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| Set Menus
Set Menus
| $75 SET MENU |
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| TO BEGIN |
| Ciabatta with truffle & mushroom mascarpone, extra virgin olive oil & Pukara caramelized balsamic |
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| STARTERS |
| Panzanella salad of ciabatta w tomato, red pepper, cucumber, capers & buffalo Mozzarella |
| Wood roasted asparagus w baked Italian ricotta terrine, shaved pecorino & lemon olive oil |
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| MAINS |
| Market fish – see your server |
| Free range chicken breast in prosciutto w gorgonzola dolce mash, pickled walnut & celery & white balsamic jus gras |
| Hawke’s Bay lamb rump w yellow lentils, crumbled tomino & mint, tarragon, tomato emulsion |
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| DESSERTS |
| Trio of Simon Gault’s ice cream – Prune and Cinnamon Balsamic, Classic Caramel & Raspberry White Chocolate |
| Butterscotch pudding surrounded in warm cream topped w rum spiked caramel sauce |
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| $80 SET MENU |
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| TO BEGIN |
| Ciabatta with truffle & mushroom mascarpone, extra virgin olive oil & Pukara caramelized balsamic |
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| STARTERS |
| Caesar salad – “Ya Think” |
| Green pea soup w Clevedon Valley buffalo yoghurt & crisp Serrano ham |
| Tempura prawns / spicy salt / chipotle aioli |
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| MAINS |
| Free range chicken breast in prosciutto w gorgonzola dolce mash, pickled walnut & celery & white balsamic jus gras |
| Taupo beef eye fillet w Serrano ham, forest mushroom, cipolline onion, salsa verde & truffle mascarpone |
| Market fish – see your server |
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| DESSERTS |
| Trio of Simon Gault’s ice cream – Prune and Cinnamon Balsamic , Classic Caramel & Raspberry White Chocolate |
| Butterscotch pudding surrounded in warm cream topped w rum spiked caramel sauce |
| Passion fruit & Lemoncello trifel |
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| $85 SET MENU |
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|
| TO BEGIN |
| Ciabatta with truffle & mushroom mascarpone, extra virgin olive oil & Pukara caramelized balsamic |
|
|
| STARTERS |
| Panzanella salad of ciabatta w tomato, red pepper, cucumber, capers & buffalo mozzarella |
| Wood roasted asparagus w baked Italian ricotta terrine, shaved pecorino & lemon olive oil |
| Tempura prawns / spicy salt / chipotle aioli |
| Red King crab & prawn cake w chilli & coriander / pickled radish / Yuzu mayonnaise |
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| MAINS |
| Free range chicken breast in prosciutto w gorgonzola dolce mash, pickled walnut & celery & white balsamic jus gras |
| Market fish – see your server |
| Hawkes Bay lamb rump w yellow lentils, crumbled tomino & mint, tarragon, tomato emulsion |
| Duck breast w barley ‘risotto’, broad bean purée & macadamia nut brown butter |
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| DESSERTS |
| White & dark chocolate semi-fredo w braised cherries & macaroon crumb |
| Passion fruit & Lemoncello trifle |
| Warm gooseberry tart w vanilla crème fraiche |
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| $45 LUNCH SET MENU |
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| TO START |
| Ciabbatta bread w truffle & mushroom mascarpone, extra virgin olive oil & Pukara caramelized balsamic |
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| MAINS |
| Wood roasted Akaroa Salmon w spring vegetables and a mint,tarragon and tomato emulsion |
| Free range chicken breast in prosciutto w gorgonzola dolce mash, pickled walnut & celery & white balsamic jus gras |
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| DESSERTS |
| Trio of Simon Gault’s ice cream – Prune and Cinnamon Balsamic, |
| Classic Caramel & Raspberry, White Chocolate |
| Butterscotch pudding surrounded in warm cream topped w rum spiked caramel sauce |