Get 3 Courses for $73 – Entrée, Main & Dessert
ENTRÉES
- Soup du jour / 15
- French onion soup, gruyère crouton / 17
- 55 day aged fillet tartare, radish, free-range egg yolk, smoked miso mayo, crispy shallots, crouton / 19
- Seared yellowfin tuna, baby onions, pickled daikon, yuzu gel, seaweed & tapioca cracker, avocado mousse / 22
- Cucumber, soft goats cheese, gazpacho, mint, lavosh, spiced almonds / 19
- Wild shot venison carpaccio, poached pear, cranberry gel, sundried tomatoes, puffed wild rice / 20
- Prune & pistachio pork terrine, burnt apple, piccalilli, crouton, mustard mayo / 20
MAINS
- Market fish, scallops, cauliflower purée, kale, preserved lemon, tarragon & chilli dressing / 40
- Royalburn lamb rump, spinach, mint salsa verde, parship & harissa purée, cashews / 44
- 200g 55 day aged beef fillet, red onion relish, onion caramel, café de paris, potato dauphines / 46
- 250g Handpicked ribeye, Jerusalem artichokes, pear & date chutney, broccolini, vintage chedder cream, hazelnuts / 44
- Confit duck leg, sweetcorn, kumara, roast potatoes, apricot, brown butter / 40
- Parisienne gnocchi, smoked beetroot, walnuts, shallots, stracciatella, chilli oil, baby roquette / 38
SIDES
- French fries with truffle salt
- Braised red cabbage, walnuts
- Sautéed baby peas, bacon, shallots, butter
- Stir-fry broccoli, bok choy, almond, sesame dressing
– please add $9 for sides –
DESSERTS
- Vanilla crème brulée, almond crumb, boysenberry ice cream / 17
- Choux pastry, hazelnut praline diplomat cream, citrus textures, caramel, lime sorbet / 17
- Chocolate brownie, miso caramel, pineapple, coconut & brandy chantilly, hazelnuts, dehydrated milk foam, chocolate sorbet / 17
- Vanilla & elderflower set mousse, poached stone fruits, rooibos & ginger gel, crumbs, ice cream / 17
- Selection of house made ice cream and sorbets / 15
UN FROMAGE
One 80g portion of cheese, served with accompaniments / 21
TRIO DE FROMAGES
Selection of three 40g portions of cheeses, served with accompaniments / 32
AFFOGATO
Vanilla ice cream, espresso coffee, liqueur / 19
5 COURSE TASTING MENU
with wine matching
Soup of the Day
Maude Methode Traditionelle Brut NV, Marlborough
Cucumber, soft goats cheese, gazpacho, mint, lavosh, spiced almonds
Jules Taylor Sauv Blanc ’21, Marlborough
Market fish, scallops, cauliflower purée, kale, preserved lemon, tarragon & chilli dressing
Kumeu River Estate Chardonnay ’20, Kumeu
Royalburn lamb rump, spinach, mint salsa verde, parsnip & harissa purée, cashews
Maude Pinot Noir ‘20, Wanaka
Vanilla & elderflower set mousse, poached stone fruits, rooibos & ginger gel, crumbs, ice cream
Framingham Noble Riesling ’19, Marlborough
5 Course menu / 100
Wine matching / 150
When the season allows, we enhance our dishes using fresh produce from the kitchen garden.