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 Current menu PDF
ENTREE
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(V) Sri Lankan spiced mango soup
grilled chapati, coconut banana cloud, relish
RECOMMENDED MATCH: Gibbston Valley Le Fou Riesling 09 |
16.5 |
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(GF) Venison carpaccio
juniper & tea cured, cacao log, citrus gel, walnut, edamame
RECOMMENDED MATCH: Turanga Creek Lone Oak Merlot/Malbec/Franc 08
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24 |
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Seared scallops
kaffir lime, coconut & crab ‘cannelloni’, pikopiko
RECOMMENDED MATCH: Gustave Lorentz Reserve Pinot Gris 08 |
23.5 |
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(V) Goat cheese & feta ravioli
asparagus, beetroot, saffron pears, macadamias
RECOMMENDED MATCH: Gladstone 12000 Miles Pinot Gris 09 |
21 |
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(GF) Confit cured pork belly
scampi, amaranth, bison grass vodka & apple
RECOMMENDED MATCH: Greenhough Gewurztraminer 09 |
24 |
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Entrée tasting trio (serves 1-2)
available for dinner service only
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POA |
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MAIN
| (V) Ricotta, parmesan & tarragon soufflé
summer vegetables, porcini duxelle, rocket emulsion
RECOMMENDED MATCH: Forrest Chardonnay 08 |
31 |
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Hawkes Bay lamb rack
horopito, mint & basil crust, orange infused smoked pumpkin, pea puree
RECOMMENDED MATCH: Rimu Grove Pinot Noir 07 |
41
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Premium beef eye fillet, prawns, NZ scallopsremium beef eye fillet
veal & apple beignet; celeriac
RECOMMENDED MATCH: Te Mata Awatea 09 |
46 |
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Roasted pork belly roulade (free range)
baby vegetables, crackling, pernod scented apple
sauce
RECOMMENDED MATCH: Gladstone 12000 Miles Pinot Noir 09 |
37 |
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(GF) Grilled Market fish
farro salad, fennel a la grecque, carrot puree
RECOMMENDED MATCH: Mt Rosa Pinot Blanc 10 |
39 |
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Duck breast & confit duck leg
crispy black rice roulade, charred leek, tamarind glaze
RECOMMENDED MATCH: Rimu Grove Pinot Noir 07 |
41 |
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FROM THE GRILL
Grilled dishes are served a la carte – side dishes recommended
| Soy & lemon marinated chicken (cornfed free range) |
32 |
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Big eye tuna (200g)
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34 |
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Venison loin (200g)
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37 |
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Premium beef sirloin (300g) (dry aged 28 days)
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37 |
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Premium beef eye fillet (200g) (dry aged 28 days)
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37 |
| Premium beef eye fillet (300g) (dry aged 28 days) |
47 |
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| Premium rib eye on the bone (600g) (dry aged 28 days) |
59 |
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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
| Shoestring fries |
7 |
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| Beetroot, orange & feta |
8 |
| Asparagus with citrus butter & almonds |
8 |
| Cauliflower gratin, blue cheese, parmesan crust |
8 |
| Roasted new season potatoes |
8 |
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| Rocket salad with pear, almond & parmesan |
9 |
| Field mushrooms, garlic, shaved manchego, crustini |
9 |
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DESSERTS
(GF) Vanilla bean crème brulée
hibiscus glaze, pineapple & mango sorbet
RECOMMENDED MATCH: Cloudy Bay LH Riesling 05
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16.5 |
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Chocolate mousse
financier cake, coconut sorbet, sambuca reduction
RECOMMENDED MATCH: De Bortoli Noble One 07 |
16.5 |
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House made ice cream & sorbet
RECOMMENDED MATCH:
Jules Taylor Late Harvest Sauvignon Blanc 08 |
12.5 |
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Sticky prune & walnut pudding
amaretto butterscotch & vanilla bean ice cream
RECOMMENDED MATCH: Lauriston Show Reserve Muscat |
16.5 |
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Selection of petit fours
RECOMMENDED MATCH: Beaumalric Muscat de Beaumes de Venice 08 |
11.5 |
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OTG deluxe dessert tasting platter
RECOMMENDED MATCH: Spy Valley Noble Chardonnay 09 |
43.5 |
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CHEESE
Cheeses 50 grams / single cheese $16.5 / two or more cheeses $14.5 each
Served with
foccacia crostinis
Saint Agur Blu
with grilled pear |
Auvergne, France |
Manchego
with walnut & celery |
Malagon, Spain |
Paglierina (soft)
with quince paste |
Piedmont, Italy |
Galactic Gold Wash Rind
with manuka honey |
Over-The-Moon, Putaruru |
Glenroy Pinot Noir Cheddar
with fig compote |
Gibbston Valley, Central Otago |
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GF = GLUTEN FREE V = VEGETARIAN |
