Plated Four Course Menu

Shredded chicken, & mango egg wrap with spinach & a herb and lime mayonnaise -GF 

Prosciutto wraps filled with Pear, blue cheese, honey, sprinkled with Walnut dust - GF 

Crackled skin pork belly with apple compote – GF 

Deer hunter pie with braised NZ venison and cheese pastry

Lemon & rosemary cured beef with anchoide & capers on toast

Wild mushroom & thyme tartlet with crème fraiche 

Smokey leek, green olive salsa & lemon cream on a potato crisp

Carrot tart tatin- caramelised carrot rounds, whipped feta, yoghurt & maple

Stuffed Dates with feta, honey, parmesan & rosemary, topped with pistachio & Herb GF

Truffle Pinwheels with lemon creme fraiche & crispy capers

VEGAN

Toasted Seed cracker with butter bean & tumeric dip, topped with radish & mint.

Black Bean & Chipotle patties

Cauliflower florets with muhammara & pistachio

Crab cakes with honey & miso remoulade

Beetroot cured salmon rolls with cucumber relish & salad cream GF

Clam & Almond fritter with aioli GF

Scallops with brown butter, pink grapefruit & tarragon GF

Pate en croute - Terrine of meats encased in hand made hot water pastry with seasonal relish

Bresaola salad - Dry cured beef with ricotta, blackcurrants and rocket, GF

Beetroot carpaccio - Liquorice poached beetroot with burrata and sweet walnuts, V, GF 🌱

Lemon cured salmon with pickled fennel and a pea & mint cream GF

Spring Greens - charred new season Asparagus leeks and courgette with toasted hazelnuts, hazelnut vinaigrette and a wild garlic buttermilk dressing 🌱

Romescda - Spanish style fish stew with NZ shellfish served with a toasted croute with Romesco & Manchego

Lamb fillet with smoked carrots, tarragon creme fraiche and sweet wine soaked blonde raisins - GF

Chicken breast with a cream mustard sauce, puy lentils and crispy curly kale, GF

Treacle cured venison, brown butter potato puree and seasonal greens, GF

Beef Fillet - horseradish, Pecorino & parsnip gratin with a Nasturtium puree and jus, GF

Market fish -with steamed clams, jersey bennes in a light curry veloute

Leek and smoked cheddar pithivier with hand made all butter pastry and a salad of candied walnuts, watercress and radish, V

Kikorangi blue cheese with honey & caramalised walnuts

Brie with apple paste & fresh seasonal fruit, Aged cheddar and farmhouse chutney

Chocolate dessert truffles

Mokatine Squares

Apple gallette