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

3 Course Winter Menu

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