Plated Dinner @ Otago Museum

by | Oct 21, 2012 | up-to-the-minute | 0 comments

what a great week … definitely started with a bang …. 176 guests at the Otago Museum 3 course plated alternative drop, the hutton theatre transformed into our kitchen and away we went ….. entrees were five spiced duck & prawn rolls and

aPhoto: what a great week ... definitely started with a bang .... 176 guests at the Otago Museum 3 course plated alternative drop, the hutton theatre transformed into our kitchen and away we went ..... entrees were five spiced duck & prawn rolls and our ever popular olive crostini with prosciutto, mozzarella, tomatoes and fresh sweet basil leaves ... mains - herb crusted lamb rack (how chef keeps it at MR-M even holding in a box amazes me and most def amazed the guests with all their great comments) and rosette of blue cod with tropical salsa ... followed by mini desserts and cheese served to each table - creme brulee, mini banofii (my favourite now), raspberry mousse ... what a great night entrees served at 8pm, mains at 8.45pm, desserts at 10pm home by 12am ... great night made pretty easy by our great kitchen and front of house teamsSaturday night back to the museum to help the Tolcarne boarding house from St Hildas to celebrate their 50th anniversary ... great night and so good to hear so much laughter around the room, beautiful buffet of roast lamb, chicken roulade, freshly made salads and again our famous mini desserts (ALL homemade) to end the night.Check out our photos in our recent events folder ....So whats next .... just a mere 1300 odd people to prep for for this years MELBOURNE CUP Wingatui Racecourse, get your tickets to one of Wingatui's marquees and enjoy our beautiful food and excellent service staff, if you not going to a marquee come see us in the cafe for one of Fia's famous hot ham baguettesSee you thereour ever popular olive crostini with prosciutto, mozzarella, tomatoes and fresh sweet basil leaves … mains – herb crusted lamb rack (how chef keeps it at MR-M even holding in a box amazes me and most def amazed the guests with all their great comments) and rosette of blue cod with tropical salsa … followed by mini desserts and cheese served to each table – creme brulee, mini banofii (my favourite now), raspberry mousse … what a great night entrees served at 8pm, mains at 8.45pm, desserts at 10pm home by 12am … great night made pretty easy by our great kitchen and front of house teams

Saturday night back to the museum to help the Tolcarne boarding house from St Hildas to celebrate their 50th anniversary … great night and so good to hear so much laughter around the room, beautiful buffet of roast lamb, chicken roulade, freshly made salads and again our famous mini desserts (ALL homemade) to end the night.
Check out our photos in our recent events folder ….So whats next …. just a mere 1300 odd people to prep for for this years MELBOURNE CUP Wingatui Racecourse, get your tickets to one of Wingatui’s marquees and enjoy our beautiful food and excellent service staff, if you not going to a marquee come see us in the cafe for one of Fia’s famous hot ham baguettesSee you there

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