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.