Entree Cold
Tea-tree smoked duck w marinated beans, green pawpaw salad & toasted macadamia
Carpaccio of beef w shaved horseradish & petite salad
Smoked Canterbury lamb nicoise style
Vine-ripened tomatoes steeped in balsamic syrup & hipi iti w chargrilled pear, Kikorangi cheese, spiced ratatouille, cumin roasted eggplant wraps, witlof filled w smoked garlic aioli & pinenuts
*Rare pepper-seared tuna & shaved beet salad, native basil & citrus oil
Chicken liver terrine w butter pastry wrap & mustard stone fruits
Saucy cocktail prawns on iceberg
Chicken, bacon & pistachio single serve terrine w rocket & green peppercorn cream
A trio of oysters, vodka splash, bloody Mary granita & Asian cucumber salsa
Crystal bay prawn stack w tabasco spiked gazpacho & Albany olive oil
Hot smoked sesame Akaroa salmon w mint & chilli glass noodles w a fried wonton
Chargrilled Italian vegetable & feta layers w fresh basil oil & crushed roasted cashews
Roast cervena w red capsicum pannacotta, baby lettuce leaves & balsamic glaze
Entree Hot
Green lipped mussels w coconut, lime & lemongrass w smoked seaweed risotto
Akaroa salmon on saffron potato salad & snow pea greens
Tua tua fritters, watercress pesto w roasted lemon mayonnaise
* Denotes seasonal availability
Mains
Roast beef fillet on braised oxtail tarte tatin w a tomato bearnaise
Venison loin w char-grilled vegetables, w juniper & Guinness jus
Poussin filled w saffron risotto, accompanied by braised Mediterranean vegetables & chive hollandaise
Veal scaloppine & pancetta stack w grilled provolone & roasted peperonata
Chicken breast w a pinenut, spinach & goats cheese farce, w provencale sauce Rack of lamb, roasted w peri peri, chargrilled courgette & pinot glaze
Lamb cutlets w braised lamb shank pudding, caramelised root vegetables & pan juices
Spinach, roasted pepper, sundried tomato & ricotta lasagne layers w watercress salsa verde
Crispy skinned Akaroa salmon w basil, avocado salsa & vine tomato risotto
*Black sesame crusted pave of Hapuka w Asian greens, a sticky chilli glaze & fried limes
*Lemon pepper linguine w quick-fried whitebait & gremolata
*Waikanae crab ravioli w scampi & a freshwater crayfish bisque
Beef medallion wrapped in parma ham on a flat mushroom duxelle w gorgonzola butter & fried sage
Cervena, quick-seared w caponata & eggplant crisps
Orecchiette pasta w a roast pumpkin & wild mushroom farce, champagne & mustard seedfoam & shaved pecorino
Roast baby chicken w braised leeks, creamy mushroom ragout, rosti potato & veal reduction
* Denotes seasonal availability
Desserts
Caramelised mango dome & macadamia nut brittle, coconut tiles & Malibu sauce
Warm passionfruit cake w mascarpone, lime & lemongrass syrup
Individual rose water pavlova w rosemary honey strawberries & vanilla bean ice-cream
Lemon, lime & mandarin curd bars w caramelised sugar crust
Chocolate tower w bavarois & praline shatters
Dark chocolate pudding & soft Cointreau creme fraiche w French chocolate shards
Sour cherry & kirsch wasser brulee w lime spiced biscotti
Limoncello cream shortcake w candied lemon pickle
Roasted triple nut tart w Frangelico ice-cream & bourbon anglaise
Baked pistachio cheesecake w cardamom crust, & roasted rhubarb & strawberry compote
Sun-ripened cranberry & muscovado pudding pots w toffee sauce & Vincotto ice-cream
Iced berry parfait w aniseed scented berry salad & almond tuilles
Flourless French chocolate cake w brulee pot & just-picked berries
Bittersweet chocolate pate w sorbetier Valrhona & warm flourless chocolate cake
Raspberry dark chocolate mousse, stacked w crisp sugar biscuits & minted salsa
Apple & blackcurrant delicious w blackcurrant semifreddo
The menu price is inclusive of one entree, one main, one dessert, assorted freshly baked bread sticks & tea & coffee to finish An additional choice of entree, main or dessert will incur a cost of $7.00 per choice, per person, per course.
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