Dry Aged Scotch Fillet

With truffled mushroom galette, balsamic shallots, blistered vine tomato, rosemary jus and seasonal vegetables (NGA)

Lamb Rump with Potatoes Salardaises

Served with sauce Périgueux, truffle oil, baby onions, golden chantarelle mushrooms, and seasonal greens (NGA)

Roast Duck Breast

With roast Sansho carrot puree, forbidden rice, ginger greens and tangerine duck jus (NGA)

Sous Vide Horopito Venison Loin

Served on roasted garlic and cabbage colcannon with seasonal baby vegetables, caramelised celeriac and wild berry jus (NGA)

Confit Pork Belly with Lemongrass and Apple Puree

With stir-fry greens, fondant potato and champagne soy sauce (NGA)


Bouillabaisse of Gurnard

Salmon and Mussels with confit fennel hearts, baby potato served and mini baguette toasts

Crispy skinned fillet of Ginger Snapper

With sesame Asian greens, coconut rice and confit of spring onion and ginger 

Grilled Hapuka

With a Mediterranean chickpea, squid and chorizo stew, on a bed of braised greens

Poached fish of the day

With stewed leeks, soy-cured egg yolks and curry dressing


Herb-Crusted Cauliflower Steaks

with Beans and Tomatoes (VG) (NDA) (NGA)

Dukkah Eggplant Steak

With Mediterranean risotto and rocket (NGA)

Five spiced tofu

With eggplant and cardamom passata (NGA) (NDA)

(NGA) No Gluten added (NDA) No Dairy added (V) Vegetarian (VG) Vegan

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.