Main Menu
FROM THE LAND
Dry Aged Scotch Fillet
Served with potato Galette, balsamic shallots, blistered vine tomato,
rosemary jus and seasonal vegetables (GF)
Te Mana Lamb Loin
Served with NZ Macadamia parsley crumb, kumara and potato mille feuille,
sweetbreads, pea puree, baby carrot, and rosemary reduction
Soy Caramel Roast Duck Breast
Served with roast sansho carrot puree, forbidden rice, grilled baby corn,
ginger greens, and tangerine duck jus (GF)
Wild Sous Vide Kawa Kawa Venison Loin
Served on roast garlic and nettle colcannon, seasonal baby vegetables,
caramelised celeriac and wild berry jus (GF)
Roasted Spatchcock Poussin
Served with butternut squash, amaretti crumbs, brown butter, sage, apple and seasonal vegetables
Confit Pork Belly
Served with lemongrass and apple puree, stir-fry greens, fondant potato and Champagne soy sauce (GF)
FROM THE SEA
Local Caught Snapper
Served with almond Skordalia, diamond clams, walnut mint and pomegranate salsa
Vadouvan Snapper
French inspired Indian curry, Snapper fillet with crab risotto, buttered radicchio,
green pea chutney sauce, salted cucumber, and mini poppadum
Market Fish
With a modern fresh herb tartare sauce, fresh peas, capers and gourmet potato
served with seasonal greens, popcorn prawns and lemon oil
Pan Fried Hapuka
Served with a mixed tomato and capsicum piperade sauce, potato aioli, chorizo sausage crumbs,
lemon oil silver beet penca, and sauté greens (DF) (GF)
Zarzuela – A Spectacular Spanish Dish of NZ Seafood
Braised in a tomato, wine and brandy sauce with chorizo saffron, chilli and almond
served with boiled baby potatoes and greens (GF) (DF)
VEGETARIAN AND VEGAN
Roasted Za’atar Cauliflower Steak
Served with roast pumpkin, mixed nut herb caper pesto and seasonal greens (VG) (GF)
Lemon and Basil Braised Mediterranean Vegetables
Served with soft polenta and halloumi crumbs, and a herb salad (V) (GF)
Potato and Herb Crush
Served with compressed wild mushroom and kale timbale with capsicum coulis (VG) (GF)
Field Mushroom Kievs
Served with charred broccolini, garlic bechamel, hazelnut crumb and seasonal vegetables
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.