TopSail

contemporary new zealand dining

 

TopSail current a la carte menu

 

 

 

To Start
 

 

 

Mains

Served to the table:
Garlic roasted potatoes, warm salad of shredded lettuce & peas tossed with finely chopped and sautéed red onion & freshly made bread to mop the juices

 

Desserts
 

 

 


 

2-Way Capsicum

 Roasted yellow capsicum half, stuffed with a risotto of buckwheat groats, medjool date, feta, rocket leaf & preserved lemon. Draped with red capsicum puree & toasted pine nuts

22

Pork Belly

Free range. Slow cooked pork belly grilled. Served on our quick-fire sauerkraut with the lanky chef piccalilli & mustard aioli

24

Free-Range Chicken Liver Pate

A TopSail classic using free range livers. Served with black boy peach chutney & grilled focaccia

20

Salmon & Prawns

Oak smoked Mt Cook salmon bound with potato & capers grilled as a fritter; sitting on a pool of red onion marmalade. With 2 whole paradise prawms split, grilled & topped with a dollop of chive & garlic butter

26


 

Northland Fresh Fish

From the long-line. Grilled. Served on steamed green beans. With fresh strawberries, NZ Whitebait & preserved lemon in a champagne butter sauce

46

 Duck Breast

Roasted pink, crispy skin. Sliced. On corrugated carrots tossed with toasted almonds, lemon & parsley. A sauce of spiced oranges & grand marnier

44

Aged Beef Fillet

Grilled medium-rare. Served with sauteed portobello mushroom & Scotty's manuka smoked bacon in a burgundy sauce. To finish a dollop of horseradish mascarpone

46

The Bale

Portobello mushroom, eggplant & zucchini grilled and baled with melted aged cheddar. Sitting on a roasted kumara & nut cake. A piquant tomato sauce finished with a knob of butter & slow roasted cherry tomatoes

43

Wild Fiordland Game

Venison backsteak roasted rare. A small filo pie of wild hare braised in syrah. With poached omega & luisa plums. The pas jus de-glazed with ruby port

46

 

 

 

 

 

 

Pear & Raisin Pie

Caramelised pears and big fat raisins soaked in brandy. Wrapped in sugared filo pastry & baked crisp. Served warm with vanilla bean ice cream

17

Fool on Top

Fresh strawberries muddled with cointreau topped with vanilla bean ice cream, raspberry fool, lemon curd & toasted almonds

17 

Dark Chocolate Mousse

Served in a brandy snap basket. On the side grilled fresh pineapple and a splash of dark rum

 17 

  Trifecta Plate

 An individual tasting plate with tastes of our above three desserts

22

Petits Fours

Three TopSail chocolates

9

Affogato

Ice cream, double espresso & almond biscotti

10

 Cheese 

NZ Blue

with oat biscuits & fig & date chutney

13

 

 

 

 

 

 

 

 


 

 

 

 

 


 

 

 

 

 


 

 

 

 

 


 

 

 

 

 


 

 

 

 

 



 

 


 

 


 

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