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Our Menu
Below is a breakdown of our menu
for you to use as reference when booking a trip
For our discerning guests, menus have been creatively compiled by our chef to offer both gourmet sight and taste sensation. We use the freshest and most seasonal ingredients, to offer a comprehensive range of food to suit all budgets. Our menus are complemented by a selection of New Zealand’s finest wines and beers.
Please Note - Sept 2008 - These menues are indicative of the level of service we can provide but have changed a lot over the last few years depending on our caterers. Please amail for latest menues and prices.


FINGER FOOD SELECTIONS


Selection 2
Mini Club Sandwiches
Crostinis topped with smoked salmon and caviar
Mini paninis filled with char-grilled vegetables
Cheese and fruit platters with tangy sauces
Chicken tortallini wrapped in bacon
Mini Pumpkin pies
Asparagus rolls
Spicy Cajun meatballs
Spinach feta filos
Mini fruit tartlets

Selection 3
Smoked Salmon Pancakes
Pastrami filled Profiteroles
Char-grilled Vegetables on Crostinis
Spicy Cajun meatballs served with tomato relish
Cheese and fruit platters with tangy sauces
Pan fried chicken pieces marinated in ginger
Mini croissants filled with shaved ham
Duck pate served on almond coated French toast
Shrimp with crab mousse served on Pumpernickle
Mushrooms coated in ginger and crumb
Asparagus rolls
Spinach feta filos
Chocolate coated petite fours

Selection 4
Smoked Salmon Pancakes
Pastrami filled Profiteroles
Vol au vents filled with mushroom and bacon
Duck pate served on almond coated French toast
Pinwheel sandwiches
Shrimp with crab mousse served on Pumpernickle
Grilled chicken Satays served with a mango salsa
Asparagus rolls
Mini pumpkin pies
Pastry cases filled with char-grilled vegetables
Whitebait fritters served with an avocado dressing
Prawn tails wrapped in filo
Chocolate coated petite fours

Executive Finger Food Selection
Pastry cases filled with Char grilled Ostrich served with a tamarillo salsa
New Zealand Oysters served in Chinese spoons
Smoked mussels
Smoked salmon Crostinis with caviar
Chicken tortallini wrapped in bacon
Assorted Mini croissants
Asparagus rolls
Duck pate piped on almond coated French toast
Peeled Prawns served with thousand island dressings
Venison roll ups served on Crostinis
Whitebait fritters served with a mango chutney
Triangle club sandwiches
Smoked salmon Pinwheels
Cheese and fruit platter
Mini fruit tartlets
Petite four display

BUFFET SELECTIONS

Selection 2
Glazed Ham on the bone
Roasted Chicken served with separate herb stuffing
Cold Meat display
Gourmet potatoes tossed in parsley butter
Mesculin lettuce salad
Tomato and Cucumber salad
Coleslaw
Full selection of condiments
Selection of Breads
Fruit platter
Fresh fruit Cheesecake or Chocolate Gateau

Selection 3
Glazed Ham on the bone
Roasted Chicken served with herb stuffing
Cold Meat display
Whole baked Salmon marinated in citrus juices
Smoked Mussels
Peeled prawns served with a chilli marmalade
Gourmet potatoes tossed in parsley butter
Mesculin lettuce salad
Tomato and Cucumber salad
Cajun Mushroom salad
Full selection of condiments
Selection of Breads
Fruit platter
Fresh fruit Cheesecake or Chocolate Gateau

Selection 4
Selection of Canapés on departing
Oven baked Glazed Ham on the Bone with
  Chau- frois decoration
Roast Sirloin with a red wine jus
BBQ Chicken breast filled with a Spinach stuffing
Gourmet potatoes tossed in parsley butter
Char grilled Vegetable medley
Green leaf Salad
Mushroom and peppers marinated in Vinaigrette
Tomato and Cucumber Salad
Full selection of condiments
Selection of Breads
Fresh fruit Salad
Black forest Gateau
Chocolate slice



EXECUTIVE BUFFET

Selection 1
Selection of Canapés on Departure
Seafood Mornay baked in Scallop Shells
Oven Baked Ham on the Bone
Garlic studded Beef Fillet Ostrich Fillets marinated in Lime Marmalade
Cold Chicken and Pastrami platter
Marinated Raw Fish
Marinated Mussels
Mesculin Salad
Mushroom and Bacon Salad
Tomato and Cucumber Salad
Greek Salad
Selection of breads
Full list of condiments
Brandy Snaps with Chantilly cream
Fresh Fruit Salad
Rich Chocolate cake
Christmas Pudding served with Brandy Custard
New Zealand Cheeseboard selections
After Dinner mints


Selection 2
Selection of Canapés on departing
Roasted leg of lamb with a Rosemary and Recurrent jus
Veal or Ostrich with a cream pepper sauce
BBQ Pork marinated in apple cider
Whole baked Salmon with chau-frois decoration
Diced potato tossed in seasoned crumb
Assorted green leaf salad
Tomato and Cucumber
Mushroom in Balsamic vinaigrette
Char grilled Vegetables
Selection of bread loaves
Full range of condiments
Blackforest Gateau or Log
Fruit tartlets
Fruit and Cheese platter
Chocolate and Walnut slice
After dinner Mints

Selection 3
Selection of Canapés on departure
Scallop Mornays served in Scallop shells
Scotch Fillet rolled in cracked pepper served with a reduced cream sauce BBQ Prawns
Ostrich Fillets marinated in an orange and lemon Marmalade
Whole baked Salmon with a chau-frois garnish
Marinated Mussels
Shrimp Cocktails
Gourmet Potatoes tossed in Parsley Butter
Seasonal Vegetables tossed in Ginger Marmalade
Mesculin Salad
2 Seasonal Salads
Selection of Breads
Full range of Condiments
Citrus Flans
Fresh Fruit platters
Classic Gateaux served with Chantilly cream
Cheese platter with a selection of local and imported cheese
Selection of Petit Fours

FROM THE BBQ

Selection A
Sirloin Steak marinated in citrus juices
Pork sausages
Chicken Satays
Marinated Chicken drum
Pork escalopes
Vegetarian felafels served with apricot yoghurt
Selection B
Mesculin salad topped with croutons and shredded egg
Potato salad with a mustard seed dressing
Mushroom salad tossed in Balsamic vinaigrette
Tomato and Cucumber salad
Selection C
Platter of fresh fruit
Chocolate mud and walnut slice
Fruit tartlets
Chocolate Eclairs
Included
Selection of fresh bread loaves
Range of condiments and sauces



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