INTERCONTINENTAL MEETINGS MENUS
INTERCONTINENTAL MENU CONTENTS 4 6 7
InterContinental Wellington Sustainability Breakfast Day Delegate Packages Cocktail Catering & Upgrades Buffet
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Live Stations Plated Menu Taste of Wellington Our Suppliers & Artisans
INTERCONTINENTAL WELLINGTON
InterContinentalWellingtonisanawardwinningfive-starhotelperfectlypositionedonWellington’sstunningwaterfront,justmomentsfromthecity’sbest dining,shoppingandcultureattractions.Whetheryou’reinthecityforbusiness,leisure,oralittlebitofboth,weofferanexceptionalblendofsophistication, service, and comfort. Step into a world where you can work efficiently, connect effortlessly, and unwind completely - all with world class service and style. With 236 beautifully appointed rooms and suites, from stylish Classic Rooms to indulgent Club InterContinental Suites with panoramic harbour views and exclusive lounge access. Our hotel, features modern meeting and event spaces, a fully equipped fitness centre, an indoor heated pool, and complimentary Wi-Fithroughout.Thenineversatileconferenceandeventsroomscanhostanythingfromintimateboardmeetingstograndreceptionsofupto400guests. Each space is supported by the latest audiovisual technology and dedicated events team to ensure every detail runs seamlessly. InterContinentalWellingtonisthecapital’sleadingdestinationforexceptionalstays,memorableeventsandinspiredexperiences.Ourlocationmakesusthe perfect base for your event and allows you to connect business and leisure seamlessly. Whereconnectionsinspirepossibility.AtInterContinentalWellington,everymeetingiselevatedbeyondtheordinary.Ourelegantvenues,curatedcatering, and seamless service create an environment where ideas flow and connections thrive. Whether hosting an intimate board meeting or a grand conference, our dedicated Meetings & Events team ensures every detail is flawlessly executed - allowing you to focus on what truly matters. Discover the art of meeting excellence, redefined with InterContinental sophistication. Whatever the scale or theme of your event, we use our considerable culinary know-how to create authentic, unpretentious lunches, coffee breaks or dinners. Renowned for its exceptional central location, Wellington InterContinental distinguished hotel ensures that each guest enjoys a refined and memorable experience, marked by the impeccable and personalised attention provided by its dedicated team.
SUSTAINABILITY
Sustainability is at the heart of what we do. We are committed to operating responsibly by partnering with producers who share our sustainability values. Ourhotelcontinuestoworktowardsclearenvironmentaltargets,includingreducingplasticwaste,increasingrecycling,andseparatingallwastestreamsto minimise our footprint. We source locally wherever possible and partner with likeminded producers who share our commitment to responsible practices - such as Leigh Fish, a multi-generationaloperationfocusedontrulysustainable“catch-to-water”fishing,andStraitSpeared,whichsupplieslocal,packaging-free,line-caughtfish. Together,thesepartnershipshelpuschampionlocalecosystems,supportcommunityproducers,anddeliversustainablysourcedingredients.Bybuilding strong relationships with our suppliers, we ensure every ingredient is selected with care and consideration. Our cooking takes a classical approach, honouring tradition while offering thoughtful, healthy, and dietary-friendly options. We don’t over-complicate things - our focus is on letting quality ingredients speak for themselves.
BREAKFAST
BREAKFAST CANAPES
Please choose four items from either the Petite Classic or Kick Start offerings.
PETIT CLASSICS BREAKFAST CANAPES
KICK START BREAKFAST CANAPES
• Avocado toast - rye sourdough, Clevedon Valley buffalo feta, basil, lemon v/*vegan/*gf/*df • Cheddar and chive omelette v/gf • Mushroom toast – Fernglen sheep’s labneh, parsley, brioche v/ *vegan/*gf/*df • Sweetcorn fritters with red pepper, sour cream and coriander v/*df • Aoraki smoked salmon waffle bites, crème fraiche, dill, caper • Petit bacon butty with peppered tomato and hollandaise • Champagne ham hash bites with chopped egg and chive gf • Spanish tortilla bites with Martinez chorizo and Manchego gf
• Green super smoothie – Swiss chard, granny smith, almond milk, matcha • Red anti-oxidant shots – beetroot, galangal, blueberry, oat milk
• Apple and cinnamon bran muffins • Flax seed and cranberry granola bites • Fresh fruit skewers - melon, strawberry, mint, agave
• Banana bread muffins with whipped maple butter v • Carrot cake with lemon cream cheese and walnut v
Breakfast Canapes Picture
CONTINENTAL BREAKFAST
Each breakfast package at InterContinental Wellington features a curated continental selection, complemented by your choice of our Classic or Kick Start offering.
CLASSIC CONTINENTAL • Sliced fresh seasonal fruit • Natural probiotic yoghurt • Fresh baked Danish, pain au chocolate, croissants and muffins • Butter, honey and preserves • House made Bircher muesli with dried fruit compote • Kick-start fruit smoothies with seasonal fruit, oat, and • coconut milk
KICK START CONTINENTAL
• Fresh fruit salad with Coconut yoghurt • Apple and cinnamon bran muffins, vegan croissants or gluten free banana bread • Homemade flax seed and cranberry granola bars • Green super smoothie – Swiss chard, granny smith, almond milk, • matcha • Red anti-oxidant shots – beetroot, galangal, blueberry, oat milk • Chia seed breakfast parfait - coconut yoghurt, mango, flax seed • granola
CONTINENTAL PLUS
UpgradeyourContinentalSelectiontoContinentalPlustoincludethe following items:
• Deviled eggs with sesame and chive • Cheese plate - French brie, Danish Blue, and Cheddar Cheese • Cold cuts - Champagne ham, Italian salami and beef bresaola
HOT BUFFET BREAKFAST Please select one hot item from either our Classic or Kick Start selections.
KICK START BUFFET HOT OPTIONS
CLASSIC BUFFET HOT OPTIONS
• Breakfast Buddha Bowls - sesame roast kumara, avocado, wild rice, chick peas, edamame beans, baby spinach, radish, broccoli, soft poached eggs or crispy tofu UPGRADE: ADD AN OMELETTE STATION • Chef prepared fresh egg omelette’s - ham, cheese, onion, tomato, mushroom, capsicum, somked salmon, spinach
• Big Breakfast - scrambled eggs, streaky bacon, kransky sausage, roast vine tomato and potato hash browns • Kiwi Breakfast - lamb sausage, kumara hash, field mushrooms, home-made baked beans, poached eggs and tomato relish • Asian Breakfast - nasi goreng with fried egg, congee with Chinese sausage, fried shallot and bean curd, shiitake dumplings and steamed pork buns with soy and chili oil • Middle Eastern Breakfast - eggs shakshuka, ful medames, vegetable sambousek, grilled flatbread, hummus, olives, feta cheese, cucumber, radish, pickles • Bagels and Croissants - honey glazed ham, pastrami, smoked chicken breast, cucumber, avocado, tomato, soft boiled eggs, Swiss cheese, rocket, cream cheese • Pancakes and Waffles - with streaky bacon, banana, maple syrup, berry compote, toasted pecan and vanilla mascarpone • Breakfast Burrito Wraps - warm tortillas, scrambled egg, chili beans, chorizo sausage, guacamole, fried potato hash, tomato salsa, sour cream
HOT PLATED BREAKFAST Please select one hot item from either our Classic or Kick Start selections.
CLASSIC BREAKFAST PLATES
KICK START BREAKFAST PLATES
• Eggs Benedict – English muffin, honey glazed ham, poached eggs, hollandaise • Eggs Florentine – hash brown, spinach, roast vine tomato, poached eggs, hollandaise v/gf • Big Breaky – scrambled eggs, streaky bacon, kransky sausage, roast vine tomato and potato rosti gf • Hot smoked Aoraki salmon, crushed new potato, poached egg, shallot, caper, hollandaise gf • Kiwi Breakfast – kumara and bacon hash, lamb sausage, field mushroom, watercress, fried eggs, onion and thyme relish • Buttermilk pancakes with streaky bacon, banana, maple syrup, berry compote and vanilla mascarpone
• Tofu scramble with portobello mushroom and parsley, baby spinach, parsley and rye toast • Super food breakfast bowl – poached salmon, avocado, baby kale, kumara, quinoa, black rice, walnut, pumpkin seeds, lemon
DAY DELEGATE PACKAGES
AllDayDelegatePackagesincludeaChef’sselectionofMorning&AfternoonTeaitems.ThesebreaksmaybeupgradestoaChoiceMenuonrequestshouldyoupreferto make your own selections. MORNING & AFTERNOON TEA
CLASSIC SELECTION
KICK START SELECTION
SAVOURY • Mushroom and goats cheese Spanish tortilla • Cheddar, spinach and spring onion muffins • Cucumber and ricotta finger sandwich • Smoked chicken and herb mayo finger sandwich • Mini ham and brie croissants • Classic Kiwi beef sausage rolls with tomato sauce • Bacon and egg quiche with chive SWEETS
SAVOURY • Falafels with eggplant, carrot and sprouts gf/df/v/vegan • Kumara rosti’s with avocado and pomegranate gf/df/v/vegan • Corn fritters with tomato and basil salsa gf/df/v/vegan
SWEETS
• Melon and strawberry fruit salad pots with pomegranate and mint gf/ df/v/vegan • Mango, granola and coconut yoghurt gf/df/v/vegan
• Salted caramel slice gf/df/vegan • Black Doris plum slice df/vegan • White chocolate berry slice gf • Carrot cake df SMOOTHIE SHOTS gf/df/v/vegan
• Date scones with mandarin cream • Banana walnut and maple muffins • Coffee pecan financiers • Lemon and blueberry tea cakes • Raspberry and lemon cupcakes • Carrot cake with lemon cream cheese • Lemon and poppyseed cake • Raspberry lamingtons • Cinnamon rolls with vanilla glaze • Peanut brownie with salted caramel • Boysenberry cheesecake • Raspberry and coconut slice
• Green super smoothie – Swiss chard, granny smith, almond milk, matcha • Red anti-oxidant shots – beetroot, galangal, blueberry, oat milk
All Day Delegate lunches are thoughtfully curated with two salads, two baps or wraps, two hot selections, one sweet treat, and a fresh fruit platter, accompanied by tea & coffee. Standard packages offer a Chef’s Choice menu, with the option to upgrade to Build Your Own Lunch or enhance your selection with additonal items. WORKING LUNCH
CLASSIC SALAD
CLASSIC BAKED BAPS
• Shredded chicken, green beans, pearl barley, spring onion pesto • Couscous tabbouleh, tomato, cucumber, mint, parsley, • lemon dressing • Orzo pasta salad, rocket, olive, sun dried tomato, preserved lemon • Asian style slaw, bok choy, red onion, carrot, coriander, • sesame dressing • Avocado, gem lettuce, tomato, cucumber, feta, herb • croutons • Tomato, kalamata olives, mozzarella, rocket leaves, extra virgin olive oil
• Chicken Caesar, cos lettuce, bacon, parmesan, Caesar dressing • Tandoori grilled chicken, gem lettuce, coriander yoghurt dressing • Lamb shoulder, olive tapenade, pepperonata, rocket • Roast beef, grain mustard, sweet onion pickle, cos lettuce • Champagne ham, chopped egg mayo, caper, shallot, iceberg lettuce • Italian salami, tomato, mozzarella, basil pesto, rocket
KICK START WRAPS gf/df/v/vegan
KICK START SALAD gf/df/v/vegan
• Thyme roast mushroom, vegan feta, rocket lemon dressing • Chickpea falafel, cucumber, tomato, black olive, tahini • Avocado, sun dried tomato, gem lettuce, red onion, vegan pesto • Roast pumpkin, hummus, chickpeas, vegan feta, rocket • Tomato, vegan mozzarella, basil, soft roast garlic, balsamic • Grilled courgette, red peppers, hummus, plant-based aioli, mint
• Rice noodle with broccoli, spring onion and peanut • gochujang dressing • Tofu and green beans with wasabi dressing and coriander • furikake • Roast pumpkin with harissa chick peas and rocket • Grilled courgette with buckwheat, lemon and vegan pesto • Roast kumara with maple walnuts, red onion, gem lettuce, and vegan feta • Green lentil tabbouleh with tomato, cucumber, parsley, mint and lemon dressing
WORKING LUNCH CONTINUED
CLASSIC HOT ITEM
SWEETS
• Korean style chicken skewers with green pepper and gochujang sauce • Prawn skewers with peri peri sauce and coriander • Spiced beef filo parcels with green herb and jalapeno yoghurt • Shiitake mushroom dumplings with soy and chili oil • Lamb and potato croquettes with harissa mayo • Chicken and ginger wontons with sweet chili sauce
• Fresh cut fruit • Peanut Brownie with salted caramel
• Boysenberry Cheesecake • Raspberry Coconut Slice • Coffee Pecan Financiers • Raspberry Lamingtons
KICK START HOT ITEMS gf/df/v/vegan
• Crispy tofu, broccoli, lemon, miso and soy • Falafels with beetroot hummus and spiced chickpeas • Corn fritter with avocado salsa • Rice noodle with mushroom and parsley • Roast vegetable lasagne with vegan pesto • Fried rice with beans, edamame and furikake
COCKTAIL CATERING & UPGRADES
CANAPE
All Canape packages include either a Chef ’s choice or cilent choice of four canape offerings, with the option to enhance your selection with additional items upon request.
VEGETABLE • Parmesan gourgeres cheese puffs with whipped feta v • Mac and cheese bites with cheddar and jalapeno V • Truffle mushroom and pine nut cigars with garlic aioli v • Courgette and basil pesto croutes with preserved lemon v/*vegan/ *gf/*df • Chickpea falafel with avocado and pepita v/vegan/gf/df • Eggplant arancini with lemon mayo and basil v SEAFOOD
MEAT
• Korean fried chicken lollipops df • Butter chicken skewers with yoghurt and coriander gf • Little lasagne fritters with mayo and chive • Beef sliders, cheddar, pickles, chili mayo • Pork belly skewers with honey soy and spring onion df
• Tuna tartare with tomato and mozzarella gf • Prawn toast with sesame, cucumber and coriander df • Smoked salmon cones with crème fraiche and chive • Battered fish sliders with lemon tartare and cress • Mills Bay mussels with coconut curry dressing df
PLATTER & GRAZING Each platter caters for up to 10 guests. For a personalised grazing table, mix & match several platters to design a display that fits your occasion perfectly.
VEGETABLE ANTIPASTI • Fresh cut crudites with beetroot hummus, pesto and olive dip • Marinated grilled vegetables - eggplant, courgette and red peppers • Sicilian and Kalamata olives with rosemary and olive oil • Toasted baguette and sourdough
MIXED MAKI ROLL SUSHI
• Cucumber and avocado • Teriyaki chicken and sesame • Salmon and cucumber • Tempura prawn and spicy mayo
HOT VEGETARIAN SNACK PLATTER
HOT SNACK PLATTER
• Onion bhaji’s with cucumber raita • Lemon and herb crumbed halloumi with spiced honey
• Truffle mushroom arancini w garlic aioli • Tempura prawns with sesame and chili mayo • Harissa chicken skewers • Mac & cheese bites
• Vegetable Samosa with sweet chili sauce • Chickpea falafels with tahini dressing
PLATTER & GRAZING
CHARCUTERIE BOARD • Parma prosciutto • Soppressa salami • Beef bresaola • Mortadella Bolgna • Pickled baby gherkins • Toasted baguette and sourdough
CHILLED SEAFOOD • Fresh shucked oysters, lemon and shallot dressing • Mills Bay mussels, smoked tomato and basil salsa • Poached prawn with cocktail sauce • Sashimi cut yellow fin tuna, soy and wasabi
CHEESE BOARD v • French Brie • Danish Blue • Smoked Provolone • Italian Asiago • Pickled baby gherkins, sweet onion relish, quince paste and honey comb • Toasted baguette and crackers
BUFFET
CLASSIC BUFFET
• Bean and Barley - green beans, edamame, baby spinach, pearl barley, preserved lemon • Superfood – buckwheat, kale, avocado, feta, pistachio, pepita, tahini dressing • Watermelon - cherry tomato, basil, mint, soft goats’ feta, pomegranate, chardonnay dressing • Roast Butternut - chickpeas, rocket, pumpkin seed, Pecorino, tahini dressing • Bok Slaw – poached prawn, bok choi, red onion, sesame, lime, coriander
ANTIPASTI
• Artisan Breads – sliced sourdough and flavoured loaves with olive oil, butter and balsamic • Charcuterie - Parma prosciutto, sopressa salami, beef bresaola, chicken and brandy pate • Pickles and Dips- hummus, pesto, eggplant chutney, cornichons, marinated vegetables
CLASSIC & MODERN SALADS Please select three
• Green – baby gem lettuce, radish, cucumber, tomato, muscatel • dressing • Caprese – vine tomato, mozzarella, basil, balsamic and olive oil • Greek – tomato, cucumber, red onion, olive, feta, oregano, red wine vinegar dressing • Potato – new potatoes, red onion, caper, chive, horseradish, crème fraiche • Nicoise – tuna, green beans, new potato, olive tomato, hen’s egg • Caesar – cos lettuce, croutons, parmesan, bacon, hen’s egg, Caesar dressing
CLASSIC BUFFET
HOT SIDE DISHES Please select two
MEAT AND FISH Please select two
• Roast potatoes with rosemary and sea salt • Steamed broccoli and beans with miso and sesame dressing • Glazed carrots with honey and thyme • Roast red kumara with sage butter • Mediterranean vegetables – courgette, red peppers, eggplant, basil, caper, mozzarella • Penne pasta with truffled mushroom, lemon, parsley and parmesan cream sauce • Prawn and fennel rice pilaf • Egg fried rice with spring onion and coriander
• Baked Akaroa salmon with pesto salad • Market fresh fish with tomato, basil and lemon beurre blanc • Grilled chicken breast with chermoula • Whole roast chicken with lemon, rosemary and garlic • Grilled lamb rump, chaat spice with chickpeas and yoghurt sauce • Wagyu beef picanha with red chimichurri • Angus beef eye fillet, brandy and green peppercorn sauce • Roast pork belly, carrot, ginger and sesame
CLASSIC BUFFET
DESSERT Please select three
• Rhubarb and lemon cheesecake • Passionfruit and lime Bavarian • Lemon meringue pie with raspberry • Tiramisu cups, espresso, Kahlua, mascarpone • Strawberry and kiwifruit pavlova, meringue, whipped cream • Dark chocolate souffle cake with walnut and pecan • Sticky date pudding, with brandy anglaise • Fresh cut fruit salad
• Vanilla Chantilly cream • Boysenberry compote
GRAND BUFFET
CLASSIC & MODERN SALADS Please select four
• Bean and Barley – green beans, edamame, baby spinach, pearl barley, preserved lemon • Superfood – buckwheat, kale, avocado, feta, pistachio, pepita, tahini dressing • Watermelon – cherry tomato, basil, mint, soft goats’feta, pomegranate, chardonnay dressing • Roast Butternut – chickpeas, rocket, pumpkin seed, Pecorino, tahini dressing • Bok Slaw – poached prawn, bok choi, red onion, sesame, lime, coriander • Spiced Tofu – green beans, cashew, gem leaves, lime, chaat yoghurt dressing
• Green – baby gem lettuce, radish, cucumber, tomato, muscatel dressing • Caprese – vine tomato, mozzarella, basil, balsamic and olive oil • Greek – tomato, cucumber, red onion, olive, feta, oregano, red wine vinegar dressing • Potato – new potatoes, red onion, caper, chive, horseradish, crème fraiche • Coleslaw – sliced cabbage, carrot, red onion, mayo, chive • Nicoise – tuna, green beans, new potato, olive tomato, hen’s egg • Caesar – cos lettuce, croutons, parmesan, bacon, hen’s egg, Caesar dressing
grand buffet selection
GRAND BUFFET
ANTIPASTI
HOT SIDE DISHES Please select three
• Artisan breads – sliced sourdough and flavoured loaves with olive oil, butter and balsamic • Charcuterie - Parma prosciutto, sopressa salami, beef bresaola, chicken and brandy pate • Pickles and dips- hummus, pesto, eggplant chutney, cornichons, marinated vegetables CHILLED SEAFOODS • Marinated mussels with lemon and basil, poached prawns with cocktail sauce MEAT AND FISH Please select three • Baked Akaroa salmon with pesto salad • Market fresh fish with tomato, basil and lemon beurre blanc • Grilled chicken breast with chermoula • Whole roast chicken with lemon, rosemary and garlic • Grilled lamb rump, chaat spice with chickpeas and yoghurt sauce • Wagyu beef picanha with red chimichurri • Angus beef eye fillet, brandy and green peppercorn sauce • Roast pork belly, carrot, ginger and sesame
• Roast potatoes with rosemary and sea salt • Steamed broccoli and beans with miso and sesame dressing • Glazed carrots with honey and thyme • Roast red kumara with sage butter • Mediterranean vegetables – courgette, red peppers, eggplant, basil, caper, mozzarella • Penne pasta with truffled mushroom, lemon, parsley and parmesan cream sauce • Prawn and fennel rice pilaf • Egg fried rice with spring onion and coriander
GRAND BUFFET
DESSERT Please select four
• Dark chocolate souffle cake with walnut and pecan • Sticky date pudding, with brandy anglaise • Fresh cut fruit salad
• Rhubarb and lemon cheesecake • Passionfruit and lime Bavarian • Lemon meringue pie with raspberry • Tiramisu cups, espresso, Kahula, mascarpone • Strawberry and kiwifruit pavlova, meringue, whipped cream
• Vanilla Chantilly cream • Boysenberry compote
grand buffet dessert selection
Add excitement to your event with our Live Stations and Buffet Additions - perfect for creating an interactive and personalised dinning experience. Whether it’s seasonal oysters, sashimi counter or the cavery, our live setups ensure your guests enjoy their favourite flavours with a dash of flair. LIVE STATIONS
LIVE STATIONS
SEASONAL OYSTERS From Northland to Bluff
• Shucked fresh with Cabernet Sauvignon mignonette, lemon and Kaitaia Fire hot sauce THE SASHIMI COUNTER Fine New Zealand game and sashimi fish, cut and dressed live • Southern bluefin tuna, Yellowtail kingfish, Akaroa Salmon Soy and wasabi • Kalamata olive, preserved lemon and basil • Yuzu, red chili and coriander • Harissa and coriander THE BUFFALO BAR FreshbuffalocheesefromtheClevedonValley,garnishedanddressedlive • Clevedon Valley mozzarella, burratina, ricotta, feta and curd • Green pea and broad bean with lemon and mint • Balsamic marinated watermelon, red chili, basil and black pepper • Tomato, basil, shallot and Cab Sauv vinegar • Pepperonata – roast peppers, caper, oregano, chardonnay vinegar
LIVE STATIONS
CHOCOLATE FOUNTAIN • Milk chocolate fondue waterfall with dipping
LA FROMAGERIE A curated selection of ten fine New Zealand and European cheeses, cut and served live with traditional accompaniments • Brie de Meaux, Tallegio, Tete de Moine, Manchego, Talbot Forrest Cheddar, Over the Moon Galactic Gold, Comte, Morbier, Gorgonzola, Blue d’Auvergne with baguette, crackers, digestives, local honeycomb chutney, fruit paste and dates THE CARVERY Slow roast prime cuts, carved by chef and matched with crafted sauces, glaze and condiments • Whole roast chicken with lemon, thyme and chardonnay sauce • Baked ham, local honey and orange marmalade glaze • Lumina lamb leg, studded with garlic, rosemary and mint sauce • Wagyu beef picanha with red chimichurri and habanero mustard • Angus beef eye fillet, brandy and green peppercorn sauce • Porchetta – rolled pork belly with garlic and oregano
skewers - fresh cut melon, pineapple, strawberries, dried fig and apricot, marshmallows, mini meringue, profiteroles, cinnamon donuts, Turkish delight, nougat
PLATED MENU
STARTERS • Modern caprese salad – pickled tomato, burratina, basil, cab sauv dressing v/*vegan/gf*df • Sashimi cut Akaroa salmon and yellow fin tuna, preserved lemon, harissa, coriander gf/df • King crab salad – avocado, cucumber, chervil, tomato consommé jelly gf/df • Corn-fed chicken and parmesan ravioli, lemon, sage butter • Pork tenderloin, confit fennel dressing, green apple, romesco df • Duck liver parfait, sherry jelly, cornichons, watercress, toasted brioche • Wild venison tartare, shallot, capers, pickles, egg yolk, ficelle croutes df MAIN COURSE • Agria potato gnocchi, peas, beans, broccolini, basil pesto v • Eggplant steak with garlic and oregano, red pepper caponata, basil, pine nut v/vegan/gf/df • Thai baked snapper, bok choi, sesame, coriander, lime gf/df • Corn fed chicken, sweet corn polenta, sprouting broccoli, green pea gf • Free-range pork belly with spring onion, ajo blanco, roasted apple gf • Duck leg confit, white bean cassoulet, savoy cabbage, pancetta gf • Lamb rump, hazelnut and cauliflower puree, courgette, preserved lemon, salsa verde gf • Angus beef eye fillet, potato puree, mushroom and thyme ragu, gremolata gf Standard dinner packages include either a set menu with one choice for each course or alternative dropwithtwochoicesforeachcourse.Packagescanbeupgradedtoachoicemenuuponrequest.
PLATED MENU
DESSERT
• Valrhona Guanaja dark chocolate mousse, orange, crème fraiche, almond crumble v/gf • Coconut meringue, passionfruit curd, pineapple, mango parfait v/gf/df • Strawberry shortcake, strawberry pate, strawberry mousse, Ivoire white chocolate v • Tiramisu, lady fingers, espresso syrup, mascarpone cream v • Sticky date pudding, brandy and vanilla anglaise v
TASTE OF WELLINGTON
TasteWellingtonisourpremiumoffering,showcasingthefinestsuppliersfrom Wellington. From locally sourced produce to artisanal goods, each selection reflects the best of what this vibrant region has to offer. Indulge in the exceptional flavours and craftsmanship that make Wellington a culinary destination. TASTE OF WELLINGTON
STARTERS
• Mills Bay mussels with basil, lemon and chardonnay vinegar • Tora paua raviolo with princess bay ice plant and lime • Marlborough saffron fettucine with lemon beurre blanc MAIN COURSE • Lewis Farm asparagus with Clevedon Valley buffalo ricotta gnocchi • Tora crayfish thermidor with Martinborough Sauv Blanc sauce • Cook Strait butterfish with foraged South Coast succulents • Conscious Valley grass-fed beef fillet, whipped potato, pinot glaze DESSERT • Marlborough hazelnut parfait, Nelson stone fruit and Grafter’s honey glaze • Lewis Farm strawberry mille feuille with vanilla Chantilly
*Asparagus will be swapped with Wairarapa mushrooms when they are not in season
BEVERAGE PACKAGE
AVAILABLE BY THE HOUR | MINIMUM ONE HOUR Ourconferencebeveragepackagesaredesignedtoelevatemeetings,receptions,andcorporatecelebrationswitharefinedselectionofpremiumspirits,New Zealand wines, beers, and non-alcoholic options. Each package is professionally hosted and delivered with polished, attentive service to ensure a seamless guest experience. Aprofessional bartender is included, with all beverages served in accordance with New Zealand’s responsible service regulations. We’d be delighted to tailor our beverage offerings to suit your group’s preferences. While package selections are fixed, specific brands or products may be arrangedandareavailableatàlacartepricing.Toensureclarityandconsistency,customisedselectionsarenotabletobeincorporatedintopackagepricing and will be charged separately.
Our events team is happy to discuss bespoke options to create the perfect fit for your occasion.
SERVICE & RESPONSIBLE ALCOHOL MANAGAEMENT Packages are charged per hour, with a minimum booking of one hour and a maximum booking of four hours. Service is conducted in accordance with the Sale and Supply of Alcohol Act 2012. We actively promote responsible consumption and reserve the right to refuse service to intoxicated guests. Non-alcoholic alternatives are always available to support responsible hosting.
CLASSIC BEVERAGE PACKAGE
CLASSIC BEVERAGE PACKAGE
$55 per person for the first hour, $50 per person for each subsequent hour
Assorted beers, New Zealand Pinot Noir, New Zealand Sauvignon Blanc, New Zealand Chardonnay, New Zealand Sparkling Wine, Assorted Soft Drinks PREMIUM BEVERAGE PACKAGE
$70 per person for the first hour, $65 per person for each subsequent hour
Our Premium package offers a heightened level of sophistication, showcasing top-tier spirits paired with our curated wine and beer selection - perfect for executive events, gala dinners, and premium client entertaining. Assorted beers, Premium New Zealand Pinot Noir, Premium New Zealand Syrah, Premium New Zealand Sauvignon Blanc, Premium New Zealand Chardonnay, Premium New Zealand Sparkling Wine, Assorted Soft Drinks
A LA CARTE OFFERINGS
SPARKLING
SOFT DRINKS
$7.00 $7.00 $7.00 $12.00
$80.00 $65.00
De La Terre Cuvée II Méthode Traditionnelle, Hawke’s Bay, NZ Te Hana Reserve Sparkling, Gisborne, NZ WHITE Folium Vineyard Reserve Sauvignon Blanc, Marlborough, NZ De La Terre Barrique Ferment Chardonnay, Hawke’s Bay, NZ Whyte Estate Sauvignon Blanc, Marlborough, NZ Whyte Estate Chardonnay, Marlborough, NZ RED
Coca Cola, Coke No Sugar Schweppes Lemonade, Schweppes Ginger Ale Voyage Pure NZ Still Water, 1000 ml Voyage Pure NZ Sparkling Water, 1000 ml
$80.00 $80.00 $65.00 $65.00
$80.00 $80.00 $65.00
Grasshopper Rock Pinot Noir, Central Otago, NZ, De La Terre Estate Syrah, Hawke’s Bay, NZ, Zephyr 6 Pinot Noir, Marlborough, NZ, BEER Mac’s Mid Vicious ABV 2.5%, NZ Panhead Supercharger APA ABV 5.7%, NZ, Panhead Port Road Pilsner ABV 5.2%, NZ, Panhead Blacktop Oat Stout ABV 5.5% NZ
$12.00 $12.00 $12.00 $12.00
AORAKI SALMON Reowned for its premium quality, sustainably sourced from the pristine glacial waters of Aoraki/Mt Cook. The unique environment contributes to the salmon’s clean and subtle taste, setting it apart from other salmon varieties. The salmon are raised with a commitment to sustaniable farming practice, ensuirng that they are nurtured in harmony with nature OUR SUPPLIERS & ARTISANS BREZELMANIA Brezelmania is a Wellington bakery known for its authentic German breads, pretzels, and pastries, offering locals a true taste of Germany. Brezelmania delivery high-quality wholesale baked goods. CLEVEDON VALLEY BUFFALO Clevedon Valley Buffalo is a pioneering New Zealand artisan dairy business near Auckland, producing premium buffalo‑milk cheeses and yoghurts from a water buffalo herd, celebrated for their rich flavour, nutritional benefits and award‑winning quality. CONSCIOUS VALLEY Conscious Valley is a local New Zealand red-meat brand based near Wellington (Ōhāriu Valley) that produces premium grass-fed, free-range lamb (and beef ). The operation focuses on ethical farming, animal welfare, sustainability, and locally sourced meat rather than large-scale export commodity systems.
FERNGLEN FARM FernGlen Farm focuses on sustainable, thoughtful growing, partnering with like-minded producers to bring fresh, honest ingredients to the table. Fernglen Farm are the first dairy farm in New Zealand to be SPCA Animal Welfare Certified. GEORGES TRUFFLES George’s Truffles is a boutique New Zealand grower of premium Black Périgord truffles, in Riwaka, South Island. Committedtofresh,high-qualityproduction,supplyingandchampioningthe real aroma-rich truffle rather than synthetic substitutes. GRAFTER’S HONEY Grafter’s Honey is a Wellington-region artisan beekeeper brand offering raw, locally produced honeys - notably a native bush blend and a mānuka blend - focused on flavour, provenance, and small-scale authenticity. LEIGH FISH Leigh Fish operates a fleet of longline fishing boats, which are knownforbeingenvironmentallyfriendlyandefficient.Thismethodallows forthecaptureofpremiumfishwhileminimisingbycatchandenviornmental impact. Leigh Fish is renowned for its high quality seafood and sustainable fishing practices, orginiating from the pircturesque fishing village of Leigh.
OUR SUPPLIERS & ARTISANS
OLEA ESTATE Olea Estate is a Wairarapa-based New Zealand olive oil producer that grows, presses and bottles its own premium extra virgin oils from varietals such as Picual, Frantoio, Leccino, with strong emphasis on freshness, traceability and award-winning quality. SHELLY BAY Shelly Bay Baker is a Wellington artisan bakery and mill founded by Sam Forbes, producing slow-fermented sourdough breads and baked goods from NZ-grown, and stone-ground flour. The long fermentation,useoffreshstonegroundflourandartisanmethodsgivetheir breads distinctive flavour and texture.
LEWIS FARMS LocatedinHorowhenua,LewisFarmsspecialisesinpremiumasparagusand berries, grown using modern practices (poly-tunnels, hydroponics), with a strong focus on flavour, quality and community. They have product diversification moving from asparagus into berries.
MARLBOROUGH OYSTERS Marlborough Oysters are a boutique brand of premium live and half-shell oysters grown in the deep, high-salinity waters of New Zealand’s Marlborough Sounds, offering clean flavour, high quality and direct-to-door/restaurant availability with an emphasis on freshness and sustainable aquaculture. MILLS BAY MUSSELS Mills Bay Mussels is a sustainable mussel-farming business in the Marlborough Sounds growing premium New Zealand Greenshell mussels, emphasising quality, freshness, nutritionand environmental responsibility.
STRAIGHT SPEARED From Cook Straight to Wellington Plate. Strait Speared is a
Wellington‑basedspearfishingenterprisedeliveringsustainablyharvested, highly traceable butterfish straight from the sea to local restaurants, combining local provenance, minimal‑impact fishing and premium quality.
TORA COLLECTIVE Tora Collective is a boutique, owner-operated seafood business on New Zealand’ssouthWairarapacoast,harvestinglivewildcrayfish,pāuaandkina with a strong commitment to freshness, traceability and sustainability.
InterContinental Wellington 2 Grey Street | Wellington 6011 | New Zealand Visit www.intercontinental.com/meetings
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