DINNER

Please note our dinner menu is subject to change. Most dietary requirements can be catered for, please get in touch or leave a note of these requirements at the time of booking.

 

Snacks per per piece, per person

Paua, ginger, seaweed 

17

Chicken skin, parfait, shallot 

9

Salt & vinegar oyster mushroom 

9

Steak tartare, gochujang, salted yolk 

9

Fire-roasted tuatua, lemon, parsley to be shared

20

Potato bread, butter to be shared

12

 

Entrée

Prawns, tomato buerre blanc, shiso

36
Salmon, fingerlime, cucumber, celery 30
Swiss brown, shiitake, pickled peanut
28
Beef tongue, daikon, Vietnamese mint
32

Mains

Lamb, almond, peperonata
48
Duck, beetroot, blueberries, witloof 46
Snapper, chickpea, green-lipped mussel 42
Greenstone Creek scotch, bone marrow, salsa verde 49

Vegetables and Grains

Cabbage, labneh, currants
18
Agria potato, sherry, parsley 17
Cos lettuce, pear, buttermilk 17
Heirloom Tomatoes, mozzarella, yuzu 18

3-course Kitchen Experience
with wine pairing

4-course Kitchen Experience
with wine pairing


120
45

145
65

Desserts

Chocolate, orange, tapioca
22
Coconut, strawberry, verjus
22
Passionfruit, rhubarb, honeycomb
22
Candied ginger, pear pudding, crème (allow 20 mins)
22

Petit fours
Salted caramel macaroon
6
Kalamansi jelly 6

Drinks

Pegasus Bay 'Encore' Riesling 2017 15
Churton, Petit Manseng 2018 16
Sauternes, Château Villefranche 2018 17
Noble Pinot Gris, Ostler 2011 25
Cream, La Gitana ‘Alameda’ NV
25