Seated Dining Menus

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A sample of our current menus for: Autumn - Winter 2024

Please note: we use seasonal produce so menus vary throughout the year

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• Sharing Style

  French Platter

  Mains

  Venison & Cabernet sauvignon Osso Bucco with a sweet onion puree and gremolata

  Beef filet with a cafe de paris butter and shallot rings

  Persian Lamb stew - GF

  Treacle cured venison loin - GF

  Mushroom and thyme gnocchi - V

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

  Duck and mushroom Pitithier with all butter pastry

  Salads and Sides

  Red cabbage apple hazelnuts and dates

  Crispy kale, roast pumpkin, marinated feta and toasted pumpkin seeds dressed with honey & mustard

  Apple, rocket and caramelized walnut salad

  Red quinoa, grape, scorched radicchio with wild greens and burrata with a blue cheese dressing

  Creamy dauphinoise potatoes - GF V

  Whole Cauliflower with red chili paste and pistachios - GF V

  Sweet onion puy lentils and saffron aioli - GF - V

  Twice roast crispy potatoes

  Braised Red cabbage with red wine, juniper & hazelnuts

  Buttered Brussels and bacon lardons

  Broccoli with a walnut and caper puree

• Plated Dinner

  Entreés

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

  Smoked haddock and shellfish chowder - GF

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

  Whisky cured salmon with Celeriac remoulade and seeded crackers - GF

  Pulled pork and aged cheddar croquette with an Indian spiced peach chutney

  Main

  Treacle cured venison, brown butter potatoes puree & seasonal greens - GF

  Roast snapper with a light bouillabaisse, NZ shellfish and Rouille & croutes

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

  Pumpkin and sage tortellini with a herb and walnut dressing and mixed leaf salad with a honey mustard dressing - V

  Hapuka with crispy bacon, hazelnuts and leeks with a lemon and mustard sauce

  Beef filet with anchoide, crispy potatoes and buttered radicchio. - GF

  Dessert

  Lemon posset with mulled winter fruits a ginger crumble topping

  Espresso & cognac mocha mousse with shortbread

  Baked Caramel pots with rum and honey soaked raisins and hazelnut praline

  White chocolate and cranberry bread & butter pudding with mandarin & Cointreau syrup

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