Begin |
| Grilled broccolini | pickled green apple gel | pecan nuts | orange emulsion |smoked paprika dressing |
vegan | gf |
23 |
| Smoked fish chowder | cornichon & boiled egg dressing | sourdough toast |
|
24 |
| Olive oil poached prawn tails | handmade egg noodles | shiitake cream | ginger | coriander | seaweed dressing |
|
26 |
| Calamari cooked sous vide | handmade lemon gnocchi | fried capers | gremolata | champagne veloute |
m 46 |
e 25 |
| The Bistro wild rabbit & chicken liver terrine | salsa verde | house pickles | pistachio nuts | quince brown butter | sourdough toast |
|
26 |
Sides |
| Marinated olives | citrus zest | thyme |
vegan | gf |
12 |
| Rocket leaves | pear | lemon miso dressing |
vegan | gf |
12 |
| Chunky fries | roasted aioli |
v | gf | df |
12 |
| Red spiced saute of this seasons vegetables |
v | gf |
12 |
| Crispy battered vegetables | toasted nori salt | sweet chilli aioli |
v | gf | df |
15 |
Then |
| Butternut squash cake | Brussels sprouts | pickled mushroom | local chestnuts | sage foam |
vegan | gf |
40 |
| Today’s fresh fish | cauliflower cream | pickled white anchovy | almonds | caper & raisin emulsion | balsamic reduction |
|
45 |
| Golden crackled pork belly | kumara | orange | walnuts | pineapple | granny smith apple | pickled red cabbage | grain mustard dressing |
gf |
45 |
| Confit leg of Cambridge duck | smoked chorizo gnocchi | Tokyo turnips | pickled radish | stewed red peppers |
|
49 |
| Grilled Scotch fillet of Greenstone Creek beef | brisket tortelloni | vanilla parsnip puree | petite beets | garlic confit | black pepper dressing |
|
49 |
Finally |
| Over The Moon Camembert from Putaruru | Mt Eliza Blue Monkey from Katikati | Te Tihi premium 3-year-old cheddar from the Kapiti Coast |
half 29 |
full 49 |
| served with handmade crackers | Kinloch honey | preserves | sourdough toast |
|
|
Sweets |
| Ruby grapefruit sorbet | pomegranate | Champagne jelly | cashew nut meringue | mint | |
gf | df |
18 |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
18 |
| Feijoa financier | hazelnut cracker | Tahitian vanilla ice cream |
|
18 |
| Warm Belgian chocolate cake | fromage blanc | passion fruit | peanut brittle |
|
18 |
After Dinner Drinks |
| Dessert Wine | Port | Liqueur |
| Forrest Estate Petit Manseng 60ml (Marlborough) |
bottle 70 |
14 |
| Coney Sticky Fingers Riesling 60 ml (Martinborough) |
bottle 85 |
15 |
| Clearview Sea Red 60 ml (Hawkes Bay) |
bottle 87 |
17 |
| Carmes de Rieussec Sauternes 2018 (Bordeaux) |
bottle 90 |
|
| Kopke Reserve Tawny 60ml |
|
15 |
| Kopke 20 yr Tawny 60ml |
|
18 |
| Glayva |
|
15 |
| Drambuie |
|
15 |
| Tea & Coffee |
| Liqueur coffee |
|
18 |
| Affogato |
|
18 |
| Espresso Style Coffee |
from |
5 |
| Noble & Sunday loose-leaf herbal tea selection |
|
6 |
