Dinner Menu

Entrees

Seafood Chowder – A rich and creamy soup with a seasonal variety of seafood GF Available 18
Roasted bone marrow with balsamic and local Pohangina extra virgin olive oil, served with artisan ciabatta GF Available 19
Pan seared scallops with dijon cauliflower puree with a wild mushroom medley and lemon
cucumber ribbons. Topped with crispy pancetta, black garlic and raspberry snow GF
19
Free range pork belly braised in bourbon and honey with cheddar grits, pickled red cabbage,
sour apple gel and a bacon toffee apple GF
19
Paua pappardelle in coconut cream sauce with handmade beetroot infused pappardelle and crispy wild mushrooms 21
Goats Cheese Winter Tart – Sundried tomatoes, caramelised onions, local beetroot, goats cheese, balsamic pears, micro salad and chilli almonds encased in a filo pastry V/DF Available 17

Mains

Wild Mushroom Risotto – A combination of wild, field and exotic mushrooms in a creamy risotto with truffle mascarpone V/GF 24

All the below options are served with your choice of two sides, a sauce and a butter

180g Taupo Charolais Eye FilletGF/DF 36
Sumac Rubbed Wild Raukumara Venison Medallion steaksGF/DF 36
Fish of the DayGF/DF 36

To Share

Savana Prime Rib 750g – Sous vide for five hours and finished on the grill, served medium rare with red wine jus GF/DF 55
Lamb Shoulder 1kg – Slow cooked lamb shoulder with a chilli garlic rub with mint sauce 45
Roasted Whole Chicken – Horopito, pepper and lemon roasted free range chicken with salsa verde DF 35

Sides

Duck fat roasted gourmet potatoes GF/DF 8
Winter roasted root vegetables with confit garlic,
thyme and rosemary GF/V/DF
8
Smoked parmesan mashed potato GF/V 8
Truffle mashed potato GF/V 8
Seasonal greens with soy and ginger V*/DF 8
Charred broccoli, toasted almonds and miso  GF/DF/V 8
Three cheese macaroni shells   V 8
Black truffle cream spinach V 8
Seasonal baby garden salad medley with red wine vinaigrette GF/DF/V* 8

Accompaniments

Sauces
Field mushroom sauce V/GF 5
Mint sauce Ve/GF/DF 5
Red wine jus GF/DF 5
Blue cheese sauce V 5
Bearnaise V/GF 5
Salsa verde V*/GF/DF 5
Red chimichurri V*/GF/DF 5
Butters
Red chimichurri butter V/GF 2.50
Smoked thyme butter V/GF 2.50
Truffle Butter V/GF 2.50

Desserts

Snow White – Almond filo pastry layered with subtle orange curd, tonka bean cream, orange gel and blueberry coulis, dusted with white chocolate 15
Chocolate Selection – A selection of five in-house hand crafted chocolates GF Available 15
Snow Bomb – Lemon ice cream, toasted meringue, lemon sponge, candied pistachio nuts and blueberry coulis 15
Sticky Date Pudding – Served with rum butterscotch sauce, cookie soil and lime mascarpone 15
Classic Ice Cream Sundae – A trio of ice cream 15
Baked Over the Moon Camembert – 120g Camembert wheel served with crostinis, artisan ciabatta, plum and kawakawa jam, sliced pear, nuts and a dried fruit mix GF Available 25