Peter Gordon (right) at work in the dine kitchen. set menuStartersChoice of: Today’s vegetable soup
Warm sautéed Zany Zeus haloumi salad, with fennel, shichimi spiced pine nuts, marinated zucchini, honey-comb, lemon, rocket and plantain crisps Pan-fried Spirits Bay and Alaskan scallops on roast carrot yuzu purée and tangelo jelly with coconut lemongrass foam, black rice crisps and citrus oil
MainsChoice of: Pan-roast Akaroa Salmon on Jerusalem artichoke purée and sauteed baby spinach with crisp apple, edamame and watercress salad Roast Cambridge duck breast on smoked soft polenta, caramelised shallots and rainbow chard with truffled olive, radicchio and Ortiz anchovy salsa 300 day grain-fed Angus beef fillet on Sichuan pepper spiced celeriac and swede gratin with pomegranate glazed whitloof and baby carrots, and horseradish salsa verde
Desserts
Choice of: dine’s cheese selection with fig, whiskey and walnut chutney, walnut bread and oatcakes Valrhona chocolate terrine with citrus passionfruit salad, vanilla yoghurt sorbet and a chocolate wafer Warm blackberry & apple tart with toasted sesame seed ice cream and sesame praline |
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Starters- Today’s Vegetable soup $17
- Smoked duck and coconut laksa with a confit duck and lychee wonton, green tea noodles, a grilled prawn and coriander $25
- Panko crumbed eggplant, oyster mushroom, ginger and tofu roll on toasted Israeli cous cous salad with tatsoi, green beans and sweet tamarind $21
- Warm sautéed Zany Zeus haloumi salad with fennel, shichimi spiced pine nuts, marinated zucchini, honey-comb, lemon, rocket and plantain crisps $23
- Ras el Hanout crusted baby squid on beetroot, orange, quinoa and hazelnut salad with piquillo pepper aioli $25
- Tataki of line-caught Yellow Fin Tuna and a kina dashi jelly panna cotta with NZ wasabi mascarpone, crispy buckwheat, soy tapioca pearls and umeboshi $27
- Pan-fried Spirits Bay and Alaskan scallops on roast carrot yuzu purée and tangelo jelly with coconut lemongrass foam, black rice crisps and citrus oil $28
- Crispy twice-cooked pork belly, a smoked Kahawai fritter and a soft boiled quail's egg with green papaya, Cos lettuce, peanut, chilli and coriander salad and crispy shallots $25
- Grilled slow braised Firstlight Wagyu short-rib with parsley, caper and wholegrain mustard salad and eggplant moromi miso relish $27
Mains- Enari pocket tempura of chilled cauliflower risotto on buttered black-bean leeks and snow peas with garlic pickled mushrooms $33
- Pan-roast Akaroa Salmon on Jerusalem artichoke purée and sautéed baby spinach with crisp apple edamame and watercress salad $37
- Panko crumbed crab crusted Hapuka on wok-fried greens, wood-ear and roast Urenika potatoes with red lentil pandan coconut broth and crispy curry leaves $38
- Wanganui poussin poached in master-stock on aubergine and toasted cumin raita with crisp sumac potatoes, sugar snaps and walnut tomato salsa $38
- Roast Cambridge duck breast on smoked soft polenta, caramelised shallots and rainbow chard with truffled olive, radicchio an Ortiz anchovy salsa $39
- Roast Hawkes Bay lamb chump on minted feta and chilli lentils with broccolini, grilled baby leeks, toasted macadamias and tamarind caramel $38
- Roast Venison short loin on confit kumara and buttered zucchini with smoked red capsicum, pickled garlic and burnt-butter yuzu hollandaise $40
- 300 day grain-fed Angus beef fillet on Sichuan pepper spiced celeriac and swede gratin with pomegranate glazed whitloof and baby carrots, and horseradish salsa verde $42
Sides- Mixed leaf salad $7
- Kumara miso mash $8
- Roast organic Marabel potatoes $8
- Steamed greens with lemon oil $8
Dessert MenuNote: This menu is a sample and is subject to change. Please note a 15% surcharge applies on public holidays, excluding Christmas day.
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