Buffet: Spring has Sprung



Whitebait fritter with Hollandaise sauce

Roast spring Canterbury legs of lamb with mint jelly and gravy

New season asparagus with lemon infused olive oil

Rosemary roasted potatoes

Spring carrots with orange glaze

Vanilla citrus pots with poached tamarillos

 

12pm, Level 5, The Terrace Room
$25 per person

PLEASE BOOK HERE

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