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-Way Capsicum

Roasted yellow capsicum half, stuffed with a risotto of buckwheat groats, medjool date, feta, watercress leaf & preserved lemon. Draped with red capsicum puree & toasted pinenuts



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


Pork Belly

Free range. A slice of slow cooked pork belly grilled. Served beside a fennel & apple slaw and a spoon of golden peach chutney


Chicken Liver Pate

Free range. Served with black boy peach chutney & grilled focaccia 


Turkey Tenderloin

Grilled tenderloin served on a slice of roasted kumara topped with blue cheese. Finished with a dollop of Parua Bay cherry guava jelly


 Mt Cook Salmon

 A slice skin roasted. Sitting on zucchini julienne with tomatoes & saffron. Served on a pond of crayfish bisque





Northland Fresh Fish

From the long-line. Grilled.  A couple of NZ scampi tails with capers & preserved lemon in a champagne butter sauce. With grilled cauliflower & cauliflower puree 


 Duck Breast

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


Aged Beef Fillet

Grilled medium rare. On a roasted ragout of red onions, capsicums & baby tomatoes. Dollops of lanky chef tamarillo chutney


The Bale

Portobello mushroom, eggplant & zucchini grilled and baled with melted aged cheddar. Sitting on a roasted kumara & nut cake all atop our own wilted garden greens. Finished with parsley & nasturtium leaf pesto & slow roasted cherry tomatoes


Wild Fiordland Game

Venison backsteak roasted rare. With a small filo parcel of casseroled hare. With roasted beetroot & the pan jus de-glazed with ruby port








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 demitasse of freshly grilled pineapple drizzled with maple syrup & dark rum


Petits Fours

Three TopSail chocolates



Ice cream, double espresso & almond biscotti



NZ Blue

with oat biscuits & fig & date chutney