contemporary new zealand dining


TopSail current a la carte menu




To Start




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






Kumara & Nut Cakes

Roasted kumara crushed with pine nuts, almonds & sunflower seeds. Grilled as rissoles and served with a Caribbean inspired pineapple & date salsa


Pork Belly

Free range. A slice of slow cooked pork belly grilled. Served with Burgundy snails sauteed with garlic, green grapes & rosemary. A ruby port & butter sauce


Free-Range Chicken Liver Pate

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


Turkey Tenderloin

Grilled tenderloin slices on a slice of roasted kumara with blue cheese. A dollop of Parua Bay cherry guava jelly


 Flounder Fillets

 A couple of skin grilled fillets sitting on a wedge of braised fennel. Served with peppered strawberries & shrimps and pesto of parsley & nasturtium



Salmon & Scallops

Mt Cook salmon skin roasted sitting on sauteed julienne zucchini with toasted almonds. Encircled with 4 Bream Bay scallops & dollops of wasabi aqioli



Northland Fresh Fish

From the long-line. Grilled. On fresh asparagus. Dressed with a chardonnay butter sauce with preserved lime, caperberries & steamed fresh Marlborough Tuatua


 Duck Breast

Roasted pink, crispy skin. On corrugated carrots tossed with toasted almonds, lemon & parsley. A sauce of spiced mandarins, mandarin segments & Grand Marnier


Aged Beef Fillet

Grilled medium rare. Served with a smoked paprika dusted mushroom kebab and draped with a brandied green peppercorn sauce finished with a splash of cream


Garden Grill

Asparagus, aubergine, portobello mushroom, capsicum & zucchini grilled. Skewered with rosemary and melted creamy blue cheese. Served on buttered silver beet with lanky chef green tomato chutney & toasted macadamias


Wild Fiordland Game

Venison backsteak roasted rare. A small filo pie of wild hare in burgundy paoched tamarillo & a port wine pan gravy








Pear & Feijoa Pie

Caramelised pears and poached feijoas. Wrapped in sugared filo pastry & baked crisp. Served warm with vanilla bean ice cream


Malt Loaf

Blackboy peach halves roasted & served warm over a grilled slice of traditional Welsh malt loaf baked with prunes & raisins. A generous slug of brandy. With vanilla bean ice cream & marscarpone


Dark Chocolate Mousse

Served in a brandy snap basket. On the side fresh  strawberries muddled with mint & limoncello


Petits Fours

Three TopSail chocolates



Ice cream, double espresso & almond biscotti



NZ Blue

with oat biscuits & fig & date chutney