CONFERENCE & EVENTS MENUS

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WELCOME

Express & Healthy Breakfasts

Cooked Breakfasts

Refreshments

Executive Boardroom Lunches

Working Lunches

Cocktails

Platters

Banquet Dinner Menus

Set Plated Dinner Menus

Beverages

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Kiran Padhi, Executive Chef at the James Cook Hotel Grand Chancellor, has created menus to suit a breadth tastes and meet your budget. View our selection of fresh, healthy menus, inclusive of vegetarian and gluten free options, with additional dietary options available on pre-request.

CONTENTS

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EXPRESS & HEALTHY BREAKFASTS

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Express Breakfast

Includes one item of each below: ê Homemade fruit & nut muesli bar (V) ê Green tea, blueberry, banana & vanilla soy milk smoothie

(VGF) ê A choice of fresh fruit from our bowl of the day (VGF)

Healthy Life Style Breakfast

Includes one item of each below: ê Smoked salmon, basil cream cheese, lettuce & cucumber on

a bagel ê Cinnamon honey granola, vanilla yoghurt, kiwifruit, orange &

banana (V) ê Green tea, blueberry, banana & vanilla soy milk smoothie

(VGF) ê Freshly brewed coffee & Dilmah tea selection

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COOKED BREAKFASTS

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Full Breakfast Buffet (minimum of 30 delegates)

ê A selection of fresh toast & rolls ê Danishes, croissants & muffins presented with

assorted spreads, preserves & honey ê Bulgarian style yoghurt with an assortment of

fruit coulis (VGF) ê A variety of breakfast cereals served with full

cream & trim milk ê Peach, pears & plum compotes ê Platter of sliced seasonal fruits ê Selection of chilled juices (VGF) ê Fluffy scrambled eggs with chives (GF) ê Grilled short cut bacon (GF) ê Breakfast chicken sausages ê Button mushrooms sautéed in garlic herb butter

(VGF) ê Golden hash browns (V) ê Cheese & basil pesto grilled tomatoes (VGF) ê Freshly brewed coffee & Dilmah tea

Plated Executive Breakfast

ê Special Chancellor Breakfast Platters served on High Tea stands to each table: Selection of oven fresh Danish pastries, bread rolls, croissants & a seasonal fruit platter (VGF) ê Hot plated food, served to table per person:

Creamy scrambled eggs with chives (GF) Grilled short cut bacon (GF) Barbecued herbs mushroom skewers (VGF) Breakfast chicken sausages Golden hash browns (V) Cheese & basil pesto grilled tomato (VGF) Hot toasted bread Freshly brewed coffee & Dilmah tea selection Chilled orange juice served to tables

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REFRESHMENTS

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Healthy Energy Smoothies ê My Antioxidant: Green tea, blueberry & banana

with vanilla soy milk ê My Alkaliser: Kale, spinach, lemon, apple &

cucumber with coconut water ê My Sugar Free: Baby spinach, parsley, cucumber,

celery, avocado , fresh mint, ginger, lemon & water ê My Golden Drink : Turmeric, carrot, fresh ginger,

pineapple, banana, lemon with almond milk

Coffee CartManFredi espresso coffee, served by a professional barista

Ice-cream Cart(minimum of 20 delegates)

A selection of New Zealand ice-cream favourites

Sweet Selection

ê Carrot & walnut muffins (V) ê Raisin scones with jam & cream (V) ê ANZAC biscuits (V) ê Assorted home bake cookies including chocolate

afghan, shortbread & chocolate chips (V) ê Lamingtons (V) ê Mini chocolate éclairs (V) ê Warm mini apple pies (V) ê Chocolate tartlets (V) ê Seasonal fruits kebabs with creamy yoghurt (VGF) ê House made healthy fruit & nut muesli bar (V) ê Warm cinnamon sugar dusted donuts with jam &

fresh whipped cream (V)

Savoury Selection

ê Mini pumpkin & feta muffins (V) ê Baby spinach and cheese scones with butter (V) ê Sausage rolls with tomato ketchup ê Bacon & mushroom crostini ê Homemade vegetarian & meat quiches ê Warm mini filled croissants with ham & cheese or

tomato & cheese ê Chicken teriyaki tortilla wraps with baby greens,

mung bean sprout & carrot ê Assorted finger sandwiches with vegetarian,

seafood & meat fillings ê Mini bagels with cranberry sauce, smoked

chicken & avocado

Freshly brewed coffee & a selection of Dilmah tea

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EXECUTIVE BOARDROOM LUNCHES

Menu One

ê Assorted finger sandwiches including vegetarian, meat & seafood fillings ê Selection of homemade sushi with

assorted filling & condiments (GF) ê Fresh seasonal sliced fruit platter ê Chilled orange juice ê Freshly brewed coffee & Dilmah tea

selection

Menu Two

ê Greek salad with fresh lettuce, Spanish onion, black olive slice & goat feta ê Chicken teriyaki tortilla wraps with baby greens,

mung bean sprouts & carrots ê Flour coated grilled fish with almond

butter sauce ê House made sliced chocolate brownies ê Freshly brewed coffee & Dilmah tea

selection

Menu Three

ê Assorted finger sandwiches including vegetarian, meat & seafood fillings ê Tandoori chicken kebabs with yoghurt mint dip ê Miniature savoury pies with chunky tomato sauce ê Chef’s choice of assorted dessert slices ê Freshly brewed coffee & Dilmah tea selection

Menu Four

ê Make you own toasted sandwiches & wraps. ê Selection of condiments and spreads

including: cold chicken, ham, cucumber, egg mix, cheese slice, mesclun lettuce ê A choice of mayonnaise, fruit chutney and

English mustard dressings ê Fresh seasonal sliced fruit platter ê Freshly brewed coffee and Dilmah tea

selection

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Executive Boardroom Lunches are for maximum number of 20 delegates.

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WORKING LUNCHES

Working Lunch Menu One ê Cold pad thai salad with chicken ê Greek salad with kalamata olive & goat feta ê Tortilla wraps with selection of fillings including

vegetarian, meat & seafood ê Condiments & dips ê Selection homemade sushi with assorted filling &

condiments (GF) ê Fresh sliced seasonal fruit platter ê Freshly brewed coffee & Dilmah tea selection

Working Lunch Menu Two ê Crisp mesclun leaves with cucumber & tomato ê Gourmet potato salad with chive & mustard ê Assorted condiments & dips ê Selection of finger sandwiches including

vegetarian, meat & seafood fillings ê Thai chicken curry with kaffir lime,

lemongrass, Asian vegetables & coconut cream sauce ê Served with steamed basmati rice ê Chef’s choice of assorted dessert slices of the

day ê Freshly brewed coffee & Dilmah tea selection

Executive Chef’s Choice Working Lunch Menu Three ê Filled savoury bakery item of the day ê Two healthy salads with condiments & dressing ê A hot dish of the day ê Assorted pastry selection ê Freshly brewed coffee & Dilmah tea selection

Working Lunch Menu Four ê Crisp mesclun leaves with cucumber & tomato ê New baby potatoes with black olives & a mustard

mayonnaise ê Assorted finger sandwiches with a selection of

vegetarian, meat & seafood fillings ê Condiments & dressing ê Thai chicken curry with Kaffir lime leaves,

lemongrass, Asian vegetable & coconut cream sauce ê Vegetable curry with seasonal vegetables &

chickpeas cooked in onion masala gravy ê Served with steamed basmati rice ê Sliced seasonal fruit platter ê Freshly brewed coffee & Dilmah tea selection

Working Lunch Menu Five

ê Crisp mesclun leaves with cucumber & tomato ê Chickpea & roasted pumpkin salad with lemon

sweet chilli sauce & fresh coriander ê Condiments & dressing ê Tandoori chicken tikka tortilla wraps with mint

yoghurt ê Baked penne pasta with Mediterranean

vegetables & tomato basil sauce with Parmesan cheese ê Hoki crumbed fish served with lemon wedges &

tartar sauce ê Chef’s choice of assorted dessert slices ê Freshly brewed coffee and Dilmah tea selection

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The working lunches are designed as a stand-up buffet. Minimum number of 20 delegates apply.

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COCKTAILS

Cold Selection

ê Crunchy crudités with guacamole & hummus (VGF) ê Cherry tomato, bocconcini, basil

pesto & balsamic caviar (V) ê Vietnamese style rice paper rolls

(VGF) ê Smoked salmon mousse blini’s with

dill citrus cream fraiche & orange segments ê Wasabi mayonnaise smoked fish with

wakame & black tobiko caviar (GF) ê Beetroot salmon gravlax with

cucumber quinoa & preserved lime aioli (GF) ê Crostini with chargrilled vegetables,

basil pesto & parmesan (V) ê Cold moroccan lamb rump with

apricot couscous salad & harissa ê Smoked chicken, brie & cranberry

pastry basket ê Mini vol-au-vents with mushroom

spinach ragout & goat feta (V)

Hot Selection

ê Crumbed broccoli & blue cheese bites (V) ê Tandoori marinated chicken skewers

with yoghurt sauce (GF) ê Miniature filo parcels with spinach,

apricot & brie (V) ê Miniature onion & spinach bhajees

with tamarind sauce (VGF) ê Grilled tofu & vegetables skewers

with harissa (VGF) ê Kaffir lime tapioca prawns with lemon

aioli (GF) ê Lamb kofta with pickled onion salad &

garlic mint yoghurt (GF) ê Soy honey chicken tulips & roasted

sesame seeds ê Beer battered blue cod bites with

tartar sauce ê Mini lamb burgers with tzatziki sauce ê Pulled pork sliders with apple chutney ê Sausage roll bites

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60 minute Tray Service І 90 minute Tray service Minimum number of 20 delegates apply.

Select four items from the menu. We suggest two hot and two cold items.

Please note, you also have the option to create your own menu based on the above, which we can price accordingly.

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PLATTERS

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Sliced Seasonal Fruit Selection (VGF)

Homemade Sushi Selection with condiments (GF)

Pizza – an assorted Chef’s selection of the day

Cheese board including camembert, gouda, blue & goat cheese accompanied with dried fruits, nuts & crackers (VGF)

Antipasto PlatterSelection of cold cuts , marinated olives, goat feta cheese, slice baguette & dips

Chancellor Savoury Platter Oregano lemon marinated chicken tulips, salted pepper calamari rings, mini lamb burgers, fries & sauces

Minimum number of 10 delegates apply.

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BANQUET DINNER - MENU ONE

The following items are included in the buffet.

Cold Buffet

ê A healthy choice of fresh gourmet salad selection including gourmet potato salad with mustard mayonnaise, lettuce with tomato & cucumber baby beetroot salad with black olive & baby shrimp salad with citrus dressing ê Antipasto platters with roasted & cured meats

including Angus beef, Italian & rosette salami, assorted kransky sausages, paprika roasted chicken pieces, sliced ham & soft boiled eggs ê Condiments, chutneys & dressing ê Homemade bread with dips

Hot Buffet

ê Fish poached in coconut broth with lemongrass, Vietnamese mint & grilled lemon (GF) ê Bouquet of steamed vegetables (VGF) ê Herbs & paprika gourmet roast potatoes (GF)

ê Add a Carvery Station ê Thyme & garlic stuffed roasted lamb leg with

minted jus’ or ê Carvery of honey glazed ham with pineapple

chutney & calvados jus’ or ê Roast pork leg rolled with apple sauce &

mustard jus’ or ê Mustard & herbs crusted roasted beef sirloin

with horseradish jus’

Desserts

ê Homemade mini pavlovas with fruit topping (VGF) ê Retro style cherry trifle served in a bowl ê Passion fruit mousse cake ê Chunky fruit salad in star anise syrup

accompanied with fresh whipped cream (VGF) ê Danish pudding with brandy custard ê Freshly brewed coffee & Dilmah tea selection

In addition, please select your choice of two meat options & one vegetarian option from the list ofdishes on page 11.

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Minimum number of 30 delegates apply.

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BANQUET DINNER - MENU TWO

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The following items are included in the buffet.

Cold Buffet Selection

ê Odyssey of seafood including poached tiger prawns, marinated mussels, coconut & chilli marinated white fish, whole poached salmon ê Antipasto platters with roasted & cured meats

including Angus beef, Italian & Rosette salami, assorted kransky sausages, paprika roasted chicken pieces, sliced ham & soft boiled eggs ê Gourmet salad selection including gourmet

potato salad with mustard mayonnaise, baby beetroot salad & lettuce with tomato & cucumber ê Condiments, chutneys & dressing ê Homemade bread selection basket with dips

Hot Buffet Selection

ê Market fish with Riesling sauce & fruit salsa ê Fresh garden vegetables with extra virgin olive

oil (VGF) ê Layered potatoes with thyme & garlic (GF) ê Pumpkin ravioli gratin topped with

tomatoes & cottage cheese

Add a Carvery Station

ê Thyme & garlic stuffed roasted lamb leg with minted jus’ or ê Carvery of honey glazed ham with pineapple

chutney & calvados jus’ or ê Roast pork leg rolled with apple sauce & mustard

jus’ or ê Mustard & herbs crusted roasted beef sirloin with

horseradish jus’

Desserts

ê Mango cheese cake ê Strawberry mousse with fresh strawberry garnish

(GF) ê Crème brûlée (GF) ê Homemade mini pavlovas with fruit topping

(VGF) ê Chunky fruit salad in star anise syrup with fresh

whipped cream (VGF) ê Danish pudding with brandy custard ê Freshly brewed coffee & a Dilmah tea selection

In addition, please select your choice of two meat options & one vegetarian option from the list ofdishes on page 11.

Minimum number of 30 delegates apply.

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MEAT & VEGETARIAN DISHES

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Select your choice of two meat options & one vegetarian option.

Meat Dishes

ê Corn-fed chicken breast with creamy chive sauce & roasted wild mushrooms ê Soy honey roasted chicken with bok-choy & shiitake mushrooms ê Chicken rendang with jasmine rice ê Lamb osso bucco with root vegetables & tomato braised in a red wine

sauce ê Authentic lamb rogan josh served with steamed basmati rice ê Korean style grilled beef short ribs with spring onion & soy sauce ê Herb crusted beef medallions with sauté bacon & leeks in a natural jus’ ê Slow braised pork belly with plum jus’ & braised cabbage ê Pork stir fry with Asian vegetables & cashew nuts with crispy cellophane

noodles

Vegetarian Dishes

ê Lasagne with ratatouille vegetables, kalamata olives, rocket pesto & a ricotta cheese (V) ê Pasta of the day with Mediterranean vegetables, tomato & shaved

Parmesan (V) ê Stir fry tofu with a medley of Asian vegetables, bean sprouts & angel hair

noodles (VGF) ê Seasonal roasted root vegetables with garden herbs (VGF) ê Eggplant, cauliflower & chickpeas simmered in a light yoghurt curry sauce

served with steamed basmati rice (VGF) ê Risotto with mushroom, caramelised onions & shaved parmesan cheese

(VGF)

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SET PLATED DINNER MENU - PRICES

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Option OneOne Entrée | One Main Course orOne Main Course | One Dessert

Option Two

One Entrée | One Main course | One Dessert

Option Three One Entrée | Choice of Two Main Courses | One Dessert

Option FourChoice of Two Entrées | Choice of Two Main Courses | Choice of Two Desserts

All plated meals are served with freshly baked breads, spreads & seasonal steamed vegetables, plus freshly brewed coffee & a selection of Dilmah teas served to the tables.

Minimum number of 20 delegates.

The following pages outlines the menu items available for your selection.

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SET PLATED DINNER MENU - ENTREES & MAINS

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Entrées

Thai Pumpkin Soup Thai pumpkin soup with smoked fish flakes, croûtons, roasted pumpkin seeds, fresh mint

Salmon GravlaxCured Aoraki salmon, rice wine marinated cucumber, German rye bread croûtons, fennel cream, puffed wild rice, micro greens & extra virgin olive oil

Chicken TenderloinBlack poppy seed battered chicken tenderloins served on crisp salad greens with preserved lemon aioli

Beef Carpaccio (GF)Seared black Angus beef carpaccio, horseradish mayo, rocket, shaved Parmesan, olive tapenade, extra virgin olive oil

Mediterranean Vegetable Filo Parcel (V)Chargrilled vegetables & goat feta filo parcel, baby spinach & quinoa salad, pumpkin & harissa hummus

Eggplant Timbale (VGF)Grilled eggplant & chickpea ragout timbale with basil feta cheese, chili tomato jam, pea tendril

Mains

Catch of the DayFillets of today’s catch, pickled ginger risotto, crispy shrimp wonton, roasted sesame seeds, bok choy & coconut kaffir lime sauce Aoraki Salmon Fillet (GF) Pan fried salmon fillet, edamame, corn kernel, thai curry pumpkin puree, ponzu beurre blanc

Corn Fed Stuffed Chicken Corn fed chicken breast stuffed with mushroom mousse wilted baby spinach, rosemary sweet potato puree, red capsicum coulis

Corn Fed Chicken Breast (GF)Skin on corn fed chicken breast, basil pesto & tomato risotto with aged Parmesan cheese, wilted greens, creamy chive sauce & melon salsa

Lamb Rump Thyme & garlic infused lamb rump, barley risotto, braised red cabbage puree, crispy kale & minted jus’

Pork RouladeRoasted bell pepper coriander pesto pork roulade wrapped in streaky bacon, butter tossed potato gnocchi with creole vegetable, grilled granny smith apple & maple jus’

Beef Fillet (GF)Streaky bacon wrapped beef fillet, garlic herb potato cake, beetroot puree, baby rocket & merlot jus’

Angus Pure Sirloin Steak (GF)Chargrilled Angus beef steak, gratin potato, wilted baby spinach & a horseradish jus’

Vegetarian Options

Spinach, Falafel & Eggplant Stack (VGF) Sauté spinach, falafel & char grilled eggplant stack & vegetable khichdi

Creamy Kale Risotto (VGF) Creamy kale risotto, confit cherry tomato, feta & basil pesto marinated mushroom

Cannelloni (V)Oven baked spinach & ricotta cannelloni, rich tomato sauce, shaved Parmesan, rocket & walnut salad

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SET PLATED DINNER MENU - DESSERTS

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Caramel SliceHomemade caramel slice served with cream chantilly & choco tube

Death by ChocolateA layered chocolate mousse cake decorated with a chocolate hazelnut cream, fresh berries & a citrus & honey coulis

TiramisuLayers of espresso soaked sponge with mascarpone & amaretto crème

Kaffir Lime leaves Cheese Cake (GF)‘No bake’ kaffir lime leaves cheese cake with pineapple & strawberry salsa, Green tea ice cream

Apple CrumbleApple crumble, whipped cream, vanilla bean ice cream & rhubarb concasse

Cardamom & Lime Crème Brûlée (GF)With pistachio gelato & a berry coulis

Sliced Seasonal Fruits (VGF)Seasonal sliced fruits & strawberries with whipped cream

Additional Items

Strawberry & mango or lemon & lime Sorbet (GF)

Premium cheeseboard

Home-made truffles, chocolate rum balls or chocolate strawberries

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BEVERAGES

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Sauvignon Blanc, Chardonnay, Merlot, Pinot Gris, Sparkling

Sanctuary Pinot Noir

House Wines

Beers Monteith’s Original

Monteith’s Golden LagerChancellor 2 & 3 only

Tui Steinlager Pure Heineken

Heineken on Tap Chancellor 1, 2 & 3 only 330ml 500ml

Amstel Light

Monteiths Apple Cider

Monteiths Black

By the carafe

By the glass

Mineral or Sparkling Water

Soft Drinks & Juices

Full wine list available upon request.

Spirits 15ml | 30ml

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