Sous Vide Juniper Venison loin

With date Labneh and blackberry sauce, topped with a nut crumble (NGA)

Duck Breast with Rhubarb Purée

Presented with a walnut granola, crispy duck skin, poach soy baby leeks (NDA)

Beer and Soy glazed Pork Belly

Served with crackling crumbs and a micro salad (NDA)

Crispy Pork Fritters

With pistachio green goddess sauce

Mazandarani spiced Sous Vide Lamb

With apricot purée, saffron tomato salsa, and black orange powder (NGA) (NDA)


Dill and vodka-cured Salmon

With Bloody Mary sauce and avocado (NDA)

Fresh NZ Mussels

With Nduja and gremolata, aioli and crisp bread (NDA)


Medley of Soy and Stout Mushroom

With pickled Jerusalem artichoke, truffled goats cheese mousse, a hazelnut crumb and micro cress (NGA) (V)

Nut Labneh

Served with radish salsa verde, minted courgette and broad bean and pea salad, marinated

red onion, toasted hemp seed hearts, lemon fennel oil and chardonnay vinegar dressing (VG)(NGA)(NDA)

Salt Roasted Beetroot tartar

With truffled cashew cream, crostini, caper berries, chives and micro (VG)(NDA)

Five spiced Tofu

With eggplant, and cardamom passata (NGA)(NDA)

(NGA) No Gluten added (NDA) No Dairy Added (V) Vegetarian (VG) Vegan

Can't decide? 

Why not ask our Executive Chef to create a menu for you based on your preferences and surprise your guests on the night.