Set Menu

entree

Pan seared haloumi, candied orange with a beetroot and Spanish onion salad
Wasabi pea crusted baby squid in a katafi basket, horseradish cream and a micro herb salad
Paprika smoked scallops with confit garlic and roast pumpkin salad.
Duck liver parfait with a toasted brioche and date chutney

mains

Tart of gorgonzola, beetroot and poached pear with a roquette and carrot salad with a white wine and balsamic gastrique
Pomegranate and apple rolled pork belly with roasted garlic mash and jus
Seared Atlantic salmon fillet on kumara mash with white balsamic buttered caper berries
Grain fed eye fillet with horseradish mash, caramelized onion and a red wine jus

desserts

Trio of sorbets
Sticky date pudding with honey roasted wanuts and Irish cream parfait
Glass chocolate tart with double dark Swiss chocolate ice cream and espresso ganache
Vanilla bean panna cotta with mandarin and cardamon compote
Bread and butter pudding with vanilla bean ice cream, pashmak and berry compote