tomatoes, parsley leaves and lemon kewpie (gf)
  • Pearly barley with mushroom 3 ways, smoked almonds, snipped garden herbs, truffle and tarragon vinaigrette (df + gf + v)
  • Smoked pork sirloin with pumpkin puree, witlof and apple salad, sour apple and honey vinaigrette (gf)
  • Grilled prawns on sweet kumara, with papaya, green chilli and coconut salsa and taro chips and lime infused coconut oil

Please choose 4 mains and 2 salads from the SALAD menu


PLATED DESSERTS

  • Blueberry and almond tart with lemon curd ice cream and smashed pistachio praline crunch
  • Fresh seasonal fruits with green apple tea syrup, edible baby flowers and strawberry sorbet (gf + df + v)
  • Individual Oreo cheesecake, double chocolate organic ice cream, pickled strawberries and mint crumbs
  • Vanilla and coconut panna cotta with Manuka honey syrup, papaya and mint salsa, toasted coconut chards
  • Apple and rhubarb crumble tarts with spicy apply crumble ice cream, roasted rhubarb and dusted with vanilla sugar (gf)
  • Pecan pie with whiskey caramel, butterscotch pecan ice cream and mandarin crumbs
  • Flourless chocolate torte with warm bitter chilli chocolate ganache, raspberry crumbs and dollops of double cream (gf)
  • Raspberry and white chocolate cookie sandwich with burnt white chocolate ice cream and raspberry sherbet

Please ask about our platters of homemade traditional slices or gourmet biscuits selection for sharing at the table.
Cheese and fruit platters are also available.


FINGERFOOD DESSERT

  • Caramelised pineapple with coconut cream (gf + df + v)
  • Tiny shots of boysenberry sorbet with lemon dust (gf)
  • Wonton cups with apple pie and spiced cream
  • A selection of baby macaroon lolly pops (gf)
  • Whittakers Ghana chocolate shots with orange cream
  • Baklava cups with walnut praline
  • Strawberry and yoghurt profiteroles
  • Mini fruit salad shots with mint crumbs (gf + df + v)
  • Mini cinnamon and spice donuts
  • After dinner mint chocolate mini ice creams
  • Mini lemon and lime whoppie pies
  • Raw cranberry, apricot and almond bliss balls (gf + df + v)
  • Berry mousse tarts topped with pickled berries
  • Bite size berry or chocolate cheese cake
  • Filo cups with cappuccino cream and dusted with bitter coffee
  • Bacon and caramel sundae with churros stix
  • Spoons of caramel popcorn with coffee salt

Catering in the heart of the Marlborough Wine region. Sharing our passion for imaginative menus using fresh sustainable local produce.

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