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cuisine

Deluxe Cuisine provides 5 star catering for your corporate or private event. Our in house chef Luca Villari can create a custom menu to suit your requirements or you can choose from our menu options. He can create canapés, small meals (tapas), al a carte, degustation or buffet dinners. Let us take care of the food and rest assured you will be amazed with the flavors and the attention to detail in creating visually appealing edible masterpieces.

 

Contact us today on  0800 DELUXE (335893) or email info@deluxeevents.co.nz  to discuss your requirements and get a complimentary quote.

Luca Villari has had a passion for cooking from a young age. Something inherited through growing up in his parents Italian restaurant. After learning his trade in Auckland's iconic restaurant CinCin for 7 years, having worked under some of NZ's leading chefs he made his way to a fine dining kitchen in Melbourne and worked with a Michelin starred chef, then onto his OE stint cooking in Italy.

Since returning Luca was a food writer for Taste Magazine for over 10 years, headed the kitchens of Dawson's Catering one of NZ's top catering companies, then set up and co-owned an award winning gastro pub - The Eden Cloak Room.

Luca is now busy running  Al Volo our awards winning authentic Italian restaurant at 27 Mt Eden Rd, Auckland. Catering, food styling, recipe creation and cooking classes. He is also available to consult on menu's for cafe's and restaurants. 

CANAPES 

SMALL PLATES

ITALIAN LONG LUNCH
AL A CARTE 

BUFFET

DEGUSTATION 

GRAZING TABLES / PLATTERS 

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Menu's

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     CANAPES

Land

Mini Lamb Burgers with aged Cheddar, Beetroot and Onion Jam


Rare Beef Caprese Salad – Semi Dried Tomato, Boconcini & Basil Dressing

 

Pulled Pork Mini Steamed Buns with Hoisin Sauce and Coriander Pesto

 

Smoked Lamb Loin on Rosemary Rosti with Tamarillo Jam


Spicy Pork and Fennel Sausage with gicante Olives & Salsa Verde

 

Crispy Pork Belly with truffled Kumara and Apple Calvados Jelly

 

Prosciutto and Gorgonzola on Pear with Candied Walnut


Glazed Duck alla Orange with creamed Parsnip and Confit Beetroot

 

Poached Tarragon Chicken on Black Olive Biscotti

Sea

Prosciutto wrapped Prawns with Saffron Jalapeno Aioli

Crab & Avocado Spoons with Horseradish Cream


Tuna & Lime Brochettes with Parsley Tapenade

 

Poppyseed Lavosh with Smoked Eggplant & Sugar Cured Salmon

 

Whitebait Fitters with Lemon Mayo and Micro Cres

Vegetarian

Mushroom & Ricotta Arancini with Truffle Mayo


Sumac, Orange & Goats Cheese with sweet & sour Beetroot on Music Bread

 

Chevre Goats Cheese on Black Olive Biscotti with glazed Grape

Gluten Free and Vegan options available on request 

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SMALL PLATES

Seafood


Scallop and Curry Lemongrass Risotto, with warm Basil Dressing

 

Tuna and Fennell Carpaccio with Caper Dressing


Crispy skinned Hapuka with Snowpeas, crispy Bacon and crumbed Feta 

 

Steamed Snapper Parcels with Chilli and Lime Butter 


Miso glazed Salmon with Bok Choy and Seasame Paste 

 

Meat

 

Seared Beef with Green Tea Noodle and crispy Vege with Ginger and Soy 

 

Quinoa with Chilli, Feta, Pumkin and roast Lamb Backstrap 


Soy Noodles with braised Pork, Coriander and Bean Sprouts 

Poultry


Ricotta and Pinenut stuffed Chicken Breast with Honeyed Grapes 

 

Israeli Couscous and Chicken Salad with Tahini Lemon Dressing

 

Chicken, Chilli, Prawn and Egg Noodles 


Spiced Duck Breast with wild Rice, mixed Mushrooms and Carrot Agrodolce 

 

Vegetarian 

 

Quinoa with Beetroot, Orange, Olive and Tofu 

 

Caramelized Apple Tart with Walnut and Gorgonzola 

 

Crumbed Goats Cheese with Chickpea and Barley and Rep Pepper Jam

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        MAINS

Chicken Breast stuffed with Ricotta, Pinenuts and Spinach with Galliano and Honey Grapes 

Char Grilled Beef Scotch Filler with Wild Mushroom and Porcini Ragout and Horseradish Smashed Potatoes  

Grilled Snapper Fillet with Harissa Gourmet Potatoes, Feta Creamed Spinach and Lime Mayo 

Veal Scallopino with Sage, Parma Ham and Marsala Sauce 

Beef Tagliata with Vine Tomatoes, Baby Gourmet Potatoes, Parmigiana and Cipriani Sauce 

Twice Cooked Goats Cheese Soufflé with Rocket and Walnut Dressing