Sample Menus

CANAPÉS

Confit Duck & Mushroom Ragout – Vol u Vant

Seared Wagyu Beef – Water Cress Remoulade – Crostini

Chilli Caramel Glazed Pork Belly – Coriander

Agria Potato Beignet – Beef Tartar – Osetra Caviar

Chicken & Ginger Meatball – Teriyaki Mayo – Spring Onion

Lamb Tartar Tartlet – Pickled Carrot – Sunflower Seed

Venison Tataki – Fried Shallot – Miso Mayo

Chicken Liver Mousse – Brioche – Plum Gel

Southern Fried Chicken – Pickles – Osetra Caviar

Duck Rillette – Brioche – Blackberry Chutney

ENTRÉES

Beef Carpaccio – Parmesan – Truffle Mayo

Venison Tataki – Ginger & Soy Vinaigrette

Roasted Quail – Black Garlic – Beetroot – Thyme Jus

Pork & Pistachio Terrine – Pickles – Croute – Apple Gel

Red Wine Braised Wagyu Beef Cheek – Cauliflowers – Pine Nut – Parmesan

MAINS

Royalburn Lamb – Summer Squash – Olive – Caper & Rosemary Jus

Confit Duck Leg – Puy Lentils – Plum Glaze – Turnip

Wild Venison Striploin – Beetroot – Walnut – Shallot

Heritage Pork Fillet & Confit Belly – Fennel – Apricot – Water Cress – Mustard Seed Jus

“Surf n Turf” – Wagyu Beef Fillet – Agria Potato –Langoustine Heritage Carrots – Confit Garlic – Red Wine Jus

Wagyu Beef Bone in Ribeye – Black Garlic Butter – Arugula Salad – Potato Gratin – Red Wine Jus

EARTH

CANAPÉS

Smoked Salmon Blini – Crème Fraiche – Salmon Caviar

Smoked Blue Cod – Cucumber – Red Onion Crème Fraiche

Nori Crumbed Mussel – Brown Butter Emulsion

Kingfish Tostada – Citrus & Finger Lime

Prawn Toast – Chilli Jam

Grilled Prawn – Chimichurri

Oysters – Champagne & finger lime Migonette – Osetra |Caviar | Bloody Mary Granita | Rockefeller

Roasted Oysters – Bone Marrow Butter – Chive

Whitebait Fritter – Fennel Slaw

Crayfish Stuffed Potato Skins – Salmon & Osetra Caviar

Prawn & Mud Crab Tartlet – Tarragon Emulsion

ENTRÉES

Kingfish Crudo – Avocado – Finger Lime – Citrus Dressing

Poached Hapuka – White Asparagus – Tarragon Cream

Crayfish Bisque – Crème Fraîche – Chive

Salmon Sashimi – Avocado – Pu ed Rice – Nori – Ginger & Soy Vinaigrette

Sicilian Style Crudo – Caper – Italian Parsley – Lemon & Basil

Confit Salmon – Cucumber – Crème Fraiche – Kohlrabi – Salmon Caviar – Cucumber Vinaigrette

Grilled Diamond Clams – Herb & Garlic Butter

Fruits De Mer Platter – Crayfish – Clams – Mussels – Oysters – Prawns – Mary Rose Sauce – Lemon – Migonette

MAINS

Market Fish – Con t Fennel – Prawn – Shellfish Broth

Grilled Salmon – Vegetable Ragout – Tomato Verde – Basil

Market Fish – Cauliflower – Caper – Abalone – Beurre Noisette

Market Fish – New Potato – Leek – Italian Parsley – Mussel Veloute

Roasted Crayfish – Garlic & Herb Butter – Fries – Green Salad

Crayfish Thermidor – Lemon – Green Salad

SEA

CANAPÉS

Compressed Watermelon – Pumpkin Seed – Goats Curd Mousse

Heirloom Tomato Bruschetta – Basil

Eggplant Confit – Blini, Shallot

Chickpea Pannise – Herb Salad – Spring Onion Mayo

Cauliflower Croquette – Black Garlic Mayo

Summer Roll – Nam Jim Vinaigrette

Spiced Cauliflower Bites – Cumin & Coriander Mayo

Mozzarella Tartlet – Tomato Tartar

ENTRÉES

Olive Oil Poached Beetroot – Goats Curd Mousse – Orange – Hazelnut Dressing

Heirloom Tomato Salad – Plum – Buffalo Boconcini – Basil

Golden Peach & Tomato Gazpacho – Cucumber – Toasted Almonds

Roasted Broccoli – Kale Crisp – Pecorino – Lemon Vinaigrette – Pine Nut

Fried Courgette Blossom – Buffalo Mozzarella – Tomato Tartar – Herb Emulsion

French Onion Soup – Croute – Gruyere Cheese

Farmers Market Vegetable Crudites – Green Goddess Dip – Babaganoush – Roasted Garlic Hummus

MAINS

Sweet Corn & Farro Ragout – Summer Beans – Basil – Herbs

Roasted Cauliflower – Puy Lentils – Potato Fondant – Sherry Vinaigrette

Portobello Mushroom Risotto – Pecorino – Sauteed Mushrooms

Goats Curd Mousse – Grilled Summer Squash – Almond & Pea Pesto

GARDEN

A black plate with ice and five oysters, some garnished and others plain, arranged in a circle.

Wagyu Ribeye – Black Garlic Butter

Braised Short Rib – Parmesan Polenta

Butterflied Chicken – Chipotle Rub – Coriander Yoghurt

Akaroa Salmon Fillet – Vegetable Piperade

Roasted Crayfish – Garlic & Herb Butter

FROM THE GRILL

A white plate with a gourmet dish consisting of sliced meat, orange sauce, microgreens, and small crispy toppings, surrounded by sprigs of flowering greenery on a light surface.

Heritage Pork Bolognese – Spaghetti

Wagyu Cheek & Wild Mushroom Pappardelle – Pecorino

Surf Clam & Prawn Tagliatelle – Garlic – Chilli

King Crab Fettuccine – Egg Yolk – Chive – Caviar

Confit Duck & Mushroom Penne – Goat’s Curd – Pine Nut

PASTA

Lemon Posset – Raspberries – White Chocolate Crumble

White Chocolate Pannacotta – Strawberries – Berry Sorbet

Salted Caramel & Chocolate Tart – Poached Pear – Hokey Pokey Ice Cream

Lemon Curd Tartlet – Pine Nut Crumble – Blueberries – Lemon Sorbet

Financiar Cake – Blackberries – Apple Sorbet

Boysenberry & Apple Crumble – Honey Ice Cream

DESSERT

The South Catering team is here to create a bespoke, personalised dining experience tailored to your requirements. Our chef is happy to discuss menu options with you — whether you’re hosting an intimate dinner party at home or planning an event in an exclusive location, we’ll work closely with you to create an unforgettable experience for you and your guests.

We can accommodate all dietary requirements.