begin
|
| Beer battered summer vegetables, seaweed, sweet chilli aioli |
v/gf/df |
12 |
| Roasted cauliflower, toasted marcona almonds, capers, riesling doused golden raisins, curly endive |
v/gf |
15 |
| Handmade truffle raviolo, spinach cream, grana espuma |
v |
16 |
| Olive oil poached prawn tails, chilled bell pepper veloute, pickled anchovy, Taupo saffron mousse |
|
18 |
| Corn fed breast of chicken, baby gem lettuce, boiled egg, Grana Padano, chickpea croutons, lemon emulsion |
gf |
15 |
| Calamari cooked sous vide, handmade lemon gnocchi, fried capers, gremolata, champagne veloute |
m 34 |
e 17 |
| The Bistro wild rabbit & chicken liver terrine, salsa verde, house pickles, pistachio nuts, crème fraiche, sherry syrup |
|
18 |
sides
|
| Marinated olives |
v/gf/df |
7 |
| Garden leaves, pear, lemon miso dressing |
v/gf/df |
7 |
| Bag of chippies, herbs, black truffle |
v/gf/df |
7 |
| Chunky fries, roasted aioli |
v/gf/df |
8 |
| Mashed potato & gravy, salsa verde |
gf |
8 |
then
|
| Baked zucchini & field mushroom pinade, garlic confit, hazelnuts, onion fondue, toasted parmesan, balsamic brown butter dressing |
v |
26 |
| Daily changing fresh Hawkes Bay fish, from the ocean to the plate |
|
32 |
| Golden crackled pork belly, kumara, orange, walnuts, pineapple, granny smith apple, pickled red cabbage, grain mustard dressing |
gf |
32 |
| Confit leg of Cambridge duck, ginger & shiitake mushroom broth, sweetcorn dumplings, summer pods, coriander |
|
36 |
| Roasted back strap of Hawkes Bay lamb, confit tomato petals, minted Oamaru jersey bennes, pinenuts, black pepper dressing |
gf |
39 |
| Grilled eye of scotch fillet, pickled stone fruit, baby beets, fennel, horse radish potato cream, pecan nuts, pea tendrils |
gf |
38 |
finally
|
| Grinning Gecko brie – Whangarei, NZ |
|
15 |
| Talbot Forest Geraldine vintage cheddar – Sth Canterbury, NZ |
|
15 |
| Kapiti Kahurangi creamy blue – Kapiti Coast, NZ |
|
15 |
| Blue River Curio Bay pecorino – Southland, NZ |
|
15 |
| Grana Padano – Piedmont, Italy |
|
15 |
| The whole lot |
|
40 |
| All cheese is served with handmade crackers and preserves |
|
|
sweets
|
| Fresh ‘n’ fruity blood orange & cranberry sorbet, mint, pomegranate molasses |
gf/df |
14 |
| Xenon’s hokey pokey & butter scotch sundae, peanuts, chocolate sauce, vanilla bean ice cream |
|
14 |
| Tahitian vanilla crème brulee cooked sous vide |
gf |
14 |
| Belgian bitter chocolate parfait, fromage blanc, hazelnut, passion fruit caramel |
|
14 |
| Coconut cake, pineapple englaise, white chocolate, ginger & lemongrass ice cream |
|
14 |
| The Bistro handmade sweet treats |
|
14 |
after dinner drinks
|
| Liqueurs, Port & Dessert Wine |
|
|
| Liqueurs & Port from |
|
8 |
| Liqueur coffee |
|
12.5 |
| Affogato |
|
13 |
| Eradus L/H Sauvignon Blanc |
8 |
38 |
| Clearview Sea Red (50 ml) |
9 |
52 |
| Coffee |
|
|
| Short black |
|
3 |
| Long black |
|
3.5 |
| Flat white |
|
4 |
| Cappuccino |
|
4 |
| Latte |
|
4.5 |
| Moccaccino |
|
4.5 |
| Decaf |
|
+ .5 |
| Hot chocolate |
|
4.5 |
| Tea |
|
4 |
 Download full dinner menu |
