PACIFIC MENU - $100.00 per person
Today's house baked bread, Whipped butter, Waiheke Island extra virgin olive oil
Entree | |
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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 | |
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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 | |
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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 |