Total wedding cost $160 per person for 2010/2011 season

 Package includes:

• Exclusive use of Waiau Estate venue for the day.
• Full bar operated for duration of wedding (spirits not included)
• All food - Canapes, sorbet, mains, desserts. Bridal basket
• We do all set up (indoor & outdoor - includes place names & favours etc you may wish to supply
• Champagne tower during or after ceremony
• Use of our flower vases if required.
• Outdoor fire lit & wood provided
• Lawns freshly mowed
• Espresso coffee & tea available throughout
• Use of microphone for speeches
• use of our equipment for music before, during & after ceremony if required
• Waiau can seat up to 120 people comfortably

Most people tend to come and have a look at our place, discuss dates available.  Once you have booked a date we then send an information pack to you approx 6 months before your wedding with useful information.   If you require an information pack we can email you one.  Please email us to requiest one on:  waiauestate@xtra.co.nz

We are currently building a brand new website that should be on line by December 2010.  This will have downloads, slide shows etc.  Meantime please contact us if you require any further information.

We will consider a discount for mid week and winter weddings, please call or e-mail for more information.  There are other wedding packages we can discuss such as cocktail parties, continuous finger food etc. 

Visit the following sites for images (you may need to paste the address into your browser)

The following link is titled Waiau Wedding #1 and covers outside pictures

http://www.youtube.com/watch?v=DiIkJvMivrw

The following link is titled Waiau Wedding #2 and covers table setting examples

http://www.youtube.com/watch?v=HMyTXl5OsCQ

The following link is titled Waiau Wedding #3 and covers cakes & flowers examples

http://www.youtube.com/watch?v=16jcJEmqLco

Please note the following menus were for the 2009/10 summer season.  these menus will be updated for teh 2010/2011 summer around November 2010. 

Nibbles – handed around to guests on arrival

Prawn & coriander spring rolls with a chilli & lime dipping sauce

Traditional bruscetta with tomato, basil & parmesan

Angus eye fillet beef skewers with a macadamia nut & cocnut cream dipping sauce

Salmon tartar on crustini with fennel

Seared scallops served simply with sea salt

Mains Selection - choose 3.  All tables served seasonal steamed vegetables

 Crispy skinned Akaroa salmon on lime infused potato mash complemented with a black olive tapenade, a herb salad & lemon oil

Wild mushoom cannelonni  in a creamy garlic, balsamic & parmeson sauce (vegetarian option)

Chicken breast stuffed with feta, spinach & pinenut on a confit garlic & tarragon bread pudding finished with glazed greens & red wine jus

Rosemary marinated pork tenderloin with orange roasted kumara & chorizo finished with a herb & watercress petit salad

NZ rack of lamb with salsa verde potatoes, slow roast vine tomatoes, wilted spinach & finished with date, bacon & thyme jus

Angus beef eye fillet served on a potato, chive & gruyere tart with buttered greens &  finished with a port wine jus

Desserts - please choose 3

Bittersweet chocolate mousse with vanilla marscapone, shattered chocolate & berry coulis

Rhubarb creme brulee served with pistachio biscotti

Passion fruit parfait with summer fruit salad & fresh cream

Affogato - vanilla bean ice cream served with espresso coffee & a shot of amaretto liqueur

Individually baked pavlova served with fresh cut summer fruits and whipped cream

Selection of fine cheeses served with a dram of port