Main Menu
FROM THE LAND
Roast Lamb Loin
With chicken tarragon parfait, pearl barley and lamb sweetbread dumplings. Served with madeira jus seasonal vegetables
Slow Roast Lamb Shoulder
Served with roast butternut puree and finished with a rosemary jus of cannellini bean and green beans
Canterbury Lamb Shank Crépinette
Slowly cooked with Date and Tamarind then removed from the bone, wrapped in caul and roasted, Served on a Fagioli Cannellini mash, seasonal vegetable and reduced braising liquor
Wild Rabbit Confit
In copper tart red ale, prunes and Pancetta lardons. Served with Mustard Colcannon and seasonal greens
Sous vide venison loin crusted with kawakawa
Served on garlic and nettle colcannon with seasonal baby vegetables, caramelised celeriac and wild berry jus
Roast Fillet Mignon
With chestnut mash, honeyed spiced parsnips and brandy butter. Served with a beef glaze, seasonal vegetables and mushroom parfait,
Pesto Ribeye of Beef Marinated in Tamari
Served with chunky pesto a chard, courgette and beetroot salad, baby agria potatoes and black olives
Grilled Beef Fillet
With crisp potato and goats cheese terrine, mushrooms, orange marmalade and albufera (fois gras) sauce
FROM THE SEA
Grilled Hapuka
With a seafood and potato saffron broth (mussels, clams and prawns), roast capsicum puree, baby leeks and kale crisps
Coconut Poached Kingfish
With mustard turmeric potato, tomato and tamarind sauce with wilted greens, watercress and toasted coconut
Oven Roasted John Dory Fillet
With a carrot and ginger puree, seared scallops, broccoli, cauliflower pan cooked floret, crisp potatoes and a Noily Prat Sauce (GF)
Crispy Skin Snapper Fillet
With a lemon and fresh herb crab Vialone Nano Risotto. Finished with Moutere Grove organic lemon infused olive oil, grilled Asparagus and micro salad (GF)
VEGETARIAN AND VEGAN
Spelt, Barley and Squash Risotto
Potato, onion, goat’s cheese and spinach wellington
With mushroom duxelle, roast parsnips and baby yellow carrots and a light vegetable jus
Roasted Medley of Vegetables
With basil polenta and roast cherry toms.
Aubergine Kisir
Bulger wheat salad spiced with pomegranate molasses, cumin and tomato. Served with grilled eggplant and a yoghurt dressing
Gnocchi
Mushroom, garlic and feta in a creamy white wine sauce. Tossed with baby spinach
Veggie Feijoada
With sweet potato, kidney beans, sweet peppers, coriander and smoked Paprika. Served with brown rice
Thai Tempeh Steak
Soy marinated grilled Tempeh served with blanch mixed greens, edamame, freekeh, roast red pepper, roast sweet potato with a peanut butter and rice vinegar curry sauce
Can't Decide? Download our Main menu here to print, take home and sharing with your guests.