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

Seared venison with a root vegetable rosti, feta cream and beet relish, GF

Parmesan cup with Caesar salad, GF

Deer hunter pie with braised NZ venison and cheese pastry

Lemon and rosemary cured beef with anchoiade & capers on toast

Wild mushroom & thyme tartlet with crème fraiche, V

Carrot, almond & coriander fritters & coriander pesto, GF DF V

Bloody Mary spiced and smoked cherry tomatoes, real puff pastry galette with
horseradish cream, V

Black bean chili cups, avocado & vegan cheese, Vegan

Smoked Eggplant skewers and a tahini sesame dressing, GF Vegan

Toasted seed cracker with smoked garlic hummus, mint and pomegranate, GF Vegan

Beet & thyme rosti, goats cream house cured salmon, GF

Tuna tartare with avocado & lime in a sesame cone

Pea pancake with scallop mousse and raspberry balsamic glaze

Prawn and sesame toasts with corn salsa & chipotle mayo

Crab fish fingers and pink grapefruit mayo

Sticky Pork belly and prawn with a lime and ginger dressing, GF, DF

Seared nelson scallops with crispy pancetta and salsa Verde, GF, DF

House cured salmon rolls with a cucumber & chilli relish, GF, DF

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