From an exclusive dinner party or family celebration to weddings and large corporate events.
3 Course Summer Menu
Entrée
- Tamarind prawns, green chilli jam, coconut sambal, mango gel, Nigella seed fried bread
- Guajillo braised pork belly, fried parsley, lime cultured cream, wild pork croquette, pickled onions, taco chips (GF)
- Pressed vadouvan lamb, pickled radish, cauliflower chips, drunk raisins, raita creme fraiche (GF)
- Lightly cured salmon, wasabi emulsion, candy beets, yuzu gel, wakame tapioca (GF,DF)
- Portobello mushroom, eggplant caviar, smoked ricotta, zucchini, edamame, charred lemon dressing (GF)
Main
- Market fish, lime and coconut gratin, creamy mussel broth, grilled bok choy, lotus root chips (GF)
- Roasted sumac lamb, black garlic baba ganoush, balsamic roasted grapes, macadamia crumb (DF)
- Beef sirloin, charred onion sour cream, bread dumpling, broccolini, shiitake jus
- Chicken supreme, smoked potato, grilled zucchini, roast eggplant, zhoug, crispy chickpeas (GF)
- Roasted salmon, sourdough toffee lemon croutons, green goddess dressing, salted cucumber, pickled shallots, crushed potato (DF)
Dessert
- Pink pepper parfait, white chocolate soil, raspberry caviar, crunchy clusters, strawberry, berry mousse (GF)
- Chocolate cremeux, pistachio and white chocolate parfait, chocolate soil, saffron orange gel, pistachio tuile
- Baked vanilla cheesecake w/ basil ice cream, yuzu lemon curd, ginger tuile
- Lemon verbena mousse, blood peach jelly, elderflower gel, waffle, nutty crumble (GF)
3 Course Winter Menu
Entrée
- Pan fried Monkfish, sweetcorn cake, smoked clam chowder, green onion oil (GF)
- Tikka rolled chicken, Malai kofta, lime yoghurt, naan crisp
- Wild pork shoulder croquette, kimchi okonomiyaki, kewpie mayo, pickled daikon, crispy shallot (GF,DF)
- Venison tartare, mushroom mayonnaise, aromatic pine oil, plum chutney, mustard leek sago (GF,DF)
- Honey roast yams, garlic feta, crushed nuts, fried herbs (GF, V)
Main
- Canter Valley duck breast, leg terrine, duck fat potato pave, confit shiitake, mushroom jus (GF,DF)
- Chicken supreme, preserved lemon pearl barley, roast cauliflower, winter greens, black garlic cream
- Otago venison striploin w/ roast parsnip puree, port glazed beets, Pinot Noir demi glace (GF)
- Southland beef cheek w/ roast turnip, sous vide cabbage, garlic crumb, red wine jus (GF,DF)
- Lamb rump w/ braised onions, carrot puree, black olive (GF,DF)
- Akaroa salmon w/ kale, kumara and lentil, green peppercorn sauce, parmesan (GF)
Dessert
- Chocolate Guinness brownie w/ indulgent chocolate sauce, Baileys mascarpone and cherry gel
- Almond brioche pain perdu, orange marmalade glaze, whiskey soaked raisins, stewed apples, vanilla custard
- Sticky pear and ginger pudding w/ vanilla burnt labneh, roast macadamia
- Pink peppercorn pavlova w/ passionfruit mascarpone, confit strawberries, basil oil (GF)
