Banquet Menu

2 Course Banquet Menu

From $42 per person

To Start

Volare bread selection with confit garlic and herb butter

Salads

Choose one
Dreamy Green Salad
Caesar Salad
Vietnamese Style Noodle Slaw

Choose two
Honey roasted golden kumara and tomato chilli jam salad
Za’atar roast vegetable and quinoa salad
Spiced Cauliflower & Chickpea Couscous Salad

Meats

Choose two
Herby lemon roasted chicken thigh with dreamy herb dressing
Slow cooked pomegranate lamb
Hot smoked applewood salmon with citrus and caper creme fraiche (+$5pp)

add third course $6pp

A sweet ending with an assortment of house-made treats and fresh seasonal fruit.

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Descriptions with allergens

Herby lemon roasted chicken thigh with dreamy herb dressing 
24 Hour Marinated chicken thigh, grilled then roasted, served sliced with a side of our dreamy herb dressing
(GF, DF, NF)

Slow Cooked Pomegranate Lamb
Lamb shoulder slow cooked in pomegranate juice until pull apart tender. Finished with fresh pomegranate seeds, dukkah and micro greens. (GF, DF, NFO)

Hot smoked applewood salmon with citrus and caper creme fraiche
A side of Punnet’s House Smoked Salmon, served with pickled red onion, citrus caper creme fraiche and microgreens.
(GF, DF without creme fraiche, NF)

Dreamy Green Salad
Baby cos, shaved radish + fennel, cucumber, strawberries and toasted super seed mix, all layered up and dressed with our dreamy basil and mint dressing.
(GF, DF, NF, V, VE)

Caesar Salad
Crunchy cos, shaved parmesan, crispy Vandy’s bacon and sourdough croutons tossed through a creamy caesar dressing, topped with boiled egg.
(NF, GFO)

Vietnamese Style Noodle Slaw
Shredded red cabbage, pickled carrot, rice noodles, mint and coriander. Tossed together with a tangy nuoc cham dressing and garnished with crispy shallots and roasted peanuts.
(GF, DF, NFO)

Honey roasted golden kumara and tomato chilli jam salad
Baby golden kumara roasted with honey, olive oil and shallots until caramelised, layered with baby spinach, yoghurt, Punnet’s tomato chilli jam and roasted pistachios
(NFO, GF, DFO, V)
NFO= no pistachios
DFO= no yoghurt 

Za’atar roast vegetable and quinoa salad
Za’atar is the combination of sesame seeds, oregano, thyme, and sumac; this is sprinkled over carrot, red onion and golden beetroot, and roasted until golden. Tossed with quinoa and shredded kale, dressed with a sumac vinaigrette, garnished with crumbly feta, toasted almonds and pomegranate seeds.
(GF, DFO, V, VEO, NFO)
DFO/ VEO = swapped for housemade almond feta  

Spiced Cauliflower & Chickpea Couscous Salad
Israeli couscous and spinach tossed with a coriander vinaigrette layered with roasted cauliflower and chickpeas and finished with a cashew coriander pesto. 
DF, VE, GFO

Volare bread selection with confit garlic and herb butter
A mix of Volare’s Olive + Thyme and Cumin, Onion + Turmeric Sourdoughs with confit garlic and herb butter.

Our chefs are experienced in accommodating dietary restrictions and allergies, if you have a specific dietary requirement, please let us know with plenty of notice and we will do our best to accommodate. It is important to note that our meals are prepared in a kitchen that handles a diverse range of allergens, including gluten, dairy, egg, fish, shellfish and soy.