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






Watermelon 'Gazpacho'

A salad of chilled diced watermelon, tomato, cucumber & edamame beans dressed with a piquant watermelon & tomato coulis; finished with a splash of vodka and ripped basil leaves


Pork Belly

Free range. A slice of slow cooked pork belly grilled. Served with peppered strawberries, red onion & parsley salad. Splashes of Lanky Chef 'Tucker Upper' tamarillo suace


Free-Range Chicken Liver Pate

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



Today's white fish quickly marinated in lemon juice. Tossed in a lightly spiced coconut cream with capsicum, spring onion & a hint of fire


 In The Shell

 Green lipped mussels grilled & Marlborough tuatua steamed. Served on sauteed zucchini julienne tossed with shrimps & black sesame seeds. A not too hot chili & lime dressing


Salmon & Prawns

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



Northland Fresh Fish

From the long-line. Grilled. On steamed french beans & roasted cherry tomatoes. Draped with South Island whitebait poached in a champagne, parsley & nasturtium butter sauce


 Duck Breast

Roasted pink, crispy skin. Sliced. Served over buttery kumara mash with a slice of blue cheese. Pan jus finished with cherries & cherry brandy. Toasted pecans


Aged Beef Fillet

Grilled medium rare. Served with sauteed portobello mushroom & manuka smoked bacon in a burgundy sauce. To finish a dollop of horseradish marscapone


Summer Capsicum

Roasted yellow capsicum filled with freekah risotto bound with sundried tomatoes, creamy feta, watercress & toasted pine nuts. Surrounded with wheels of cob corn, roasted cherry tomatoes & kalamata olive tapenade


Wild Fiordland Game

Venison backsteak roasted rare. A small filo pie of wild hare braised in burgundy; with fresh roasted beetroot in a ruby port pan jus with spiced mandarins








Pear & Brandied Raisin Pie

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


Fool on Top

Fresh strawberries muddled with Cointreau topped with vanilla bean ice cream, raspberry fool & toasted almonds


Dark Chocolate Mousse

Served in a coupe on fresh golden peaches roasted with star anise & manuka honey. A brandy snap  top-sail


Petits Fours

Three TopSail chocolates



Ice cream, double espresso & almond biscotti



NZ Blue

with oat biscuits & fig & date chutney