begin |
| Crispy battered vegetables | nori salt | sweet chilli aioli |
v | gf | df |
14 |
| Grilled zucchini salad | pickled swede | guacamole | coriander | crispy spiced quinoa | ginger dressing |
v | gf | df |
16 |
| Hot smoked Levin eel raviolo | exotic mushrooms | asparagus emulsion | frisee | 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 34 |
e 17 |
| Cap of Greenstone Creek Scotch fillet | coriander | mint | chilli | palm sugar roasted peanuts | tamarind dressing |
gf | df |
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 |
| Red spiced saute of this seasons greens |
v | 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 | 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 | spring pods | fennel | candy vine tomato |
gf |
39 |
| Grilled Scotch fillet of Greenstone Creek Beef | roasted shallots | field mushroom | asparagus | horseradish creamed potato | garlic confit | black pepper dressing |
gf |
39 |
finally |
| Grinning Gecko brie | Whangarei | NZ |
|
|
| Kapiti Tuteremoana 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 |
|
|
sweets |
| 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 |
|
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 |
