DINNER MENU

ENTRÉES
Soup du jour / 15
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
Seared tuna, edamame, wasabi mayo, ponzu, fennel,
pickled daikon, lavosh /20
Goats curd, leek, spring onion, puffed buckwheat, parsley, lemon & tarragon dressing / 18
Smoked aubergine, beetroot, pickled pear, apricot balsamic gel, crumb / 17
MAINS
Market fish, spinach, crayfish bisque, courgettes, hazelnuts, crème fraîche, sherry vinegar gel / 36
Confit of duck leg, miso kumara purée, apricot chutney, orange, pineapple, panisse, sunflower seeds, crispy kale / 36
Wagyu hanger steak, parsnips, confit shallots, pine nuts,
brown butter, rocket /35
200g 55 day aged beef fillet, red onion relish, onion caramel, blue cheese butter, potato dauphines /46
Te Mana lamb backstrap, braised neck, carrot, broadbeans, walnuts, raspberry, jus / 40
Cauliflower, carrots, panisse, peppadews, mango purée, black garlic, labneh, crispy kale / 34
TRUST THE CHEF
Ask your server about this evening’s menu
2 courses / 50 -or- 3 courses / 60
SIDES
French fries with truffle salt
Swede & cabbage gratin
Bistro garden salad, apple vinaigerette
Roasted baby carrots, buckwheat, sumac labneh
– please add $8 for sides –
DESSERTS
Vanilla creme brulée, almond crumb, chocolate sorbet / 17
Stone fruit, almond sponge cake, homemade mascarpone, sorbet, candied almonds / 17
Banana semifreddo, tiramisu cream, coffee granita, coconut gel, almond crumb, banana ice cream / 17
Moka mousse, meringue, chocolate textures, sorbet / 17
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 ice cream, 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 curd, spring onion, leek, puffed buckwheat, parsley, presserved lemon & tarragon dressing
Jules Taylor Sauvignon Blanc ‘18, Marlborough
Market fish, spinach, crayfish bisque, courgettes, hazelnuts, crème fraîche, sherry vinegar gel
Dog Point Chardonnay ‘15, Marlborough
Te Mana lamb backstrap, braised neck, minted hollandaise, carrot, broadbeans, walnits, raspberry, jus
Maude Pinot Noir ‘18, Wanaka
Moka mousse, meringue, chocolate textures, sorbet
Millton Clos Samuel Viognier ’15, Gisborne
5 Course menu / 100
Wine matching / 150









