begin |
| Crispy battered vegetables, seaweed, sweet chilli aioli |
v/gf/df |
12 |
| Salad of petite beets, sous vide spiced ricotta, candy walnuts, poached apple, Martys curly endive, sherry vinaigrette |
v/gf |
15 |
| Heirloom tomato plate, Taupo saffron, toasted yeast salt, handmade vegan basil pesto |
v/gf/df |
16 |
| Calamari cooked sous vide, handmade lemon gnocchi, fried capers, gremolata, champagne veloute |
m 34 |
e 17 |
| The Bistro wild rabbit & chicken liver terrine, salsa verde, house pickles, pistachio nuts, crème fraiche, sherry syrup |
|
18 |
sides |
| Marinated olives |
v/gf/df |
7 |
| Garden leaves, pear, lemon miso dressing |
v/gf/df |
7 |
| Bag of chippies, herbs, black truffle mayo |
v/gf/df |
7 |
| Chunky fries, roasted aioli |
v/gf/df |
8 |
| Mashed potato & gravy, salsa verde |
gf |
8 |
then |
| Chickpea fritter, assorted summer vegetables, pickled garlic, cumin, sweet & sour bell pepper sauce |
v/gf/df |
26 |
| Daily changing fresh Hawkes Bay fish, from the ocean to the plate |
|
32 |
| Golden crackled pork belly, kumara, orange, walnuts, pineapple, granny smith apple, pickled red cabbage, grain mustard dressing |
gf |
32 |
| Confit leg of Cambridge duck, ginger & coriander consomme, exotic mushrooms, sweet corn dumplings |
|
36 |
| Roasted back strap of Hawkes Bay lamb, pickled stone fruit, couscous gribiche, mint, hazelnuts, white anchovy |
|
39 |
| Grilled scotch fillet of beef, parmesan battered cauliflower, roasted beets, baby leeks, black pepper dressing |
gf |
38 |
finally |
| Grinning Gecko brie – Whangarei, NZ |
|
18 |
| Talbot Forest Geraldine vintage cheddar – Sth Canterbury, NZ |
|
18 |
| Kapiti Kahurangi creamy blue – Kapiti Coast, NZ |
|
18 |
| Blue River Curio Bay pecorino – Southland, NZ |
|
18 |
| Grana Padano – Piedmont, Italy |
|
18 |
| The whole lot |
|
45 |
| All cheese is served with handmade crackers and preserves |
|
|
sweets |
| Fresh ‘n’ fruity lemon sorbet, oranges, mint, pomegranate molasses |
gf/df |
14 |
| Xenon’s hokey pokey & dark caramel sundae, peanuts, chocolate sauce, vanilla bean ice cream |
|
14 |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
14 |
| Neaploitan mousse, almond cake, hazelnut cracker, limoncello, summer berries |
|
14 |
| Chocolate & coconut parfait, pineapple anglaise, passionfruit |
|
14 |
| The Bistro handmade sweet treats |
|
14 |
after dinner drinks |
| Liqueurs, Port & Dessert Wine |
| Liqueurs & Port from |
|
8 |
| Liqueur coffee |
|
12.5 |
| Affogato |
|
13 |
| Eradus L/H Sauvignon Blanc |
8 |
38 |
| Clearview Sea Red (50 ml) |
9 |
52 |
| Coffee |
| Short black |
|
3 |
| Long black |
|
3.5 |
| Flat white |
|
4 |
| Cappuccino |
|
4 |
| Latte |
|
4.5 |
| Moccaccino |
|
4.5 |
| Decaf |
|
+ .5 |
| Hot chocolate |
|
4.5 |
| Tea |
|
4 |
