Welcome to the 3rd annual Arrowtown Long Lunch. Following on from the sell out success of last year, the Long Lunch is back with delicious new menus and an afternoon of lively entertainment. Simply browse through Arrowtown's excellent eateries, decide where you want to sit and book a seat.
Our charity this year is Cure Kids who will be raising funds during the Long Lunch to help fund vital medical research info life-threatening illnesses that affect many of our children.
To book a group contact Malcolm at firstname.lastname@example.org
At Cure Kids, our purpose is simple: every single day, our researchers are driven to find cures and better treatments for life-threatening illnesses and conditions that affect many of our kiwi kids.
We are thrilled to be the recipient charity of this year’s Arrowtown Long Lunch and we hope you enjoy making the most of the fantastic food on offer in the wonderful setting of Arrowtown. We will be holding a raffle and auction during the day which we hope you can contribute to.
Through your generous support of Cure Kids, vital medical research can continue until our researchers find the cures that our children need.
Please visit www.curekids.org.nz to find out more about the ways you can help Cure Kids.
Celebration lunch sponsored by Fiordland Lobster Co.
Starter:Crayfish chowder with herb parmesan cheese straws
Main: Crayfish sliders – Fiordland crayfish, brioche buns, wasabi mayo, watercress
Rabbit rillettes – local rabbit rillettes, crostini, Provisions cherries in pinot noir syrup, wild thyme mustard
Bruschetta - roasted asparagus, white bean puree, cherry tomatoes & basil infused Central Otago olive oil
Dessert: Lemon posset, summer berries and biscotti
Starter: Pea & wild mint soup
served with warm ciabatta bread
Main: Wild Fiordland Venison
Medalions rolled in rustic herb rub, served w homemade potato hash cake, summer green salad
& hot jus sauce.
Dessert: Apple & Blackberry Cider Pie with vanilla whipped cream
Postmasters "Roll on Summer" Banquet
Entree: Crispy calamari on a bed of summer greens with a spiced Romesco sauce topped with toasted almonds.
Main: A whole roast Cardrona lamb forequarter, handmade kumara gnocchi, Mediterranean vegetables tossed in a tomato and basil sauce.
Dessert: Classic Kiwi pavlova with fresh strawberries, whipped cream and a bitter chocolate sauce.
$42 per person
Starter: Sourdough bruschetta topped with fresh basil, tomato, feta and drizzled with a balsamic reduction
Main: Seared chicken salad served with fresh Otago grilled peaches, baby arugula, toasted pecans and drizzled with a zesty summer dressing
Desert: Luscious lemon cheesecake drizzled with passionfruit coulis and fresh whipped cream
$35 per person
FROM Cavelossim Beach, Goa, India
to Buckingham Street, Arrowtown
Shammi has just returned from India and will share some 'live' cooking of Portuguese/Goan fare!
We start: PRAWN BALCHAO FRY
BEDDED ON GOAN SALAD with MASALA PAPADOM
Continue on: LAMB XACUTI accompanied with
GOAN DAALI THOY (roasted lentil)
& MIXED VEGETABLE FOOGATH with 'Naal' Rice
Sweet Finish: COCONUT CASHEW FIRNEE
$60 per person
Orongo Bay oysters, chardonnay vinaigrette, Tahitian lime, chives
Miso line caught gurnard, cos, Pickled ginger, cress, cucumber
Duck, 5 spice, mandarin, coriander, watercress, spinach, puffed wild rice, black vinegar
Tuna nicoise, white beans, tomato, anchovy, cos, radicchio, organic egg
Beef Shortrib, roasted sesame, coriander, thai basil, crispy lotus root
Eighthirty coffee roasters affogato, salted caramel praline
$55 per person
Starter: Grilled asparagus salad with toasted Southland hazelnuts, and orange
Main: Marinated lamb cutlets with Lindis honey, chilli and ginger with smoked aubergine, capsicum and faro
Dessert: Chocolate pizzelles with grilled apricots and mascarpone
$52 per person
The Medieval Feast to end all Feasts
To Begin: Platter Selection of Breads, Dips, Olives, Feta, Chorizo, Pate and Cornishons
The Main Event: Massive Platters for the Table Featuring Twice Marinaded Pork Ribs
Venison Osso Bucco
Jacket Potatoes: Roasted Kumara and Pumpkin Corn on the Cob
To Finish: Sticky Date Pudding with Butterscotch Sauce and Whipped Cream
It’s Up To You If You Feel a Knife and Fork are Necessary!! Medieval Headwear Encouraged
$42 per person
Starter: Fresh salad spring rolls: Filled with refreshing leafy salad and tasty Thai basil wrapped in rice paper. Served with blanched prawn on the side and Thai style vinaigrette. (G.F.)
Main: Penang Curry Salmon: Authentic Thai style medium spicy Penang peanut curry with melt in the mouth fresh Salmon and an aromatic Kaffir lime leaf garnish. Served with steamed Pathumthani white rice and seasonal vegetables on the side. (G.F.) Salmon can be substituted with Tofu as a vegetarian option.
Dessert: Coconut Agar: Coconut agar dessert has a natural, delicately aromatic flavour. Similar to jelly in consistency it has long been a delicious traditional Thai favourite sweet treat. (G.F.)
Thai Ice Tea: Thai ice milk tea served with your main. A popular Thai cold drink of black tea infused with vanilla essence. (G.F.)
Starter: Chicken liver mousse with cognac and bay leave served with homemade caramelized onion jam crostinis on a mixed salad with a mustard vinaigrette
Provencal stuffed summer vegetables
Tomato, courgette and eggplant stuffed with a mix of pork, lamb & herbs drizzled with a thyme jus, accompanied by white and black rice.
Pear and chocolate Clafoutis
with a caramel coulis and almond tuile
$46 per person
Course 1: Garden Gazpacho - A chilled tomato and mint soup with a cucumber and avocado salad garnish.
Course 2: Asian Beef Salad - Seared beef salad with rice noodles, cashew nuts, sunflower seeds, coriander and a pickled ginger dressing
Course 3: Mondo Mash - Creamy kumara mush topped with hot smoked salmon, a poached egg and smothered with hollandaise sauce
Course 4: Sweet puff pastry filled with white chocolate and banana, served with vanilla ice cream.
$40 per person
Course 1: Watermelon and Limoncello Granita
Course 2: Minted Pea and Goat’s Feta Puree with Kumara Crisps
Course 3: Zamora Cold Smoked Salmon on blanched Sesame Green beans and a Miso dressing
Course 4: Cos, Hazelnut and Blue River Pecorino and pulled slow roasted Lamb Salad
Course 5: Chicken, Pork and Chorizo Cassoulet with Parmesan Herb Dumplings
Course 6: Coconut and lemon Macaroons with Sharp Rhubarb
$55 per person
A variety of tasty bites lovingly prepared by our bakery team including:
• chicken, bacon, mushroom & tomato pie
• homemade chutney, bread & dips
• white bean & carrot salad
• fennel, pork & apple pastry
• grapes & cheese
TRIO OF DESSERT
Rich choc brownie, lemon meringue & berry crumble, served with cream & ice cream
Complimentary tea or coffee
$28 per person