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prime
Function venue in central Queenstown specialising in weddings and conferences
and breakfast, lunch, dinner and cocktail functions

Function Menus

Our event management team have developed a range of catering options for three-course plated menus.

All dinner guests will be given a menu card outlining the options available for them to choose from on the night.

Canape functions are most appropriate when the venue is booked exclusively but we can also host small canape functions in the private curtained area for groups of 10-30.

 

Price

Pricing structure for plated menus valid to 31 August 2017.
(updated August 2016)

Set Menu A
$52 pp

Three courses: One entree, two main options and one dessert option

Set Menu B
$65 pp

Three courses: Two choices per course.

Set Menu C
$74 pp

Three courses: Two choices of entree and dessert and three choices of main.
Event managers can choose our recommended menu or design the perfect combination of dishes from our mix and match selection.

Degustation
$101/$154 with wine *

6 course degustation menu.
Add $52 for matching wine tastes

Pre-dinner Additions:
  • Mini burger sliders: $5.50 each.
  • Breads and dips for the table to share: $5.50 pp
  • Selection of Chef's canapes to be served with pre-dinner drinks: $10 pp.
  • Event managers can also order their preferred canapes from our list: $5.50 pp/per type.

  • Tea and coffee are available on request. For large functions we recommend the filter coffee/tea bag option at $3 per cup. Espresso style coffees are available at smaller functions for $4.50 per cup.
  • We require seven days notice of any special dietary requirements so our chefs have time to prepare suitable meal alternatives if necessary.
  • Unless vegetarians make up a large proportion of your group, you there is no need to include vegetarian options in your menu choices as our chefs will ensure appropriate alternatives are available for guest with special dietary needs, as long as we are advised in advance.
  • Please note that due to seasonal availability, ingredient substitutions may need to be made in some cases.
  • All prices listed include GST and are current at time of upload. Food cost rises and any Governmental tax increases will be applied where necessary with as much notice given as possible. 15% surcharge may apply on public holidays.


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These are suggested menus featuring our most popular dishes at Prime.

Prime Suggested Menu A: $52 pp.

1-2-1

Entree
Platters with breads and dips and burger sliders to share

Main Course
Fish of the day accompanied by chef’s recommended garnish.
Or
Ribeye steak cooked to your liking with rosemary roasties and pinot jus.

Dessert
Sticky toffee pudding.

----------------------

Prime Suggested Menu B: $65 pp.
2-2-2


Suggestion One

Entree
Prawn cocktail with cocktail sauce, avocado puree and salad greens
or
Soup of the day served with bread.

Main Course
Chicken Breast stuffed with cream cheese pesto on
vegetables and potatoes.
or
Fillet of beef with Dauphinoise potatoes, roasted cherry tomatoes and red wine jus.

Dessert
Chocolate brownie with hot chocolate sauce, served with vanilla cream.
or
Lemon and lime cheesecake with berry coulis and whipped cream.

Suggestion Two

Entree
Smoked salmon with an orange and red onion salad, cracked black pepper and orange vinaigrette.
or
Soup of the day served with bread.

Main Course
Chicken Breast stuffed with cream cheese pesto on
vegetables and potatoes.
or
Pan fried fish of the day
with garnish and sauce to suit.

Dessert
Ice cream cake made from peanut butter and chocolate chips
or
Chocolate tart, chocolate paint
and Cointreau strawberries.

----------------------

Prime Suggested Menu C: $74 pp.
3 courses, 2-3-2

 

Entree
Prawn cocktail with cocktail sauce, avocado puree and salad greens.
or
Chicken and thyme terrine with home-made pickles and crostini

Main Course
Fillet of beef with Dauphinoise potatoes, roasted cherry tomatoes and red wine jus.
or
Pan fried fish of the day with garnish and sauce to suit.
or
Roasted rack of lamb and shoulder with garlic mash and a mustard cream sauce.

Dessert
Lemon and Lime Cheesecake with berry coulis and whipped cream.
or
Chocolate brownie with hot chocolate sauce, served with vanilla cream

Or build your own perfect menu. Choose two entrees, three mains and two desserts from these options:

ENTREE MAIN COURSE DESSERT
Chicken & Meat Entree Red Meat Mains Warm Desserts
Chicken and thyme terrine with home-made pickles and crostini. Fillet of beef with Dauphinoise potatoes, roasted cherry tomatoes and red wine jus. Sticky toffee pudding with caramel sauce and vanilla bean ice cream
Fillet of wild organic Fiordland Venison on a mushroom compote with fondant potato and vanilla bean jus. Chocolate brownie with hot chocolate sauce, served with vanilla cream.
Beef Carpaccio served with a gherkin and caper dressing and shaved parmesan. Roasted rack of lamb and shoulder with garlic mashand a mustard cream sauce. Cool Desserts
Seafood Entree White Meat/Poultry Mains Pecan pie with Amaretto mascarpone.
Asian-style prawns and scallops on a micro salad. Chicken Breast stuffed with cream cheese pesto on vegetables and potatoes

 

Chocolate tart, chocolate paint and Cointreau strawberries.
Smoked Salmon with an orange and red onion salad, cracked black pepper and orange vinaigrette.

Ice Cream Trio in a brandy snap basket

Prawn cocktail with cocktail sauce, avocado puree and salad greens. Seafood Ice cream cake made from peanut butter and chocolate chips.
Vegetarian Entree Pan fried fish of the day with garnish and sauce to suit.

Local cheese selection with quince paste, nuts & crackers

We can also create a cheese buffet table for $10 pp.
Caesar Salad with crispy bacon, classic Caesar dressing, anchovies and a soft-boiled egg. (bacon and anchovies are optional) Vegetarian Lemon and Lime Cheesecake with berry coulis and whipped cream.

Soup of the day Served with bread

 

Potato gnocchi with sundried tomatoes, roasted pinenuts and crispy sage in a tomato and saffron broth.

Traditional creme brulee with nut biscotti.

 

 

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Degustation

Sample Degustation menu with wine matching, $151 pp.

Degustation Sample Menu One:
$101 per person. Add $53 for matching wine tastes.

To start

Salmon gravlax with orange and red onion salad.
Recommended wine match: Gibbston Valley Blanc de Pinot Noir  

Entrée

Chicken and thyme terrine with home-made pickle and crostini. 
Recommended wine match: Gibbston Valley Pinot Gris

Sorbet 

Chef’s flavour of the Day
Recommended match: Lemoncello Liqueur

Main Courses

Beef fillet with wild mushroom tartlet, mustard mashed potato and rosemary jus.
Recommended wine match: Delegats Crownthorpe Terraces Merlot
and
Roasted lamb rack and shoulder, kumara potato cake and green beans with a mustard cream sauce.
Recommended wine match: Couper’s Shed Syrah, Hawkes Bay 

Dessert

Chocolate cake with hot chocolate sauce and vanilla cream
R ecommended wine match: Gibbston Valley late harvest Riesling, Central Otago


____________



Degustation Sample Menu Two:
$101 per person. Add $53 for matching wine tastes.

To start

Beef Carpaccio served with a gherkin and caper dressing and shaved Parmesan.
Stoneleigh Latitude Pinot Noir, Marlborough

Entrée

Scallops with a fennel bulb salad and lemon cream sauce. 
Recommended wine match: Aurum Riesling

 
Sorbet  Chef’s flavour of the Day.
Recommended wine match: Deutz Cuvee, Marlborough

Main Courses

Venison fillet with orange fondant potato, vanilla bean jus and buttered green beans.
Recommended wine match: Couper’s Shed Syrah 
and
Chicken Breast stuffed with cream cheese pesto on vegetables and potatoes
Recommended wine match: Gibbston Valley Pinot Gris

Dessert
Pecan pie with Amaretto mascarpone.
Recommended wine match: Gibbston Valley late harvest Riesling, Central Otago

download all in MS Word
download all in PDF

 

 

 

 

 

Canapes

Each canape type is $5.50 per person. We recommend you choose three types to accompany pre-dinner drinks for $16.50 pp.

Alternatively, choose our Canapes of the Day option at $10 per person for a selection of our favourite canapes.

For standing dinner functions we offer a range of substantial finger food options served in noodle boxes. Each is $10 pp and we recommend a four choices for $40 pp from the Fork and Walk selection below. You may also like to include some hot or cold canapes to be passed around initially.

Hot options ($5.50 pp per type)

Beef skewers with bearnaise sauce

Chicken satay skewers with peanut sauce

Goat cheese and red onion marmalade tartlet

Coriander and chilli mussels

Lamb koftas with minted yoghurt

Mini cocktail sausages with dipping sauce

Garlic prawns

Wild venison skewers with plum compote

Mini corn fritters with chilli and coriander sour cream

 

Cold options ($5.50 pp per type)

Moroccan Lamb on cucumber with minted yoghurt

Pita bread and coriander hummus

Salmon with dill creme fraiche

Bruschetta with tomato, basil, red onion, garlic and parmesan

Rare peppered roast beef on French bread croute

 

Gourmet options (POA)

Paua patties with shaved fennel

Whitebait fritters with lime aioli

Crayfish cocktail

Confit duck spring rolls

Stewart island oysters (subject to availability)

 

Fork and Walk ($10 pp per type)

A mug of today's hot soup

Salmon, steamed rice, wilted greens

Chicken risotto, bacon, baby spinach, parmesan shavings

Tempura fish fillets with fries

Risotto with bacon and mushrooms, garnished with parmesan shavings

Bratwurst sausage with buttered mash and onion gravy

Venison stew with mashed potatoes

Teriyaki chicken with steamed rice, bok choy, and fried shallots

Moroccan lamb rump with fragrant cous cous and tzatziki sauce

Buffet of selected local cheeses with crackers and quince paste

 

Dessert options ($5 pp per type)

Chocolate Cake

Caramel tartlet with strawberries

Carrot cake with orange frosting

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Fork 'n Walk

noodlebox

For informal dinner functions where guests will be standing and mingling, yet require more substantial food than canapes, we offer our Noodlebox Menu.

On such occasions, rather than taking orders and serving plated meals, our staff circulate with trays from which guests can choose from a selection of noodleboxes containing light snacks.

Our Noodlebox Menu is designed so that guests can eat standing up with a fork. Each option is $10 per box and for $50 your guests will be served five noodleboxes. Choose from the options below.

 

Fork and Walk ($10 pp per type)

A mug of today’s hot soup

Salmon, steamed rice, wilted greens

Chicken risotto, bacon, baby spinach, parmesan shavings

Tempura fish fillets with fries

Risotto with bacon and mushrooms, garnished with parmesan shavings

Bratwurst sausage with buttered mash and onion gravy

Venison stew with mashed potatoes

Teriyaki chicken with steamed rice, bok choy, and fried shallots

Moroccan lamb rump with fragrant cous cous and tzatziki sauce

Buffet of selected local cheeses with crackers and quince paste

 

Dessert options ($5 pp per type)

Chocolate Cake

Caramel tartlet with strawberries

Carrot cake with orange frosting

download all in MS Word
download all in PDF

 

 

 

 

Notes

  • We recommend adding breads/dips to your chosen menu for $5.50 per person so guests have something to eat between orders being taken and entrees being served.

  • Tea and coffee are available on request. For large functions we recommend the filter coffee/tea bag option at $3 per cup. Espresso style coffees are available at smaller functions for $4.50 per cup.
  • We require seven days notice of guest numbers, menu choices and any special dietary requirements.

  • Unless vegetarians make up a large proportion of your group, you don't need to include vegetarian options in your menu choices as our chefs will ensure appropriate alternatives are available for guests with special dietary needs, as long as we are advised in advance.

  • Please note that due to seasonal availability, ingredient substitutions may need to be made in some cases.

  • Bookings for functions are subject to our booking and cancellation policy.

  • All menu prices listed include GST and are current at time of upload. Food cost rises and any Governmental tax increases will be applied where necessary with as much notice given as possible.

  • Please confirm your function by completing the secure booking form here.

 

 

 

 

 

 


To discuss your event, please contact owner Mark Jessop or Andrew Hudson, Prime's manager:
dine@primerestaurant.co.nz or phone +64 3 442 5288.

Menu prices listed on this site include Goods and Services Tax and are current at time of upload. Food cost rises will be applied where necessary with as much notice given as possible. A 15% surcharge may apply on public holidays.

 

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