2015 Set Menus

Duder’s offers a variety of menu options for your wedding or function in 2015.

 

2015 Function Menus


2015 Optional Additions

 

Duder’s set menus have been especially created with your own design and personal selections in mind. The lists of soups, entrees, mains and desserts, can be combined to make up your own menus as per the cost per person below.

Vegetarian options for soups, entrée and mains are always available on request.

 

$68 Set Menu

  • Your choice of one entrée/soup, one main choice and platter style dessert.

$74 Set Menu

  • Your choice of one entrée/soup, two mains choices and a platter style dessert.

$76 Set Menu

  • Your choice of two entrées,(or one entree and one soup) two main choices and a platter style dessert.

 

Soups

Traditional hearty minestrone soup with pasta, champagne ham, fresh basil, shaved parmesan and garlic bread

A creamy pumpkin, coconut and coriander soup with fried noodles and toasted sesame seeds with won ton crisps

Smoked chicken, vine tomato and rocket soup with extra virgin avocado oil and herb croutons

Sweet cauliflower, shallot and kikorangi blue cheese soup with fresh snipped chives and sourdough fingers

A lightly spiced Singapore laksa coconut curry soup with tofu, noodles and tiger prawns topped with fried onions and bean sprouts

A cold Mediterranean vegetable gazpacho soup with fresh crab and cured salmon seasoned with lemon and black pepper

A New Zealand seafood chowder with kumara and watercress served with herb and cheese bruschetta

A traditional French onion soup served with gruyere croutons and topped with a light curry sabayon

Crème vichyssoise, a French style soup made with pureed chives potatoes and chicken stock finished with fresh cream and fine croutes

 

Entrees

Roma tomato with fresh mozzarella, basil, olive oil, baby salted capers, parmesan cracknel, balsamic and sea salt

Moroccan spiced chicken breast served over a smoked tomato, lemon and coriander salsa with tahini dressing and crispy tortilla

Szechwan pepper and sumac crusted lamb salad on a tomato and olive couscous with a minted yoghurt and honey dressing and dry roasted salted almonds

Horopito herb rubbed chicken on a golden sweet potato and green bean salad with a sour passion fruit dressing and Manuka honey flakes

Cold smoked salmon on a leek, dill, pea and potato salad with lime sour cream and a lemon herb oil

Basil and lemon seared tuna on a bed of green beans, tomato, shallots, olive, potato and egg, topped with sauce remoulade

Carpaccio of beef on an old fashioned potato salad with beetroot confit and horseradish dressing

Creole spiced tiger prawn tails on a tropical fruit salad, curry aioli and roasted coconut crumbs

Venison short loin soaked in a sweet coffee, juniper and vanilla liquor served over a baby beetroot, apple and walnut confit

 

Mains

(All mains served with a vegetable filo parcel and baby watercress and red chard salad)

Green Herb and sour dough crusted prime steer tenderloin on a spiced gruyere and creamed potato purée with caramelised mushroom and red wine jus

Pan seared beef tenderloin topped with skewered herb king prawns with Parma ham on a creamy potato bake with a tomato port wine sauce

Sage roasted supreme of chicken wrapped in streaky bacon served with panko fried spiced pumpkin and potato on a mushroom shallot cream

Roast breast of chicken stuffed with apricots, mozzarella and Italian parsley with a sweet nut crust served on a mushroom risotto

Roast breast of duck glazed in balsamic and honey, served with a golden potato and ginger cake with blood orange and thyme sauce

Mustard rubbed rack of lamb with garlic creamed potatoes on a roast eggplant and rosemary tomato sauce

Rump of lamb with fresh rosemary on a  carrot and courgette halloumi bake, served with a tomato and mint jus

Seared snapper fillets on a prawn and lemon mash with watercress sauce, topped with black sesame tortilla crisp

Fresh Hapuka wrapped in smoked bacon on a leak and spinach frittata with lime and chive butter sauce

Seared fillet of salmon topped with feta, lemon and black pepper, wrapped in filo served on a parmesan and spinach pilaf with a light tomato salsa

Desserts

  • Served to each table platter style

Choose three desserts from the selection below.

Raspberry hazelnut delight callebaut biscuit crunch paillete feuilletine base in hazelnut paste and milk chocolate, layer of hazelnut sponge with delicious raspberry white chocolate and lightly dusting raspberry powder.

Mirror glaze chocolate delice chocolate sponge light syrup base with nz whittaker’s chocolate ganache, layer with 70% dark rich chocolate delice finish with dark shiny mirror glaze.

Passion fruit meringue tart fragrant passion fruit and zesty lime filling add an exotic touch to beautiful sweet bake shortcut pastry topped with a soft meringue frosting and light dusting plum powder.

Orange poppy seed mini cake moist lightly citrus bake orange and poppy seed mini cake with zesty orange cream cheese icing and sprinkle croquant (caramel crunchie hazelnut).

Ghana chocolate fudge dark 70% ghana chocolate fudge, soft, sweet, and rich, finish with chocolate ganache.

Mini chocolate cup blackforest mini chocolate cup filled with raspberry coulis, gluten free chocolate sponge, kirsch cherry, kirsch cream finish coat with mirror glaze shinny dark icing.

Rasberry jelly maccaroon raspberry macaroon type of light, bake confection, described as meringue like cookies with softer interior, filled with raspberry white chocolate cream and center raspberry jelly.

Passion fruit jelly macaroon exotic passion fruit macaroon type of light bake confection, described as meringue like cookies with softer interior, filled with passion fruit white chocolate cream and center passion fruit jelly.

Panforte traditionally panforte chocolate, fruity, nuts and spices its texture and flavor with chewy almost candy, drizzle with dark and white chocolate.

Linzertorte a linzertorte ( linzer torte) has two delicious layers of rich and buttery, hazelnuts base layer a jam filling and lattice top finish glaze, fresh whip cream and fresh fruit finishing touch with chocolate splinter.

Crispy mini profiteroles filling vanilla custard crispy bake mini profiteroles filled with helala vanilla crème custard, touch dust with raspberry powder.