Set Menu
$79 seasonal selection. 3 courses with optional upgrades.
Required for groups of 12 or more.
Menu indicative only ~ dependant upon seasonal availabilty.
ENTREES
Choose from
Raukumara venison carpaccio, parsnip, celeriac, watercress, sherry and hazelnut dressing
Baby beetroot (pickled,roasted,raw) goat's curd, walnut, honey & chardonnay dressing
Vanilla and lime cured Ora King Salmon, textures of beetroot, foraged herbs, lemon
MAIN COURSE
Choose from
Kumara & potato gnocchi, roast pumpkin, butternut puree, sage pine nut
230g Savannah sirloin, grass fed, North island
Pan roasted King Ora Salmon, sichuan fried beans, pak choy, chilli, miso
Master stock cooked pork belly, baby kumara, miso and maple dressing
SIDES
Hand cut, triple cooked chips
Mixed leaf salad, chardonnay dressing
DESSERTS
Choose from
Crème brulée, ANZAC crumble, feijoa sorbet
Warm chocolate brownie, maple and walnut ice cream, Italian meringue
Selection of seasonal sorbets