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

Menus 2019/2020

Sharing our passion for imaginative menus using fresh sustainable local produce.

We always use local free range eggs, sustainable fish, free range chicken and meat products.
Gluten-free, dairy-free, vegetarian and vegan options are available.

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

catering company since 2005 marlborough

Please note:

  • We always use local free range eggs, sustainable fish, free range chicken and meat products. Not all items are suitable for delivery only option – please ask.
  • Our canapes are priced $3.75 + 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.
  • For all other menus we have a minimum charge of $350.00 + GST on weekends and public holidays.
  • 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, dairy, gluten or other allergens.
  • Due to the high prices of salmon we may need to charge a premium. We do have plant based options available.

CANAPES - Cold

  • Tiny goats cheese balls dusted with fresh chives and baby pink peppercorns (veg & gf)
  • Aromatic duck, wonton wafer, pickled pineapple chutney and fresh mint
  • Fig and almond salami, Kirorangi blue & crystallised ginger (veg & gf)
  • Baked pumpkin, halloumi & dukkha tartlet with mustard cress (v)
  • Petite gourmet sandwiches (gf & veg option available)
  • Salmon, tarragon, lemon & cream cheese strudel
  • Mini hash brown, seared beef fillet, caramelised onion with smoked paprika aioli (gf)
  • Spicy corn cakes, whipped blackbean puree, mint & coriander (vegan & gf)
  • Homemade chicken liver pate on Vogels, red pepper jelly & wild baby greens
  • Spicy fish cake, Bloody Mary mayo and celery salt (gf & df)
  • Potato latkes, Marlborough salmon, poppy seed cream & baby cress (gf)
  • Pea and mint, ras el hanout lamb, pomegranate gel & micro greens (df)
  • Prawn cocktail in a tart with homemade seafood dress & crisp lettuce (df)
  • Gin and dill cured salmon on a fork, caviar & mustard cress (gf & df)
  • Sticky Korean chicken in a crepe with green onion aioli (gf)
  • Mexican spiced chicken, crispy tosdata, avocado cream & coriander (df)

CANAPES - Hot

  • Proscuitto wrapped scallops with sour lemon yoghurt (gf)
  • Posh Nosh made thyme & onion sausage rolls with chilli jam
  • Baby Yorkshire pudding, braised beef & green ginger chutney (df)
  • Lamb cumin & chilli pop tarts with green yoghurt
  • Mini beef mignon with mushroom & caper paste (gf & df)
  • Prawn & chorizo skewers with smoked paprika aioli (gf & df)
  • Ginger and miso crispy chicken, honey & black vinegar dipping sauce (df & gf)
  • Chinese 5 spice beef and star anise spring rolls with sweet soy
  • Cauliflower spicy buffalo bites with sweet tomato relish (vegan)
  • Lamb and vegetable croquette with rosemary soy
  • Chicken yakatori with soy kewpie shredded nori (gf & df)
  • Pork belly skewers with maple and chilli caramel (gf)
  • Teriyaki roasted mushroom spikes with black sesame and daikon (vegan)
  • Grilled halloumi with lemon & caper vinaigrette (veg & gf)
  • Buttermilk fried chicken with spicy buffalo mayo
  • 3 bite braised beef pies with fresh salsa verde
  • Goats cheese, plum and walnut tarts (veg)
  • Onion, roast pumpkin and kale grilled spring roll with beetroot hummus dipping sauce (vegan)
  • Shiitake mushroom mini burger with Kimchi mayo

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 FINGERFOOD & CANAPES

Savoury

  • A selection of gourmet petite sandwiches (veg & gf options available)
  • Posh Nosh handmade savouries and sausage rolls (veg & gf options available)
  • Prawn cocktail in a pastry cup, lettuce, prawns & homemade seafood sauce
  • Bite size mini beef meat loaves topped with cheese & tomato relish (gf)
  • Pastry cups with hot smoked salmon, wasabi cream & baby greens
  • Parmesan and pesto stuffed baby mushroom (veg)
  • Fresh asparagus rolls with orange and tarragon mayo (veg seasonal)
  • Rich beef and herb meatball with sour cream & chive dressing (gf)
  • Baby spinach and ricotta tarts with sundried tomato pesto (veg)
  • Bacon and egg tarts with sweet roasted onion chutney & parsley
  • Bacon wrapped scallops with lemon yoghurt (gf)
  • Mini herb and cheese scones with pear and fig pickle & Parma ham
  • Chicken satay with peanut sauce (gf)
  • Marlborough mussel fritters topped with lemon cream & fresh herbs
  • Chicken, halloumi cheese and bacon wrapped meatballs with yoghurt & mint dipping sauce (gf)
  • Mini hash brown with seared pepper beef fillet, caramelised onion and fresh baby greens (gf)
  • Parmesan, lemon and thyme chicken skewers with garlic yoghurt dipping sauce
  • Lamb and smashed pea spring rolls with rosemary soy
  • Bacon, cheese and chutney mini pinwheel scones with sweet chilli drizzle

Sweet Treats to Finish

  • Mini cinnamon cream oysters
  • After dinner mint mini yoyos
  • Salted caramel and chocolate brownie (gf)
  • Fruit kebabs with mint sugar (vegan)
  • Baby gingerbread cakes with maple icing and crystallised ginger
  • Sponge butterfly cakes with jam and cream

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

  • Oven roasted pork loin with pancetta and sage reduction (gf & df)
  • Apple, thyme and honey pork belly with sour apple syrup (gf & df)
  • Pastrami spiced beef fillet with cognac and mustard jus (gf & df)
  • Herb coated beef fillet with mushroom hollandaise (gf & df)
  • Whiskey and brown sugar glazed ham with date and ginger chutney (gf & df)
  • Whole sides of mojito glazed Marlborough salmon with fresh lemon relish and cress (gf & df)
  • Rosemary, liquorice and Manuka honey marinated lamb leg, mint and pistachio vinaigrette (gf & df)
  • Braised beef cheeks in a rich red wine and port reduction (gf & df)
  • Harissa and vanilla butterflied legs of spring lamb with smoked paprika aioli (gf & df)
  • Herb and sundried tomato stuffed monkfish wrapped in bacon with spinach hollandaise (gf & df)
  • Caponata alla Siciliana with pine nuts and green olives (vegan & gf)
  • Seared chicken breast with balsamic roasted plum tomatoes, honey and lemon (gf & df)

SALADS

  • Smoked eggplant on wild spinach, pepper and walnut salad with pomegranate, drizzled with olive oil (vegan & gf)
  • Zatarr and thyme roasted carrot salad with coriander, lemon dust and mint yoghurt dressing (gf)
  • Orange, pecan and cannellini bean salad with fennel and pickled raisins (vegan & gf)
  • Grilled Mediterranean vegetable salad with baked halloumi, fresh torn herbs and Marlborough olive oil (gf)
  • Cavolo nero, pink grapefruit and avocado salad with Uncle Joe’s toasted walnuts and sherry vinegar (vegan & gf)
  • Primavera salad with asparagus, lemon and silky orzo, wild baby greens and green tarragon dressing (veg)
  • Gochujan roasted sweet potato and quinoa salad with sweet sesame dressing and topped with crispy Asian vegetables (vegan & gf)
  • Pickled grape salad with fresh pears, taleggio and toasted local hazelnuts tossed with a lemon vinaigrette (veg and gf)
  • Watercress and avocado with pink grapefruit salad with Campari vinaigrette (vegan & gf)
  • Turmeric roasted cauliflower salad with couscous, fresh mint, chilli and sweet currants tossed with a honey and pomegranate molasses dressing (veg)
  • A trio of heritage tomatoes salad with fresh barra and warm nduja dressing (veg & gf)
  • Baby green salad leaves with oven baked feta, roasted sunflower seeds and cranberries (veg & gf)
  • Caramelised pear and goats cheese on wild greens with Manuka dressing (gf)
  • Roasted kumara, date, goat curd and spinach salad with pomegranate and tahini dressing (gf)
  • Baby potato salad with macadamia and fresh dill pesto (gf)
  • Steamed black rice, mango, peanuts, pickled red onion salad with nuoc cham dressing (gf)
  • Roast capsicum, beetroot and roquette salad with parmesan crisps (gf)
  • Tomato and plum salad with fresh tarragon roasted lemon dressing (vegan)

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

  • Sweet potato cream, grilled lamb neck fillet with almonds and orange blossom (gf)
  • Home smoked chicken breast on warm baby beets, green apple salad and wasabi cream (gf)
  • Tataki fresh tuna, crisp Asian green salad, sweet sesame dressing and puffed rice crunchies (gf)
  • 5 spice seared duck breast, pickled pineapple, wild greens and peanut salad (gf)
  • Grilled halloumi, lemon roasted asparagus, silky orzo pasta with pistachio pesto (veg)
  • Seared venison on red witlof, pickled pears, toasted hazelnuts with a honey and pomegranate vinaigrette (gf)
  • Beetroot and gin cured salmon on crispy potato cake, horseradish cream fraiche with rhubarb and ginger jam (gf)
  • Soba noodles with teriyaki mushroom, black sesame & crispy fried ginger (vegan)

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

  • Smoked eggplant on wild spinach, pepper and walnut salad with pomegranate, drizzled with olive oil (vegan & gf)
  • Zatarr and thyme roasted carrot salad with coriander, lemon dust and mint yoghurt dressing (gf)
  • Orange, pecan and cannellini bean salad with fennel and pickled raisins (vegan & gf)
  • Grilled Mediterranean vegetable salad with baked halloumi, fresh torn herbs and Marlborough olive oil (gf)
  • Cavolo nero, pink grapefruit and avocado salad with Uncle Joe’s toasted walnuts and sherry vinegar (vegan & gf)
  • Primavera salad with asparagus, lemon and silky orzo, wild baby greens and green tarragon dressing (veg)
  • Gochujan roasted sweet potato and quinoa salad with sweet sesame dressing and topped with crispy Asian vegetables (vegan & gf)
  • Pickled grape salad with fresh pears, taleggio and toasted local hazelnuts tossed with a lemon vinaigrette (veg and gf)
  • Watercress and avocado with pink grapefruit salad with Campari vinaigrette (vegan & gf)
  • Turmeric roasted cauliflower salad with couscous, fresh mint, chilli and sweet currants tossed with a honey and pomegranate molasses dressing (veg)
  • A trio of heritage tomatoes salad with fresh barra and warm nduja dressing (veg & gf)
  • Baby green salad leaves with oven baked feta, roasted sunflower seeds and cranberries (veg & gf)
  • Caramelised pear and goats cheese on wild greens with Manuka dressing (gf)
  • Roasted kumara, date, goat curd and spinach salad with pomegranate and tahini dressing (gf)
  • Baby potato salad with macadamia and fresh dill pesto (gf)
  • Steamed black rice, mango, peanuts, pickled red onion salad with nuoc cham dressing (gf)
  • Roast capsicum, beetroot and roquette salad with parmesan crisps (gf)
  • Tomato and plum salad with fresh tarragon roasted lemon dressing (vegan)

PLATED DESSERTS

  • Flourless chocolate torte with spiced seasonal berries & dollops of double cream (gf)
  • Individual lemon and lime tart served with lemon curd, mascarpone & fresh mint (gf)
  • Mango and macadamia cheesecake with vanilla and mango silk, toasted coconut crumbs & ginger praline (gf)
  • Pecan and chocolate brownie with Appleby coffee ice cream & burnt orange syrup (gf)
  • Blueberry and almond tart with elderflower yoghurt & lemon curd
  • Mousse and mud gateaux with black cherry & vanilla compote & dollops of double cream
  • Blackberry and coconut sorbet with fresh seasonal fruit, baby face pansies & fresh mint (vegan & gf)
  • Wedges of lemon meringue pie with lemon, ginger & honey whipped mascapone

FINGERFOOD DESSERT

  • Mini elderflower cupcakes with lemon buttercream
  • Brandy snaps stuffed with whipped cream
  • Chocolate cups filled with cappuccino cream, dusted with cinnamon (gf)
  • Snickers bite size bar (vegan)
  • Cranberry and almond bliss balls (vegan)
  • Salted caramel brownie bites (gf)
  • Apple and cinnamon spring rolls, vanilla custard to dip
  • French macaroon (gf)
  • Mini raspberry and white chocolate cheesecake
  • Passionfruit tarts with meringue
  • Citrus lemon sponge bars
  • Cinnamon and sugar spice mini donuts drizzled with caramel (gf available)
  • After dinner mint truffles (gf)
  • Fruit kebabs with mint sugar (vegan)

Please note:

  • We always use local free range eggs, sustainable fish, free range chicken and meat products. Not all items are suitable for delivery only option – please ask.
  • Our canapes are priced $3.75 + 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.
  • For all other menus we have a minimum charge of $350.00 + GST on weekends and public holidays.
  • 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, dairy, gluten or other allergens.
  • These menu options are a starting point we are happy to tailor a special menu for you.
  • Due to the high prices of salmon we may need to charge a premium. We do have plant based options available.

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

catering menu marlborough 3

catering menu marlborough 2

catering menu marlborough

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Posh Nosh Marlborough

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Blenheim Wine region

Catering Marlborough

03 572 5161