Begin |
| Salad of witloof | broccolini | spiced quinoa | pecan nuts | pickled swede | orange emulsion |
v | gf | df |
18 |
| Crispy battered vegetables | nori salt | sweet chilli aioli |
v | gf | df |
16 |
| Spiced Kumara Soup | poached pears | vanilla & lemongrass foam |
gf | df |
16 |
| Spanner crab | grapefruit | celery | almonds | smoked Kina mayo | truffle honey dressing |
gf | df |
23 |
| 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 |
Sides |
| 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 vegetables |
v | gf |
9 |
Then |
| Carrot cakes | mushroom & rosemary a la grecque | hazelnuts | basil chips | 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 | Brussels sprouts | local chestnuts | Jerusalem artichoke | pickled crab apple | chocolate balsamic ganache |
gf |
39 |
| Grilled backstrap of Wharekauhau lamb | spiced cauliflower chutney | celeriac puree | fennel | pickled white anchovy |
gf |
42 |
| Grilled Scotch fillet of Greenstone Creek Beef | buttered leeks | field mushroom | bacon | truffle tortelloni | black pepper dressing |
|
40 |
Finally |
| 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 |
|
|
Sweets |
| Feijoa sorbet | pomegranate | toasted almond meringue | mint |
gf | df |
16 |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
16 |
| Xenon’s hokey pokey & dark caramel sundae | peanuts | chocolate sauce | vanilla bean ice cream |
|
16 |
| Roasted Banana pudding | passion fruit | honeycomb | clotted cream | butterscotch sauce |
|
16 |
| Belgian chocolate slice | dark chocolate ice cream | fromage blanc | hazelnut brittle | drunken cherries |
|
16 |
| The Bistro handmade sweet treats |
|
16 |
After Dinner Drinks |
| Dessert Cocktail |
| Vodka banoffee |
|
18 |
| After dinner mint |
|
16 |
| Candy orange tequila |
|
16 |
| Dessert Wine | Port | Liqueur |
| Eradus L/H Sauvignon Blanc |
bottle 38 |
9 |
| Clearview Sea Red (50 ml) |
bottle 52 |
10 |
| Kopke Reserve Tawny |
|
12 |
| Kopke 20 yr |
|
15 |
| Glayva |
|
12 |
| Drambuie |
|
12 |
| Tea & Coffee |
| Liqueur coffee |
|
14 |
| Affogato |
|
15 |
| Espresso Style Coffee |
from |
4 |
| Noble & Savage loose-leaf herbal tea selection |
|
4.5 |
