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







Roast butternut pumpkin tumbled with our own slow-roasted summer tomatoes & crumbled feta. Add-in a sweet tomato & mango relish infused with non hot Indian spices. Served warm with grilled herb bread, rocket leaves and scatterings of toasted pine nuts


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 Livers

Pan-fried with marsala wine, cocktail onions & a splash of cream. Served with grilled focaccia


Turkey Tenderloin

Grilled tenderloin slices served on toast spread with free-range chicken liver pate. A dollop of Parua Bay cherry guava jelly


 Fish Cakes

 Today's fresh fish coarsely chopped and seasoned with lemon grass, ginger & paprika. Grilled onto leeks in a pernod cream sauce with pieces of oak smoked Mt Cook salmon. A dollop of green curry yoghurt & salmon caviar



Shellfish Plate

2 Kaipara oysters 'kilpatrick'; 2 green-lipped mussles grilled with tomato, herbs, aged cheddar and crumbs; 2 paradise prawns split & grilled with garlic butter and a quenelle of smoked eel pate & toast



Northland Fresh Fish

From the long-line. Grilled onto sauteed zucchini julienne & almonds; with fresh lime, coriander, fresh coconut & deep-sea queen scallops with dry vermouth and butter. Finished in the oven under a banana leaf. A 'not too hot' chilli & lime sauce on the side 


 Duck Breast

Roasted pink, crispy skin. Sliced over roasted carrot. The pan juice gravy finished with marmalade, dry sherry & poached mandarin


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


The Stack

Portobello mushroom, grilled capsicum & zucchini and roasted beetroot baled with melted creamy blue cheese. All sitting on a roasted kumara & nut cake. Finished with lanky chef green tomato chutney


Wild Fiordland Game

Venison backsteak roasted rare. A small filo pie of wild hare in burgundy, buttery swede mash and omega plum in the pan juice 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 a whole poached mandarin with grand marnier


Petits Fours

Three TopSail chocolates



Ice cream, double espresso & almond biscotti



NZ Blue

with oat biscuits & fig & date chutney