Menus

Breakfast Menu

Woburn’s celebrated breakfasts provide a sumptuous selection to start the day, served at a time to suit guests:
The menu changes to suit the local produce on offer and the season.

Guests have the choice between:

Fresh toasted homemade bread
made with wholegrains, oats, pumpkin and sesame seeds
or standard toast with a selection of homemade preserves.

Blackberry and Fig Conserve, Apricot Jam,
Plum Velvet Blood Orange and Nectarine Traditional marmalade,
Organic Quince Jam

Fancy something hot?

Woburn’s Favourite Eggs
lightly scrambled on buttered ciabatta or sourdough
with creamy honey mustard and baby spinach leaves.

Nostalgic soft boiled eggs
with wee toast fingers for dipping.

Traditional bacon and eggs
done just how you like them

Piping hot Porridge
Served in decadent Victorian style,
with honey, maple syrup or brown sugar.

Wholegrain Cereal Selection
with seasonal fruit and yoghurt

Mrs Beeton’s Pancakes
made fresh and stacked with bananas, honey and cinnamon.

All served with
Lashings of hot tea and coffee plus fresh orange juice.

Room Service?
Al Fresco in the sun weather permitting?
Formal dining room?
Or in the kitchen?

Lunch options

Luncheons can be arranged for groups in Dainty Buffet, Hearty Smorgasbord or Barbeque style. Contact us to discuss your requirements.
Lunch and picnic hampers for our guests by arrangement. Do allow us to tempt you with a sample of the extensive menu options from the Woburn kitchen. We excell at serving comfort food for weary travellers.
 
 

Dinner Options

Entrees

Caramelised Onion Tart
with Balsamic served on a salad of baby spinach leaves.

A casual Platter of antipasto
– thinly sliced prosciutto, juicy olives, feta and specialty cheeses,
marinated artichokes, roasted red peppers and tiny toasts.

Seasonal fresh Asparagus and garlic open tartlets.

The Sampler Plate
with a selection of nibbles and savoury morsels, dips and pates.

Potobello Mushrooms
baked wih basil and cashew pesto

Brie with herbs in pastry

Warm salad
with grilled marinated lamb

Spiced chilli chicken wings

Soup
served piping hot with homemade foccacia.

Garlic Bread
completely homemade and very special, with fresh herbs.
 
 

Mains

Tender NZ leg of lamb
roasted in balsamic and crushed rosemary.
This is traditional NZ cuisine at its’ finest, served with gravy and mint jelly,
roasted seasonal vegetables and crisp greens tossed in garlic butter.

Hearty Beef and Red Wine,
infused with garlic and tomatoes,
slowly cooked til meltingly tender and
served beside a cloud of fluffy fragrant herb potatoes.

Glazed sticky Pork
with wild apple reduction, presented
with vegetables and spiced apple sauce.

Glazed Lamb Shanks
in Merlot, slow baked and oh so tender,
served with seasonal vegetables.

Traditional Curried Gourmet Sausages
served on crushed buttered potatoes, with tender crisp greens.

Juicy Baked Chicken,
complete with stuffing, gravy and roasted baby vegetables or salad.

Venison Old Fashioned Meatloaf,
absolute comfort food, with a rich meaty gravy and classic veg.

Roast Wild Duck with quince sauce
and herb buttered baby vegetables.

Grilled Spiced Chicken
Beef or Vegetable Kebabs.

Rack of lamb
with crushed fresh mint and onion marmalade.

Wild NZ Rabbit
low fat and lean, gently simmered
with fresh thyme and sage from the garden.
 

 Just Desserts

Classic Velvet Chocolate Mousse
irresistibly gorgeous.

Individual meringues,
richly decadent with glazed fruits,
whipped cream infused with liqueur and crushed berries.

Seasonal Tart,
made with locally sourced fruit.

Traditional English Trifle,
with fruit, liqueur, cake, custard and cream

Brandy Snap Baskets,
loaded with strawberries and cream.

Deep Dark Chocolate Cake with blackberries.

Hot Fruit crumble with icecream.

Meringue Gateaux,
an impressive tower of meringue,
stuffed with Baileys Liqueur whipped cream,
sliced fresh fruit, yoghurt and marinated marshmallows.

Celebration Cake of your choice  

The Dining Room

The  formal gothic victorian dining room can cater for intimate dinner parties and functions, with the 8-10 seater carved Beligian dining table and sideboards from the mid to late 1800s. The jet master open fireplace adds a special ambience for mid winter feasts!