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
Menu's
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
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
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