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Main Menu


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)


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)


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. 

Let us send you a quote!