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
 

 

 


 

Kumara Cakes

Roasted kumara & toasted sunflower seeds, almonds & pinenuts crushed, shaped & grilled with a slice of blue cheese. With tamarillo chutney

20

Seafood 'Bouillabaisse' Soup

Green lipped mussels, queen scallops, fresh salmon, today's white fish & shrimps in a Provencal inspired tomato broth with garlic & saffron

24

Pork Belly

Free range. A slice of slow cooked pork belly grilled. Served with French Burgundy Snails sautéed in garlic finished with red grapes & thyme in a chardonnay butter sauce

22

Chicken Liver Pate

Free range. Served with golden peach chutney & grilled focaccia 

20

Turkey Tenderloin

Grilled. Served on a small flatbread baked with crushed walnuts, cranberries & feta. With a dollop of Parua Bay cherry guava jelly

22

 

Fish Cakes

 Today's fish coarsley chopped with fresh lemongrass & ginger, smoked paprika. Pan fried & served on wilted shanghai bok choy. Topped with a dollop of green curry yoghurt & a grilled tiger prawn

24

 

 

 

 

Northland Fresh Fish

From the long-line. Grilled. Served on a pond of cauliflower puree. With grilled cauliflower, prawn tails & caperberries in a garlicked chardonnay butter sauce

44

 Duck Breast

Roasted pink, crispy skin. On corrugated carrots tossed with toasted almonds, lemon & parsley. A sauce of preserved mandarins, mandarin segments & grand marnier

42

Aged Beef Fillet

Grilled medium rare. With a brandied green peppercorn cream sauce, a skewer of grilled button mushrooms dusted with smoked paprika & crisp bacon strips

44

Freak-ahh'd Veges

Portobello mushroom, eggplant, zucchini & capsicum grilled and baled with melted aged cheddar. Served onto a rissole of freekah, dates & lemon. Finished with parsley pesto, toasted macadamias & wilted watercress

42 

Wild Fiordland Game

Venison backsteak roasted rare. With a small filo parcel of casseroled hare. With roasted crown pumpkin dribbled with tamarillo syrup & syrah pan juices gravy

44

 

 

 

 

 

 

Apple & Feijoa Pie

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

17

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

17 

Dark Chocolate Mousse

Served in a brandy snap basket. On the side a demitasse of freshly grilled pineapple drizzled with maple syrup & dark rum

 17 

Petits Fours

Three TopSail chocolates

8 

Affogato

Ice cream, double espresso & almond biscotti

9

 Cheese 

NZ Blue

with oat biscuits & fig & date chutney

13