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 | |
|
Paua, ginger, seaweed pp |
17 |
|
Chicken skin, parfait, shallot pp |
9 |
|
Cheddar pão, honey, goat curd pp |
9 |
|
Salt & vinegar oyster mushroom |
9 |
|
Steak tartare, gochujang, salted yolk pp |
9 |
|
Fire-roasted tuatua, lemon, parsley |
20 |
|
Potato bread, butter |
12 |
|
Entrée |
|
|
Swiss brown, shiitake, pickled peanut |
28 |
| Salmon, fingerlime, cucumber, chervil | 30 |
| Beef tongue, daikon, Vietnamese mint | 32 |
| Prawns, tomato buerre blanc, snowpea |
36 |
| Octopus, swede, enoki, black rice vinegar |
32 |
|
Mains |
|
|
Lamb, almond, peperonata
|
48 |
| Pork rack, fennel, apple, capers | 40 |
| Duck, beetroot, blueberries, witloof | 46 |
| Snapper, chickpea, green-lipped mussel | 42 |
| Greenstone Creek scotch, bone marrow, salsa | 49 |
|
Vegetables and Grains |
|
|
Kumara, sherry, chives
|
17 |
| Cabbage, labneh, currants | 18 |
| Agria, black olive, parmesan | 17 |
| Cos lettuce, pear, buttermilk | 17 |
| Asparagus, preserved lemon, hazelnut | 20 |
|
3-course Kitchen Experience 4-course Kitchen Experience |
145 |
|
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 |