Begin |
| Charcoal grilled asparagus | sourdough & Kalamata olive crumb | oyster mushroom chips | orange | smoked paprika dressing |
vegan | gf |
23 |
| Citrus cured raw fish | pickled green apple | Marcona almonds | truffle & Kinloch honey dressing | smoked Kina emulsion |
gf | df |
26 |
| Calamari cooked sous vide | handmade lemon gnocchi | fried capers | gremolata | champagne veloute |
m 42 |
e 23 |
| Crispy fish Cakes | smoked chowder | sauce gribiche |
gf |
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 |
| Roasted cauliflower cake | caper & raisin emulsion | cashew | balsamic reduction | Blue Earth XV olive oil |
vegan | gf |
40 |
| Today’s fresh fish | hot & sour coconut broth | grilled spring onion | ginger | pickled mung bean shoots | handmade egg noodles |
df |
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 | fennel | handmade truffle tortelloni | grilled savoy cabbage | local chestnuts | black pepper dressing |
|
49 |
| Grilled Scotch fillet of Greenstone Creek beef | potato dumplings | butternut squash | asparagus | field mushroom | toasted grana padano |
gf |
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 |
| Kiwi fruit & basil sorbet | pomegranate | marcona almond meringue |
gf | df |
18 |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
18 |
| Jesse’s olive oil poached tamarillo | ruby chocolate mousse | candy walnut ice cream |
gf |
18 |
| Belgian chocolate & hazelnut parfait | orange sorbet | mandarins |
|
18 |
After Dinner Drinks |
| Dessert Wine | Port | Liqueur |
| Forrest Estate Petit Manseng 60ml (Marlborough) |
bottle 60 |
13 |
| Coney Sticky Fingers Riesling 60 ml (Martinborough) |
bottle 68 |
14 |
| Clearview Sea Red 60 ml (Hawkes Bay) |
bottle 85 |
15 |
| Carmes de Rieussec Sauternes 2018 (Bordeaux) |
bottle 90 |
|
| Kopke Reserve Tawny 60ml |
|
15 |
| Kopke 20 yr 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 |
