~Our Seasonal Menus~
- Course Menu: 6 to 7 dishes in total ( 2 to 3 Chef’s Selection of Canapés+Startar+Main+Dessert)
- Buffet style Menu: 7 to 10 dishes in total (Assembles of Canapés, Vegetable, Fish, Meat dishes, and Dessert)
—Course Menu for Today —
- Chef’s Selection of various Canapés: ( exampls, maki sushi, little cheese chox, tarts, verines, and/or etc)
- Startar1 : Vichyssoise aux truffes or Potage St.German (mint pea soup)
- Startar2 : Seard Scallop, herb & lemon sauce. or Aspargus Mimosa
- Main : Roasted lamb with spicy miso sauce or Salmon (or white fish) & mushroom wellington
- Dessert: French favourite!-Very very Dark Chocolate(70%) cake with Brandy cream.
* (All guests must have same menu))
—Course Menu: Franco-Japonaise—
Chef’s Selections of various Canapés ( E.g, small sushi, makis, fingerfoods, canapes )
Startar 1 : Scottish Salmon tartar, Japanese raddish, mille-feuille with yuzu lemon sauce, OR colouful Maki/Roll of vegetable salad, creay sesame sauce
Startar 2 : Baked aubergine, Pork, Ginger Nagoya miso, OR Creamy Egg & Very Juicy Japanese “Koya” beancurd.
Main : 7hr Braised wagyu beef cheek in red wine miso sauce OR Marinated seasonal fish with Kyoto-miso-sake lee, Purple-shiso rice,
Dessert: Very Fuffy Japanese cheese cake with yuzu sauce or Matcha( Green tea) chocoate fondant, (warm melting chocoate inside)
* (All guests must have same menu))
—Course & Buffet style Menu: Bespoke—
You can choose some dishes below or please tell us your event, prefernces, theme, & more, we will create menu for you.
- Course Menu: 6 to 7 dishes in total (2 to 3 Chef’s Selection of Canapés+Your choice of Startar+Main+Dessert)
- Buffet style Menu: 6 to 9 dishes in total (Assembles of Canapés, Vegetable, Fish, Meat dishes, and Dessert)
- $750-1200 per head
Seard Hokkado Scallop or Carpaccio & fennel salad with orange
Japanese creamy sesame sauce with seasonal vegetable and fruits
Saikyo-Yaki, Marinated Seasonal fish with Kyoto Sake Lee, Japanese pumpkin puree
Wagyu Beef cheek 7hr slow cooked in miso sauce, japanese Goma-shio rice
French Duck breast, spiced orange sauce, potato puree.
French Pork Fillet, Crusty parmesian, creay mustard sauce.
Marrocan Style Chicken or NZ organic Lambs casserol, with Aromateic quiona (or cous-cous)
Wagyu Beef cheek 7hr slow cooked in wine sauce, seasonal vegetable mush
NZ grass fed rack of lamb with herb, Asian sauce, sesame rice, or roasted vegetables
Roasted Beef with port wine sauce, mushed potato
Salmon & Mushroom wellington or White fish & Harbed creamy sauce wellington
