Sample Wedding Menus

At Logan’s we tailor make the food to suit the Bride & Groom & also add the perfect venue to suit!

By keeping it personalised we arrange to meet with you to discuss in detail your requirements and provide a quotation based on your needs.

We have endless catering options and menus to discuss with you as shown in our example menus.

However when planning a wedding there is so many aspects that most Brides & Grooms don't even think about, that's why its important to meet face to face to discuss all option with our professional staff who have catered over 250 successful weddings over the past 7-8 years from a small intimate wedding of 15 to a all bells & whistles Wedding complete with fireworks for 300+.

Sample Gourmet BBQ Menu

(Passed around on arrival)

Petit Whitebait Fritter with Gabriche

Caprese Brioche

Selection of Proteins

Reserve Eye Fillet of Beef

New Zealand Lamb Leg

Sesame Salmon & Prawn Skewer

Slow cooked Pork Belly &  Crackling

Lemon & Thyme Chicken

Sides & Salads

Feta & Balsamic Beetroot Salad with Candied Walnuts

Garden fresh Herb Green Salad

Selection of Roast Seasonal Vegetables

Steamed Greens

Potato Selection

Charred Corn Cob

Selection of artisan breads oils & pesto’s

Petit fours

Please note all the meats come with a selection of sauces & jus to compliment.

Sample 2 Course Menu

Entrée

Smooth Duck Liver Parfait
With Rhubarb Jam & Herb Crostini

Tiger Prawn & Mango Margarita
With Poppy-seed Wafers & Lemon

Mains

Whole Roast Mustard Crusted Scotch Fillet of Beef (pink)
Choice of Sauce with Tarragon Potato, Roast Portobello, Balsamic Roast Tomato & Mushroom Duxcelle,
finished with a delicious Merlot Shallot Jus.

Orange and Sage Roast fillet of Corn-fed Chicken,
with a Sun Blush Tomato and Feta Mousse, Seasoned Spinach and Asparagus
Finished with sauce Béarnaise

Desserts

Assiette of Petite Delights

(Dessert trio of petit berry cheesecake- lemon posset with shortbread and triple chocolate indulgence)

Sample 4-5 course Menu

Entrée

Broccoli & Stilton Soup
with a mini Walnut Loaf & Butter

Trio of New Zealand’s Salmon
with Tobiko, Micro Herb Salad & Lemon

Layered Terrine of Game
with Forrest Berry Compote & Mini Oat Cakes

Intermediate

Champagne Sorbet.

Main Course

Truffle & Garden Herb Crusted Eye Fillet of Beef
with Fondant Potatoes, Seasonal Greens, Balsamic Glazed Shallots
Finished with a Roast Pan Jus.

Fillet of Market Fish,
resting on a Clam & Leek Fondue, served with Sautéed Greens & Pommes Anna.

Wild Rosemary & Thyme Roast Rump of New Zealand Lamb,
layered Feta Scallop Potato, Minted Claret Pear Salsa
finished with Merlot & Red Berry Reduction.

Desserts

Chocolate Pave
with Chocolate Mousse, Salted Caramel Popcorn & Vanilla Bean Cream.

Lemon & Lime Tart
with Brandy Snap wafer & Fresh Berries.

A Selection of New Zealand’s finest Cheeses
Served with Quince, House Chutney, Nuts and Wafers.

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