ENTREES.

Green Pea Soup with Proscuitto crutes

Sushi and Sashimi Platter, mirin wasabi tartare. 

Vietnamese Chicken Salad, pickled vegetables and roasted peanuts.

Roasted Feta and Watermelon Salad, chive and zest vinaigrette.

Macadamia & Lemon Sea Kelp Encrusted Scallops, shellfish oil drizzle, petit salad.

Sesame seared Tuna, crispy ginger Salad

Snapper Ceviche, char-grilled capsicum, olive and Basil salad.

Seared Peppered Tuna, A la Niciose deconstructed.

Asian spice Salmon Fillets-Nashi Pear, Coriander & Mint Salad

Fresh Vietnamese Rice Paper Rolls, crispy vegetables, vermicelli, crushed peanuts, fresh herbs, coriander and lime, nam jim dipping sauce.

Tiger Prawn Caesar Salad, Herbed Croute.

Egg Tagliatelle, Prosciutto and Portobella Reduction, shaved parmigiana.

Goats Cheese and Roasted Walnut Bruschetta, apple balsamic drizzle.

Beef Carpaccio, wild rocket, truffle oil.

Fresh Waiheke Oysters, au natural or nam jim with crispy shallots.

Garlic Prawns, Avocado Salsa, Petit Salad.

Freshly Baked Capsicum and Tomato Bread or Olive bread

with homemade dips

Snapper Fillets, Lemongrass Veloute, Tomato Chutney, Basil Crisps

Crispy Duck Salad, Spiced Plum Dressing

Japanese Spinach And Pickled Ginger Salad (vegan)

Salmon Tartare, Potato Creme Fraiche, Aragula, Fried Anchovy

Traditional Jumbo Shrimp Cocktail, Lemon Wedge, Melba Toast.

Half A Dozen Waiheke Oysters In The Shell

Seared Tuna, olive tapenade vinaigerette, winter micro greens

Warmed Classic Chicken Caesar salad-garlic croutes

Curry dusted Scallops with pea puree

French red onion Soup-gruyere croute

Summer caprese salad-with oven roasted tomato-chunky pesto and pinenuts

Butter nut squash soup with ginger prawns and star anise

Classic Sea food chowder

Zuccini latkes-wild rocket avocado salsa

Moroccan carrot soup finished with yogurt and cumin

 

MAINS.

Sticky Pork With Coriander Salsa Verde

Lamb Racks, Garlic And Thyme Crust, Pan Jus

Spiced Venison, Celeriac Puree, Red Wine Shallots, Jus De Cassis (market price POA)

Classic Beef Wellington, Red Wine Sauce, Fondant Potato ($7.50 per surcharge)

Seared Lamb Loin, Pea Puree, Salsa Verde

Organic Chicken Breast, goats cheese smash, oregano and sage crisps, pan jus.

Lamb Loin, kumara daupenoise, merlot jus.

Whole Roasted Cripsy Skin Snapper-Thai Chilli Sauce. (market price POA)

Teriyaki Chicken, Japanese Sticky Rice, Wok fried Asian greens.

Organic Eye Fillet, horseradish smash, wilted spinach, merlot reduction.

Butternut Squash and Capsicum Stacks, balsamic reduction.

Salmon Fillet-Beetroot Risotto-Horse Radish cream

Seared snapper or hapuka with spiced eggplant relish

Eye Fillet, tomato confit, olive tapenade, syrah jus.

Fresh Herb and Garlic Crusted Snapper Fillets, green pea and portobella risotto.

Sesame Seared market fish, scallion and ginger oil, wilted greens.

Oven Roasted Eggplant and Capsicum 'Sushi' rolled with chickpea skordilla, pomegranate molasses drizzle.

Lemon and Sage seared Tuna Fillet, smashed potato, fresh basil sauce.

Beetroot Risotto-crumbled goats cheese-basil oil

Spiced Venison with pumpkin puree, red white shallots and jus de cassis (market price POA)

Chicken Masala with turmeric and cardamon rice

Slow roasted 5 spice pork belly-apple and pear relish-pork reduction

Peppered beef stroganoff with tagliatelle

Chicken Jambalaya finsished with parsley and lemon

Sweet potato gnocci with burn sage butter

Crispy Tofu with ginger, mirin, sesame and chilli dressing

Dukkah crusted lamb rack with pomegranite molasses

 

SIDES

Pomme Puree with garlic.

Rocket and Parmesan Salad

A selection of organic seasonal vegetables

Mixed organic garden salad with herbed vinaigrette

Wilted or creamed spinach

Ratatouille

Potato and herb rosti

Roasted Potato with rosemary and garlic

Summer Vegetable Stack

Caramelised Cumin roasted carrots

Wilted spinach salad-warm feta dressing

Sour cream and horse radish mash

Balsamic Roasted Vegtables

Mustard and Coriander roasted Potatoes

Creamed Leeks

Roasted-mashed pumpkin with sage butter

 

DESSERTS

Oramge Blossom Poached Peaches with Meringue and Ice Cream

Choose from a selection of individual handmade tarts, served with vanilla scented creme and crushed berry coulis; Macadamia Nut, Pecan and Cranberry, Apple, Raspberry and Rhubarb, Red Berry Apricot, Strawberry. Lemon.

Mango and Ginger Brulee.

Melon and Rosewater Granita, with greek yogurt.

Tropical Fruits, marinated in kaffir lime and lemongrass syrup served with home made mango or coconut ice-cream

Cheese Plates, with quince jelly, dried fruits and tamarind chutney.

Traditional Creme Brulee

Raspeberry Brulee

ChocolateTrilogy Stack, crushed Berry Mascarpone

Raspeberry and Rhubarb Tart

French Citron Tart

Blueberry Tart

Strawberry and Cream Tart

Strawberry and Champagne Granita.