begin |
| Crispy battered vegetables | seaweed | sweet chilli aioli |
v | gf | df |
14 |
| Spiced kumara soup | poached pears | vanilla & lemongrass foam |
gf |
15 |
| Salad of petite beets | sous vide spiced ricotta | candy walnuts, poached apple | Martys curly endive | sherry vinaigrette |
v | gf |
16 |
| Heirloom carrot plate | almonds | carrot & saffron mousse | orange | toasted yeast salt | citrus emulsion |
v | gf | df |
17 |
| Smoked Levin Eel | lobster cream | shiitake tortellini | coriander | chennai croutons | Szechuan pickled carrot ribbons |
|
19 |
| Calamari cooked sous vide | handmade lemon gnocchi | fried capers | gremolata | champagne veloute |
m 38 |
e 19 |
| The Bistro wild rabbit & chicken liver terrine | salsa verde | house pickles | pistachio nuts | crème fraiche | sherry syrup |
|
19 |
sides |
| Marinated olives | citrus zest | thyme |
v | gf | df |
9 |
| Garden leaves | pear | lemon miso dressing |
v | gf | df |
8 |
| Bag of chippies | herbs | black truffle mayo |
v | gf | df |
8 |
| Chunky fries | roasted aioli |
v | gf | df |
9 |
| Mashed potato & gravy | salsa verde |
gf |
9 |
then |
| Butternut squash cake | spring pods | sage chips | balsamic brown butter dressing | toasted pumpkin seeds |
v |
29 |
| Daily changing fresh Hawkes Bay fish | from the ocean to the plate |
|
35 |
| Golden crackled pork belly | kumara | orange | walnuts | pineapple | granny smith apple | pickled red cabbage | grain mustard dressing |
gf |
35 |
| Confit leg of Cambridge duck | spiced bell pepper stew | garlic confit | glazed root vegetables | swiss chard | potato dumplings |
|
39 |
| Roasted back strap of Hawkes Bay lamb | pickled stone fruit | couscous gribiche | mint | hazelnuts | white anchovy |
|
39 |
| Grilled scotch fillet of beef | parmesan battered cauliflower | roasted beets | baby leeks | black pepper dressing |
gf |
39 |
finally |
| Grinning Gecko brie | Whangarei | NZ |
|
|
| Talbot Forest Geraldine vintage cheddar | South Canterbury | NZ |
|
|
| Kapiti Kahurangi creamy blue | Kapiti Coast | NZ |
|
|
| Blue River Curio Bay pecorino | Southland | NZ |
|
|
| Grana Padano | Piedmont | Italy |
|
|
| Single portion |
|
18 |
| The whole lot |
|
45 |
| All cheese is served with handmade crackers and preserves |
|
|
sweets |
| Orange & dark Belgium chocolate parfait | satsuma mandarin | citrus tuile |
|
|
| Xenon’s hokey pokey & dark caramel sundae | peanuts | chocolate sauce | vanilla bean ice cream |
|
|
| Tahitian vanilla crème brulee cooked sous vide |
gf |
|
| Pear & almond cake | mint | ginger & lemongrass ice cream |
|
|
| Apple & sultana crumble | hot custard | vanilla bean ice cream |
|
|
| The Bistro handmade sweet treats |
|
|
| All sweets |
|
14 |
after dinner drinks |
| Liqueurs | Port | Dessert Wine |
| Liqueurs & Port from |
|
8 |
| Liqueur coffee |
|
12.5 |
| Affogato |
|
13 |
| Eradus L/H Sauvignon Blanc |
8 |
38 |
| Clearview Sea Red (50 ml) |
9 |
52 |
| Coffee |
| Short black |
|
3.5 |
| Long black |
|
4 |
| Flat white |
|
4.5 |
| Cappuccino |
|
4.5 |
| Latte |
|
5 |
| Moccaccino |
|
5 |
| Decaf |
|
+ .5 |
| Hot chocolate |
|
5 |
| Tea |
|
4.5 |
