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 tamarillo chutney & grilled focaccia


Salmon & Scallops

Mt Cook salmon skin roasted sitting on sauteed julienne zucchini with toasted almonds. Encircled with four grilled Bream Bay scallops & dollops of wasabi aioli


Turkey Tenderloin

Grilled tenderloin slices served on a warm salad of streamed beetroot tossed with feta, spiced ornages & toasted pine nuts



Northland Fresh Fish

From the long-line. Grilled. On fresh asparagus. Dressed with a chardonnay butter sauce with preserved lime, caperberries & fresh strawberries


 Duck Breast

Roasted pink, crispy skin. Sliced. Served over buttery kumara mash with a slice of blue cheese. Pan jus finished with roasted peach-cheek & grand marnier


Aged Beef Fillet

Grilled medium-rare. Served with a smoked paprika dusted button mushroom kebab & draped with a brandied green peppercorm sauce finished with a splash of cream


Garden Grill

Asparagus, aubergine, portobello mushroom, capsicum & zucchini grilled. Skewered with rosemary & melted camembert. Served on buttered silverbeet with Lanky Chef green tomato chutney & toasted macadamias


Wild Fiordland Game

Venison backsteak roasted rare. A small filo pie of wild hare braised in burgundy, poached tamarillo & a port wine pan gravy








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