Our Food

We tailor each menu to individual clients. We love creating new menus and ideas, incorporating flavours our clients love. Our dedicated sales and events managers work alongside you to incorporate your favourite foods and bring your personal taste to each event.
Take a peek at some of the beautiful and unique menu's we've created:

Jared & Josh- French Family with Māori cuisine

Jared and Josh had a beautiful wedding at The Welder and then had their reception at the cutest cafe. Jared is a first generation aboriginal and his partner Josh is Māori. They had a separate celebration in Australia with Jared's family, as they couldn't make it to Christchurch. For their celebration with Josh's family in Christchurch they wanted to incorporate some traditional Māori food, as well as cultural practices honouring his Kaumātua throughout the evening. 



Kūmara rewena, lamb fat butter, pickled piko piko, sugar cured Canterbury beef, kawakawa labne, flax seed crackers



Hāngi style Canterbury lamb shoulder & jus 

Roasted chickens with puha pesto & jus 

Crispy smashed duck fat Agria potatoes 

Hāngi cooked wedges of pumpkin with chilli spiced yoghurt & pepitas 

Platters of broccolini with black garlic & yeast 

lemon set cream, spiced crumble, citrus salad

Montrose Estate Music Festival- Food trucks

For this fun music festival we had an array of food trucks for different styles of cuisine, to see what this looked like, have a peek at the gallery in private events.


VENDOR TRAYS: All day nibbles - light offerings passed around occasionally

Loaded wedges 

Garlic & cheese flatbreads

Chicken, bacon pastry wraps    



Raspberry caramel popcorn

Boozy double chocolate cookie sandwiches

Lemon cake pops




Poke Bowls                                                                                                                 

Sesame crusted tuna, radish, avocado, edamame (gf)

Bang bang chicken, shredded seaweed, peanuts, Japanese mayo (gf)

Pork tonkatsu, white cabbage, pickled cucumber, sweet spice sauce (gf)

All available with tofu as a vegetarian option


Taco Shack                                                                          

Fresh seared salmon salad taco with tomatillo salsa, lime & chilli

Cheesy chicken burritos, tomato salsa, guacamole & sour cream with fresh herbs             

Three cheese & black bean quesadilla with jalapenos                                                                 

Street corn with feta, cayenne salt & lime                                            



Bao Bar                                                                                                                   

Shredded duck bao with plum ginger sauce & spring onion

Black & white sesame tofu bao, slaw, 5 spice sauce & crushed peanuts

Crispy chicken bao, pickled carrot, gochujang mayo & coriander


The Dirty Apron                                                                                                               

Served on a long roll                                                    

Peter Timb’s hot Hungarian sausage with Dijon, onions, cheese & pickles

Peter Timb’s Sicilian with roasted tomato & black live sauce, mozzarella & basil

Peter Timb’s Cumberland pork with Cumberland chutney & aged cheddar

Courtney & Sam- Cocktail style

Courtney and Same had a stunning wedding at Living Springs, they opted for a cocktail style menu, because they wanted their wedding to be less of a formal seated dinner, this created a very casual fun atmosphere. To see images of the food and the wedding, they're showcased under Courtney and Sam's album on our "weddings" page.



Cones of Szechuan pepper crispy calamari with yuzu mayo 

Slider, chuck brisket pattie, baconnaise, pickles & cheese

Salted lavosh, cumin rubbed lamb & labne 

Prawn rice paper wrap, candied chilli, mint, coriander & nam jim

Sticky beef wonton with spiced Kewpie mayo 



Balsa boat chicken laab lettuce parcels with fried shallots & fresh herbs

Sticky chilli caramel beef short ribs with candied chilli & peanuts

Jambalaya ~ chorizo & prawn, footed noodle bowl

Drunken terakihi ceviche, orange, avocado & fried capers 

Noodle box, Thai beef salad with tomato, cucumber & chilli topped with coriander & peanuts 


BAO & TACOS                              

Fried chicken, pickled carrot, coriander & gojuchang mayo 

Canterbury duck, five spice plum sauce & spring onion 

Pulled pork taco with apple aioli, slaw & crispy crackling  

Blackened fish taco, charred corn & slaw 


DESSERT – styled sideboard

Dark chocolate, gold leaf, salted caramel pots 

Lemon tart with passionfruit pastry

Little glass fresh berry verrine with praline 

Sticky gingerbread with Windsor blue & pickled figs

Alice & Jake- Food stations

Alice and Jake had a stunning summer wedding at Harpers Homestead, where we got to set up our charcoal barbeque unit. The chefs cooked the majority of the meal on the barbeque and then set up food stations with the different types. The chef also stood at the beef station and hand carved the beef as guests came for their plates. To see what the food stations looked like, go into Alice and Jake's folder on our "weddings" page. 



Ciabatta, focaccia, chargrilled chorizo, salami, hot smoked salmon, marinated olives, Whitestone blue, Lindis Pass brie, Mozzarella & semi-fried tomato arancini, beetroot & orange chutney, caramelised onion & ale relish, preserved lemon labne, grapes, pickled figs


CANAPES - tray served following ceremony

Grilled black & white sesame halloumi bites with burnt chilli jam

Salted lavosh, cumin rubbed lamb & labne 




Beef station

Peppered smoked brisket, carved at the station by chef 

Red & white slaw with charred corn, coriander & feta

Slider, chuck brisket pattie, baconnaise, pickles & cheese


Chicken station

Wood roasted heritage chickens with leek & garlic mustard 

Coal simmered heirloom beans & spring vegetable ragout 

Bacon, pea & wild rice salad 


Lamb station

Lamb shoulder, preserved lemon & black garlic presse 

Field cucumber salad with smoked yogurt, radish & fennel 


Fire baked potatoes with onion & herbs 

Parmesan crusted lamb cutlets 


DESSERT - served on a sideboard

Little lemon set creams with grapefruit tonic jelly 

Mini carrot cake muffins with cream cheese frosting

Portuguese tarts



Cones of hot chips with flaky salt & aioli 

Brides’s cheese rolls 

Jacqui & Andy- Classic French Family

Jacqui & Andy had a stunning marquee wedding in Ashburton, and they went with a classic French family style for their dinner. This is the most common format we use for weddings and is always a hit. Starting with canapes after the ceremony, once guests are seated for dinner they then get to serve themselves from platters on the table, meaning that guests can portion however much they want of each item, this not only is beneficial for guests but helps reduce food waste. To see what the food stations looked like, go into Jacqui & Andy's folder on our "weddings" page.



Sticky duck wontons, date & tamarind mayo 

Fresh spring roll, Asian greens, fresh herbs, rice noodles, coriander vinaigrette 

Black & white sesame salmon, pickled radish 

Tomato sugo & pinenut arancini 

Seed crackers with cumin spiced lamb & basil mint mayo 

Prosciutto wrapped pear & blue cheese 



Enamel mugs of beef fat popcorn (made specially to pay homage to the bride and groom's favourite restaurant in London)


ENTRÉE - platters shared at the table

Plaited honey saffron bread with thyme olive oil 

Heirloom tomatoes, mozzarella and fresh basil 

Talbot Forest aged gouda, Manzanilla olives, prosciutto, smoked warehou pate


MAIN - platters shared at the table

200gm Wakanui beef with piquant green sauce, crispy fried onion & jus 

Rolled Canterbury porchetta with sourdough stuffing, crispy crackling and tomato, pomegranate & mint salsa


Celeriac, Agria mash with butter 

Bowls of roasted carrots, kumara, pumpkin & parsnip with maple seed clusters 

Platters of green beans, broccolini & toasted almonds


DESSERT – beautifully decorated dessert sideboard

Little vanilla pannacotta with green apple jelly 

Baby banoffee pies with Italian meringue

White & dark chocolate bark with rose & pistachio

Homemade gin and tonic marshmallows 

Hokey pokey trifle, butterscotch pastry cream 



Toasted cheese rolls

Bacon butties

Dani & Alex - Plated choice


Dani and Alex had a gorgeous wedding in the summer just gone. They had our plated choice option for their dinner, this is when our staff members will carry out one of each choice and show your guests the options, they can pick the plate they want off sight rather that putting in orders before the wedding. This way guests get to see the meal they pick and instantly get what they want.


CANAPÉS – trayed to your guest

Lavosh cracker, cumin rubbed lamb, lemon thyme labne 

Pesto croquets with prosciutto crust

Spiced cauliflower fritters with tahini yoghurt & pomegranate

Little Yorkshire puddings with rare beef, cress & Dijon


ENTRÉE– platters

Sugar cured venison, prosciutto, cold smoked salmon, labne, Lindis Pass brie, marinated olives, breads & homemade lavosh


MAIN– plated choice

Slow cooked pork belly, cider gravy, green apple sauce with a of touch of chilli, crispy crackling, kumara apple mash & green beans 


Canterbury beef sirloin with horseradish & green herb butter, slow cooked garlic onion rings & pan juices, parsley jersey bennes & green beans 


On the table…

Bowls of perfectly roasted carrots, kumara, pumpkin & parsnip 


DESSERT– sideboard

Wedding cake with lightly whipped cream & seasonal berries