PACIFIC MENU - $100.00 per person
Today's house baked bread, Whipped butter, Waiheke Island extra virgin olive oil
| Entree | |
|---|---|
| Seafood Chowder Fondant potato, mussel, scallop, prawn, market fish, crayfish oil, soft herbs | |
| BBQ Squid Steak Roasted olives, preserved cherry tomato, pine nuts, parsley, extra virgin olive oil | |
| Grilled Venison Loin Medallion Macadamia purée, truffle snow, golden beetroot, star anise jus | |
| Main | |
| 200gm Savannah Grass Fed Eye Fillet Petit Hasselback potato, onion velouté, braised leek, pickled mustard seeds, smoked butter, red wine jus | |
| Market Fish Shrimp & herb vinaigrette, shredded witloof, whipped carrot, pickled raisins | |
| Duo of Duck Celeriac purée, soft fennel, dried persimmon, orange vinaigrette, spiced hazelnuts | |
| Dessert | |
| Classic Crème Brûlée Baked tamarillo, candied walnut, meringue kisses, almond feuilletine | |
| Banana & Almond Torte Almond marzipan, miso caramel, caramelised banana, vanilla ice cream | |
| New Zealand Cheese Selection Chef's daily selection, fresh honeycomb, quince paste, crackers & bread | |
HAURAKI MENU - $120.00 per person
Today's house baked bread, Whipped butter, Waiheke Island extra virgin olive oil
| Entree | |
|---|---|
| Seafood Chowder Fondant potato, mussel, scallop, prawn, market fish, crayfish oil, soft herbs | |
| BBQ Squid Steak Roasted olives, preserved cherry tomato, pine nuts, parsley, extra virgin olive oil | |
| Wagyu Beef Carpaccio Shaved daikon, soy mirin dressing, bonito flakes, egg yolk cheese, sesame mayo & seeds | |
| Grilled Venison Loin Medallions Macadamia purée, truffle snow, golden beetroot, star anise jus | |
| Main | |
| 180gm Grass Fed Savannah Eye Fillet Petit Hasselback potato, onion velouté, braised leek, pickled mustard seeds, smoked butter, red wine jus | |
| Market Fish Shrimp & herb vinaigrette, shredded witloof, whipped carrot, pickled raisins | |
| Duo of Duck Celeriac purée, soft fennel, dried persimmon, orange vinaigrette, spiced hazelnuts | |
| Game Fish Parsnip puree, truffle & shallot jam, roasted red grapes, parsley oil | |
| Served With Steamed broccolini with Waiheke olive oil , fresh garden leaves with chardonnay vinaigrette, potato puree with parmesan & chives | |
| Dessert | |
| Dark Chocolate Crémeux Poached pears, red wine reduction, pear sorbet, herb oil | |
| Banana & Almond Torte Almond marzipan, miso caramel, caramelised banana, vanilla ice cream | |
| Classic Crème Brûlée Baked tamarillo, candied walnut, meringue kisses, almond feuilletine | |
| New Zealand Cheese Plate Chef's daily selection, fresh honeycomb, quince paste, crackers & bread | |
BANQUET MENU - $135.00 per person
| Course One | |
|---|---|
| Maki Sushi Roll Selection Chicken katsu, rainbow, miso eggplant vegetable roll | |
| Sashimi Platters Daily sashimi selection, white pickled ginger, gluten free soy, wasabi | |
| Market Oysters Served natural, fresh lemon, Mignonette sauce | |
| Course Two | |
| Chilled Tiger Prawns On ice, Thousand Island, lemon | |
| BBQ Squid Steak Roasted olives, preserved cherry tomato, pine nuts, parsley, extra virgin olive oil | |
| Course Three | |
| 450gm Rib Eye Smoked butter, green peppercorn sauce | |
| Market Fish Shrimp & herb vinaigrette, shredded witloof, whipped carrot, pickled raisins | |
| Duo of Duck Celeriac purée, soft fennel, dried persimmon, orange vinaigrette, spiced hazelnuts | |
| Served With Steamed broccolini with Waiheke olive oil , fresh garden leaves with chardonnay vinaigrette, goose fat potatoes | |
| Course Four | |
| Petit Fours Chef's selection | |
| New Zealand Cheeses Chef's daily selection, fresh honeycomb, quince paste, crackers & bread | |