Queenstown restaurants: dining, conference, wedding and function venues.

Our event management team have developed a range of catering options to suit all types of function, from casual barbecues to formal banquets.

Our Plated Function Menus are available for exclusive and non-exclusive functions at Prime and for exclusive functions at Tatler.

All dinner guests will be given a menu card outlining the options available for them to choose from on the night, except for Menu A, which does not provide for choices.

Buffet menus are available for exclusive functions at both venues. Canape functions are most appropriate when the venue is booked exclusively but we can host small canape functions in the private curtained area at Prime and in Tatler's Spectator Room.

Hosts of small, non-exclusive functions at Tatler are invited to choose from the set menus here.

Plated

Pricing structure for plated menus at exclusive functions at Tatler * and functions at Prime.

Please build your menu at the Mix 'n Match tab or trust us and go with one of our suggestions.

*Go here for non-exclusive set menus at Tatler

Set Menu A *$48 pp*	2 courses with one option per course from items without an asterisk.
Set Menu B $59 pp	3 courses with 2 choices per course. Menu can feature one item marked with an asterisk.
Set Menu C *$70 pp*	3 courses with 3 choices per course. No restriction on asterisks.
Degustation *$102/$150 with wine*	6 course degustation menu. Add $48 for matching wine tastes

Mix 'n Match *

Event managers are invited to build their own menu from the choices below. You may also be interested in our suggestions.
Please advise your function menu seven days in advance, along with details of any special dietary requirements and final diner numbers.

*Go here for non-exclusive set menus at Tatler

ENTREE	MAIN COURSE	DESSERT
Chicken & Meat Entree	Red Meat Mains	Warm Desserts
Pasta with smoked chicken, sundried tomato pesto and baby spinach. (vegetarian by arrangement)	Braised lamb shank on mashed potatoes with beans and rich gravy	Apple crumble with crème Anglaise
	Fillet of beef with gratin potatoes, field mushrooms and red wine jus *	Sticky toffee pudding with caramel sauce and vanilla bean ice cream
Chicken liver pâté with sticky grapes and bread	Fillet of Wild Organic Fiordland Venison with roast vegetables and a berry jus *	Bread and butter pudding with ice cream
Rare peppered beef Carpaccio with mixed leaves, fruit chutney and shaved parmesan *	Roasted rack of lamb, with mashed potatoes, seasonal vegetables and rosemary jus *	Chocolate mud pudding, chocolate sauce and vanilla ice cream
Chicken and mushroom risotto with shaved parmesan and pesto oil	Ribeye Steak with roast potatoes, seasonal vegetables and a peppercorn jus	Chocolate brownie with hot chocolate sauce, served with vanilla ice cream
Seafood Entree	White Meat/Poulty Mains	Cool Desserts
Green lipped mussels steamed in white wine, garlic, coriander, ginger and coconut cream, served with bread	Chicken breast with crushed potatoes, buttered greens and mushroom sauce	Pavlova with fresh fruit and Chantilly cream
House-smoked salmon with shaved fennel and caper salad	Confit duck legs with mashed potato, braised red cabbage and a port wine jus *	Cheesecake with berry compote.
Pan fried scallops on cauliflower puree with coriander and tomato salsa *	Slow-roasted pork belly, roast potatoes, buttered greens and an apple-port wine jus	Traditional crème brûlée with nut biscotti
Garlic prawns, garden salad, tomato-avocado salsa *		Chocolate mousse with mixed berries and chocolate garnish (gluten-free by arrangement)
Vegetarian Entree	Seafood Mains	Local cheese selection with quince paste, nuts & crackers *
Portobello mushroom, sautéed spinach, shallots, semidried tomato and feta cheese, on a roquette, parmesan and balsamic salad	Fillet of salmon with roast potatoes, petite salad and a citrus vinaigrette	Ice Cream Trio in a brandy snap basket
Mushroom risotto with shaved parmesan and pesto oil	Pan fried fish of the day with sauteed bok choy, herb potatoes & capsicum coulis *	Set Menu A: 1x1, $48 pp No asterisks Set Menu B, 2 x 2 x 2: $59 pp One asterisk per menu Set Menu C: 3x3x3: $70 pp Any asterisks you like
Pasta with sundried tomato pesto and baby spinach	Tiger prawns with basmati rice, bok choy and a saffron cream
Artisan bread selection with homemade dips (vegetarian by arrangement)	Vegetarian Mains
Soup of the day Served with bread (vegetarian by arrangement)	Mushroom risotto with shaved parmesan and pesto oil
	Vegetable Tatin: Tomato, kumara and roasted beetroot, petite salad with a balsamic and beetroot vinaigrette
* No asterisk dishes on Menu A. One asterisk *per menu* on Menu B. No limitations on Menu C.

Suggested

These are suggested menus comprising our most popular dishes. You are welcome to customise these from our wider selection under the Mix n Match tab for functions at Prime and exclusive functions at Tatler.

Non-exclusive Tatler function menus are here.

Menu A: $48 pp

Menu A - 2 courses, one option per course: $48 per person No dishes on Menu A. Please note that a vegetarian alternative will be available by arrangement*
Suggested Menu A with Entrée and Main	Suggested Menu A with Main and Dessert
Entrée Mushroom risotto with shaved parmesan and pesto oil Main course Chicken breast with sour cream and chive smashed potatoes, creamy mushroom sauce and buttered greens	Main Course Fillet of salmon with roast potatoes, petite salad and a citrus vinaigrette Dessert Pavlova with fresh fruits, vanilla bean cream and passion pulp

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Menu B: $59 pp

Menu B – 3 courses, two options per course
$59 per person
(one* per menu)

Entrée
Soup of the day Served with bread (vegetarian by arrangement)
or
Pasta with smoked chicken, sundried tomato pesto and baby spinach
(vegetarian by arrangement)

Main Course
Fillet of salmon with roast potatoes, petite salad and a citrus vinaigrette
or
Fillet of beef with gratin potatoes, field mushrooms and red wine jus *

A vegetarian option will be available on request

Dessert
Chocolate mud pudding, chocolate sauce and vanilla bean ice cream
or
Apple crumble with crème Anglaise

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Menu C: $70 pp

Menu C – 3 courses, 3 options per course
$70 per person

Entrée
Rare peppered beef Carpaccio with mixed leaves, fruit chutney and shaved parmesan *
or
Chicken and mushroom risotto with shaved parmesan and pesto oil
or
House-smoked salmon with shaved fennel and caper salad

Main Course
Pan fried fish of the day with sautéed bok choy, herb potatoes and capsicum coulis *
or
Roasted rack of Southland lamb with mashed potatoes, seasonal vegetables and rosemary jus *
or
Fillet of Wild Organic Fiordland Venison with roast vegetables and a berry jus *

A vegetarian option will be available on request

Dessert
Chocolate Mousse with mixed berries and chocolate garnish (gluten free by arrangement)
or
Sticky toffee pudding with caramel sauce and vanilla bean ice cream.
or
Local cheese selection with quince paste, nuts and crackers *

Degustation

Sample Degustation menu with wine matching, $150 pp

Degustation Menu

Amuse bouche
Sesame, hoisin and coriander chicken tasting spoon

To start
Tomato and roast garlic soup with ciabatta and butter

To follow
Beef Carpaccio on spring onion and shaved fennel potato salad with boiled egg, drizzled with truffle oil

Sorbet
Chef’s flavour of the Day

And then
Seasame crusted salmon fillet with wilted bok choy, orzo and whole prawns,
drizzled with wasabi soy dressing

Finally

Baileys and brandy tiramisu
with a cinnamon and
honey poached pear

Wine Match

Pinot Gris
Gibbston Valley
Central Otago

Rose
Amisfield
Central Otago

Pinot Noir
Hawkdun Rise Pinot Noir
Central Otago

Champagne
Veuve Clicquot NV
France

Sauvignon Blanc
Hawkshead "Tiki Single Vineyard"
Marlborough

Noble Semillon
Church Road Reserve
Hawkes Bay

Tatler

Set Menus for non-exclusive functions at Tatler (including Spectator bookings)
Pricing valid to 31 March 2013 (actual ingredients may alter with seasonal changes)

These function menus are available at Tatler by arrangement. Groups smaller than 15 are welcome to order from Tatler's a la carte menu.

Event managers booking Tatler exclusively are welcome to choose from the wider function menu selection here.

$59 pp set menu | Guests choose from two options per course

(Add breads and dips for the table to start for $5.50 pp)

Entrée
Grilled focaccia bread with roasted garlic and herbs.
or
Soup of the day, served with warm bread and butter. (vegetarian on request)

Main Course
Wild Fiordland venison rubbed with horopito and served wtih sautéed forest mushrooms, buttered broad beans,
sweet potato mash and herb jus.
or
Rolled pork belly with a cannellini bean ragout, potato wedges and port and apple glaze

A vegetarian option will be available on request

Dessert
Traditional Crème Brûlée accompanied by a twice-baked nut biscotti. (GF without biscotti.)
or
Ice cream Sundae - Market inspired gourmet ice cream served in a brandy snap basket with berry coulis.

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Tatler non-exclusive $70 pp set menu | Guests choose from three options per course

(Add breads and dips for the table to start for $5.50 pp )

Entrée
Chicken and duck liver pâté with pear chutney, mesculin lettuce, balsamic reduction
and toasted French croutes.
or
Garlic and chilli artichoke hearts in a filo basket with cherry tomatoes, pesto, tapenade and herb oil
or
Confit garlic and chilli prawns with caramelised lemon, a petite salad and toasted dipping bread.

Main Course
Beef fillet wrapped in bacon, potato croquettes, bean salad, cherry tomatoes, classic béarnaise sauce and pinot jus
or
Canter Valley duck breast with homemade gnocchi, warm fennel and pear salad and blueberry coulis.
or
Saffron risotto with roasted garlic, baby spinach and cherry tomatoes, shaved parmesan and cheese wafer

Dessert
Traditional Crème Brûlée accompanied by a twice-baked nut biscotti. (GF without biscotti.)i.
Or
Ice cream Sundae: market inspired gourmet ice cream served in a brandy snap basket with berry coulis.
or
White chocolate and manuka honey cheesecake with hokey pokey crunch and berry coulis

Buffet

NEW ZEALAND BUFFET
$59 pp

Salad
Garden salad with balsamic vinaigrette

Mains
Braised chicken drumsticks in a chunky tomato and olive sauce

South island salmon steamed in white wine, capers lemon and dill

Braised Lamb shanks
Rosemary and garlic potatoes

Mushroom, red onion, baby spinach and feta pasta

Dessert
Apple crumble with custard

Seasonal fruit salad

Chocolate cake

Summer BBQ Option
$59 pp

Salads
Potato and chive salad

Garden salad with balsamic vinaigrette

Sundried tomato and kalamata olive pasta salad

Meat (choose 3)
Steak
Chicken Skewers
Garlic Prawns
Sausages
Burgers
Bread selection including burger buns and hot dog rolls

Dessert
Carrot cake

Apple and berry cumble

Seasonal fruit platter

Fresh cream and custard

Classic International Buffet
$70 pp

Salads and Vegetables
Greek salad

Steamed rice

Rosemary and garlic potatoes

Stir-fried Asian style vegetables on egg noodles

Mains

Chicken Skewers with Peanut Satay Sauce
or
Chicken ragout with olive, tomato and rosemary

South Island salmon in a creamy basil and garlic reduction

Glazed ham on the bone
or
Roast beef with field mushroom jus

Mushroom, red onion, baby spinach and feta pasta

Dessert

Bread and butter pudding with butterscotch sauce

Local cheese and crackers and fruit selection

Banoffee pie with fresh cream

Pricing is valid until 31 March 2013, ingredients may alter with seasonality.

Canapes

Canapé pricing
For canapé only functions, we recommend 3 choices for $16.50 per person, 2 cold and 1 hot option.

Additional choices can be added at $5.50 per item. The pricing of our canapé menu caters for 1-2 pieces of each item per person.

We require seven days notice of your choices and any special dietary requirements so our chefs have time to prepare suitable alternatives if necessary.

Please note that due to seasonal availability, ingredient substitutions may need to be made in some cases.

Add a glass of bubbly on arrival for $5.50 or methode traditionelle for $11 per person.

Hot options
Beef skewers with béarnaise sauce

Chicken satay skewers with peanut sauce

Goat cheese and red onion marmalade tartlet

Sauteed coriander and chilli mussels

Creamy mushroom and chicken filoettes

Lamb koftas with minted yoghurt

Mini cocktail sausages with dipping sauce

Garlic prawns

Wild venison skewers with plum compote

Cold options
Moroccan Lamb on cucumber with minted yoghurt

Pita bread and coriander hummus

Mini corn fritters with chilli and coriander sour cream

Salmon with dill crème fraîche on croûte

Bruschetta with tomato, basil, red onion, garlic and parmesan

Rare peppered roast beef on French bread croûte

Teriyaki chicken on rice cracker with soy wasabi dressing

Chicken liver pâté on French bread croute

Sweet options
Chocolate Cake

Banana Cake

Caramel Slice

Carrot Cake

Lemon Slice

Chocolate Profiteroles

Peppermint Slice

Fork 'n Walk

For informal dinner functions where guests will be standing and mingling, yet require more substantial food than canapes, we offer our Noodlebox Menu.

On such occasions, rather than taking orders and serving plated meals, our staff circulate with trays from which guests can choose from a selection of noodleboxes containing light snacks.

Our Noodlebox Menu is designed so that guests can eat standing up with a fork.

This is an example of a $55 per person menu:

Risotto with bacon and mushrooms, garnished with parmesan shavings
Udon noodles with bok choy, carrots and bean sprouts in a sesame soy sauce
Bratwurst sausage with buttered mash and onion gravy
Battered sole fillets with fries
Chocolate cake with vanilla bean cream

Our chefs can suggest additional items for a more filling meal as required.

Notes

We recommend adding breads/dips to your chosen menu for $5.50 per person so guests have something to eat once seated - with large groups it can take up to 45 minutes between orders being taken and entrees being served.
Tea and coffee are available on request. For large functions we recommend the filter coffee/tea bag option at $2.50 per cup. Espresso style coffees are available at smaller functions for $4.50 per cup.

We require seven days notice of guest numbers, menu choices and any special dietary requirements.

Unless vegetarians make up a large proportion of your group, you don’t need to include vegetarian options in your menu choices as our chefs will ensure appropriate alternatives are available for guests with special dietary needs, as long as we are advised in advance.

Please note that due to seasonal availability, ingredient substitutions may need to be made in some cases.
Bookings for functions are subject to our booking and cancellation policy.
All menu prices listed include GST and are current at time of upload. Food cost rises and any Governmental tax increases will be applied where necessary with as much notice given as possible.