TopSail

contemporary new zealand dining

 

TopSail current a la carte menu

 

 

 

To Start
 

 

 

Mains

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

 

Desserts
 

 

 


 

2 Pear 'Ceviche'

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

22

Pork Belly

Free range. Slow cooked pork belly grilled. Served on our quick-fire sauerkraut with the lanky chef piccalilli & mustard aioli

24

Free-Range Chicken Liver Pate

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

20

Seafood Plate

3 green-lipped mussels grilled with tomato, cheddar, herbs & fresh crumbs; 2 New Caledonian paradise prawns split & grilled with garlic & chive & butter

28


Flounder Fillets


Pan-fried fillets resting on a small potato cake bound with oak-smoked Mt Cook salmon & capers. A dollop of wasabi aioli topped with salmon caviar


26


 

Northland Fresh Fish

From the long-line. Grilled. Served on sauteed zucchini julienne tossed with toasted sesame seeds. Served with steamed Marlborough Tuatua, pickled ginger & roasted tomatoes in a champagne butter sauce

46

 Duck Breast

Roasted pink, crispy skin. Sliced. On roasted pumpkin studded with blue cheese. A plum, raisin & burgundy sauce

44

Aged Beef Fillet

Grilled medium-rare. Topped with a grilled lamb's kidney (or 2 prawn tails if preferred!) & a crispy bacon rasher. Sliced button mushrooms in a green peppercorm sauce

46

The Bale

Portobello mushroom, eggplant & zucchini grilled and baled with melted aged cheddar. Sitting on a roasted kumara & nut cake. A piquant tomato sauce finished with a knob of butter & slow roasted cherry tomatoes

43

Wild Fiordland Game

Venison backsteak roasted rare. A small filo pie of wild hare braised in burgundy. Braised red cabbage infused with spiced oranges. The pas jus de-glazed with ruby port & poached tamarillo

46

 

 

 

 

 

 

Pear & Brandied Raisin Pie

Caramelised pears and big fat raisins soaked in brandy. Wrapped in sugared filo pastry & baked crisp. Served warm with vanilla bean ice cream

17

Almost Peach Melba

Poached white & blackboy peaches. With vanilla bean ice cream, raspberry puree  & toasted almonds. Splash of Chambord

17 

Dark Chocolate Mousse

Served in a brandy snap basket. On the side grilled fresh pineapple and a splash of dark rum

 17 

  Trifecta Plate

 An individual tasting plate with tastes of our above three desserts

22

Petits Fours

Three TopSail chocolates

9

Affogato

Ice cream, double espresso & almond biscotti

10

 Cheese 

NZ Blue

with oat biscuits & fig & date chutney

13

 

 

 

 

 

 

 

 


 

 

 

 

 


 

 

 

 

 


 

 

 

 

 


 

 

 

 

 


 

 

 

 

 



 

 


 

 


 

Map
Call
Email
About