A la carte menu

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Complementary sourdough roll with homemade organic cultured butter.

ENTRÉES

Live native Tio Point oysters shucked to order,served natural with mignonette sauce - These are the Bluff variety   $4 each

Mussel and leek chowder, Spanish pepper crème fraiche   26

Seared scallops, harissa, smoked herring puree, fennel, celeriac and date salad   28/43

Waikanae crab ravioli with paw paw salsa and Thai inspired sauce   28

Sauteed lamb sweetbreads, creamed mushrooms and cress   26

Free range cured pork belly served with ginger and lychee jelly and spicy cashew butter   26

Braised prawns, cherry tomatoes, sweet garlic, mild chilli and linguine pasta   28/40 

VEGETARIAN

Florence salad of shaved fennel, radicchio, grana padano, olive oil and lemon   19

Truffled frittata and Taleggio   30/42

Roast pumpkin and almond ravioli with burnt butter and sage   24/34

MAINS

Crispy skin snapper on ink, crayfish risotto and brandy air   42

300g 21 day aged Angus pure sirloin steak   46

Angus beef fillet, medium rare, fried scampi, Worcestershire spatzli, young carrots, oxtail juice - please allow 40 minutes   50

Braised lamb shoulder with roasted rack of lamb, cooked pink, fried manchego and pea puree   42

Duck breast, served pink, slow cooked leg, braised cabbage and bacon, kumara mash and mandarin   45

Waimarino pork served almost nose to tail   46

Grilled venison, truffled parsnip, puy lentils and game pie 45

SIDE DISHES
Peas, cooked French style  6
Champ mash   6
Hand cut chips with truffle salt     8
Root vegetable mash    16
Mesclun tossed with mandarin and raspberry dressing    10
Florence salad of shaved fennel, chopped radicchio, grana padano, olive oil and lemon  10




CHEESE
5 for $45, 3 for $34, 2 for $26, 1 for $20

CAMEMBERT DU BROCAGE
A cow’s milk Camembert with a distinct white rind. It has a stronger, saltier flavour than you would usually expect from a Camembert.

OVER THE MOON
A triple cream New Zealand brie, it has a buttery texture and flavour

JENSENS RED
A slightly sweet full flavoured washed rind cheese with a delicious oozy texture. Some annatto (an astringent orange herb) is brushed onto the outside after making.

GARROTXA
A modern mild Spanish farmhouse goats cheese based on an old recipe.

MANCHEGO
The most important and well-known sheep’s milk cheese in Spain. The true Manchego cheese, however, is made only from whole milk of the manchega sheep raised in the “La Mancha” region

NEW ZEALAND VINTAGE CHEDDAR
by Talbot Forest. A well matured cows’ milk Cheddar with a crumbly texture and a creamy finish.

GORGONZOLA
Thought to be produced in Milan in 879AD, it is a straw white soft blue
cheese with a peculiar characteristic taste.

VERNIÈRES ROQUEFORT
A prince among French cheeses, this semi-hard aromatic sheep’s milk cheese has a blue mould.

PILGRIMS CHOICE WAXED AGED STILTON
Known as “The King of English cheese” this is the key product of the Pilgrim’s choice blue cheese range. This cheese has a long aftertaste with a “Marmite” finish.

With your cheese selection we suggest:
a glass of Warres “Otima” 10 year old Tawny Port from Portugal  17
or
a glass of Ata Rangi Kahu Botrytis Riesling 2008, Martinborough  17

DESSERTS

Vanilla bean panna cotta, poached rhubarb, rhubarb sorbet, rhubarb sponge
White House sorbets    19
Apple tarte tatin, vanilla bean ice cream    19
Rum baba, roasted pineapple, coconut ice cream and butterscotch sauce    19
Crème caramel   18
Sticky gingerbread pudding, butter milk ice cream, brandy sauce    19
Banana fritters, peanut butter ice cream, chocolate sauce    18
Variations on a theme of chocolate    24

Menu subject to change without notice

We accept all major credit cards and Eftpos but we do not accept cheques.
One account per table, please.

Last Updated May 2010