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






Fresh Fig

 Fresh fig halves quickly torched with coconut sugar. Sitting on grilled seed bread topped with kalamata olive tapenade & blue cheese. Drizzles of balsamic vinegar & cherry guava jelly


Pork Belly

Free range. Slow cooked pork belly grilled. Served on a quick-fire sauerkraut with 2 garlicked prawn tails lightly grilled, drizzles of mustard & garlic aioli


Free-Range Chicken Liver Pate

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



Today's white fish, alpine salmon, paradise prawn, tuatua & green lipped mussel. All steamed in a lightly spiced tomato stock with leek julienne, pickled ginger & fresh dill


Beef Tartare

Aged beef fillet chopped very small. Mixed with capers, garlic, onion & parsley. Served raw & presented in a nest shape with a free range egg yolk. Served with garden pickles & grilled baguette



Northland Fresh Fish

From the long-line. Grilled. Sitting on shrimps, buttered zucchini julienne, saffron & vermouth. On top aioli infused with our indian tomato relish


 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

2 tournedos grilled rare. Streaky bacon wrapped lamb's kidney, roasted, perched on top. Pan jus finished with brandy, sliced button mushrooms & green peppercornns


The Bale

Portobello mushroom, eggplant, capsicum & zucchini grilled and baked with melted camembert. Sitting on a roasted kumara & nut cake. Finished with poached luisa plum & omega plum chutney 


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 & Feijoa Pie

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


Malt Loaf

Black boy peach halves roastred & 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 & mascarpone


Dark Chocolate Mousse

Served in a brandy snap basket. On the side a whole poached mandarin sitting in Cointreau



Trifecta Plate


An individual tasting plate with tastes of our above three desserts


Petits Fours

Three TopSail chocolates



Ice cream, double espresso & almond biscotti



NZ Blue

with oat biscuits & fig & date chutney