10+ Guests Set Menu – $100 pp
| ENTRÉE | |
|---|---|
| French Onion Soup
Emmentaler crouton |
|
| Botswana Peking Duck
Cucumber, carrot, spring onion salad, steamed pancakes, hoisin |
|
| Market Fish Ceviche
Coconut, tomato, spring onion, yuzu, taro chips, samphire. |
|
| MAIN | |
| Savannah Eye Fillet
Green peppercorn sauce |
|
| Twice-Cooked Pork Belly Chive & truffle mash, burnt carrot puree, sage & thyme jus, kale |
|
| Pan Roasted Snapper
Israeli cous cous, red capsicum, pistachio pesto, pickled cucumber, mustard aioli |
|
| Served with Charred broccoli, toasted almonds, Romesco Mixed green leaf, chardonnay dressing, Duck fat potatoes |
|
| Dessert | |
| Crème Caramel Pistachio nuts, coffee ice cream, biscotti |
|
| Raspberry Chocolate Marquise
Summer berries, raspberry coulis, chocolate soil |
|
10+ Guests Set Menu – $115 pp
| TO START | |
|---|---|
| Warmed Macadamia & Thyme Sourdough Loaf Manuka smoked butter, balsamic, olive oil |
|
| French Onion Soup
Emmentaler crouton |
|
| Botswana Peking Duck
Cucumber, carrot, spring onion salad, steamed pancakes, hoisin |
|
| ENTRÉE | |
| Market Fish Ceviche
Coconut, tomato, spring onion, yuzu, taro chips, samphire. |
|
| Beetroot Tartare Cornichons, capers, shallots, Tabasco, hummus, fig & fennel crostini |
|
| Main | |
| Savannah Eye Fillet
Green peppercorn sauce |
|
| Twice-Cooked Pork Belly
Chive & truffle mash, burnt carrot puree, sage & thyme jus, kale |
|
| Pan Roasted Snapper Israeli cous cous, red capsicum, pistachio pesto, pickled cucumber, mustard aioli |
|
| Wild Mushroom Risotto
Mascarpone, enoki, parmesan, porcini pangratatto, truffle oil |
|
| Served With Charred broccolini, toasted almonds, Romesco Mixed green leaf, chardonnay dressing, Duck fat potatoes |
|
| Dessert | |
| Crème Caramel Pistachio nuts, coffee ice cream, biscotti |
|
| Raspberry Chocolate Marquise Summer berries, raspberry coulis, chocolate soil |
|
| Selection of three New Zealand Cheeses Honeycomb, quince paste, grapes, charcoal ciabatta, water crackers |
|
10+ Guests Set Menu – $130 pp (served banquet style)
| TO START | |
|---|---|
| Warmed Macadamia & Thyme Sour Dough Loaf
Manuka smoked butter, balsamic, olive oil |
|
| Freshly Shucked Market Oysters
Natural or buttermilk battered, Sherry shallot dressing, fresh lemon, chilli jam |
|
| ENTREE | |
| Fried Spiced Squid Yuzu aioli, charred lemon, togarashi, furikake |
|
| Venison Loin Tataki Smoked mushrooms, crispy kale, pink peppercorns |
|
| Botswana Peking Duck Cucumber, carrot, spring onion salad, steamed pancakes, hoisin |
|
| MAIN | |
| Slow Roasted Whole Lamb Shoulder Steamed green beans, mint jelly, red wine jus |
|
| Pan Roasted Snapper
Israeli cous cous, red capsicum, pistachio pesto, pickled cucumber, mustard aioli |
|
| Ribeye on the Bone
Pink peppercorn sauce |
|
| Served With Charred broccolini, toasted almonds, Romesco Mixed green leaf, Chardonnay dressing, Duck fat potatoes |
|
| Crème Caramel Pistachio nuts, coffee ice cream, biscotti |
|
| Selection of three New Zealand Cheeses Honeycomb, quince paste, grapes, charcoal ciabatta, water crackers |
|
