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 Current menu PDF
ENTREE
Mini loaves (4)
Òriwa EV olive oil & butter |
9.5 |
 |
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Seared tuna
sesame crusted, miso ice-cream, karengo fronds
RECOMMENDED MATCH: Murdoch James Pinot Gris 08 |
23 |
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Sri Lankan spiced mango soup
grilled chapati, coconut cloud, relish
RECOMMENDED MATCH: Gibbston Valley Le Fou Riesling 08 |
17 |
|
Tea crusted pork fillet
prawn dumpling, chilli palm sugar, crackling
crumble
RECOMMENDED MATCH: Daniel Schuster Riesling 08 |
23 |
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(V) Fig & shallot tarte tatin
quinoa crusted French goats cheese, balsamusse
RECOMMENDED MATCH: Clayridge Pinot Blanc 08 |
22 |
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(GF) Calamari and chorizo salad
rocket, fennel, shaved manchego, semi-dried tomato
RECOMMENDED MATCH: John Forrest Collection Chardonnay 04 |
22 / 29 |
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Entrée tasting trio (serves 1-2)
available for dinner service only
|
POA |
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MAIN
| (V) Nigella crusted chickpea butternut hash
portobello mushrooms, salsa piquante, greek yoghurt
RECOMMENDED MATCH: Bridge Pa Reserve Syrah 07 |
29 |
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(GF) Slow braised lamb shank
gourmet potatoes, artichoke, pomegranate jus
RECOMMENDED MATCH: Bodegas Muriel ‘JME’ Rioja 07 |
one shank... 29
two shanks.... 38 |
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Premium beef eye fillet
crayfish, celeriac remoulade, bisque béarnaise
RECOMMENDED MATCH: Brick Bay Pharos 05 |
48 |
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Roasted pork belly roulade (free range)
baby vegetables, crackling, pernod scented apple
sauce
RECOMMENDED MATCH: Wild Rock Cupids Arrow Pinot Noir 08 |
36 |
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(GF) Thyme roasted market fish
pear & pine nuts, vine ripened tomatoes, grilled king prawn
RECOMMENDED MATCH: Forrest Estate Sauvignon Blanc 09 |
38 |
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(GF) Duck breast
braised red cabbage, fennel puree, honey roasted peach
RECOMMENDED MATCH: Murdoch James Blue Rock Pinot Noir 07 |
39 |
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FROM THE GRILL
Grilled dishes are served a la carte – side dishes recommended
| Soy & lemon marinated chicken (cornfed free range) |
29 |
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Big eye tuna (200g)
|
32 |
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Venison loin (200g)
|
36 |
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Premium beef sirloin (300g) (dry aged 28 days)
|
36 |
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Premium beef eye fillet (200g) (dry aged 28 days)
|
36 |
| Premium beef eye fillet (300g) (dry aged 28 days) |
46 |
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Choose one of the following sauces:
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| Truffled béarnaise |
Horseradish cream |
| Shiitake mushroom & soy glaze |
Three pepper jus |
| Cabernet jus |
Gorgonzola blue cheese sauce |
| Plum & pomegranate relish |
Garlic & horopito butter |
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SIDES
Green beans with macadamia butter
|
7 |
| Steamed seasonal vegetables |
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| Shoestring fries |
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| Cauliflower gratin, blue cheese, parmesan crust |
8 |
| Roasted gourmet potatoes, capers, peppers |
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| Rocket salad with pear, almond & parmesan |
9 |
| Field mushrooms, garlic, shaved manchego, crustini |
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| Beetroot, orange, feta |
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DESSERTS
Vanilla bean crème brulée
rhubarb compote, strawberry sorbet
RECOMMENDED MATCH: Daniel Schuster Hull Vineyard Late Harvest Riesling 06
|
16 |
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(GF) Chocolate mousse
espresso gelato & honey snap wafer, gluten free available
RECOMMENDED MATCH: Lustau Pedro Ximénez Sherry |
16 |
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House made ice cream & sorbet
RECOMMENDED MATCH: Cloudy Bay Late Harvest Riesling 05 |
12 |
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Sticky prune & walnut pudding
amaretto butterscotch & vanilla bean ice cream
RECOMMENDED MATCH: Lauriston Show Reserve Muscat |
16 |
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Selection of petit fours
RECOMMENDED MATCH: Beaumalric Muscat de Beaumes de Venice 06 |
11 |
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OTG deluxe dessert tasting platter
RECOMMENDED MATCH: Moët & Chandon Nectar Imperial (750ml) |
42 |
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CHEESE
Cheeses 50 grams / single cheese $16 / two or more cheeses $14 each
Served with
foccacia crostinis
Queson Picon Blue
with grilled pear |
Asturias, Spain |
Manchego
with walnut & celery |
Malagon, Spain |
Double Delight Brie
with quince paste |
Over-The-Moon, Putaruru
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Galactic Gold Wash Rind
with manuka honey |
Over-The-Moon, Putaruru |
Vintage Gouda
with fig compote |
Karikaas, Rangiora |
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GF = GLUTEN FREE V = VEGETARIAN |
