Serving the starters

Entree

Cream of cauliflower soup with blue cheese croutons.

Corporate Catering

Preparing one of the main course.

Starter

Freshly steamed asparagus with kumara croquettes served with roast garlic aoli.

Serving the main course.

Main Course

Beef cheeks with an orange thyme jus served on pumpkin with roasted vine tomatoes and snow peas.

Main Course

Pea and mint risotto with grilled Portobello mushrooms and honey roasted spring carrots.

Adding the finishing touches to a dessert.

Lemon curd and dark chocolate tartlets.

Dessert

Scottish cranachan - shortbread with whiskey cream and raspberries, topped with meringue served in a glass.

Dessert

Individual rum babas fo;;ed wotj summer fruits.

Serving the meal.