Wedding Menu

Private Catering

Charlotte will shop and prepare for your event.
She will cook the food in your kitchen on the day of the event and serve to your guests.
Additional staff can be provided if required for larger events.
Charlotte will clean up and leave your kitchen as she found it.

For larger numbers of guests a catering marquee and equipment may be required.
Charlotte can organize the hireage of crockery, cutlery and glassware etc. if necessary.

Cost
From $75.00 per head.
Dependent upon food choices.
Please choose from the menu beneath.

To discuss your Outside Catering Order:

Please call Charlotte on: 06 8554773
Or
Email: charlottesoven@outlook.com

Food Intolerance Key:

GF – Gluten free
*GF – Can be gluten free on prior request
DF – Dairy Free
*DF – Can be dairy free on prior request
V – Vegetarian
*V – Can be vegetarian on prior request

Canapés

Please choose up to three Canapes from the selections beneath.
You can choose hot or cold Canapés or a selection of both.

Hot selection

  • Bacon wrapped Prunes and Apricots (GF, DF)
  • Lamb Satays served with Minted Yoghurt (GF,*DF)
  • Satay Chicken Skewers (GF, DF)
  • Spiced Pork  balls served with a Cider syrup (GF,DF)
  • Zucchini and Kumara cakes served with Sweet Chilli Sauce (V)
  • Mini Pumpkin and Feta Fritters (GF, V)
  • Chilli and Lime Prawns (GF, *DF)

Cold selection

  • Cherry Tomatoes, Basil and Feta Bocconcini (GF, V)
  • Home-Cured Asian Gravlax served on Herb Pikelets
  • Mediterranean Tartlets (V)
  • Cucumber Rounds with Prawns and a Dill Mayonnaise (GF, DF)
  • Black Bean Polenta Tartlets (GF, V)
  • Mexican Chicken Pinwheels (*GF)
  • Assorted Sushi (GF,DF,V)

Main Courses

Please choose two Main Courses from the selection beneath.

  • Honey glazed Ham served with Mustard Fruits (GF, DF)
  • Whole Roasted Cube Roll of Angus Beef served with Horseradish Sauce and Mustards (GF, *DF)
  • Rack of  Lamb served with Redcurrant Jelly and Mint Sauce (GF, DF)
  • Roast Butterfly Leg of Lamb marinated in Ginger, Lemon Grass and Garlic served with Mint Yoghurt Sauce
  • Chicken Breast stuffed with Apricot and Pine Kernels served with a Lemon and Balsamic Jus (*GF, DF)
  • Hot or Cold Poached Salmon served with Chive Hollandaise (GF)
  • Coronation Chicken (GF, DF)

All main courses to be served with

  • Gourmet Pesto Potatoes (*GF, *DF, *V)
  • and a selection of Seasonal Vegetables and Salads (*GF, *DF, *V)

A vegetarian main course option available on request

Desserts

Please select one Dessert or four Petit Four from the selection beneath.

Desserts

  • Apricot Roulade filled with a Lemon Cream (GF)
  • Chocolate Roulade (GF)
  • Lemon and Kiwi Fruit Pavlova (GF)
  • Chocolate Truffle Torte (GF)
  • Summer Fruit and Champagne Jellies (GF, DF)

Petit Four

  • Mini White and Dark Chocolate Eclairs
  • Dark Chocolate Cups filled with Lemon Mousse (GF)
  • Passionfruit and White Chocolate Truffles (GF)
  • Mini Turkish Delight Cupcakes
  • Iced Coconut and Lemon Bliss Balls (GF, DF)

Tea and Coffee

To be served after Dessert