IFor parties of 10 guests or more we provide a set menu with options.
Special dietary requirements catered for separately.
Cost is $95 per person.
We print the menu with a personalised welcome message for your guests.
To Begin - platters served to the table
Garlicked Prawn Tails
Pan-fried with oodles of garlic & butter. Lashings of fresh herbs
Slices of grilled tenderloin stacked with melted camembert and spiced orange atop a croûton
Free-Range Chicken Liver Pâté
A TopSail classic using free-range livers. Served with blackboy peach chutney & grilled focaccia
Served to the table: Garlic roasted potatoes, warm salad of shredded lettuce & peas tossed with finely chopped & sauteed red onion & freshly made bread to mop the juices
Northland Fresh Fish
From the long-line. Grilled. Served on lightly grilled asparagus with Blackball black pudding and crispy bacon. Draped with a tomato & saffron butter sauce
Roasted pink, crispy skin. Sliced. On a slice of roasted kumara & blue cheese. Served with a port wine sauce finished with morello cherries
Aged Beef Fillet
Grilled medium-rare. Topped with char-grilled capsicum and a New Caledonian prawn split & grilled with a knob of garlic butter. Provencal inspired sauce
Crisp sugared layers of filo pastry sandwiched with fresh strawberries, lightly poached blueberries & whipped cream. Served with vanilla bean ice cream
Cheese - NZ Blue
with oat biscuits & the lanky chef fig & date chutney
Dessert Option 2 - Celebration Dessert
For celebrations (birthday, anniversary etc) Chef will make a cake. This is then presented to the table with appropriate words written in chocolate and then re-presented to the guests as TopSail dessert with accompaniments
Dark chocolate cake filled with our dark chocolate mousse. Served with a brandy snap basket, vanilla bean ice cream, poached blackboy peach & poached blueberries
French style carrot cake filled with lemon curd. Served with a brandy snap basket, vanilla bean ice cream & poached fruit
PS: We offer the above option to celebrate special occassions. Please don't bring in a cake and expect us to serve it as refusal often offends