To Start | MainsServed to the table: | Desserts |
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
20 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
24 Free-Range Chicken Liver Pate
A TopSail classic using free range livers. Served with tamarillo chutney & grilled focaccia
20
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
26 Turkey Tenderloin
Grilled tenderloin slices served on a warm salad of streamed beetroot tossed with feta, spiced ornages & toasted pine nuts
24 |
Northland Fresh FishFrom the long-line. Grilled. On fresh asparagus. Dressed with a chardonnay butter sauce with preserved lime, caperberries & fresh strawberries
46
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
44
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
46
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
43 Wild Fiordland Game
Venison backsteak roasted rare. A small filo pie of wild hare braised in burgundy, poached tamarillo & a port wine pan gravy
46
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Pear & Feijoa Pie
Caramelised pears and poached feijoas. Wrapped in sugared filo pastry & baked crisp. Served warm with vanilla bean ice cream
17
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
17 Dark Chocolate Mousse
Served in a brandy snap basket. On the side a whole poached mandarin sitting in Cointreau
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
CheeseNZ Blue
with oat biscuits & fig & date chutney
13
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