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

  • 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

  • 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

Ready to book? Get in touch!

Hannah Crisp