Grand Croc-en-bouche (French Wedding Cake) A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys patissière, drizzled with a crunchy caramel and served with strawbe -
Lamb de Paris Seared tender marinated lamb fillets served on a medley of char-grilled vegetables, French grain mustard dressing -
New Zealand green-lipped mussels drizzled with a mustard velouté -
Roulade of Kikorangi blue cheese and spinach crêpes -
King prawns cocktail with saffron aioli -
Orange wine and lime sorbet with a dash of Zubrowska vodka -
Smoked beef fillet and tapenade on garlic croutons -
Bacon and Egg Burritto Free range egg, bacon and black beans in home-made tortillas -