| To Start |
| Clevedon Coast oysters served with a worchester and onion dressing or natural with lemon |
| Entrees |
| Warmed pumpkin and bocconcini tart topped with a rocket and parmesan salad |
| Smoked chicken and feta salad with shredded ice-berg lettuce, pickled red onion and crisp croutes |
| Maple and soy marinated rare venison with roast artichoke, green bean and beetroot salad with a port wine reduction and olive oil |
| Salad of cold smoked salmon with roast pancetta, rocket, semi dried tomato, garlic croutes and parmesan with a muscatel dressing |
| Seared peppered yellow fin tuna on a potato and spring onion salad with pickled courgette |
| Hot Entrees |
|
| Rich brown onion soup with gruyere croute |
| Sautéed scallops with fresh tomato parfait, topped with basil and a cabernet sauvignon dressing |
| Steamed green lipped mussels with a spicy green curry and coconut sauce with micro coriander |
| Potato and roast garlic soup finished with white truffle oil and chive crème fraiche |
| Creamy mushroom risotto with truffle oil and Parmesan |
| Prawn and roast capsicum fritter with chilli creme fraiche and kumara crisps |
| Penne pasta with chorizo, roast garlic, spinach in a tomato and basil sauce and parmesan |
| Mains |
|
| New Zealand lamb loin over warmed ratatouille and baked polenta with thyme jus |
| Roast chicken supreme on sautéed potatoes and browned onions with a sweet pepper & chilli confit |
| Eye fillet with spinach and ricotta tart, baked vine tomato, onion compote and red wine jus |
| Venison loin on a kumara and chestnut mash with braised red cabbage and a cranberry compote |
| Yellow fin tuna topped with herb aioli on a warm saffron infused orzo salad, avocado & red onion compote and lemon oil |
| Apple marinated salmon served on a yam and chive smash, with sautéed spring onions and a bell pepper sauce |
| Fish of the day waiter to advise |
| Roast capsicum filled with minted couscous, semi-dried tomato and spring onion with grilled courgette dressed with olive oil and balsamic |
| Sides |
|
| Baby cos salad with a parmesan, garlic dressing |
| Crispy rosemary potatoes |
| Fries |
| Orbit vegetable medley |
| Mixed leaf salad with vine tomatoes and balsamic dressing |
| Desserts |
|
| Dessert tasting plate for two Vanilla and yoghurt brulee, rhubarb and ginger mousse and dark chocolate tart |
| New Zealand ice cream with a berry compote with a crunchy spoon |
| Vanilla and yoghurt brulee topped with red berry compote |
| Dark chocolate tart with white chocolate sorbet, vodka jelly & espresso sauce |
| Lemon square meringue ball on dark chocolate with lemon balm and passionfruit sauce |
| Rhubarb and ginger mousse with a crumble biscuit and dried apple |
| Slow poached red wine pear with a walnut and fig filo roll |
| Selection of handcrafted chocolates |
| Domaine de Coyeux Beaumes de Venise |
| Selection of handcrafted chocolates |
| Note: This menu is a sample and is subject to change. A 15% surcharge applies on public holidays except Christmas day. |
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