Main Menu

FROM THE LAND

Ancho and Coffee Braised Short Rib

Garlic Potato puree, glazed carrots, seasonal greens, reduced braising liquor (GF)

Steak and Chanterelle Crépinette

with cavallo nero and grains (farro, barley and wild rice) rich Maderia jus seasonal vegetables

Beef Fillet With Potato and Goats Cheese Terrine

mushrooms, Bone marrow butter, horseradish emulsion, caramelized onion broth –seasonal vegetables 

Confit Duck Pastilla 

with roast duck breast with celeriac purée and five-spice jus, Asian leaves, carrot and fondant potato

Spiced Duck Confit 

with bok choy, snake beans and star anise broth

Merino Lamb Duo Sous Vide Rosemary Roast Rump 

red wine braised lamb Noisettes, pomme fume, crisp green beans, parsnip, 

chargrill eggplant puree, reduced braising liquor (GF)

Braised Nduja Lamb Shanks 

with parmesan soft Polenta with seasonal vegetables

---

FROM THE SEA

Monkfish With Tomato, Ginger and Garlic Sauce,

baked courgette and new potato

Pan Fried Snapper 

with roasted artichokes borlotti beans and mushroom velouté

Saag Aloo Crusted Hapuka 

with NZ mussels and light cauliflower curry sauce, seasonal greens

Fish Of The Day 

with smoked roasted onion cream and pan-fried artichoke, 

bagna Cauda, seasonal vegetables and polenta chips

Zarzuela 

the freshest NZ seafood and shellfish, braised in a rich smoked paprika, tomato, wine, prosciutto 

and almond sauce, with a hint of chilli, served with side of greens and toasted ciabatta

---

VEGETARIAN AND VEGAN

Butternut Squash Braised in a Makhani Sauce

with fresh paneer and hazelnut crumb- seasonal vegetables

Wild Mushroom 

with wild rice and root vegetable roulades

Kamokamo

tahini yoghurt puffed wild rice, 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.