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






Kumara Cakes

Roasted kumara & toasted sunflower seeds, almonds & pinenuts crushed, shaped & grilled with a slice of blue cheese. With tamarillo chutney


Seafood 'Bouillabaisse' Soup

Green lipped mussels, queen scallops, fresh salmon, today's white fish & shrimps in a Provencal inspired tomato broth with garlic & saffron


Pork Belly

Free range. A slice of slow cooked pork belly grilled. Served with French Burgundy Snails sautéed in garlic finished with red grapes & thyme in a chardonnay butter sauce


Chicken Liver Pate

Free range. Served with golden peach chutney & grilled focaccia 


Turkey Tenderloin

Grilled. Served on a small flatbread baked with crushed walnuts, cranberries & feta. With a dollop of Parua Bay cherry guava jelly



Fish Cakes

 Today's fish coarsley chopped with fresh lemongrass & ginger, smoked paprika. Pan fried & served on wilted shanghai bok choy. Topped with a dollop of green curry yoghurt & a grilled tiger prawn






Northland Fresh Fish

From the long-line. Grilled. Served on a pond of cauliflower puree. With grilled cauliflower, prawn tails & caperberries in a garlicked chardonnay butter sauce


 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. With a brandied green peppercorn cream sauce, a skewer of grilled button mushrooms dusted with smoked paprika & crisp bacon strips


Freak-ahh'd Veges

Portobello mushroom, eggplant, zucchini & capsicum grilled and baled with melted aged cheddar. Served onto a rissole of freekah, dates & lemon. Finished with parsley pesto, toasted macadamias & wilted watercress


Wild Fiordland Game

Venison backsteak roasted rare. With a small filo parcel of casseroled hare. With roasted crown pumpkin dribbled with tamarillo syrup & syrah pan juices gravy








Apple & Feijoa Pie

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


Malt Loaf

Blackboy peach halves roasted & 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 & marscarpone


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