A LA CARTE DINNER

🍷 MASH À La Carte Catering – Elegant Dining for Weddings & Events in Invercargill & Southland

Looking to create a refined, restaurant-style experience for your next event or wedding in Invercargill or Southland? MASH Catering’s À La Carte Package offers elegant, plated meals crafted with precision and presented with style.

Perfect for weddings, corporate dinners, or formal celebrations, our à la carte catering features a customisable multi-course menu, professionally plated and served by our experienced front-of-house team. Guests enjoy personalised service at their tables, while our chefs prepare fresh, seasonal dishes using the best of local Southland produce.

Whether you’re planning a black-tie wedding, an intimate anniversary dinner, or a high-end business function, our à la carte experience is designed to impress.

With over 20 years of experience catering fine-dining events across Invercargill and Southland, MASH brings culinary excellence, seamless service, and total peace of mind — all powered by our mobile kitchen setup, meaning we can serve you in almost any location.

———————————————————————————

Please fill out the enquiry form with some more details, and we will come back to you with a personalised quote. We look forward to hearing from you!

Entrée – select two choices

·      Wild duck and ginger spring rolls with pumpkin salsa, plum jus

·      Seared scallop on pea puree with avocado oil, roast red pepper coulis

·      Pesto crusted lamb cutlets with green bean and feta salad

·      Roasted baby vegetable and rocket salad with caramelized onion and walnut salad

·      Seared garlic prawns stacked with shredded salad greens, watercress, caper berries, dill mayonnaise

·      Mini whitebait fritters with lemon and chive aioli

·      Roast butternut and broad bean tart with garlic and thyme confit

·      Seared Fiordland venison, baby beets, blackberry jus, parmesan wafer

·      Panko crumbed lamb croquettes with crispy parsnip chips, rocket salad, cabernet syrup

·      Slow roasted honey pepper duck served over potato and spinach gnocchi, game jus

·      Sauté potato and pumpkin gnocchi with chargrilled courgettes, black olive tapenade

·      Grilled Stewart Island salmon, crushed new potatoes with wasabi crème fraiche, spring onion, broccolini, pea feather & fennel salad

·      Pork rillette with cornichons, toasted sourdough, apple and walnut salsa

Main – select two choices

·      Leek and oyster crusted blue cod, potato gratin, savoy cabbage, lemon beurre blanc

·      Corn-fed chicken supreme, creamed leeks, truffle mascarpone, fondant potato, seasonal greens

·      Sage and cheddar crusted lamb racks, crushed new potatoes, broccoli, roasted baby carrots, port wine jus

·      Fillet of Beef Wellington, mushroom and bacon duxelles, roast potatoes, grilled asparagus, beef jus

·      Potato and salsa verde frittata, dressed rocket leaves, shaved parmesan

·      Pan roasted groper fillet with paua supreme sauce, crushed new potatoes, broccolini

·      Asian rubbed chargrilled salmon steak, butternut squash, saute silverbeet and cherry tomato, coriander & lime salsa

·      Slashed, butterflied lamb leg with roasted new potatoes, garlic confit and warm pea, broad bean & bean salad

·      Cheddar and thyme crusted beef ribeye, Hasselback potato, seasonal greens, Café de Paris butter

·      Green bean, new potato and black olive frittata with pumpkin salsa, watercress & pine nut pesto

·      Rolled roasted leg of lamb with pinenut and spinach stuffing, slow roasted new potatoes, wilted silverbeet, green beans, homemade mint sauce

·      Slow roasted pork belly with grilled potatoes, medley of baby carrots, pineapple relish

·      Crispy skinned Stewart Island salmon fillet served over spring green risotto with shaved fennel and watercress salad

·      Grilled halloumi with roast pumpkin, spinach and puy lentils with burnt orange vinaigrette

·      Tarragon roasted chicken served with spring vegetable gratin, broccoli, masala sauce

·      Grilled turbot fillet served with slow roasted leeks, potato and spring onion mash, button mushrooms, champagne sauce

Dessert – select two choices

·      Flourless chocolate orange torte, vanilla cream

·      Sticky toffee pudding, butterscotch sauce

·      Banoffee tart, pistachio praline

·      Lemon meringue tart, vanilla bean cream, almond crumbs

·      New York baked cheesecake

·      Fresh fruit chopsticks

·      Pavlova stacks, kiwifruit, berry compote

·      Raspberry spiked brownie, vanilla cream

·      Lemon posset, minted strawberries

·      Chocolate profiteroles, hot chocolate sauce, ice cream