Entrée and Mains

Entrée

Pork and pistachio terrine with cherry relish, apple crisps and wholegrain toasts

Twice baked Kikorangi and parmesan soufflé with rocket and walnut salad and balsamic pinot noir reduction (v)

Salmon wrapped in proscuitto with verjuice braised fennel and horseradish mascarpone

Blue cheese, pear and walnut mousse with a dash of gin served with rye and caraway toasts (v)

Moroccan Duck b’stilla with rocket salad and quince paste

Sticky sesame pork belly and watermelon salad with pickled ginger dressing

Mushroom, caramelised red onion and slow roasted tart with herb and feta cream and housemade basil pesto (v)*

Grand Marnier and chicken liver paté with toasted brioche and cornichons

French onion tart with blue cheese and rocket and a dollop of housemade chutney (v)*

Portabello mushrooms stuffed with goat’s cheese, rocket and pinenuts with a balsamic glaze and herb salad (v)

Duck rilettes with pinot noir prunes and rosemary flatbread

Prawn and macadamia croquettes with chilli lime mayo and citrus salad
 

* can be mains sized

 

Mains

Duck tagine with pine nuts, carrot and currant salad and served with skordalia

5 hour beef shortribs with chilli and orange glaze on spiced carrot mash with a herb salad

Fillets of Tarakihi with a citrus crumb, oven baked and finished with a vermouth and saffron sauce, accompanied by buttered and herbed baby potatoes

Pork loin with a coriander, garlic and coconut stuffing on a kumara, lemongrass and ginger puree with citrus caramel sauce

Beef fillet with an orange and mustard rub served with a rocket and horseradish sauce on creamy potato gratin

A darn of salmon with a coriander and sesame crust served on a kumara, lemongrass and ginger mash with a kaffir lime sauce

Moroccan chermoula chicken, oven baked served on sticky lemon rice with a saffron cream sauce

Lamb backstraps pan seared and served with a honey, rosemary and pinot jus on creamy potato and red onion gratin

Pork fillet with spicy plum sauce and Asian slaw served with coconut rice.

Sumac crusted lamb fillet with baba ganoush, moroccan spiced vegetables and herbed yoghurt

Jerk chicken with pieapple and rum salsa and chorizo

Beef fillet with an orange and mustard rub served with a red wine and pepper sauce on a potato galette

Chicken breast stuffed with mascarpone, pistachio and figs wrapped in bacon with Marsala cream on potato hash

Crispy crumbed fillet of pork stuffed with blue cheese, spinach and caramelised pear on a kumara and orange mash with remoulade

Asian herb and coconut crusted chicken served on a rice timbale with a zingy kaffir lime & coconut cream sauce

Note: Vegetarian mains available on request