Entree | |
| Soup of the Day | 18.00 |
| Duck liver parfait with strawberry verjuice jelly and croutons | 23.00 |
| Towering Sashimi and Condiments | 23.00 |
| Cibo Caesar salad with crispy pancetta and Ortiz anchovies | 23.00 |
| New age Gazpacho essence, roasted baby rock lobster tail, garlic panacotta, pickled cucumber | 32.00 |
| Ham plate – Iberico bellota, Serrano, prosciutto, horseradish cream, chardonnay mustard, crusty bread | 27.00 |
| Black sesame crusted cured tuna, watermelon plank, crispy duck salad, palm sugar dressing | 24.00 |
| Caramelised veal sweetbread salad, Serrano ham, roasted waldorf cereal salad, horseradish snow | 24.00 |
| Korean style beef carpaccio, kimchi salad, 65/65 egg, apple air, soy bonito dressing | 24.00 |
| Pressed Freedom Farm pork belly, pork scratchings, peppercorn squid, green paw paw salad, peanut foam | 24.50 |
| Tongue ‘n’ cheek - Wagyu beef tongue, seven spiced braised beef cheeks, smoked rhubarb syrup, tahini moussaka vinaigrette | 24.00 |
| Sugar cured ostrich, chlorophyll cream, white onion broth, pickled radish salad | 25.00 |
| Sautéed prawns, Caprino and chervil tortellini, toasted pine nut, golden raisins, brown butter sauce, shaved pecorino | 25.50 |
Vegetarian Selection | |
| Shaved red and white beetroot, roasted garlic panacotta, walnut crumble, balsamic glazed figs, pomegranate dressing | 25.00 |
| Roasted zucchini, tomato ceviche salad, feta, mint, horseradish snow | 25.00 |
| Roasted field mushrooms, mushroom quinoa, chickpea crisps, gorgonzola air | 25.00 |
| Oven roasted pumpkin, Indian aromatics, potato dosai pancake, cucumber ginger pickle | 25.00 |
Main | |
| Herb crusted fish of the day, zucchini, crab and sweetcorn textures | 39.50 |
| Oven roasted hapuka, slipper lobster, coconut broth, Indian aromatics, potato dosai pancake | 39.50 |
| Rich and Noble – Citrus cured salmon, red roast chicken, star anise broth, chilli peanuts, spring onion oil | 39.50 |
| Fish and chips with tartare | 29.00 |
| Gameford duck leg, salt brined duck breast pastrami, pumpkin and feta puree, pot sticker gnocchi, duckskin crumbs | 42.00 |
| Char-grilled angus pure eye fillet, cauliflower and oxtail ‘risotto’, chickpea chip | 42.00 |
| Silere Alpine Merino lamb rump, lamb sausage roll, pea salad, mint jelly, olive oil mash | 42.00 |
| Liquorice charcoal dusted first light venison loin, beetroot puree, walnut mushroom quinoa crumbs, gorgonzola air | 44.00 |
Dessert | |
| Valrhona ‘Rocky Road’ – Valrhona chocolate marquise, vanilla bean marshmallow, cherry sorbet, cherry jubes, macadamia dust | 17.00 |
| Fresh rhubarb and strawberry Eton Mess, berry ripple ice-cream, strawberry rhubarb compote | 16.50 |
| Lemon Meringue Tart – lemon carpaccio, lemon jelly, ginger crumbs, cardamom yoghurt jus | 16.50 |
| Banoffee pie – glazed banana cream, toffee banana, condensed milk ice-cream, almond praline, chocolate crumble | 16.50 |
| Home-made ice-creams & sorbets | 16.00 |
| Chocolate brownie or Red Velvet cupcakes | 8.50 |
| Passionfruit sherbert marshmallows | 8.50 |
| Cinnamon and vanilla sugar doughnuts with Vietnamese mint ice-cream and milk chocolate fondue | 8.50 |
| Gold Rush – warm fry-pan brownie, hokey pokey, vanilla bean ice-cream (to share) | 12.50 |
Cheese | |
| Brie de Meaux with cherry compote | 17.50 |
| Talbot forest 5 year aged cheddar with grapes and hazelnuts | 17.00 |
| Camembert Chevre Chevrita with muscatel jelly (goat) | 17.50 |
| Meyer black pepper gouda with roasted walnuts and pickled walnut salad | 17.00 |
| Munster (wash rind) with date and lemongrass chutney | 17.50 |
| Garrotxa goat cheese with muscatel raisin jelly | 17.50 |
| Italian Parmigiano Regianno with aged balsamic and pear | 17.50 |
| Onetik brebis with red apple slaw (sheep) | 17.00 |
| Kapiti Awa blue with pickled plums | 16.50 |
| Gorgonzola with beetroot orange jelly and rocket | 18.00 |
| Roquefort with spiced fig sausage and vincotto | 18.00 |
| Comte forte lucotte with balsamic figs | 16.00 |
91 St. Georges Bay Road
Parnell, Auckland
+64 9 303 9660
Parnell, Auckland
+64 9 303 9660
