Once you have decided on Fiordland Lodge as your venue, your Wedding Coordinator and the Head Chef will work with you to plan the menu of your dreams. Reception Dinner Menus start from $100 per guest for a three course menu and special function menus are compiled in conjunction with the bridal couple to ensure a tailor made gourmet experience for each reception.

Fiordland Lodge offers a spectacular sweeping panorama of lake Te Anau and the surrounding Kepler and Murchison mountains providing a dramatic backdrop for savouring a melting pot of New Zealand cuisine. The enjoyment of food and wine is integral to the wedding experience on offer at Fiordland Lodge and the use of quality ingredients being seasonal and regional, and largely organic are fundamental to our cuisine philosophy. From classic cuisine to homely and comforting food, we can tailor a sumptuous menu, suitable for all religions and occasions. Our Head Chef will work with you to plan the perfect feast, skilfully prepared using the freshest, local, seasonal ingredients. We also indulge exotic or eclectic tastes and offer advice on specific dietary requirements, tailor-made menus and also arrange child-friendly menus for the little ones.

The wedding menu can take many forms, from a simple self-service buffet to an elaborate five course meal. In the more traditional version, a seated dinner is generally preceded by canapes or hors d'oeuvres whilst the wedding party are having photos and contains three courses: a first course, a main entree, and a dessert. Please note that the below menu items are only a small representation of our repertoire and are provided merely as a guideline. It is our pleasure to customize the menus to reflect your individual style and taste.

 

Sample Canape Ideas - Canapés are typically served with drinks, while photos are being taken between the ceremony and the wedding breakfast.

• Tomato and buffalo mozzarella tarts with Sicilian salsa.
• Brandy soaked figs stuffed with Windsor blue, wrapped in streaky bacon.
• Caramelized onion tart with rare beef and salsa verde.
• Marinated pork, kumara fritters and red apple salsa.
• Smoked salmon crostini with citrus crème fraiche.
• Central otago rabbit empanadas.

Starter Ideas - Please select ONE of the following options to Start your meal.

• Rare peppered Fiordland Venison with beetroot carpaccio, persian fetta, orange, vincotto.
• Fiordland Lodge Antipasto platters - Selection of cured meats, local cheese's, pickles and handmade breads on each table.
• Seared Nelson Scallops with cauliflower puree, white anchovies, potato wafers, micro herbs.
• Sugar cured Akaroa Salmon with shaved fennel, avocado, tomato chilli ginger gel, citrus herb oil.
• Goats curd with verjuice poached pear, hazelnuts, currants, savoury tuilles.
• Twice cooked pork belly with sweet potato skordalia, spiced treacle, blue mayonaise, apple,baby cress.
• Sauteed gnocchi with white asparagus, poached farm egg, shaved pecorino.
• Light seafood bisque with poached Exmouth prawns.

Main Course Ideas - Please select ONE of the following options for your main dish.

• Wakanui Beef fillet mignon, potato and black truffle pave', mushrooms sauteed in walnut oil,foie gras butter.
• Duo of Free range Pork rack, braised Lamb shoulder, ratatouille relish, garlic puree, choux potato and sweetbreads.
• Honey glazed confit Duck with pistachios, baked sweet potato, rhubarb and orange jelly,mulled red wine jus.
• Sous vide Southland Lamb tenderloin with creamy white polenta, fresh peas, persian fetta, mint,gremolata crumbed sweet breads, cabernet rosemary jus.
• Crispy skinned Akaroa Salmon with parsnip puree, seared scallops, cedar smoked sweet corn, herb oil.
• Roasted butternut pumpkin ravioli with fried quail egg, white beans, brussel sprouts, sage butter.
• Grilled Blue Cod with kumara croquettes, braised fennel, roasted vine tomato butter sauce.
• Wakanui Beef eye fillet with braised beef cheek, Paris mash, roasted eshallots.
• Seared Northland Kingfish, crispy pork, red pepper sweet corn and lime salsa, watercress and central otago olive oil.
• Fiordland Groper, braised beef cheek, heirloom tomato, crisp onion ring, salsa verde.
• Duck two ways, seared breast, confit leg, butternut flan, orange fennel and red grape salad.
• Seared Tuna, Lamb sweet breads, garlic mousseline, pickled celery and herb salad.
• Stewart Island Blue Cod, free range Pork Cheek, kumquat marmalade, cauliflower puree and mustard cress.

Dessert Ideas - Please select ONE dessert option to end your meal.

• Morrocan mint tea sorbet with passion fruit jelly.
• Kaffir lime creme brulee with mango ice cream.
• Layered chocolate and hazelnut tart with vanilla marscapone, raspberry gel, hazelnut praline.
• Flourless lemon ricotta cake, orange syrup, vanilla bean and white chocolate icecream.
• Trio chocolate parfait, chocolate wafer, rosemary and orange foam.
• Dessert Petit Fours served with Wedding Cake - Lime and coconut meringue tart, Profiteroles filled with Tongan vanilla bean cream, Belgium chocolate macaroons with cointreau ganache.

  

Our Fiordland Lodge wine list showcases the best that New Zealand has to offer. The highlights of the list are the wines from the Central Otago region renowned for producing world class burgundy as well as a wide range of other varietals in many unique and different styles. Fiordland Lodge has a full wine list and cellar to select from and we are fully licensed and can provide a complete range of beverage options. Through our direct relationships with wineries and wholesalers we can source a wide variety of beverages depending on the personal taste and budget of our clients.

Does the Lodge offer corkage? No, we do not permit food or beverages to be brought into the lodge with the exception of the wedding cake. At the discretion of the manager we may allow some champagne to be provided for toastings.