$99 Incl GST per person
(Valid for weddings taking place on or before 31 December 2011)
(Minimum guest numbers 60 adults)
- Complimentary hire of venue
- Extensive buffet selection
- Linen tablecloths with crisp napkins and full table settings
- Floral centre pieces for guest tables
- Floral arrangements for the Bridal table
- Cake table and knife
- Complimentary dance floor
- Floor plan suited to your requirements
- Complimentary toasting bubbles
- Cheese and wine hamper for photos
- Chair covers
- Special accommodation rate for wedding guests (not available between 1 September - 31 October 2011)
For the Bride and Groom
- One nights accommodation in a suite (not available between 1 September - 31 October 2011, see our wedding co-ordinator for alternative offer)
- Breakfast for two in either Wellington's Restaurant or in the suite
- Late check out of 1:00pm
- Complimentary bottle of bubbles in your suite
Regal Package Buffet Selection
Selection of home style crusty breads from our bakery
Classic Minestone soup infused with basil pesto
Salads
Garden fresh mesclun salad with sun-ripened tomatoes, cucumbers and fresh herbs
Tomato and fresh green basil salad drizzled with balsamic reductions
Little Neck clam and pasta salad with a fennel and citrus vinaigrette
Caesar Salad: Crisp fresh cos lettuce with garlic croutons, soft boiled eggs, shaved parmesan, crispy bacon lardons and a creamy anchovy dressing
Marinated mushrooms with feta cheese, fresh garden herbs and baby spinach
Cold Entrees
Mixed seafood medley with the chef's own special dressing
Shrimp cocktail with fresh dill and a calypso dressing
Fresh steamed Marlborough green lip mussels
Hot home smoked salmon fillet with a lime and capsicum chutney
Whole poached sea run salmon fillet in a white wine court bouillon
Antipasto platter including smoked and cured cold cuts, marinated grilled vegetables, kalamata olives, sun-dried tomatoes, citrus infused feta cheese, pickles, basil pesto and hummus
Hot Mains
stuffed pork piccata with prunes and a creamy cider sauce
Baked market fresh fish with a white wine and saffron sauce served with Parisienne potatoes and courgettes
Oven baked chicked breast on a careamy sundried tomato risotto
Asian style sir-fry vegetables
Roasted gourmet potatoes with rosemary
Carvery
Pork Leg with crackling and apple sauce
Prime roast beef with a mustard and rosemary crust
Dessert
Fresh seasonal fruit salad and whipped cream
Pavlova with fruit and berries
Mini chocolate eclairs
Mini lemon meringue tartlets
Mini sponge roulade
Fruit tartlets
Chocolate truffle torte
Caramel Slice
Baked cheesecake
Creme caramel
Selection of New Zealand cheese with walnut bread and crackers