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Entree Menu


Horopito Pepper Rubbed Wild Venison 

Placed on a slow roasted tomato, feta and caramelised onion tart with a garlic aioli and fig Vincotto reduction

Venison Medallions

With beetroot chocolate puree, Rocket, apple and hazelnuts salad- sherry glaze (GF)

Asian duck consommé

Sous vide smoked duck breast with orange duck skin powder, mushroom (GF)

Duck breast with rhubarb purée

With walnut granola, crispy duck skin, poach soy baby leeks and endive salad. (GF)

Cider braised pork cheek 

With barley dip, apple syrup and pork scratching powder

Espresso spiced, Oxtail dumplings 

Tortellini, skordalia, silver beet, lamb jus, julienne of chilli

Aged Beef Fillet Tataki 

With onion ponzu and garlic crisps

Salad of Freedom Farm 

Spice orange pork belly and spanner crab salad – Vietnamese dressing


Tastes of NZ Sea

Kina risotto, with Paua, Kingfish Tequila Blanco ceviche, Scallop and prawn roulade lemon crust, on marinated seaweed (GF)

Fresh Tuna Nicoise

Seared tuna loin, artichokes, green beans, chick peas, tomato, quails egg, baby potato & Kalamata olive salad with a cinnamon and pomegranate dressing, sumac dust (GF)

Coconut Coriander and Lime Ceviche 

Served with Rye Crisps

Kingfish Cured with Lime and Vodka 

With a Trio of beetroot, Piko Piko salad – Micro Nasturtium, summer flowers - dill crème foam (salad changes seasonally) (GF)

Beetroot and Orange Salmon 

With a Waldorf salad of pickled walnuts, witlof, julienne of apples and celery remoulade (GF)

Tempura Soft Shell Crab 

Served with green papaya salad –Nah Jim dressing, Lime Mayo

Ginger Cured Kahawai Ceviche 

Thai red curry and raspberry gazpacho – radish micro herb salad

Smoked paprika, lemon and garlic grilled whole Aussie prawns

Served with a lime soy butter and micro salad

Sous vide Crayfish 

Salad with mango salsa and lobster tempura – (A supplement of $20 per person will be added)


Roast Beetroot and Almond Ravioli 

With a feta, toasted almond and micro herb salad and an orange butter sauce

Tarte Tatin 

Of Caramelised onion fig and beetroot, goat’s cheese and red wine syrup


Poached leek, mushroom & horseradish – porcini powder and walnuts

Ricotta and Spinach Dumplings 

With sage beurre noisette, served with a slow roast tomato passatta and parmesan crisp piece 

Vegan Labneh

With radish salsa verde, minted courgette and broad bean salad

Freekeh Salad

Edamame, watercress, spring onion, asparagus, green bean, sesame seeds and wasabi dressing

Nicoise Salad

Marinated artichokes, green beans, chick peas, tomato petals, gourmet potato, fresh Italian parsley & olives, a cinnamon and pomegranate dressing

Potatoes and Peas with Smoked Cheese Foam 

Garnish with crushed potato chips, pea sprouts and pea dust

Shaved Pear and Fennel Salad

With walnuts, Manuka honey goats curd, lemon and Dijon dressing

Can't decide? Download our Entree menu here to print, take home and sharing with your guests.