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-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

20

Ceviche

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

22

Pork Belly

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

22

Chicken Liver Pate

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

20

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

22

 

Mt Cook Salmon

 A slice skin roasted. Atop a potatoe cake bound with smoked eel. Dressed with a piquant red onion marmalade

24

 

Flounder FIllets

 A couple of fillets grilled skin on. Sitting on zucchini julienne sauteed with crab meat & cracked claws. Roasted tomatoes & saffron

24

 

 

 

Northland Fresh Fish

From the long-line. Grilled. Served on steamed green beans. With fresh strawberries, NZ whitebait & preserved lemon in a champagne butter sauce

 

45

 Duck Breast

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

43

Aged Beef Fillet

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

45

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

43

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

45

 

 

 

 

 

 

Pear & Cherry Pie

Caramelised pears, a splash of port & fresh cherries. Wrapped in sugared filo pastry & baked crisp. Served warm with vanilla bean ice cream

17

Fool on Top!

Poached blueberries & fresh muddled strawberries with vanilla bean ice cream. Topped with raspberry fool drizzled with black raspberry liquor. Finished with toasted almonds

17 

Dark Chocolate Mousse

Served in a brandy snap basket. On the side a demitasse of freshly grilled pineapple drizzled with maple syrup & dark rum

 17 

Petits Fours

Three TopSail chocolates

8 

Affogato

Ice cream, double espresso & almond biscotti

9

 Cheese 

NZ Blue

with oat biscuits & fig & date chutney

13