Chefs in the Kitchen
Variations of wild rabit, celeriac, watercress
A Warm Reception
Symbol Key
V Vegetarian GF Gluten Free DF Dairy FreeCuisine
Beverages
Prix fixe $55.00 your choice of entree, main course and dessert
Entree $15.00
- Birdlings Flat eel, smoked then grilled, crisp pulled pork shoulder, pear aioli and grated yams
- Caramel smoked salmon, salt cod croquette, beetroot yoghurt
- Celeriac soup, slow braised rabbit, young leeks and chorizo oil
- Souffle of local crab, macadamia crackling, radish and seaweed salad
- Tortellini of goat cheese, watercress, fuji apple and pecorino crumble
Main Courses $29.50
- Line caught groper, braised leeks, pickled fennel and mussel fritters
- Roasted wild venison, roasted quince, liquorice and various beetroot GF DF
- Slow roasted organic lamb, candied swede, spinach and thickened yoghurt GF
- Free range pork, cavalo nero, heritage carrots and organic apple sauce GF
- Grilled hanger steak, salad of ox tongue and broccoli, mustard and celeriac mayo
Cheese $15.00
- Hawes Wensleydale Cheddar from England
- Le Roy Goat Cheese from France
- Waimata camembert from Gisborne
- Pukepoto Brie from Hawkes Bay
Pudding $15.00
- White chocolate brulee, apricot sorbet and peach biscotti
- Soft, dark chocolate pudding, mulled cherry sorbet, walnut wafer
- $15.00
- Vanilla mousse, fennel pollen cookies and raspberry sorbet
- Rhubarb tart, apple streusel, organic yoghurt sorbet
- Selection of freshly churned sorbets and ice creams
For The Table $7.00
- Tuahiwi Gold potato puree, spring onions and olive oil V
- Broccoli, brown butter and hazelnuts
- Candied Brussels sprouts, pork fat and chestnuts V
- Little potatoes roasted in dripping and garlic
- Caramelised cauliflower, pear and parmesan crumbs
