Entree
Manuka roasted Akaroa salmon, roma tomato, avocado, fried caper & micro cress salad (GF)
Grilled prawns, pickled cucumber, crisp Spanish sausage w/ baby rocket and garlic croutons
Smoked beetroot carpaccio w/ goats cheese, toasted walnut crush and micro cress
Pork belly w/ green apple, radish and peanuts (GF)
Five spice cured duck breast, pink grape fruit, pickled ginger, snow pea & fresh coriander salad w/ chilli lemongrass dressing (GF)
Main
Wasabi crusted Akaroa salmon, sesame potato macaire, edamame bean & pea shoot salad w/ mango mustard
Lamb rump w/ sweet potato, pea mint fritters and crispy kale (GF)
Grilled Southland beef rib eye w/ onions, spinach malfatti and pepper muhammara
Otago Venison medallions w/ parsnip puree, grilled courgette, confit potato and pickled blackberries
Catch of the day w/ toasted coconut kumara smash, eggplant pahi and lemongrass cream
Dessert
Tonka bean panna cotta w/ poached Central Otago stonefruit and spiced crumble
Dark chocolate parfait w/ cherries, chocolate rubble and puffed grains (GF)
Coconut and ginger rice pudding w/ rum pineapple and pineapple crisp (GF)
White chocolate mousse with raspberry gel, chocolate soil and fresh berries (GF)
3 Course Summer Menu
Entree
Canterbury duck breast w/ mandarin, pickled beetroot and maple pecans
Free range chicken and pistachio terrine w/ apricot chutney and melba toast
Slow roasted pork belly, apple & celeriac remoulade, watercress w/ apple cider glaze (GF)
Smoked southland venison carpaccio w/ feta, olives, pickled shallots and crisp parsnip
Manuka smoked Akaroa salmon w/ creme fraiche, pickled mustard seeds, fennel and squid tuille
Golden kumara gnocchi w/ quattro formaggi and toasted herb hazelnuts
Main
Confit duck leg w/ spiced pumpkin puree, charred parsnip and date reduction (GF)
Cajun chicken w/ black bean sweetcorn fritters, blackened root vegetables and jalapeno mojo roja
Braised beef cheeks w/ pumpkin swede pie, roast garlic mash and crispy leeks
Herb crusted lamb leg w/ pancetta bubble and squeak, honey mustard roasted carrots and minted salsa verde
South coast blue cod w/ saffron & fennel puree, confit cherry tomato and Fiordland crayfish bisque (GF)
Otago venison loin w/ wild mushroom & walnut puree, kumara gratin and blackberry jus
Dessert
Apple cinnamon cake, apple crisp, toffee dusted pecans and creme anglaise
Spiced carrot cake, tart orange syrup, clove mascarpone and ginger snaps
Mulled wine poached pear, baklava and whipped vanilla cream
Whiskey cream mousse, raspberry lemon curd, meringue and granola
