Seated Dining Menus
A sample of our current menus for: Autumn - Winter 2023
Please note: we use seasonal produce so menus vary throughout the year
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French Platter
Mains
Venison & Cabernet sauvignon Osso Bucco with a sweet onion puree and gremolata
Slow roasted pork shoulder with Mojo Verde
Pork filet with spiced apple puree and crackling
Lamb rump with rosemary and quince glazed lamb rump
Bejeweled Lamb with a parsnip puree and Labne
Pan fried Beef skirt flank with a red wine & shallot butter
Harrisa marinated Chicken
Sides
Braised Red cabbage with red wine, juniper & hazelnuts
Buttered Brussels and bacon lardons
Broccoli with a walnut and caper butter
Charred butternut squash, roasted onions and stracciatella
Sweet onion puy lentils and saffron aioli
Twice roasted potatoes
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Entreés
Rare tuna loin with shaved fennel and lemon salad
Duck rillettes with spiced Otago plum relish
Smoked fish cakes with creamed leeks
Salmon marinated in treacle and whisky with fennel, apple celeriac remoulade
Beef fillet tataki with onion puree and Caramelized shallots
Crispy skinned pork belly with carrot puree and balsamic glaze
Flaky pastry galette with a lemon and thyme ricotta and sautéed mushrooms
Mains
Venison strip loin served medium rare with a parsnip rosti, a mushroom & thyme fondue and a rosemary infused jus
Hapuka with crispy bacon, hazelnuts and leeks with a lemon and mustard sauce
Blue nose fillet with little neck clams & chorizo dressing and a fennell cream reduction
Lamp rump with pea puree, Canterbury goats curd and pea shoots
Chicken braised leeks fondue with pan fried wild mushrooms
Beef fillet with café de Paris butter and a “blanc de blanc” gratin of root vegetables
Lamp rump smoked Aubergine puree with baby beets in pomegranate molasses and buttered Swiss chard
Stewart Island salmon with fennel & pea risotto with a vincotto reduction
Ribeye beef with a watercress salsa Verde and duck fat potato cake
Canterbury Lamb rump with a Tomato, pomegranate, pepper and parsley medley Tapenade jersey royal
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