Entree |
^ Top |
| Soup of the Day | 17.50 |
| Duck liver parfait with strawberry verjuice jelly and croutons | 22.50 |
| Towering Sashimi and Condiments | 23.00 |
| Cibo Caesar salad with crispy pancetta and Ortiz anchovies | 22.00 |
| Ham Plate – Iberico belloto, pata negra, prosciutto with pickled walnut horseradish cream, chardonnay mustard and crusty bread | 27.00 |
| Warm rose veal “carpet bag” with oyster and leek sponge prosciutto crumbs and smoked oyster oil | 23.00 |
| Rich and noble - chicken and scampi rice pudding chilli cashew nuts and chilli oil | 24.00 |
| 5 Tuna spoons –seared tuna and pancetta cured tuna with 5 salts and garnishes | 24.00 |
| Nose to tail – shaved wagyu beef tongue oxtail Scotch egg waldorf nut “cereal” | 24.00 |
| Freedom farms pressed pork belly crisp pork scratchings salt & pepper squid steak vinegar sponge | 23.00 |
| Sauteed prawns caprino goat cheese tortellini toasted pinenuts golden raisin butter pecorino | 24.00 |
| Pastrami of salt brine duck breast scallop custard sauteed scallops with pickled greens | 23.00 |
| Corn and crab textures – corn dumpling, spanner crab salad, sweet corn broth and corn air | 24.00 |
Vegetarian Selection |
^ Top |
| Salad of shaved beetroot roasted garlic panacotta goat cheese couli pickled walnut and balsamic glazed fig | 24.00 |
| Sweet corn dumpling char-grilled courgette sweet corn broth and corn air | 24.00 |
| Roasted field mushrooms semolina polenta tomato jam exotic mushroom salad and truffle | 24.00 |
| Glazed pumpkin in a coconut milk and ginger sauce chickpea cake cucumber salad | 24.00 |
Main |
^ Top |
| Herb crusted fish of the day with pistachio mortadella fennel confit crab & prawn ball | 38.00 |
| Roasted hapuka in coconut milk and ginger sauce with curry leaf cabbage and chickpea cake micro cress salad | 38.00 |
| Citrus cured salmon with cloudy bay clams semolina polenta and tomato marmalade | 38.00 |
| Fish and chips with tartare | 28.00 |
| Confit of gameford duck with dosai potato cannelloni coriander couli pineapple sambal | 40.00 |
| Char-grilled eye fillet with red wine braised ox cheeks beetroot relish gremolata and smoked jus | 40.00 |
| Peppered lamb rack with lamb shank terrine olive oil mash and pea puree | 40.00 |
| Licorice charcoal dusted first light venison loin with rocket and white onion puree organic lentils tamarind jam | 40.00 |
Dessert |
^ Top |
| "Broken Valrhona tiramisu, chocolate sponge, marsala pastry cream, chocolate mayo mascarpone cream | 17.00 |
| Caramelised ‘banoffee’ scented creams with condensed milk ice chocolate dust and almond praline | 16.00 |
| Strawberry rhubarb burnt cream with crisp "porridge" ginger beer jelly marzipan ice and hot vanilla milk foam | 16.00 |
| Warm date pudding with spiced caramel paint Medjool date tempura and coconut ice | 16.00 |
| White chocolate and toasted nut baklava with pineapple tzatziki white chocolate snow and Paul Holmes olive oil ice-cream | 16.00 |
| Home-made ice-creams and sorbets | 16.00 |
| Chocolate brownie, Red Velvet cupcakes, or lemon sherbert marshmallows | 6.50 |
| Raspberry & passionfruit coconut ice | 5.50 |
| Meringues with lemon curd | 6.50 |
| Jam and vanilla sugar doughnuts with cinnamon tea ice-cream | 7.50 |
Cheese |
^ Top |
| Brie de Meaux with cherry compote | 17.50 |
| Talbot forest 5 year aged cheddar with grapes and hazelnuts | 17.00 |
| Applewood smoked cheddar with pickled watermelon rind | 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 fresh pear | 17.50 |
| Valderon single cream blue with quince paste | 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 |
