Entree |
^ Top |
| Soup of the Day | 17.50 |
| Duck liver parfait with strawberry verjuice jelly and croutons | 21.50 |
| Towering Sashimi and Condiments | 23.00 |
| Cibo Caesar salad with crispy pancetta and Ortiz anchovies | 23.00 |
| Ham Plate – Iberico belloto, pata negra, prosciutto with pickled walnut horseradish cream, chardonnay mustard and crusty bread | 27.00 |
| Beef Carpaccio with kapiti Mt Hector “cheesecake sponge” balsamic powder rocket leaves and almond crunch | 24.00 |
| Sardines and toast with Greek salad textures | 23.00 |
| Black sesame crusted tuna with watermelon plank crisp duck salad and palm sugar dressing | 24.00 |
| Shaved wagyu beef tongue with slow cooked duck egg, roasted waldorf salad and pancetta crumbs | 23.00 |
| Smoked ostrich broth, with mushroom ash custard epoisses tortellini and garlic foam | 24.00 |
| Freedom Farm sweet and sour pork belly with sautéed scallops, pickled pineapple and gingerbread crumb puree | 23.00 |
| Grilled salt and pepper squid with potato confit salsa verde chorizo crumble and olive oil air | 23.00 |
| Garlic prawns with eggplant romesco, zucchini flower and roasted hazelnuts | 23.00 |
Vegetarian Selection |
^ Top |
| Roast pumpkin, watermelon plank with soba noodle salad and palm sugar dressing | 23.00 |
| Mushroom ash custard with exotic mushroom tea, quinoa epoisses tortellini and garlic foam | 23.00 |
| A plate of Greek salad textures | 23.00 |
| Zucchini flower with goat cheese risotto baby beets and eggplant romesco | 23.00 |
Main |
^ Top |
| Herb crusted fish of the day with red radish, baby beets, ‘shrimp cocktail” and prawn butter | 38.00 |
| Garam masala roasted hapuka with coconut milk, fine noodles and snow peas | 38.00 |
| Crispy citrus seared salmon bundles with orange fennel broth, exotic mushroom quinoa salad and licorice foam | 37.00 |
| Fish and chips with tartare | 28.00 |
| Plum lacquered duck with chili plum juice and spanner crab rice pudding | 39.00 |
| Rolling hills organic chicken leg with “crispy wings” creamed sweet corn spinach soy dressing | 39.00 |
| Char-grilled Angus pure eye fillet with broccoli cream olive oil potato puree and sticky oxtail | 39.00 |
| Pepper dusted lamb rump with minted pea and ham”risotto” and lamb neck sausage roll | 39.00 |
| First light venison loin pastrami with mejol date panisse and salt and vinegar chocolate | 40.00 |
Dessert |
^ Top |
| Warm Valrhona chocolate and peanut butter fondant with caramel salted peanut ice-cream chocolate mayo and peanut brittle | 17.00 |
| Caramelised ‘banoffee’ scented creams with condensed milk ice chocolate dust and almond praline | 16.00 |
| Persian love cake with pistachio sabayon Turkish delight ice-cream and white chocolate snow | 16.00 |
| ‘Broken’ pineapple cheesecake - roasted pineapple carpaccio pineapple panacotta pineapple chunks and a cream cheese foam | 16.00 |
| Apples – pressed apple terrine with apple cloud green apple sorbet and chestnut macaroon crumble | 16.00 |
| Home-made ice-creams and sorbets | 16.00 |
| Chocolate brownie, ginger shortbread or lemon sherbert marshmallows | 6.50 |
| Ginger powder puffs with ginger custard | 7.50 |
| Peppermint creams | 7.50 |
| 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 |
