The cuisine proudly features the best of New Zealand's fabulous produce and is prepared thoughtfully with an international flair evident in the fabulous sauces and reductions.

A series of photographs to the right is just a sampling of dishes you may enjoy when you dine from the A La Carte menu.


Soup

14.50Chef's seasonal soup specialty with fresh bread

20.50Crayfish bisque served with Crab claws


First Course

17.50Caesar salad , cos lettuce, anchovies, warm croutons, fresh parmesan cheese and caesar dressing

18.50Spicy fig and beetroot tart served on a caramelized shallot and flakey pastry, topped with goat's cheese and finished with a red wine jus

21.50Trio of salmon , smoked salmon and crab roulade topped with wasabi caviar, vodka cured salmon gravlax and salmon rillettes served with toasted sour dough

19.50Beef Tripe soft braised then sautéed resting upon a wild mushroom and confit garlic medley drizzled with truffle oil, finished with red wine jus

21.50Carpaccio of Asian Marinated Seared Ostrich Fillet on glass noodles, with Asian greens and a lime, chilli, and palm sugar dressing

22.50Sautéed Lamb Sweetbreads served with a fresh crisp apple and baby green salad and an apple balsamic dressing.

18.50 Creamy Chicken Liver Parfait served with toasted brioche, pear and date chutney, finished with vine tomato concasse vinaigrette

31.50Seared Scallops Seared North Atlantic scallops seasoned and served with a whole scampi and finished with a light lemon cream reduction

25.50Manuka and Thyme Smoked Merino Lamb Loin served with a Gibbston Valley Pinot Noir reduction and tomato and coriander salsa


Sorbet

6.50 Lemon/Lime Sorbet , refreshingly citrus and palate cleansing


Second Course

36.50Spinach and ricotta gnocchi topped with grilled haloumi cheese, eggplant and coriander pesto, roasted tomatoes served in a saffron tomato broth finished with crispy basil leaves

41.50New Zealand rack of lamb , herb crusted, roasted medium rare and served on a sage and truffle bread and butter pudding with a lamb jus cream reduction, complemented by mint couli

42.50South Island farmed venison fillet coated with game seasoning, cooked medium rare and accompanied with osso bucco, fondant potato wrapped in Bacon, and finished with crème de cassis sauce

40.50Grass Fed Angus Beef Fillet , cooked to your liking, set on garlic and rosemary potato cake, kumara and blue cheese stuffed gourmet onion, balsamic mustard demi-glace and roasted shallot sauce topped with crispy prosciutto

39.50Fresh Fish Fillets accompanied by sauces and garnishes to complement the catch

39.50Oven Roasted Pork Tenderloin and braised pork belly served on a kumara potato mash and finished with a parsnip puree and apple cider pork jus

41.50Confit of Duck Leg served on fig compote; a pastry tart filled with shredded duck, pinenuts and shiitake mushrooms; and duck breast cooked medium rare, with a champagne cream reduction