|
Crispy battered vegetables | nori salt | sweet chilli aioli |
v | gf | df |
16 |
Grilled zucchini salad | pickled swede | guacamole | coriander | crispy spiced quinoa | ginger dressing |
v | gf | df |
18 |
Hot smoked Levin eel raviolo | exotic mushrooms | sweet corn custard | broad beans | wakami dressing |
|
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 | lemon brown butter curd | sourdough toast |
|
19 |
Wild Boar ragu | toasted Grana Padano | handmade pappardelle | chives |
m 36 |
e 18 |
Wild South Island venison tenderloin | coriander | mint | chilli | palm sugar roasted peanuts | tamarind dressing |
gf | df |
19 |
|
Marinated olives | citrus zest | thyme |
v | gf | df |
9 |
Garden leaves | pear | lemon miso dressing |
v | gf | df |
9 |
Bag of chippies | herbs | black truffle mayo |
v | gf | df |
9 |
Chunky fries | roasted aioli |
v | gf | df |
9 |
Mashed potato & gravy | salsa verde |
gf |
9 |
Red spiced saute of this seasons greens |
v | gf |
9 |
|
Purple beet cakes | golden beet puree | braised witloof | curly endive | candy walnuts | balsamic brown butter dressing |
v | gf | df |
35 |
Daily changing fresh Hawkes Bay fish | from the ocean to the plate |
|
36 |
Golden crackled pork belly | kumara | orange | walnuts | pineapple | granny smith apple | pickled red cabbage | grain mustard dressing |
gf |
36 |
Confit leg of Cambridge duck | soy mushrooms al grecque | boc choy | petite root vegetables | poached garlic | water cress |
|
39 |
Roasted back strap of Hawkes Bay lamb | spiced eggplant chutney | stewed peppers | summer pods | fennel | candy vine tomato |
gf |
42 |
Grilled Scotch fillet of Greenstone Creek Beef | roasted shallots | field mushroom | fava beans | horseradish creamed potato | garlic confit | black pepper dressing |
gf |
40 |
|
Grinning Gecko brie | Whangarei | NZ |
|
|
Te Tihi premium 3 year old cheddar | Kapiti Coast | NZ |
|
|
Mt Eliza Blue Monkey | Katikati | NZ |
|
|
Grana Padano | Piedmont | Italy |
|
|
Single portion |
|
18 |
The whole lot |
|
45 |
All cheese is served with handmade crackers and preserves |
|
|
|
Mango sorbet | passionfruit | toasted almond meringue | mint |
gf | df |
|
Tahitian vanilla crème brulee cooked sous vide |
gf |
|
Xenon’s hokey pokey & dark caramel sundae | peanuts | chocolate sauce | vanilla bean ice cream |
|
|
Coconut & lemongrass cheesecake | pineapple espuma | ginger | mint |
|
|
Warm Belgian chocolate cake | triple chocolate ice cream | fromage blanc | hazelnut crumbs |
|
|
The Bistro handmade sweet treats |
|
|
All sweets |
|
16 |
|
Dessert Cocktail |
Vodka banoffee |
|
18 |
After dinner mint |
|
16 |
Candy orange tequila |
|
16 |
Dessert Wine & Port |
Eradus L/H Sauvignon Blanc |
bottle 38 |
9 |
Clearview Sea Red (50 ml) |
bottle 52 |
10 |
Kopke Reserve Tawny |
|
12 |
Kopke 20 yr |
|
15 |
Tea & Coffee |
Liqueur coffee |
|
14 |
Affogato |
|
15 |
Espresso Style Coffee |
from |
4 |
Noble & Savage loose-leaf herbal tea selection |
|
4.5 |