Shared Plates

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

Truffle, manchego & jamon toastie soldiers

Deconstructed beef wellington on a puff pastry round

Duck confit puff tart with celeriac puree & black cherry gastrique

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

Tuna tartare with avocado & lime in a sesame cone 

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

Lamb shoulder with date molasses & aioli

Porcetta with fennel, & herb stuffing

Chicken thighs with tarragon, lime and pistachio butter

Beef Skirt with romesco and crispy capers 

Gurnard fillets with basil salad cream, cherry tomatoes and a herb and shallot vinaigrette (subject to availablity-fish variety may change)

Whole side of salmon with a sesame and mustard dressing & baby watercress, GF

Red Cabbage slaw -Shredded cabbage, baby spinach, toasted hazelnuts, dates, red onions and a red wine vinaigrette - V - VG - GF - DF

Pomegranate, Quinoa & feta Salad- Mixed herbs, crumbed feta, flaked almonds, sour cherries, dressed with honey, lemon and chili - V - GF  

Roast Potatoes - Famous twice cooked crispy agria potatoes - V - GF 

Spring only 1st Oct - Dec 22nd

Charred Spring Greens - with smoked lemon ricotta- V - GF

Spring Pea, pink grapefruit and burrata with a fine herb and pumpkin seed pesto - GF

Summer Jan 2nd - March 31st

Corn ‘ribs’ with chipotle butter & mixed leaves- V -GF

Tomato medley of beef steak tomatoes, semidried spiced cherry tomatoes  with butter bean and olive tapenade dressing-VG - GF

Your wedding cake, plated and served with seasonal fruit compote and cream