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
Seared tuna, fennel salad, star anise seasoning, potato saffron emulsion, squid ink cracker / 20
Buffalo stracciatella. white anchovies, smoked tomatoes, olives, pinenuts, croutons/ 17
Crispy pork belly, wasabi purée, textures of daikon, parsely sponge, star anise powder / 17
MAINS
Lamb shortloin, braised neck croquette, carrrots, rhubarb chutney, cumin, crispy kale, rosemary jus/ 40
Market fish, asparagus, white bean purée, truffle oil, presserved lemon. capers, charcoal/ 36
Confit duck leg, purple kumara, charred orange, hazelnut & raspberry dukkah, cherry relish / 38
Free range pork loin chop, sticky ribs, spinach, apple chutney, red cabbage, crispy shallots, pork jus / 38
200g 55 day aged beef fillet, parsnip purée, onion caramel, blue cheese butter, potato dauphines / 48
– ask your waiter about our daily vegetarian options –
TRUST THE CHEF
Ask your server about our 3 course menu chosen by our chef / 60
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 brulee, passionfruit, cream cheese ice cream / 17
Lemon curd, almond biscuit, meringue, poached pears, candied lemon peel, blackcurrant sorbet / 17
Chocolate, cocoa gel, banana ice-cream, peanut crumb / 18
Selection of house made icecream 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
Buffalo stracciatella, white anchovies, smoked tomatoes, olives, pinenuts, crouton
Jules Taylor Sauvignon Blanc ‘18, Marlborough
Market fish, asparagus, white bean purée, truffle oil, preserved lemon, capers, charcoal
Dog Point Chardonnay ‘15, Marlborough
Lamb shortloin, braised neck croquette, carrots, rhubarb chutney, cumin, crispy kale, rosemary jus
Maude Pinot Noir ‘17, Wanaka
Chocolate, cocoa gel, banana icecream, peanut crumb
FINALE Noble Semillon Sauvignon ‘11, Pegasus Bay
5 Course menu / 100
Wine matching / 150
