Dining For All Tastes

Reception food is a key ingredient to making your special day that much more memorable.
You’ll love our range of dining options and flavours, and so will your guests.

A Trio of Flavours

Choose from our three menus that offer a range of price options and food styles, including some extra special items.
All menu’s are complemented by a 7-hour drinks package of house still and sparkling wines, beers
and non-alcoholic choices. Spirits can be added at an extra per-head price.

Kiwi Menu

Three courses of familiar favourites with a gourmet twist. Choices such as roast chicken with sage and onion stuffing, pulled pork, baby potatoes and pasta salad are all on the menu. Then feast your eyes on a dessert grazing table.

Tui Menu

This gourmet BBQ dinner is sure to impress. A range of our most popular crowd favourites like bacon wrapped haloumi, arancini, BBQ meat + seafood and fresh salads packed with flavour. The hardest part? What to choose for dessert.

Kereru Menu

Our premium options for serious foodies. Spoil yourself and your guests with an indulgent menu including  fresh oysters, local cheeses, salmon and mouth-watering desserts. A range of house spirits tops up the standard drinks package. 

Colourful Kiwi Cuisine

Contemporary cuisine, and kiwi favourites with a gourmet twist – we pride ourselves on serving food that you and your guests will love, using the best local ingredients. That means creating dishes that are a feast for your eyes as well as your stomach. There’s also a range of children’s meals for the tiniest guests, and filling options such as supper platters for the big eaters.

We’re very aware that people are now following a range of diets. Vegetarian, gluten-free and dairy-free options come as standard. Other specific requirements can be accommodated on request.

Turning Up The Heat

Head chef David O’Leary is fired up about making Tui Hills’ food something to be remembered. That means fresh ingredients and restaurant-quality plated meals.

“We’re getting in the best organic, free-range and local ingredients and getting the food in fresh just before each wedding or event. Almost everything is being prepared on-site from fresh raw ingredients and we’re not cutting corners on quality for the sake of convenience.”

He’s honed his skills at eateries in Auckland, Sydney, London and Somerset. He’s even worked at the world-famous Victor Churchill Butchery in Sydney, which doubles as an occasional restaurant for VIPs such as TV chef Anthony Bourdain, who he once cooked for.

“At Tui Hills we also have great menus, a great team – bring it on!”

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