To start

Green lipped mussel and fennel broth with saffron aioli

Seared tuna with white bean puree, chilli, lemon and crispy shallots*

House hot smoked manuka Mt cook salmon with beetroot slaw and vodka creme fraiche

Duck, lemongrass and vegetable kebabs with soy garlic and chilli*

Pressed lamb pork belly and chicken terrine with plum chutney and flat bread

Beef fillet Carpaccio, beetroot puree, baby beets, horseradish and micro cress

Seared salmon fillet with tamari seed crust, edamame puree and pickled cucumber

House smoked duck breast with pickled pear, walnuts and mustard greens

Seared scallops with cauliflower puree, pancetta and crisp caper *

Quinoa and rocket salad with toasted almonds and a cranberry lemon and mint dressing.

Grilled haloumi salad with pomegranate, orange, micro cress and hazelnut salad

Courgette feta olive and baby gem salad sherry vinegar and herb dressing

Chilled cucumber and mint soup with Greek yogurt

Mains

Whole roast beef fillet, field mushroom confit, truffle mash and thyme glaze*

Herb crusted lamb rump with roast heritage carrots sautéed rosemary gnocchi roast garlic glaze

Juniper rubbed wild venison back strap with black cherry jus duck fat roast potatoes

Red wine braised beef short ribs horseradish mash charred broccoli

Chermoula baked market fish with preserved lemon, toasted almonds and saffron rice*

Baked ratatouille with buffalo mozzarella, parmesan and pine-nut crumb

Roast rump of lamb with new potatoes artichokes baby peas and mint

Braised Cadorna lamb shoulder with Puy lentils and smoked bacon herb aioli

Slow cooked pork belly with parsnip puree, braised baby leeks, sherry vinegar jus and sage salt

Honey, citrus and oregano marinated free range chicken with paprika roasted potatoes and herb lemon yoghurt

Crayfish and salmon ravioli with charred leeks and saffron bisque*

Wild mushroom and mascarpone risotto with truffle salt and shaved parmesan

Fresh pea, mint and feta risotto with crispy shallots

Quinoa and rocket salad with toasted almonds and a cranberry lemon and mint dressing.

Roasted pumpkin and spinach and ricotta cannelloni with sage butter parmesan and toasted almond

Summer vegetable and apricot tagine with fragrant couscous cucumber and minted yoghurt

Desserts

Grilled Central Otago peaches with amaretto crumb, raspberry puree and vanilla crème fraiche

Belgium chocolate mousse with spiced poached pear, and a hazelnut wafer

Elderflower and yogurt panacotta with summer berries

Goats cheese parfait with grilled fresh figs, vincotto and walnut praline

Apple tart Tatin with vanilla bean ice cream caramel sauce

Raspberry cream brulee with orange and cardamom shortbread

 

 

*subject to surcharges and seasonal availability

We can create a bespoke A la Carte Wedding Menu for you

Contact Us for more details

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