‘They are so welcoming, accommodating in planning, with a fabulous choice of cuisine and innovative ways of presenting it’.
- Margaret Kouvelis, Chair of Talent Central & Chair of Hilux NZ Rural Games
Wedding Menus.
Please note regarding dietary requirements.
Orlando Country are more than happy to accomodate any dietary requirements,
please let us know what these are prior to your event to ensure our chefs are able to prepare and order produce.
There will be an additional charge for large alterations to menus as these are priced as a set menu, any additional dietary requirement dinners on the evening will be charged for on the final invoice.
Note: prices are subject to change without notice due to produce price increase menus are subject to change w/ seasons & availability.
Wedding Menu 1.
Canapés
A selection of the below canapés to be passed to guests prior to being seated
Mini meatballs, Orlando barbeque sauce. DF
Corn fritters, smashed avocado, chilli jam. VG
Confit chicken, mango curry, filo cup, coriander.
Main
Beef eye fillet will be plated and individually served to guests
Roasted medium rare premium beef eye fillet
Onion puree, portobello mushroom, cauliflower béchamel croquette, beef jus
Served to the centre
All of the below will be served banquet style to the centre of each table for guests to help themselves
Chicken tenderloins GF
Sundried tomato, parmesen and thyme cream sauce, crispy bacon
Roasted baby carrots GF VG / Steamed broccolini GF DF VG
Honey roasted baby carrot / sesame mayonnaise, crispy shallots
Garden Greek salad
Oregano, olives, cherry tomatos, red onion, feta
Roasted Agria Potatoes VG GF
Duck fat, rosemary salt
Dessert
The below desserts are plated individually and will be offered to guests
Individual pavlova GF VG
Chantilly cream, mango compote, passionfruit, toasted coconut, meringue shards
Whitakers 50% dark chocolate torte GF
Milk chocolate mousse, chocolate soil, raspberry gel, freeze dried raspberries
The price of this menu is:
$115.00 pp
Wedding Menu 2.
Canapés
A selection of the below canapés to be passed to guests prior to being seated
Mini meatballs, Orlando barbeque sauce. DF
Coconut crumbed prawns, lemon aioli. DF
Corn fritters, smashed avocado, chilli jam. VG
Confit chicken, mango curry, filo cup, coriander
Rare beef crostini, mustard cream cheese, onion marmalade
Main
All of the below will be served banquet style to the centre of each table for guests to help themselves
Premium medium rare beef eye fillet medallions
Béarnaise sauce, mini yorkshire puddings, red wine jus
6 hour braised coastal lamb shoulder GF
Mint glaze, whipped feta, caramelised red onions
Twice cooked free range pork belly roulade GF DF
Apple sauce, crispy crackling
Seasonal greens GF DF
Sesame mayonaise, crispy shallots
Roasted vegetable medley GF DF
Young spinach leaves, dukkah, herb vinaigrette
Roasted agria potatoes DF
Duck fat, rosemary salt
Dessert
The below desserts are plated individually and will be offered to guests to choose from
Whitakers 50% dark chocolate torte GF VG
Milk chocolate mousse, chocolate soil, raspberry gel, freeze dried raspberries
Vanilla bean cheesecake VG
Cherry compote, ginger sable biscuit
The price of this menu is:
$125.00 pp
Dietary requirements:
Banquet menus are not ideal for dietary requirements as seperate plating would have to be ordered in advance at an additional charge.
Wedding Menu 3.
Canapes
Choose 5 of the below canapes to be passed to guests prior to being seated
Hot
Corn fritters, smashed avocado, chilli jam. VG
Mini meatballs, Orlando barbeque sauce. DF
Coconut crumbed prawns, lemon aioli. DF
Mini yorkshire pudding, sliced scotch fillet, horseradish crème.
Slow cooked lamb shoulder bonbons, harissa mayonnaise.
Manuka smoked salmon croquette, tartare.
Fried salt and pepper calamari, lemon aioli. DF
Oregano and lemon lamb skewers, charred vegetables. DF GF
Fried falafel bites, beetroot hummus, mint. DF GF V VG
Cold
Smoked NZ salmon blinis, lemon and dill cream cheese
Ika mata spoons, raw fish, coconut cream. DF GF
Rare beef crostini, mustard cream cheese, onion marmalade
Vegetarian rice paper rolls, vermicelli, chilli, fresh herbs DF GF V VG
Confit chicken, mango curry, filo cup, coriander
Roast duck rice paper rolls, pickled cucumber, hoisin. DF
Mini bruschetta, tomato, red onions, basil, feta, balsamic. VG
Entrees
Choose one of the below entrees to be plated and individually served to guests
Miso braised Angus Beef short rib
Parsnip puree, pickled red cabbage, parsnip crisps, petite Salad
Twice cooked free range pork belly roulade GF
Caramelised apple, cauliflower cream, apple slaw, crackling
24 hour sous vide coastal lamb shoulder GF
Pea puree, minted sour cream, pickled shallots, lamb jus
Hot smoked New Zealand salmon GF
Orange and fennel salad, beetroot puree, whipped feta
Goats cheese tart VG
Caramelised red onion, candied walnuts, tomato concasse, thyme honey
Main
Choose one of the following mains to be individually plated and served to guests
Roasted medium rare premium beef eye fillet
Onion puree, portobello mushroom, cauliflower béchamel croquette, beef jus
Sous vide coastal lamb rump DF GF
Medium, pressed lamb shoulder, grilled courgette, salsa fresca, black olive crumb, rosemary jus
Teriyaki glazed New Zealand salmon
Asian greens, carrot, ginger puree, smoked salmon wonton, wakame Salad
Free range chicken supreme
Sundried tomato pesto, sweetcorn puree, chorizo arancini, sauteed spinach
Oven roasted cauliflower steak V VG
Pickled red cabbage, mango curry, toasted almonds, roasted green beans
Served to the centre
Choose one of the below meats to be served to the centre of each table for guests to help themselves
Roasted medium rare beef scotch fillet DF GF
Beef jus
Chicken tenderloins GF
Sundried tomato, parmesen and thyme cream sauce, crispy bacon
Premium Coastal Rack of Lamb
Mint pesto, pistachio herb crumb
Free range pork belly roulade DF GF
Twice Cooked, apple Sauce, crispy crackling
6 hour braised coastal lamb shoulder GF
Mint Glaze, whipped feta, caramelised red onions
Served to the centre
Choose two of the below vegetables to be served to the centre of each table for guests to help themselves
Roasted agria potatoes VG GF
Duck fat, rosemary Salt
Steamed gourmet potatoes DF GF V VG
Chimichurri
Roasted baby carrots VG GF
Honey, pickled red onions
Steamed broccolini DF GF V
Sesame mayonnaise, crispy shallots
Buttery mashed agria potatoes VG GF
Truffle oil, chives
Roasted root vegetables DF GF V VG
Young spinach leaves, dukkah, herb vinaigrette
Choose one of the below salads to be served to the centre of each table for guests to help themselves
Roast beetroot and orange salad VG GF
Feta, candied walnuts, rocket, balsamic
Raw asian slaw DF GF V VG
Peanuts, chilli, lime
Roast pumpkin and risoni Salad DF GF V VG
Baby spinach, sundried tomato, toasted seeds, honey mustard
Garden Greek salad VG GF
Oregano, olives, cherry tomato, red onion, feta
Raw broccoli and cranberry salad DF GF VG
Red onion, smokey almonds, pumpkin seeds, mayonnaise
Dessert
Choose three of the below desserts to be individually plated and offered to guests
Classic apple shortcake VG
Chantilly cream, macadamia praline, baileys caramel
Sticky date pudding VG
Salted Butterscotch, chantilly cream, brandy snap, biscoff crumb
Individual pavlova GF VG
Chantilly cream, mango compote, passionfruit, toasted coconut, meringue shards
Whitakers 50% dark chocolate torte GF VG
Milk chocolate mousse, chocolate soil, raspberry gel, freeze dried raspberries
Vanilla bean cheesecake VG
Cherry compote, ginger sable biscuit
The price of this menu is:
$150.00 pp
