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 |
gf |
|
| Grilled Scotch fillet of Greenstone Creek Beef | roasted shallots | field mushroom | asparagus | horseradish creamed potato | garlic confit | black pepper dressing |
gf |
|
| Sweets |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
|
| Warm Belgian chocolate cake | triple chocolate ice cream | fromage blanc | hazelnut crumbs |
|
|
3 course | $60 |
| Begin |
| Grilled zucchini salad | pickled swede | guacamole | coriander | crispy spiced quinoa | ginger dressing |
v | gf | df |
|
| Slow cooked calamari | handmade gnocchi | fried capers | gremolata | champagne velouté |
|
|
| Wild boar ragu | toasted grana Padano | handmade pappardelle | chives |
|
|
| Then |
| Daily changing fresh Hawkes Bay fish | from the ocean to the plate |
|
|
| Golden crackled pork belly | kumara | walnuts | pickled slaw | grain mustard dressing |
gf |
|
| Grilled Scotch fillet of Greenstone Creek Beef | roasted shallots | field mushroom | asparagus | horseradish creamed potato | garlic confit | black pepper dressing |
gf |
|
| Sweets |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
|
| Warm Belgian chocolate cake | triple chocolate ice cream | fromage blanc | hazelnut crumbs |
|
|
4 course $70 |
| Begin |
| Cold cuts | cheddar cheese | grain mustard | house preserves | handmade bread |
|
|
| Next |
| Grilled zucchini salad | pickled swede | guacamole | coriander | crispy spiced quinoa | ginger dressing |
v | gf |df |
|
| Slow cooked calamari | handmade gnocchi | fried capers | gremolata | champagne velouté |
|
|
| Wild boar ragu | toasted grana Padano | handmade pappardelle | chives |
|
|
| Then |
| Daily changing fresh Hawkes Bay fish | from the ocean to the plate |
|
|
| Golden crackled pork belly | kumara | walnuts | pickled slaw | grain mustard dressing |
gf |
|
| Grilled Scotch fillet of Greenstone Creek Beef | roasted shallots | field mushroom | asparagus | horseradish creamed potato | garlic confit | black pepper dressing |
gf |
|
| Sweets |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
|
| Warm Belgian chocolate cake | triple chocolate ice cream | fromage blanc | hazelnut crumbs |
|
|
