Nick Honeyman, head chef at Auckland’s Paris Butter
"Oysters and crayfish, along with country terrines and venison carpaccio and parmesan. Then a whole salt-crusted baked fish, a Morrocan lamb shoulder roast, or eye fillets accompanied by warm and cold salads. Desserts: crème caramels, caramelised figs or chocolate mousse tiramisu."
Kate Fay, head chef at Cibo
"A degustation is the ultimate indulgence, but a three-course menu (with a few options per course) is a great alternative. Seasonal, premium ingredients (think whitebait and oyster) make an event feel special. Dessert platters mean guests can dance, but keep returning to indulge in more."
Volker Marecek, executive chef at Cordis, Auckland
" I’d serve a fish starter and a choice of beef and chicken for the main course. I love celeriac – I’d include it baked with a 24-hour slow-cooked beef short rib, crispy shallots and truffle potato
For dessert, it’d be a buffet with a chocolate fountain and wedding cake."
Ben Bayly, Masterchef judge and Executive Chef at The Grounds
"Whatever I serve, I’d be sure guests had three options per course – it’s an easy way to show you’ve gone the extra mile. The entree and main course would each have a meat, fish and vegetarian option, while desserts would include a soufflé, a chocolate dish or a selection of hand-crafted New Zealand cheeses."