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Wedding Sample Menu

Prepared by your chef Kristian Nooyen, Waikato's own 'naked chef'.

Starters

Antipasto platters: Home smoked salmon and coriander vol-u-vents with caviar dill and crème fraiche, Italian baked savouries, mini pizzas, Croatian rissoles wrapped with bacon with roast pepper sauce, fried prawn tails, spring rolls, home smoked chicken and fresh vegetable wraps, baked crispy breads with seasoning and parmesan cheese, fresh baked breads, baguette, carrot and cheese sticks, hummus, pesto and more.

Introduction by Toastmaster - Grace

Mains

• Whole spit roast pork and crackling - original recipe gravy & apple sauce
• Fresh whole snapper & steamed mussels in white wine & cream reduced oyster mushroom sauce. Whole home smoked salmon with Vilagrad sauce
• Roasted chicken golden sherry with soy ginger marinade and toasted sesame seeds

European salads

• Green lettuce salad. Mixed leaf with avocado, tomato, cucumber, sprouts, red onion, radish and flat peas with Vilagrad vinaigrette.
• Vilagrad Spanish salad. (published by Cuisine) Garden herbs, chick peas, beet root, carrots, spring onion, parsley, with parsnip chips and Vilagrad's seasoned mixed roasted nuts with Vilagrad mixed spice dressing.
• Mediterranean pasta salad. Italian pasta served with roasted vegetables, peppers, garlic, eggplant, marinated olives, feta & sundried tomatoes, cocktail tomatoes, capers, and caper berries, baby pickled onions, pine nuts in fresh tomato & basil dressing. 

Hot Vegetables

• Steamed garden vegetables with white wine reduction, sweet chilli & coconut cream sauce.  
• Roasted gourmet potatoes, kumara, pumpkin, garlic & onion with sour cream & chives on side.
• Indian lentils with ginger, cumin, coriander, onion & tomato.

Condiments

• Selection of homemade relishes, chutneys (home-grown figs, blueberries, and locally grown produce), sour cream & chives.

Desserts

Cutting of the cake.

Delicious selection of three desserts:

• Meringues filled with citrus mousse and fruit garnish.   
• Passion fruit baked cheesecake with  passion fruit ragout.
• Steamed date cake, complimented by Vilagrad's famous caramel sauce, yoghurt, cream & fresh cut tropical fruit salad.

Desserts will change seasonally, three options are always provided, all freshly baked by our chef.

Cheeseboard

Later in the evening a gourmet cheeseboard including a selection of cheeses (havarti, blue vein, aged port cheese, aged cheddar, camembert) and breads, crackers, deli cured meats, home smoked chicken and salmon, dried and fresh fruits, dips, marinated sundried tomatoes and feta.

Freshly brewed European style coffee locally roasted (Origin Coffee) & tea selection served throughout the evening.

The menu may vary depending on seasonality - new recipes are introduced to suit yours and Vilagrad's flavour.

We welcome your input in setting the menu.

Wines

• Marlborough Sauvignon Blanc
• Charminer
• Mount Pirongia Chardonnay
• Chardonnay Reserve
• Chardonnay/Traminer
• Rose
• Wairarapa Pinot Noir
• Mt Pirongia Cabernet/ Merlot
• Hawkes Bay Merlot
• Waikato Malbec
• Vesna Semi Sec (Medium Bubbly)
• Chardonnay/Pinot (Dry Bubbly)
• Ice Wine, Tawny & Vintage Ports

at $6.50 - $9.50 per glass or $26 - $45 per bottle.

Click here for restaurant wine list

Also available, 3 Brothers new exclusive wine range - www.3brothers.co.nz