Set menus for groups

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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 eye of scotch fillet | potato puree | garden vegetables | salsa verde | mareira jus gf
Sweets
Tahitian vanilla crème brulee cooked sous vide gf
Orange & dark Belgium chocolate parfait | satsuma mandarin | citrus tuile

3 course | $60

Begin
Cauliflower soup | Parmisan foam | chive tips v | gf
Warm salad of poached fennel & celeriac | apple | chestnuts | Grana Padano | truffle honey dressing v | gf
Slow cooked calamari | handmade lemon gnocchi | gremolata | 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 gf
Grilled eye of scotch fillet | potato puree | garden vegetables | salsa verde | mareira jus gf
Sweets
Tahitian vanilla crème brulee cooked sous vide gf
Orange & dark Belgium chocolate parfait | satsuma mandarin | citrus tuile

4 course $70

Begin
Cold cuts | cheddar cheese | grain mustard | house preserves | handmade bread
Next
Cauliflower soup | Parmisan foam | chive tips v | gf
Warm salad of poached fennel & celeriac | apple | chestnuts | Grana Padano | truffle honey dressing v | gf
Slow cooked calamari | handmade lemon gnocchi | gremolata | 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 gf
Grilled eye of scotch fillet | potato puree | garden vegetables | salsa verde | mareira jus gf
Sweets
Tahitian vanilla crème brulee cooked sous vide gf
Orange & dark Belgium chocolate parfait | satsuma mandarin | citrus tuile