2 course | $50 |
| Begin |
| Daily changing fresh Hawkes Bay fish | from the ocean to the plate |
|
|
| Golden crackled pork belly | kumara | walnuts | pickled slaw | grain mustard dressing |
|
|
| Grilled eye of scotch fillet | potato puree | garden vegetables | salsa verde | mareira jus |
|
|
| Sweets |
| Tahitian vanilla crème brulee cooked sous vide |
|
|
| Orange & dark Belgium chocolate parfait | satsuma mandarin | citrus tuile |
|
|
3 course | $60 |
| Begin |
| Spiced kumara soup | poached pears | vanilla & lemongrass foam |
|
|
| Salad of petite beets | sous vide spiced ricotta | candy walnuts | poached apple | Martys curly endive | sherry vinaigrette |
|
|
| Slow cooked calamari | handmade lemon gnocchi | fried capers | champagne velouté |
|
|
| Then |
| Daily changing fresh Hawkes Bay fish | from the ocean to the plate |
|
|
| Golden crackled pork belly | kumara | walnuts | pickled slaw | grain mustard dressing |
|
|
| Grilled eye of scotch fillet | potato puree | garden vegetables | salsa verde | mareira jus |
|
|
| Sweets |
| Tahitian vanilla crème brulee cooked sous vide |
|
|
| Orange & dark Belgium chocolate parfait | satsuma mandarin | citrus tuile |
|
|
4 course $70 |
| Begin |
| Cold cuts | cheddar cheese | grain mustard | house preserves | handmade bread |
|
|
| Next |
| Spiced kumara soup | poached pears | vanilla & lemongrass foam |
|
|
| Salad of petite beets | sous vide spiced ricotta | candy walnuts | poached apple | Martys curly endive | sherry vinaigrette |
|
|
| Slow cooked calamari | handmade lemon gnocchi | fried capers | champagne velouté |
|
|
| Then |
| Daily changing fresh Hawkes Bay fish | from the ocean to the plate |
|
|
| Golden crackled pork belly | kumara | walnuts | pickled slaw | grain mustard dressing |
|
|
| Grilled eye of scotch fillet | potato puree | garden vegetables | salsa verde | mareira jus |
|
|
| Sweets |
| Tahitian vanilla crème brulee cooked sous vide |
|
|
| Orange & dark Belgium chocolate parfait | satsuma mandarin | citrus tuile |
|
|
