To start

Green lipped mussel and fennel broth with saffron aioli

Tuna tataki with sesame crumb, wasabi mayonnaise and radish salad

Artichoke and pancetta soup with truffle salt

Venison Carpaccio, baby beets, horseradish and parsley salad

Watermelon, feta and basil salad

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

Rabbit leg confit with almond mayonnaise and watercress and orange salad

Braised rabbit pappardelle with lemon, thyme and parmesan

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

Haloumi cheese and pomegranate salad with pistachio nuts, pita crisps and orange dressing

Seared scallops with cauliflower puree and crisp caper

Nectarine, prosciutto and feta salad with rocket and pinenuts

Mains

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

Roast lamb rump with olive, anchovies and tomato salsa

Herb crusted lamb rack with pea puree, braised lamb croquettes and roast garlic glaze

Star anise rubbed wild venison backstrap with black cherry jus and pommes Anna

Braised short ribs with pomegranate molasses, soft white polenta and gremolata

Black vinegar glazed pork belly with aromatic rice, crispy shallots and ginger broccoli

Seared tuna fillet with Asian greens, chilli, ginger and spring onion salsa.

Chermoula baked Hapuka with smoked tomatoes, potato and olive salad

Grilled pumpkin tian with spinach and nutmeg puree, grilled goats cheese and roasted pinenuts

Slow roasted lamb shoulder with white bean cassoulet and sauce verte

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

Buttermilk, citrus and oregano marinated free range chicken with Israeli cous cous, preserved lemon, parley and almond

Dessert

Grilled Central Otago peaches with amaretti crumb and vanilla crème fraiche

Belgium chocolate mousse with poached pear and a ginger wafer

Buttermilk panna cotta with rhubarb and strawberry soup

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

Lemon sorbet with rosewater jelly and pistachio glass biscuit

Pinot noir cherries with vanilla bean ice cream and sugar twists

Sticky toffee pudding with caramel sauce and date, mascarpone and orange ice cream

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

Contact Us for more details

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