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dine by Peter GordonDegustation Menu
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Our tasting menu is designed for the enjoyment of the whole table and is available from 5:30pm to 9:00pm. With matching wines - $165.00 Without matching wines - $105.00
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Amuse BoucheSticky rice, tahini and walnut fritter on pomegranate roast grape, shiitake mushroom, green bean and nashi salad with tahini yoghurt Pegasus Bay Sauvignon Blanc Semillon Waipara 06 Tataki of line-caught Yellow Fin tuna and a tempura Clevedon coast oyster with NZ wasabi mascarpone, soy tapioca pearls and umeboshi Daniel Schuster Riesling Waipara 06 Grilled crispy twice-cooked pork belly and a smoked Kahawai fritter with lemon, coriander, bean sprout and Macadamia salad Cloudy Bay Chardonnay Marlborough 05
A dine sorbetRoast Cambridge duck breast on creamed chestnut puree, braised rainbow chard and tumeric roast cauliflower with sour cherry, umeshu wine and ginger compote Sierra Cantabria Rioja Cosecha 05
dine’s delicious dessert platePetit Fours Books: | Vegetables - the new food heroes (signed hardcover) | 49.95 | Salads - the new main course (signed papercover) | 49.95 | Peter Gordon - a world in my kitchen (signed papercover) | 49.95 |
Tracklements: | Moorish Moroccan relish | 11.90 | Chunky fig, walnut and whisky chutney | 11.90 | Famous sweet chilli sauce | 13.90 | Fiery red chilli relish | 11.90 | Sunny avocado oil & pomegranate molasses dressing | 16.90 |
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