10+ Guests Set Menu – $100 pp
ENTRÉE | |
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French Onion Soup
Emmentaler crouton |
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Botswana Peking Duck
Cucumber, carrot, spring onion salad, steamed pancakes, hoisin |
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Market Fish Ceviche
Coconut, tomato, spring onion, yuzu, taro chips, samphire. |
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MAIN | |
Savannah Eye Fillet
Green peppercorn sauce |
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Twice-Cooked Pork Belly Chive & truffle mash, burnt carrot puree, sage & thyme jus, kale |
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Pan Roasted Snapper
Israeli cous cous, red capsicum, pistachio pesto, pickled cucumber, mustard aioli |
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Served with Charred broccoli, toasted almonds, Romesco Mixed green leaf, chardonnay dressing, Duck fat potatoes |
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Dessert | |
Crème Caramel Pistachio nuts, coffee ice cream, biscotti |
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Raspberry Chocolate Marquise
Summer berries, raspberry coulis, chocolate soil |
10+ Guests Set Menu – $115 pp
TO START | |
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Warmed Macadamia & Thyme Sourdough Loaf Manuka smoked butter, balsamic, olive oil |
|
French Onion Soup
Emmentaler crouton |
|
Botswana Peking Duck
Cucumber, carrot, spring onion salad, steamed pancakes, hoisin |
|
ENTRÉE | |
Market Fish Ceviche
Coconut, tomato, spring onion, yuzu, taro chips, samphire. |
|
Beetroot Tartare Cornichons, capers, shallots, Tabasco, hummus, fig & fennel crostini |
|
Main | |
Savannah Eye Fillet
Green peppercorn sauce |
|
Twice-Cooked Pork Belly
Chive & truffle mash, burnt carrot puree, sage & thyme jus, kale |
|
Pan Roasted Snapper Israeli cous cous, red capsicum, pistachio pesto, pickled cucumber, mustard aioli |
|
Wild Mushroom Risotto
Mascarpone, enoki, parmesan, porcini pangratatto, truffle oil |
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Served With Charred broccolini, toasted almonds, Romesco Mixed green leaf, chardonnay dressing, Duck fat potatoes |
|
Dessert | |
Crème Caramel Pistachio nuts, coffee ice cream, biscotti |
|
Raspberry Chocolate Marquise Summer berries, raspberry coulis, chocolate soil |
|
Selection of three New Zealand Cheeses Honeycomb, quince paste, grapes, charcoal ciabatta, water crackers |
10+ Guests Set Menu – $130 pp (served banquet style)
TO START | |
---|---|
Warmed Macadamia & Thyme Sour Dough Loaf
Manuka smoked butter, balsamic, olive oil |
|
Freshly Shucked Market Oysters
Natural or buttermilk battered, Sherry shallot dressing, fresh lemon, chilli jam |
|
ENTREE | |
Fried Spiced Squid Yuzu aioli, charred lemon, togarashi, furikake |
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Venison Loin Tataki Smoked mushrooms, crispy kale, pink peppercorns |
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Botswana Peking Duck Cucumber, carrot, spring onion salad, steamed pancakes, hoisin |
|
MAIN | |
Slow Roasted Whole Lamb Shoulder Steamed green beans, mint jelly, red wine jus |
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Pan Roasted Snapper
Israeli cous cous, red capsicum, pistachio pesto, pickled cucumber, mustard aioli |
|
Ribeye on the Bone
Pink peppercorn sauce |
|
Served With Charred broccolini, toasted almonds, Romesco Mixed green leaf, Chardonnay dressing, Duck fat potatoes |
|
Crème Caramel Pistachio nuts, coffee ice cream, biscotti |
|
Selection of three New Zealand Cheeses Honeycomb, quince paste, grapes, charcoal ciabatta, water crackers |