Starters
Selection of olives | 12 |
Two chefs focaccia & smoked butter | 10 |
Country terrine of pork, rabbit & duck, ciabatta toast, fig & red onion chutney | 25 |
Entrees
French onion soup, croque monsieur | 20 |
Soup of shredded duck, hoisin broth, shittake mushroom pot stickers & fried shallots | 22 |
Salad of king prawns, cherry tomato panzanella, basil, bloody mary sorbet | 27 |
Mushroom & parmesan arancini, sauteed mushrooms, truffle creme, salted ricotta | 25/32 |
Linguine of prawn & spanner crab, saffron, tomato, nudja, pangrattato | 27/38 |
Steak tartare handcut raw beef fillet, classic accompaniments, truffle salt potato crisps | 28 |
Mains
Tournedos Rossini, grilled beef fillet, brioche, truffle paste, duck liver pate, beignets, madeira sauce | 46 |
Chargrilled angus sirloin steak, cafe de paris butter, ardeche potato cake | 43 |
Roasted red tussock wild venison loin,parsnip skordalia, burnt carrot, feta, date, mint & parsley | 44 |
Roasted lamb rump, chickpea falafel, tomato kasundi, yoghurt labneh. pomegranate |
44 |
Panfried fish, jersey benne warm potato salad, broad beans, grilled asparagus, romesco |
45 |
Slow cooked 5 spice duck leg, soft almond polenta, cavolo nero, black cherry & port sauce | 44 |
Vegetarian plate | 42 |
Sides
Makikihi fries, roasted garlic aioli | 10 |
Brocollini, green beans, sauteed zucchini, pea & basil pesto |
15 |
Mustard roasted cauliflower, tahini dressing, toasted almonds | 13 |
Salad of zucchini, rocket, peas, baked fetta, mint & central otago olive oil |
13 |