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Banquet White Wine List
Vegan: V | Vegetarian: VG | Nut Free: NF | Gluten Free: GF | Dairy Free: DF | Contains Dairy: D
Light golden in colour with aromas of pear, apple, melon, mineral and a touch of smoke. Rich, creamy texture fills
the palate, with a bright note of acidity that adds balance. The rich fruit flavours persist on the lengthy finish.
This sets the benchmark for New Zealand’s intensely flavourful style of Sauvignon Blanc: think gooseberry, pea pods and passion fruit. Vivid and refreshing, it pairs well with steamed clams or mussels with asparagus risotto, or grilled chicken.
Luminous gold in colour, this vintage is beautifully structured with soft aromas of green apple, pineapple and butterscotch on the nose. Notes of vanilla, lemon and toasted oak complement the creamy textured finish.
Fresh and easy drinking, fresh flower and tropical fruit aromas. Pairs well with seafood, vegetarian dishes and white meat.
Sicily’s warm climate has loaded this ripe Pinot Grigio with flavours of yellow peach, honey and toasty bread. Crisp and delicate, it is surprisingly full-bodied, with great length.
This wine has a light, refreshing taste with hints of tropical fruit, apples, gooseberries and honey. It has well-balanced acidity, a pleasant finish and mineral nuances.
2014 National Wine Awards Bronze. The palate has a bouquet of peach, honey, rose and green tea leaf. Also look for hints of vanilla. Flavours of peach and grapefruit come first, followed by a long finish with hints of melon, citrus and banana.
100% Viognier, matured 6 months in stainless steel tanks. Great intensity of apricot and honeysuckle notes. Rich with dried fruits and spices flavors supported by a wonderful acidity.
Lifted aromas of gooseberry, bell pepper and newly mown grass, with some pineapple and melon notes. A fresh, lively, approachable wine with an excellent balance of fruit sweetness and juicy acidity. Vibrant presence on the palate with an exhilarating finish.
Big bold flavors with toasted oak and spice. Pairs well with white meats and fishes, mushroom gravies and citrus sauces.