Deluxe Set Menu
$145pp
On Arrival
Glass of Louis Roederer Champagne
Amuse Bouche
Sourdough crisp, crème fraîche, gin and beetroot cured Mt. Cook salmon
Entrée – To Share
Porcini & Truffle Arancini
Italian parsley emulsion
Tuna Sashimi
Heritage oxheart tomato marinate, fresh asparagus, finger lime pearls, micro coriander
Shaved ‘Joselito’ Iberico Ham Paleta
Aged 36 months, dried muscatels, sourdough crisps
Mains – Choice of:
Spinach Gnocchi
mushroom duxelles cream, pan seared field mushrooms, herb oil & kale crisp
Duck à l’Orange
Crispy skin, with orange sunrise lime glaze, shiitake mushrooms, pistachio & English spinach
New Zealand Snapper Fillet (Line caught)
Blistered heirloom cherry tomato, capers, green olive cheek puttanesca, fioretto
Black Angus Eye Fillet
Served medium rare with blistered vine cherry tomatoes, béarnaise sauce
Sides - To Share
Truffle Parmesan Fries
Mixed Green Salad
Dessert – Choice of:
Blood Orange Sorbet
Champagne washed berries, Gold leaf
Chocolate Velvet Mousse
3 Course Set Menu
$115pp
On Arrival
Amuse Bouche
Sourdough crisp, crème fraîche, gin and beetroot cured Mt. Cook salmon
Entrée – To Share
Porcini & Truffle Arancini
Italian parsley emulsion
Tuna Sashimi
Heritage oxheart tomato marinate, fresh asparagus, finger lime pearls, micro coriander
Salad El Greco
Feta, tomato, capsicum, cucumber, olives, snow peas, radish, red onion in a vinaigrette dressing
Mains – Choice of:
Spinach Gnocchi
mushroom duxelles cream, pan seared field mushrooms, herb oil & kale crisp
New Zealand Snapper Fillet (Line caught)
Blistered heirloom cherry tomato, capers, green olive cheek puttanesca, fioretto
Black Angus Eye Fillet
Served medium rare with blistered vine cherry tomatoes, béarnaise sauce
Sides - To Share
Truffle Parmesan Fries
Sumac Roasted Pumpkin - Tahini yoghurt dressing
Dessert – Choice of:
Blood Orange Sorbet
Champagne washed berries, Gold leaf
Chocolate Velvet Mousse