begin |
| Crispy battered vegetables | seaweed | sweet chilli aioli |
v | gf | df |
14 |
| Cauliflower soup | Parmisan foam | chive tips |
v | gf |
12 |
| Warm salad of poached fennel & celeriac | apple | chestnuts | Grana Padano | truffle honey dressing |
v | gf |
16 |
| Hot smoked Levin eel | dill buttered leeks | truffle tortelloni | cray fish cream | heirloom chips |
|
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 | sourdough toast |
|
19 |
| Wild Boar ragu | Pecorino Romano | handmade pappardelle | chives |
m 34 |
e 17 |
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 |
| Purple beet cakes | golden beet puree | braised witloof | curly endive | candy walnuts | balsamic brown butter dressing |
v | gf | df |
32 |
| 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 radish | Jerusalem artichoke | potato dumplings |
|
39 |
| Roasted back strap of Hawkes Bay lamb | Brussels sprout leaves | ruby grapefruit | pickled mushrooms | hazelnut | black pepper dressing |
gf |
39 |
| Grilled Scotch fillet of Green Stone Creek Beef | roasted shallots | field mushroom | silver beet | potato puree | red wine jus |
gf |
39 |
finally |
| Grinning Gecko brie | Whangarei | NZ |
|
|
| Talbot Forest Geraldine vintage cheddar | South Canterbury | NZ |
|
|
| Kapiti Kahurangi creamy blue | Kapiti Coast | NZ |
|
|
| Grana Padano | Piedmont | Italy |
|
|
| Single portion |
|
18 |
| The whole lot |
|
45 |
| All cheese is served with handmade crackers and preserves |
|
|
sweets |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
|
| Xenon’s hokey pokey & dark caramel sundae | peanuts | chocolate sauce | vanilla bean ice cream |
|
|
| Orange & dark Belgium chocolate parfait | satsuma mandarin | citrus tuile |
|
|
| Rhudarb & almond cake | mint | rose water | vanilla bean ice cream |
|
|
| Apple & sultana crumble | butterscotch sauce | vanilla bean ice cream |
|
|
| The Bistro handmade sweet treats |
|
|
| All sweets |
|
14 |
after dinner drinks |
| Dessert Cocktail |
| Vodka banoffee |
|
18 |
| After dinner mint |
|
16 |
| Candy orange tequila |
|
16 |
| Dessert Wine & Port |
| Eradus L/H Sauvignon Blanc |
bottle 38 |
8 |
| Clearview Sea Red (50 ml) |
bottle 52 |
9 |
| 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 |
