Begin |
| Heirloom tomatoes | sherry vinaigrette | sourdough crumbs | basil | dehydrated tomato chutney | frozen lacto tomato water |
vegan |
19 |
| Crispy battered vegetables | toasted nori salt | sweet chilli aioli |
v | gf | df |
19 |
| Citrus cured raw fish | Szechuan pickled cucumber | black sesame | coriander | smoked Kina mayonnaise |
gf | df |
23 |
| Calamari cooked sous vide | handmade lemon gnocchi | fried capers | gremolata | champagne veloute |
m 39 |
e 20 |
| The Bistro wild rabbit & chicken liver terrine | salsa verde | house pickles | pistachio nuts | quince brown butter | sourdough toast |
|
21 |
Sides |
| Marinated olives | citrus zest | thyme |
vegan | gf |
10 |
| Rocket leaves | pear | lemon miso dressing |
vegan | gf |
10 |
| Chunky fries | roasted aioli |
v | gf | df |
10 |
| Red spiced saute of this seasons vegetables |
v | gf |
10 |
Then |
| Roasted cauliflower cake | caper & raisin emulsion | cashew | balsamic reduction | Blue Earth XV olive oil |
vegan | gf |
38 |
| Daily changing fresh Hawkes Bay fish | from the ocean to the plate |
|
40 |
| Golden crackled pork belly | kumara | orange | walnuts | pineapple | granny smith apple | pickled red cabbage | grain mustard dressing |
gf |
40 |
| Confit leg of Cambridge duck | spiced bell peppers | heritage potatoes | handmade duck tortellini | petite root vegetables |
|
47 |
| Grilled Scotch fillet of Greenstone Creek beef | truffled leek cream | greens | portobello mushroom | toasted Grana Padano | black pepper dressing |
gf |
45 |
Finally |
| Grinning Gecko brie from Whangarei | Mt Eliza Blue Monkey from Katikati | Te Tihi premium 3-year-old cheddar from Kapiti Coast |
half 25 |
full 45 |
| served with handmade crackers | preserves | sourdough toast |
|
|
Sweets |
| Black plum sorbet | fermented plum skin dust | ginger | candy walnut meringue |
gf | df |
18 |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
18 |
| Roasted banana pudding | hokey pokey | clotted cream | passion fruit | butterscotch sauce |
|
18 |
| Hazelnut & white chocolate parfait | Belgian dark chocolate | espresso gel |
gf |
18 |
After Dinner Drinks |
| Dessert Wine | Port | Liqueur |
| Coney Sticky Fingers Riesling (60 ml) |
bottle 68 |
12 |
| Clearview Sea Red (60 ml) |
bottle 55 |
10 |
| Kopke Reserve Tawny |
|
14 |
| Kopke 20 yr |
|
17 |
| Glayva |
|
14 |
| Drambuie |
|
14 |
| Tea & Coffee |
| Liqueur coffee |
|
16 |
| Affogato |
|
18 |
| Espresso Style Coffee |
from |
4 |
| Noble & Sunday loose-leaf herbal tea selection |
|
4.5 |
