STARTERS • Modern caprese salad – pickled tomato, burratina, basil, cab sauv dressing v/*vegan/gf*df • Sashimi cut Akaroa salmon and yellow fin tuna, preserved lemon, harissa, coriander gf/df • King crab salad – avocado, cucumber, chervil, tomato consommé jelly gf/df • Corn-fed chicken and parmesan ravioli, lemon, sage butter • Pork tenderloin, confit fennel dressing, green apple, romesco df • Duck liver parfait, sherry jelly, cornichons, watercress, toasted brioche • Wild venison tartare, shallot, capers, pickles, egg yolk, ficelle croutes df Standard dinner packages include either a set menu with one choice for each course or alternative drop with two choices for each course. Packages can be upgraded to a choice menu upon request.
PLATED MENU
MAIN COURSE
• Agria potato gnocchi, peas, beans, broccolini, basil pesto v • Eggplant steak with garlic and oregano, red pepper caponata, basil, pine nut v/vegan/gf/df • Thai baked snapper, bok choi, sesame, coriander, lime gf/df • Corn fed chicken, sweet corn polenta, sprouting broccoli, green pea gf • Free-range pork belly with spring onion, ajo blanco, roasted apple gf • Duck leg confit, white bean cassoulet, savoy cabbage, pancetta gf • Lamb rump, hazelnut and cauliflower puree, courgette, preserved lemon, salsa verde gf • Angus beef eye fillet, potato puree, mushroom and thyme ragu, gremolata gf
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