Set menus for groups

Booking inquiry

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