Plated Lunch / Dinner Menu
*All options come with a selection of Wild Wheat Artisan Breads and Oils
Pan Fried Fish, Snowpea Salad with Sweet and Sour Dressing
Entrée
- Tea Smoked Duck Breast with Cucumber, Chilli and Lime
- Grilled Eggplant, Artichoke and Tomato Salad with Sumac Labneh
- Crisp South Island Salmon with Ginger Sesame Slaw and Coriander
- Seed Crusted Snapper with Roast Cherry Tomato Dashi
- Miso Poached Lamb with Corn, Capers, Fennel and Sage
- Pork Belly with Apple Frisee Salad with Balsamic Dressing
- Herb Seasoned Tuna with Olives, Shallots and Green Beans
- Chermoula Oil Poached Prawns, Roast Cauliflower, White Anchovy and Chives
- Caramelized Onion and Wild Mushroom Tarts with Truffle and Soy
- Terrine of Corn-fed Chicken, Roasted Garlic and Herbs with Salsa Verde
Pan Fried Fish, Snowpea Salad with Sweet and Sour Dressing
Mains
- Herbed Lamb Loin, Roasted Shallots, Eggplant Tian and Tarragon
- Roast Rump of Lamb, Potato Rostii, Mushrooms, Confit Tomato and Courgettes
- Slow Cook Beef Cheek with Potato Puree, Confit Garlic, Parsley and Buttered Carrots
- Cilantro Marinated Beef Fillet, Poached Parsnips, Yorkshire Pudding, Maltaise Vinaigrette
- Duck Breast with Peppercorns, Honey, Sarladaise Potatoes and Bok Choy
- Corn-fed Chicken Breast Vadouvin, Roast Pumpkin Risotto, Braised Chard and Chervil
- Grilled South Island Salmon, Artichoke, Mint Vinaigrette and Crushed Peas
- Herb Crusted Hapuka, Gnocchi Romaine, Tomato Fondue, Basil Mayo
- Five Spice Pork Loin with Red Wine Apples Rosemary Potatoes and Roast Artichokes
- Pan Roasted Venison with Truffled Celeriac and Swede Puree, poached Cranberries and Feves
Seasonal Vegetables and Petit Seven Leaf Salad served per table.
Desserts
- Vanilla and Almond Terrine with Poached Pear
- Bitter Sweet Dark Chocolate Tart with Pistachio and Coco Tuille
- Fine Apple Galette, Caramelised Apple and Cinnamon Crème Fraiche
- Lemon Chiffon Pie with Poached Rhubarb and Plum, Lemon Syllabub
- White Chocolate Lemon Cheese Cake, peppered Strawberry and Basil
- Cinnamon and Cherry Crème Brulee, Fig and Rose Salad
