ENTREES
King prawns, watercress, lemon risotto, chilli tomato oil
Pan-fried scallops, crushed red potatoes, roast tomato and avocado salad
Marinated lamb salad, kumara wafers, mandarin and mint dressing
Spiced pork loin, Asian slaw, pineapple and mint compote
Char grilled vegetable terrine, basil and toasted almond vinaigrette
Poached chicken breast, feta and sun dried tomato, spinach salad, and aioli
Steamed crayfish with mango and mint salsa
Rare venison salad, walnuts and kikorangi blue
Scallop salad with pancetta, strawberry vinaigrette on baby mixed leaves
Oyster plate; bloody Mary, lime hollandaise, natural with balsamic
Trio of salmon; fresh seared, dill marinated and cold smoked – all served with caper mayonnaise
Seared tuna, rocket and potato salad, wasabi mayonnaise
Lime risotto with creamed baby paua, micro greens
MAINS
Beef fillet, crushed red skinned potatoes, green beans, merlot jus
Grilled chicken breast, roast tomato risotto, brocolini, saffron jus
Roast lamb rump, olive mash, pumpkin ratatouille, minted lamb jus
Roast venison loin, kumara and ginger mash, poached figs, port wine jus
Beef eye filet, smoked mushroom risotto, red wine sauce
Seared salmon, smoked fish mash, bok choy fish volute
Grilled tapenade chicken, slow roast tomato risotto, basil pesto oil
Roast Hapuku, chorizo potato hash, steamed bok choy, and lemon oil
Asian duck leg, shanghi cabbage, sticky rice, star anise scented jus
Braised lamb neck fillets, green pea mash, slow roast tomatoes, lamb jus
DESSERTS
Crème brulee with praline and marinated figs
Lemon curd meringues, blackberry compote, chantilly cream
Cheese and fresh fruit selection, crackers and condiments
Asian rice pudding with coconut fried lychees
Chocolate torte, poached vanilla strawberries, sable biscuit
Citrus tart, marmalade anglaise, roast fruit salad
Chocolate pots with balsamic berries
Roast stone fruit salad, vanilla parfait with Riesling syrup
Frangellico brulee, hazelnut biscotti
Citrus pots, gold kiwi compote, sable biscuit
