We had the pleasure of hosting a marquee wedding for the lovely Katie and Scott and their families earlier this month which was definitely one of the highlights of the Summer wedding season.
With the fabulous Toni May of Silk Estate providing the marquee, the fully clear option looked spectacular on our lawn surrounded by trees and greenery.
Following the ceremony, guests enjoyed drinks and canapes in the garden before moving through to the marquee for dinner and speeches. Guests enjoyed seasonal antipasto platters to start before sharing platters of local beef cheek, Akaroa salmon, buttery new potatoes and seasonal salads were bought out. Keen to get up and dance after dinner, we passed around mini ice creams for a sweet end to the dinner.
The couple opted for a simple table setting which really complimented the surrounding...
Get a group together & join us for pre-races bubbles & breakfast in our stunning Rose Garden.
Guests will be greeted with a prosecco cocktail before enjoying a breakfast main course.
$29.00 per person.
Tuesday 12th & Wednesday 13th November from 9.00 am, bookings essential.
We can also offer our stunning Fine Dining Room for larger bookings of up to 24 guests.
Your choice of:
Oak & whisky smoked Akaroa salmon with poached free range egg, potato herb hash, lemon
hollandaise, fennel & apple salad
Brioche French Toast with vanilla mascarpone, market berries, hazelnut praline & good maple
This month at Local, we are celebrating all of the wonderful celebrations we are lucky enough to host. From special birthdays to milestone anniversaries and family get-together's, we love hosting all types of private events here at the house with many different options for hosting.
Our stunning Fine Dining Room seats up to 24 guests over one long table, offering a more formal option for hosting. This room is just perfect for long lunches, dinners and even smaller canape parties and grazing tables.
We also offer bespoke styling options for that extra something special that guests are sure to remember.
Even better, when you book a special celebration lunch or dinner with us in our Fine Dining Room before the end of November, we will help you start the celebrations by treating you and your guests to a glass of complimentary glass of sparking wine...
Petrina and James were married at Local at Riccarton House on Friday 4 January 2019. With a guest list of 103 people a cocktail style wedding reception was a perfect way for them to utilize the house and get maximum time with their family and friends.
The team here at Local at Riccarton House know how to put together a cocktail style reception seamlessly ensuring the day is special, relaxed and everyone leaves with special memories. A common perception of a cocktail style wedding is that people won’t be as well fed as with a seated dinner.
Our events team know this is one of the most important aspects of the day and they work closely with our couples to ensure the right amount of catering is arranged. On the day the front of house team know the best ways to work within the space to ensure everyone is reached and that food service is served at th...
We have had lots of requests for Sam's delicious mushroom & truffle soup recipe. It has been so popular here in the cafe and with fresh truffles in season, now is the perfect time to try this winter warmer for yourself!
Mushroom & Truffle Soup
4 shallots, finely chopped
4 cloves of garlic, finely chopped
2 tablespoons of butter
1kg of mushroom, mix of Swiss brown & Portobello
2l of Vegetable stock
2 tablespoons of truffle paste, or fresh truffles seasonally available
Sea salt & pepper to taste
Place mushrooms in a deep oven tray, add olive oil & season. Cover with tin foil & roast at 180c for 25 minutes
In a large pot on a low heat, saute the shallots & garlic for 5 minutes in olive oil & butter
Add roasted mushrooms, truffle paste & vegetable stock, season with salt & pepper
We have had a very long standing relationship with Hummingbird Coffee not only serving this coffee in the House cafe but also at the Christchurch Farmers' Market each Saturday. They came to us earlier this year and asked if we would like to work with them to create our own blend of coffee. We thought this was a fantastic idea and over the last few months we have been tasting, cupping and talking about different blends and what kind of overall flavour and intensity we aiming for.