Buffet
At the sauce kitchen we will design a buffet menu to suit your individual requirements contact us to see further example menus.
Buffet menu one -$39 per person
Canapé starter
- Hot smoked salmon en croute
- Blue cheese and walnut balls
- Mini mince & creamy potato top pies
- Spinach roulade with sundried tomato pesto
Salads
- Avocado and Little River green salad with gazpacho dressing
- Baby potato & mint salad
- Cherry tomato and feta salad
Vegetable/ breads
- Ratatouille, courgettes, red pepper, aubergine & Kalamata olives
- The Sauce Kitchen sourdough and Foccacia
Main
- Roast Canterbury lamb leg with garlic herb crust
- Rolled roast free range chicken stuffed with spinach and pinenuts or bacon and thyme
- Pork & Mushroom Terrine
DESSERT
- Vacherin, meringue love hearts filled with raspberries and cream
- Profiteroles with crème patisserie and chocolate
Buffet menu two -$42 per person
Canapé starter
- Yorkshire puddings, rare beef, English mustard & watercress
- Dukkah crusted Lamb on mini polenta cakes, with beetroot chutney
- Eggplant, capsicum & courgette roulade on crostini
- Chinese BBQ pork on sweetcorn fritter with coriander pesto.
Salads
- Baby new potato with a mint and pea dressing
- Classic waldorf, apple, celery, grape and walnuts
- Tomato and cucumber salad with feta and olives
Vegetable
- Roast kumara, lemon and red onions with a mustard dressing
- Chargrilled asparagus with zucchini and almonds
Main
- Hot smoked salmon, watercress and lemon mayonnaise
- Slow roasted Balsamic & Orange baked Ham, with assorted condiments
- Free range chicken breast with a basil farce and roast red pepper sauce
Dessert
- Chocolate profiteroles with crème patisserie
- Pavlova roulade with Meyer lemon curd
- Fruit salad
Buffet menu three -$48 per person
Canapé starter
- Smoked wharehou mini fish pies with capers & creamy potato topping
- Barbeque lamb kofta with tahini and yoghurt dressing
- Punjabi chicken skewers – yoghurt, lemon, coriander
- Falafel patties with hummus lemon, mint & coriander
For the tables
- The sauce kitchen freshly baked bread selection
- Dukkah, olive oil & balsamic
Salads
- Cobb salad, Romaine lettuce, avocado, free range bacon, walnut vinigrette
- Garlic and rosemary roasted potato salad with free range egg aioli
- Spinach, pear, lemon vincotto, almonds and croutons
Vegetable
- Gratin of capsicum, eggplant and zucchini with basil oil
- Roasted pumpkin cumin and chickpea with tahini and yogurt dressing
Main
- Whole baked salmon with fresh herbs and lemon
- Grilled beef fillet, with Portobello mushrooms
- Free range chicken supreme with sage and onion farce
Dessert
- Belgian chocolate torte
- Pavlova roulade with Meyer lemon curd
- The sauce kitchen Brandy snaps
- fruit salad