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

Menus 2018/2019

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 miniumum 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, dairy, gluten or other allergens.

catering company since 2005 marlborough

Please note:

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


CANAPES - From the Garden

  • Fresh medjool dates, lemon feta, mint pistachio crumbs (gf + v)
  • Pea, mint and smoked halloumi fritters with red pepper salsa (v)
  • Three cheese tarts with wilted spinach, sundried tomato pesto and charred pinoli nuts (v)
  • Baby pizzetta, goats curd, spicy eggplant, rocket and walnut pesto (v)
  • Spicy onion and chickpea bhajis with cucumber yoghurt (gf + vegan)
  • Tostadas chipotle red beans, guacamole, fresh coriander and lime dust
  • Thai corn cakes, hot ‘n sour capsicums with kaffir lime leaves (v)
  • Turmeric rice flour crisp cauliflower bites, pea and broccoli pesto (gf + vegan)
  • Crispy fried potato topped with porcini, herb relish (gf + vegan)
  • Zaatar spiced falafels, pickled carrots, mint and parsley crumbs (gf + vegan)
  • Watermelon, cucumber and feta salad spoon, mint syrup and black sesame seeds (v +gf)
  • In season local asparagus and parmesan tarts, lemon crumbs+ micro greens (v)
  • Gourmet petite sandwiches (both v + gf options available)

CANAPES - From the ocean

  • Salmon tartare, truffle mayo on crisp Vogel’s with spicy radish sprouts
  • Scallop ceviche, chilli pickled cucumbers and sweet potato crisp (gf +df)
  • Malaysian prawn skewers, no peanut satay dipping sauce (gf + df)
  • Seared tuna, avocado and wasabi mousse, crunch puffed rice (gf +df)
  • Fresh local white fish pate on crisp sour dough, fresh parsley and lemon crumbs
  • Seared scallops, green olive tapenade and crisp chorizo in a spoon (gf)
  • Sweet ‘n sour crab cakes, miso and sake kewpie
  • Ikimata raw local fish, coconut, chilli, lime with toasted sesame seeds (gf +df)
  • Pickled local mussel fritters, edamame hummus and roasted red peppers
  • Bacon wrapped scallops, bourbon and peach salsa (gf +df)
  • Beetroot and Campari cured salmon and pink mascarpone horseradish fritter

CANAPES - Off the land

  • Aromatic spiced duck filo cigar with orange infused mayo
  • Spicy Moroccan lamb and feta sausage rolls, tzatziki and dukkah
  • Caramelised lamb, pumpkin and thyme coquettes with pea puree (gf)
  • Spicy Asian pork meatballs with sweet chilli and lemongrass caramel (gf)
  • Sriracha spiced crispy chicken with sticky soy (gf)
  • Prosciutto wrapped medjool dates with rock melon & Manuka honey drizzle (gf)
  • Chinese pancake marinated duck, sticky hoisin, spring onion and pickled carrots
  • Open beef Wellington with quick pickled mushrooms
  • Crispy ginger snap, oven roasted prosciutto, whipped blue cheese and honey pecan
  • Slow cooked marinated pork belly, black pepper caramel & pickled pineapple (gf)
  • Wonton chips, kung pao chicken, crispy Asian vegetables with toasted peanuts
  • Beef empanades, rosemary salt and smoked tomato chipotle dipping sauce
  • Chicken, lemon and halloumi meatballs wrapped in bacon with mint yoghurt (gf)
  • Sticky Korean beef skewers, homemade ketchup and spring onion salad (gf)
  • Crisp potato chip, peppered beef fillet, beetroot hummus and charred onion (gf)
  • Sri Lankan goat curry calzone, macadamia and white bean dip

Please note:

Our canapes are priced $3.25 + gst per option. We do have a minimum charge of $150.00 + 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 canapes, as an entrée or for supper. A great way for your guests to interact while enjoying delicious food.

  • Anti Pasti:
    A selection of prosciutto, salami & chorizo, grilled peppers and artichokes, olives, dried tomatoes, marinated feta, baked breads and grissini
  • Marlborough Salmon Platter:
    Beetroot and vodka cured salmon, lemon & herb hot smoked salmon, capers, pickled red onions, lemon crème fraiche, horseradish fritters and bruschetta
  • The Ploughman’s:
    Cold cured meats, chicken liver pate, baby bacon and egg pies, picked onions, cornichons, Kikorangi blue, vintage cheddar, Barkers chutneys, baked breads and crackers
  • Buffaloom (veg):
    Fresh torn buffalo mozzarella, heirloom tomatoes, handmade basil pesto, olives & capers, charged summer vegetables, artichoke cream pots and rosemary crostini
  • Just Cheese (veg):
    A selection of South Island brie, blue and cheddar, gooey baked rosemary camembert, cranberry pickles, quince paste, apple crisps, fresh grapes, nuts and crackers.
  • Mezze:
    Falafels, beetroot and cashew nut hummus, cumin & yoghurt spiced chicken, herb flat breads, baba ghanoush, charred eggplant and za’atar

Please ask if you would like us to include gluten free breads.


TRADITIONAL FINGERFOODS

  • Lemon and herb pancake, smoked salmon, wasabi cream and radish sprouts
  • Petite gourmet sandwiches (both veg and gf options available)
  • Blue cheese and walnut stuffed button mushrooms (v)
  • Open face vegetable tarts with baked ricotta and lemon dust (v)
  • Three cheese and spinach tarts with sundried tomato and parsley pesto (v)
  • Bacon and herb quiche topped with chilli tomato jam
  • Halloumi, chicken and lemon meatballs wrapped in bacon, garlic yoghurt dipping sauce (gf)
  • Fresh asparagus and orange mayo rolls (seasonal) (v)
  • Parmesan, lemon and thyme chicken skewers
  • Gourmet hand turned baby pizzettas
  • A selection of Posh Nosh handmade savouries and sausage rolls
  • Bite size mini meat loaves with rich tomato ketchup (gf)
  • Toasted sour dough seared beef fillet, sage and onion chutney, roquette
  • Mini scones with ham, candied pears, cranberries and baby greens
  • Thai prawn cakes with lime and coconut chutney (gf + df)
  • Macadamia crusted chicken bites with mango salsa (gf + df)
  • Cucumber cups with Thai beef salad (gf + df)
  • Beef, black bean and lemongrass spring rolls with stick soy

SWEET TREATS

  • Mini cinnamon oysters
  • Bite size lemon and orange yoyos
  • Rich chocolate brownie (gf)
  • Petite macaroon selection (gf)
  • Profiteroles
  • Fresh fruit kebabs (gf + df)
  • Mini lemon meringue pies
  • Fresh baby cakes (please ask for today’s selection)

SUBSTANTIAL FINGERFOOD

When petite pieces of food just won’t do!

  • Siracha prawn tacos, shredded lettuce, tomato dice and cilantro
  • Large pork and green apple sausage rolls with sage and honey aioli
  • Maple roasted stuffed butternut wedges with pepita seeds, pomegranate and brown rice (vegan)
  • Mini cottage pies stuffed in a baby baked potato (gf)
  • Beef, coffee and rich tomato individual meat loaves with sage and onion chutney (gf)
  • Baby potato skewers with homemade chimichurri sauce (vegan)
  • Lamb and pomegranate skewers with harissa yoghurt (gf)
  • Crumbed and fried mac and cheese bites with tomato chilli jam
  • Bao ban, teriyaki chicken, pickled carrots, spring onions, tom yum drizzle
  • Pork belly skewers with hints of chilli, sticky star anise sauce and toasted sesame seeds (gf)
  • Little bagels: prosciutto, peppered ricotta, basil leaves/smoked salmon, red onion and capers
  • Sliders: Tandoori chicken, pickled cucumbers mango chutney/pork belly & kimchi slaw/braised Moroccan lamb, beetroot & lemon chutney/hickory pulled pork, sour green apple slaw
  • Mini croissants: leg ham, cheese, mustard pickles/smoked chicken, cranberry, brie and pecan
  • Black charcoal buns, chicken schnitzel, bacon mayo, iceberg lettuce, red pickle onions
  • Classic Italian bruschetta, mortadella, lemon ricotta, roquette, green olive tapenade (please ask for other toppings, these are just suggestions)
  • Wraps cut to suit, please ask for fillings, we are happy to tailor these to your requirements and offer suggestions
  • Texas style gourmet pies: Turkish lamb with feta, currants and pistachios/Thai chicken, coconut and coriander/beef, blue cheese & pickled walnut/pineapple and ginger braised pork and toasted pecan

These are priced on an individual basis and can be combined with our other fingerfood menu options.


BOWLS & BUCKETS

  • Teriyaki prawns, edamame hummus on sticky rice with spring onions and nori (gf + df)
  • Chinese carrot steaks with roasted fennel, almond and nut pilaf (vegan)
  • Jerk chicken on sweet potato chips, lime, chilli and charred corn (gf + df)
  • Asian chicken nuggets with crushed cucumber, salted peanuts and fried lap cheong salad (gf)
  • Lemon, thyme lamb and pomegranate on caramelised feta mash with fresh mint chutney (gf)
  • Smokey BBQ pork ribs with maple mustard on sour green apple slaw (gf + df)
  • Hot smoked candied salmon on dill slaw and pickled red onions and lemon crème fraiche (gf)
  • Sri Lankan turmeric and coconut seafood curry on wild rice with fresh coriander (gf + df)
  • Hawaiian tuna poke bowl with nori and macadamia sprinkle (gf + df)
  • Seared beef filled, roasted beetroot, toasted hazelnut, rocket and horseradish yoghurt (gf)
  • BBQ beef fillet with pickled cauliflower salad, cranberries, pistachios and peppered mascarpone (gf)
  • Slow roasted lamb shoulder slider, chunky pumpkin salsa and spicy pear sauce
  • Crispy Thai fish salad with yim yam peanut dressing, kaffir lime chards (gf)
  • Miso ramen noodles with firm tofu and caramelised pineapple and spring onions (vegan + df)
  • Turkish lamb pride with sweet paprika and cinnamon, mint, pistachio, sweet currant and yogurt
  • Pork katsu, pickled daikon, sesame kewpie, sticky star anise caramel (gf)

BUFFET MEATS

  • Roast pork loin with apple & sage vinaigrette with crispy crackling crumbs (gf+df)
  • Coffee and star anise braised pork belly with shitake mushroom reduction (gf+df)
  • Whole sides of Marlborough salmon, fennel and orange glaze with gazpacho sauce (gf+df)
  • Local sustainable fish filled with carrot and cumin puree, prosciutto,  tomato + fresh herb salsa (gf)
  • Whiskey and ginger bread glazed ham on the bone with candied pears and cranberries (gf+df)
  • Spinach, feta and sundried tomato stuffed chicken breast, wrapped in hickory bacon with sour lemon yoghurt (gf)
  • Maple bacon and miso roasted chicken fillet with spring onion and garlic paste stuffing (gf+df)
  • BBQ roast butterflied legs of lamb, beetroot and coriander chutney (gf+df)
  • Thyme, lemon and honey seared lamb shoulder with pomegranate & mint jus (gf+df)
  • Panetta and caramelised onion wrapped Angus beef, blue cheese crumbs and stout glaze (gf)
  • Seared Hereford beef fillet tossed in pepper with port and porcini butter drizzle (gf)

All buffet meats are served with potatoes. Please select one option from the following:

  • Baby gourmet potatoes with pecorino and black pepper (gf)
  • New season potatoes with chive and mint pesto (gf)
  • Petite potatoes with lemon and parsley (gf+df)
  • Seasonal potatoes with flaky Marlborough salt and spiced vinegar (gf+df)

SALADS

  • Roasted beetroot, feta and mandarin salad with date dressing and micro greens (gf)
  • Baby green leaves, peas, snow peas, almond and caramelised feta (gf)
  • Cucumber, currant and orange blossom salad with pan tossed pinoli nuts (gf+vegan)
  • Heirloom tomato and watermelon, lemon confit on roquette salad (gf + vegan)
  • Baby potato salad with macadamia and fresh dill pesto (gf)
  • Citrus fennel, radish and sorrel salad with maple candied pecans (gf + vegan)
  • Watercress, avocado and green apple salad with mint infused vinaigrette (gf + vegan)
  • Spiced roasted eggplant and lentil salad with herb yoghurt dressing (gf)
  • Hummus, roast pumpkin, beetroot and seeds with turmeric dressing (gf + vegan)
  • Broccolini and soba noodle with wasabi dressing and ginger salt (vegan)
  • Buckwheat, pomegranate and roasted carrot and tabbouleh salad (vegan)
  • Tomato and plum salad with fresh tarragon roasted lemon dressing (vegan)
  • Green panzella salad, grilled halloumi, sour dough crisps and parsley vinaigrette
  • Roasted kumara, date, goat curd and spinach salad with pomegranate and tahini dressing (gf)
  • Pearl barley, red onion, toasted walnut, cranberry and feta salad with orange dressing
  • Roast capsicum, beetroot and roquette salad with parmesan crisps (gf)
  • Caramelised pear and goats cheese on wild greens with Manuka dressing (gf)
  • Herb roasted vegetable salad with olive and orange vinaigrette and torn fresh herbs (gf + vegan)
  • Steamed black rice, mango, peanuts, pickled red onion salad with nuoc cham dressing (gf)
  • Roasted carrot salad with blood orange vinaigrette & cumin crème fraiche (gf)

POTATOES

  • Baby gourmet potatoes with pecorino and black pepper (gf)
  • New season potatoes with chive and mint pesto (gf)
  • Petite potatoes with lemon and parsley (gf+df)
  • Seasonal potatoes with flaky Marlborough salt and spiced vinegar (gf+df)

PLATED ENTREES

  • Panko dusted roast asparagus with smoked salmon sauce, poached quails egg, micro greens (gf)
  • Black sesame charred tuna, puffed rice, Asian greens, crispy fried ginger (gf+df)
  • Rare roasted duck breast and prawn salad with Szechwan pickled vegetables, Thai red curry dressing (gf+df)
  • Spiced spring lamb rump with tomato smash, eggplant chips and braised lentils (gf+df)
  • Sugar cured venison fillet with tea smoked baby vegetables, tamarind dressing (gf+df)
  • Charred chicken Caesar salad, parmesan crisps, on a bed of baby cos with sour dough crumbs
  • Pumpkin cannelloni with exotic mushrooms, shaved pecorino and truffle oil (veg)
  • Savoury cheesecake with confit of capsicums, wild roquette pesto, balsamic tossed beets (veg)
  • A trio of heirloom tomatoes, buffalo mozzarella, fresh basil, olive oil and sherry vinegar dressing (v+gf)

PLATED MAINS

  • Slow cooked lamb shoulder, bed of roasted beets, feta mash, crispy pancetta, green beans and juniper jus (gf)
  • Honey and thyme seared spring lamb rump, kumara chips, pickled peas and baby roasted spiced carrots, mint vinaigrette (gf+df)
  • Braised beef cheeks, garlic mash, blue cheese and walnut crumbs, mustard cress, sweet and sour tomato salad (gf)
  • Herb crusted eye fillet, duck fat roasted potatoes, garlic and almond sautéed green beans, pepper cream sauce (gf)
  • Twice cooked Asian pork belly, Szechwan pickled vegetables, sticky star anise sauce with crispy fried ginger (gf+df)
  • Pan seared duck breast, duck and coriander panisse cake, snow peas, Peking jus, date and lemongrass chutney (gf+df)
  • Pastrami of pork loin piccata, ratatouille vegetables, puy lentils, artichoke cream aioli (gf)
  • Creamy garlic polenta, charred chicken breast, dried sour cherry relish, wild baby greens, shaved liquorice root, pomegranate and honey jus (gf)
  • Organic grilled chicken breast, carrot velvet, pickled edamame beans, roasted baby vegetables, sage and lemon oil (gf+df)
  • Pan fried local fish, fennel and garlic tossed agria potato chips, heirloom tomato salad, fried parsley and charred lemons (gf+df)
  • Teriyaki salmon with black rice, wilted greens, sesame kewpie, salmon crackling and sesame seeds (gf+df)
  • Dill and gin marinated salmon fillet, potato and lemon rosti, fresh fennel and green apple salad with horseradish aioli (gf+df)

SHARED DINING MENU

An informal, relaxed and interactive way to enjoy dining.

MAINS

  • 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 select 3 mains and 2 salads from the SALADS menu:

SALADS

  • Roasted beetroot, feta and mandarin salad with date dressing and micro greens (gf)
  • Baby green leaves, peas, snow peas, almond and caramelised feta (gf)
  • Cucumber, currant and orange blossom salad with pan tossed pinoli nuts (gf+vegan)
  • Heirloom tomato and watermelon, lemon confit on roquette salad (gf + vegan)
  • Baby potato salad with macadamia and fresh dill pesto (gf)
  • Citrus fennel, radish and sorrel salad with maple candied pecans (gf + vegan)
  • Watercress, avocado and green apple salad with mint infused vinaigrette (gf + vegan)
  • Spiced roasted eggplant and lentil salad with herb yoghurt dressing (gf)
  • Hummus, roast pumpkin, beetroot and seeds with turmeric dressing (gf + vegan)
  • Broccolini and soba noodle with wasabi dressing and ginger salt (vegan)
  • Buckwheat, pomegranate and roasted carrot and tabbouleh salad (vegan)
  • Tomato and plum salad with fresh tarragon roasted lemon dressing (vegan)
  • Green panzella salad, grilled halloumi, sour dough crisps and parsley vinaigrette
  • Roasted kumara, date, goat curd and spinach salad with pomegranate and tahini dressing (gf)
  • Pearl barley, red onion, toasted walnut, cranberry and feta salad with orange dressing
  • Roast capsicum, beetroot and roquette salad with parmesan crisps (gf)
  • Caramelised pear and goats cheese on wild greens with Manuka dressing (gf)
  • Herb roasted vegetable salad with olive and orange vinaigrette and torn fresh herbs (gf + vegan)
  • Steamed black rice, mango, peanuts, pickled red onion salad with nuoc cham dressing (gf)
  • Roasted carrot salad with blood orange vinaigrette & cumin crème fraiche (gf)

PLATED DESSERTS

  • Chocolate lava cake with spiced berries, dusted with bitter chocolate and vanilla mascapone
  • Warm summer apple strudel with cinnamon clotted cream and green apple drizzle
  • Rose water Eaton mess with blueberries and blackberries (gf)
  • Lavender and honey panna cotta, grilled stone fruit and toasted sweet almond crumble (gf)
  • Meyer lemon and Tahitian lime tarts with coconut ice cream and sour lemon swirl (gf)
  • Dark bitter chocolate torte, peanut butter and caramel cream, mandarin crumbs and mint (gf)
  • New York baked cheesecake with rosemary pickled strawberries and crunchy toffee chards
  • Dessert cheese plate, grapes, fruit paste, candied nuts and oat cookies (gf)

FINGERFOOD DESSERT

  • Lemon tarts with crunchy meringue
  • After dinner mint mini yoyos
  • Baby eclairs filled with fresh cream and strawberries
  • Peanut butter cups
  • French almond macaroons (gf)
  • Mini donuts dusted with cinnamon and allspice sugar
  • Mini coconut and mango cheesecake
  • Salted caramel and vanilla profiteroles (gf)
  • Tiny pecan and brown sugar tarts
  • Bite size pavlova, cream and seasonal summer fruits (gf)
  • Apple nachos with caramel drizzle, toasted hazelnuts and chocolate buds (gf)
  • Fig truffles with white and dark chocolate (gf – please ask as I can make these df as well)
  • Lemon posset shots (gf)
  • Mini apple and cranberry shortcake pies
  • Strawberry and blueberry fruit sticks (vegan)

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

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