…. And the crayfish and mutton birds were out of shot

Buffet Menus

Pudding Hill Feast

From the foothills of central Canterbury

• Butterfly leg of lamb stuffed with portabella mushrooms and garlic. Served with red current jelly
• Cold-smoked prime salmon fillet baked with lemon juice, tabasco sauce and cracked black pepper
• A blue cheese and walnut roulade for the vegetarians

The Polo Lunch

Royal food for a royal game

• Medallions of medium rare cevenna with a cranberry and black pepper jus
• Cold-smoked prime salmon fillet again. But this time it has a light mahogany glaze. Its one of our favorites
• Char grilled sweet red capsicum and cashew nut loaf. (vegetarian)
• Finish with a chocolate truffle loaf and a fresh raspberry sauce

Chocolate fondant cake with raspberry caulis

Amberley Dinner

Lovely grub from the ocean and the plains

• Whole baked sea fish. Not seen on many menus
• Roast chicken stuffed with lemons and brushed with balsamic vinegar
• Sugar roasted autumn fruits with a touch of passion and a whiskey gateau

Whole baked fish – a rare treat

The Red Cross Dinner

Everyone’s favourite

• Hot roast pork and apple sauce with quality crackling and real gravy
• Mixed roast vegetables - carrots, peppers, garlic, kumara, pumpkin. With rock salt and fresh rosemary
• Pecan nut pie

Roast Mediterranean vegetables with rosemary, rock salt and cracked pepper

Wintertime

Tasty warm grub for those long winter nights.

• Curried pumpkin & yogurt soup with garlic bread
• Whole rib eye stuffed with spring onion and baked in a horseradish crust
• Fresh fruit salad

Juicy and fresh