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Main Menu

FROM THE LAND

Roast Lamb Loin 

With chicken tarragon parfait, pearl barley and lamb sweetbread dumplings. Served with madeira jus seasonal vegetables

Slow Roast Lamb Shoulder

Served with roast butternut puree and finished with a rosemary jus of cannellini bean and green beans

Canterbury Lamb Shank Crépinette

Slowly cooked with Date and Tamarind then removed from the bone, wrapped in caul and roasted, Served on a Fagioli Cannellini mash, seasonal vegetable and reduced braising liquor

Wild Rabbit Confit 

In copper tart red ale, prunes and Pancetta lardons. Served with Mustard Colcannon and seasonal greens

 Sous vide venison loin crusted with kawakawa

Served on garlic and nettle colcannon with seasonal baby vegetables, caramelised celeriac and wild berry jus

Roast Fillet Mignon 

With chestnut mash, honeyed spiced parsnips and brandy butter. Served with a beef glaze, seasonal vegetables and mushroom parfait,

Pesto Ribeye of Beef Marinated in Tamari 

Served with chunky pesto a chard, courgette and beetroot salad, baby agria potatoes and black olives

Grilled Beef Fillet 

With crisp potato and goats cheese terrine, mushrooms, orange marmalade and albufera (fois gras) sauce


FROM THE SEA

Grilled Hapuka 

With a seafood and potato saffron broth (mussels, clams and prawns), roast capsicum puree, baby leeks and kale crisps

Coconut Poached Kingfish 

With mustard turmeric potato, tomato and tamarind sauce with wilted greens, watercress and toasted coconut

Oven Roasted John Dory Fillet 

With a carrot and ginger puree, seared scallops, broccoli, cauliflower pan cooked floret, crisp potatoes and a Noily Prat Sauce (GF)

Crispy Skin Snapper Fillet

With a lemon and fresh herb crab Vialone Nano Risotto. Finished with Moutere Grove organic lemon infused olive oil, grilled Asparagus and micro salad (GF)


VEGETARIAN AND VEGAN

Spelt, Barley and Squash Risotto

Potato, onion, goat’s cheese and spinach wellington 

With mushroom duxelle, roast parsnips and baby yellow carrots and a light vegetable jus

Roasted Medley of Vegetables 

With basil polenta and roast cherry toms.

Aubergine Kisir

Bulger wheat salad spiced with pomegranate molasses, cumin and tomato. Served with grilled eggplant and a yoghurt dressing

Gnocchi 

Mushroom, garlic and feta in a creamy white wine sauce. Tossed with baby spinach

Veggie Feijoada 

With sweet potato, kidney beans, sweet peppers, coriander and smoked Paprika. Served with brown rice

Thai Tempeh Steak

Soy marinated grilled Tempeh served with blanch mixed greens, edamame, freekeh, roast red pepper, roast sweet potato with a peanut butter and rice vinegar curry sauce


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