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






2 Pear 'Ceviche'

Chunks of reed avocado and white pear tumbled in lemon juice then dressed with coconut cream, capsicum, spring onion and a lashing of Kaitaia Fire


Pork Belly

Free range. A slice of slow cooked pork belly grilled. Served with fresh fig poached with a little port. Splashes of smoky plum sauce


Lams Kidneys

Pan-fried with manuka smoked bacon & silverskin onions finished in a syrah sauce. A wedge of toasted 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 shot glass of crayfish bisque



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


Curry Pie

Pumpkin, chick peas and our own summer roasted tomatoes bound with Indian spices. Baked in a filo parcel and served on scatterings of wild rice, edamame beans & Indian tomato relish


Wild Fiordland Game

Venison backsteak roasted rare. With omega plum in the pan juice gravy. A casserole of wild hare in burgundy finished with buttered rutabaga








Pear & Fig Pie

Caramelised pears and fresh figs roasted with port. Wrapped in sugared filo pastry & baked crisp. Served warm with vanilla bean ice cream


Black Boy Peach Melba

2 halves of a poached Hawkes Bay black boy peach. Served with vanilla bean ice cream, puree of fresh raspberries topped with toasted almonds


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