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Starters
- Today’s vegetable soup
- Creamy smoked laksa with green tea noodles, crunchy soft shell crab, fried quail’s egg, coriander and crispy shallots
- Salad of fried Zany Zeus haloumi on tabouleh, olive oil poached golden beets, green olives, pickled Medjool dates, hempseed oil and golden beet leaves
- Braised cabbage and barley dolmades with ginger popped cherry tomatoes, babaganoush, rocket, olives, toasted pinenuts and lemon Argan oil dressing
- Roast winter vegetable salad of marinated baby beetroot, honey parsnips, baby yellow carrots and quinoa with NZ horseradish cream dressing
- Pan-fried scallops on creamy cauliflower puree with butterbeans, edamame, green elk, crispy buckwheat and avocado oil lime dressing
- Cured cumin smoked Akaroa salmon with steamed duck egg and kina custard, ponzu jelly, pickled cucumber and shaved fennel salad
- Char-grilled squid and braised ox tail with soy mirin braised daikon, cashew nuts, crispy shallots, wakame spring onion salad and oxtail broth
- Sautéed veal sweetbreads, snails and oyster mushrooms in a vol au vent with pickled garlic gremolata
- Crisp free range Waimate pork belly with Little Boys chorizo mash, watercress, pear chutney and den miso glaze
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Mains
- Black rice and shiitake stuffed inari pocket on buttered miso leeks and broccolini with beetroot pickled daikon and soy cabernet dressing
- Pan-roast North Island Snapper on caper braised potatoes with star anise crab bisque and mushy pea, nori and lime salsa
- Roast East Coast Hapuka on spiced plantain dhal lentils with silverbeet and fried curry leaves
- Pomegranate chilli braised lamb shank crepinette and grilled lamb cutlets on celeriac mash with spiced cannellini beans and sautéed kale
- Roast Duncan Cervena on wet rice polenta and shiitake mushrooms with Peter Tims’ black pudding, onion chutney, watercress and goma dare sauce
- BBQ style roast Cambridge duck breast and crisp confit duck leg on green olive lentils with sorrel and pickled carrot
- Roast Hawkes Bay lamb chump rubbed with sumac and fennel seeds on roast baby kumara with spiced eggplant relish and Moroccan mint pesto
- Roast 300 day grain-fed Angus beef fillet on sautéed parsnips and Urenika purple potatoes with spiced red cabbage and NZ wasabi porcini cream sauce
Sides
- Mixed leaf salad
- Sautéed cavolo nero with roast garlic and rocket seed
- Roast golden kumara with moromi miso and rosemary
- Creamy mustard mashed potatoes
Note: This menu is a sample and is subject to change. Please note a 15% surcharge applies on public holidays, excluding Christmas day.
Dessert Menu
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