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
- Oysters
- Five half shell oysters, crayfish vinaigrette, shaved fennel salad
- Mushroom
- Wild and tame risotto, good parmesan and chive ricotta
- Rabbit
- Cinnamon parpadelle, braised rabbit and lemon marmalade
- Salmon
- Tea smoked, salt cod croquette, avocado puree and frozen yoghurt
- Goat
- Tortellini of goat cheese, silverbeet frittata, apple and beetroot salad
Main Courses $29.50
- Cow
- Grilled Hereford prime sirloin, mustard, horseradish and celeriac puree
- Fish
- Pan fried blue cod, kumara puree, braised leeks and clams
- Pig
- Free range shoulder, rosemary basted loin, spiced cabbage and kohlrabi
- Lamb
- Organic lamb, butternut squash, parsnips and broad beans
- Deer
- Wild deer seared rare, roasted beetroot, quince relish and liquorice
Cheese $15.00
- Manuka hot smoked Evansdale Brie, aged 3 months
- Whitestone Windsor Blue, aged 12 months
- Meyer Vintage Gouda, aged 8 months
Pudding $15.00
- Apple
- Compression of Royal Gala apple, real vanilla ice cream, pistachios
- Chocolate
- Five textures of Belgium chocolate
- Pear
- Roasted pear crumble, goats cheese sorbet and grandma's gem cake
- Citrus
- Comparison of brulees; one orange one lemon
- Carrot
- Carrot and maccadamia cake, banana sorbet and thickened yoghurt
For The Table $7.00
- Tuahiwi Gold potato puree, garlic and chives V
- Caramelised Brussels sprouts, crackling and pork fat GF
- Steamed Broccoli, almonds and brown butter GF
- Little potatoes, roasted garlic and parsley GF
