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- Line caught crisp skinned Snapper filletWith a lemon and fresh herb crab Vialone Nano Risotto finished with Moutere Grove organic lemon infused olive oil and served with brocollini and micro salad
- Oven Roasted John Dory Fillet With a carrot and ginger puree, seared scallops and broccoli and cauliflower pan cooked florets crisp potatoes and a Noily Prat Sauce
- Roast Hapuka FilletWith pan fried squid, served with sauté bacon, onion savoy cabbage, and prawn sauce, served with potato gratin.
- Wakanui Blue Grain Fed Rib eyeWith an orange Kumara puree, Portobello mushrooms, broad bean & sage crush, Madeira Jus, finished with truffle oil
- Fillet Mignon with black truffle mashWith garlic grilled prawns, béarnaise sauce, seasonal vegetables and roast vine tomato
- Fillet MignonWrapped in bacon with duck liver pate, dauphinoise potatoes and a red currant and port sauce.
- Roasted duck breastPortabella mushrooms, parsnip puree and Madeira jus.
- Confit of crispy duck leg Served with Montebello Organic Farro Perlato risotto, porcini broth, parsnip crisps
- Wild sous vide venison loin crusted with kawakawa Served on garlic and kale colcannon, seasonal baby Vegetables, celeriac & wild berry jus
- Herb encrusted Lamb rackWith pomme fume, Savoy cabbage and a wild cherry jus
- Canterbury Roast Herb crusted lamb rack and Short loin Slow cooked with star anise and coffee, with parsnip puree, seasonal baby vegetables, caramelised onion and preserved figs