Assorted Fresh Baked Bread Platter with Dips & Spreads
(served with all menus)
Entrées (choice of two)
Seared Tuna Loin
w wild herb rub, cold cured salmon dashi jelly, baby salad greens & manderino oil
Tuscan Ribollita Soup
w roma tomatoes, cannelloni beans, extra virgin olive oil, basil pesto sour cream & ciabatta croutons
Indian Spiced Crispy Duck Salad
w rocket greens, cherry tomatoes, feta, orange & mango relish & toasted naan
Honey King Prawn Cutlets
w wild rocket, fresh mango, crisp parmesan wafer, pancetta & lemon honey glaze
Warm Smoked Chicken & Wild Mushroom Crepe
w shaved pecorino, spring onion, smoked paprika & avocado oil
Mains (choice of two)
South Island Salmon Supreme
w braised celery, red wine risotto, roasted oyster mushrooms, wild time & veal stock reductuion
Eye Fillet Mignon (Chefs suggestion Pink Medium Rare)
w wrapped in streaky bacon, potato mushroom pave, green bean bundle, horse radish cream & red wine jus
Basil Mousseline Stuffed Chicken
w basil & chive mousseline, truffle pomme puree tortellini & sauce Jacqueline
New Zealand Lamb Loin
w smoked paprika parsnip puree, braised artichok, crispy kumara curls & lemon thyme jus
Grilled Rabbit Leg
w wilted arugula salad, figs, walnuts, goats cheese & veal glaze
All mains served with a garden fresh salad
Desserts (choice of two)
Chococlate Mousse Trilogy
w Chantilly cream & raspberry compote
Passionfruit Creme Brulee
w lemon & poppy seed wafer & maple walnut ice cream
Apricot Cheesecake
w feijoa ice cream, white chocolate, brazil nut praline & apricot puree
Dark Chocolate Tart
w plum cream fraiche ice cream, valrhona sauce, toffee & black plum couli
Espresso Baileys Cheesecake
w Chantilly cream, chocolate & coffee caramel sauce
Freshly Brewed Tea & Coffee (served with all menus)
