DINNER MENU

ENTRÉES

Rock oysters, fresh granita / 12
French onion soup, gruyere crouton / 16
Angus fillet tartare, radish, free-range egg yolk, miso mayo, crispy shallots, croutons / 18
40° King Ora salmon, pickled cucumber  & fennel salad, pear, potato saffron emulsion, squid ink cracker/ 20
Goats cheese, beetroot, pickled shallots, anchovies, chives / 18
Crispy pork belly, wasabi purée, textures of daikon, parsely sponge, star anise powder / 17

MAINS

Market fish, bok choy, black garlic, Dijon mustard cream, charred orange, crispy kale / 38
Confit of duck leg, sweetcorn purée, spring onions, brandied plums, walnuts, rhubarb chutney/ 39
Free range pork ribeye, sticky ribs, spinach, apple chutney, red cabbage, crispy shallots, pork jus / 38
200g 55 day aged beef fillet, red onion relish, onion caramel, blue cheese butter, potato dauphines / 48
Cardrona merino lamb rump, courgette, apple, blueberry chutney, eggplant purée, caper raisins, Madeira jus / 42
– ask your waiter about our daily vegetarian options –

TRUST THE CHEF

Ask your server about our 3 course menu chosen by our chef / 65

SIDES

French fries
Buttered baby peas, kale, bacon, shallots
Tempura portobello mushroom, pecorino cheese
Garden salad, rosehip vinaigrette
– please add $7.50 for sides –

DESSERTS

Vanilla creme brulée, passionfruit, coconut sorbet / 17
Cherry textures, dulce du leche, hazelnut crumble, sorbet / 18
Stone fruits, almond friand, honey mascarpone, white chocolate & licorice ice cream / 18
Selection of house made ice cream and sorbets / 15

UN FROMAGE

One 80g portion of French cheese, served with accompaniments / 21

TRIO DE FROMAGES

Selection of three 40g portions of French cheeses, served with accompaniments / 32

AFFOGATO

Vanilla icecream, espresso coffee, liqueur / 18

 

When the season allows, we enhance our dishes using fresh produce from the kitchen garden.

 

5 COURSE TASTING MENU

with matching wines

Soup of the Day
Maude Methode Traditionelle NV, Wanaka

Goats cheese, beetroot, pickled shallots, anchovies, chives
Jules Taylor Sauvignon Blanc ‘18, Marlborough

Market fish, bok choy, black garlic, Dijon mustard cream, charred orange, crispy kale
Dog Point Chardonnay ‘15, Marlborough

Cardrona merino lamb rump, courgette, apple, blueberry chutney, eggplant purée, caper raisins, Madeira jus
Maude Pinot Noir ‘17, Wanaka

Cherry textures, dulce du leche, hazelnut crumble, sorbet
Millton Clos Samuel Viognier ’15, Gisborne

5 Course menu / 100
Wine matching / 150

  • Bistro Gentil

    76a Golf Course Road, Wanaka 9305, Phone 03 443 22 99, Email info@bistrogentil.co.nz

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