Begin |
| Textures of carrot | golden raisin emulsion | basil | fennel & hazelnut crumble | Blue Earth XV olive oil |
vegan | gf |
23 |
| Calamari cooked sous vide | handmade lemon gnocchi | fried capers | gremolata | champagne veloute |
m 46 |
e 25 |
| Charcoal grilled pork rib | seaweed & bonito broth | coriander | oyster mushroom | smoked fish & savoy cabbage dumpling |
|
26 |
| The Bistro wild rabbit & chicken liver terrine | salsa verde | house pickles | pistachio nuts | quince brown butter | sourdough toast |
|
26 |
| Venison sweetbreads | spinach cream | exotic mushrooms | bacon lardons | grana foam | truffle |
gf |
28 |
Sides |
| Marinated olives | citrus zest | thyme |
vegan | gf |
12 |
| Rocket leaves | pear | lemon miso dressing |
vegan | gf |
12 |
| Chunky fries | roasted aioli |
v | gf | df |
12 |
| Red spiced saute of this seasons vegetables |
v | gf |
12 |
| Crispy battered vegetables | toasted nori salt | sweet chilli aioli |
v | gf | df |
15 |
Then |
| Roasted parsnip cake | glazed petite root vegetables | palm sugar almonds | lemon & parsley sauce |
vegan | gf |
40 |
| Today’s fresh fish | hot & sour coconut broth | shiitake | pickled mung beans | handmade noodle ribbons | coriander |
df |
45 |
| Golden crackled pork belly | kumara | orange | walnuts | pineapple | granny smith apple | pickled red cabbage | grain mustard dressing |
gf |
45 |
| Confit leg of Cambridge duck | Jerusalem artichoke | turnips | local chestnuts | balsamic & bitter chocolate ganache |
gf |
49 |
| Grilled Scotch fillet of Greenstone Creek beef | confit garlic | fennel | beef cheek & bacon braised cannellini beans |
gf |
49 |
Finally |
| Over The Moon Camembert from Putaruru | Mt Eliza Blue Monkey from Katikati | Te Tihi premium 3-year-old cheddar from the Kapiti Coast |
half 29 |
full 49 |
| served with handmade crackers | Kinloch honey | preserves | sourdough toast |
|
|
Sweets |
| Feijoa sorbet | maple & bay leaf syrup | Champagne jelly | pecan nut meringue |
gf | df |
18 |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
18 |
| Roasted banana steamed pudding | hokey pokey | passion fruit | clotted cream | butterscotch sauce |
|
18 |
| Warm Belgian chocolate cake | fromage blanc | peanut brittle | vanilla cured mandarin |
|
18 |
After Dinner Drinks |
| Dessert Wine | Port | Liqueur |
| Forrest Estate Petit Manseng 60ml (Marlborough) |
bottle 70 |
14 |
| Coney Sticky Fingers Riesling 60 ml (Martinborough) |
bottle 85 |
15 |
| Clearview Sea Red 60 ml (Hawkes Bay) |
bottle 87 |
17 |
| Carmes de Rieussec Sauternes 2018 (Bordeaux) |
bottle 90 |
|
| Kopke Reserve Tawny 60ml |
|
15 |
| Kopke 20 yr Tawny 60ml |
|
18 |
| Glayva |
|
15 |
| Drambuie |
|
15 |
| Tea & Coffee |
| Liqueur coffee |
|
18 |
| Affogato |
|
18 |
| Espresso Style Coffee |
from |
5 |
| Noble & Sunday loose-leaf herbal tea selection |
|
6 |
