.JPG)
dinner Menu
Specials will be revealed at the table
... did someone mention crème brûlée...
To Begin
2-Pear 'Ceviche'
22
Chunks of Hass avocado & white pear tumbled in lemon juice then dressed with coconut cream, capsicum, spring onion & a lashing of Kaitaia Fire
Green-Lipped Mussels
6 in the half-shell tossed with honey, orange juice, a little chili & bourbon. Lightly grilled. Served with steamed leeks drizzled with olive oil
Beef Carpaccio
28
25
Thin slices of aged eye fillet drizzled with strawberry vinegar & EV olive oil. Scatterings of our own kalamata tapenade, poached fresh fig, rocket leaves & pink peppercorns. Crostini on the side
Free-Range Chicken Liver Pate
22
A TopSail classic using free-range livers. Served with golden peach chutney & grilled focaccia
Garlicked Prawn Tails
26
Pan-fried with oodles of garlic & butter! Lashings of fresh herbs. A wedge of focaccia
Mt Cook Salmon 28
Salmon piece skin roasted. Served on sauteed zucchini julienne tossed with ribbons of wakame and black & white sesame seeds. Drizzled with wasabi aioli & puddles of tamari
Mains
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
48
From the long-line. Grilled.Served on wilted choy & spinach with capers, shrimps & preserved lemon in a champagne butter sauce
Duck Breast
46
Roasted pink, crispy skin.
On corrugated carrots tossed with toasted almonds, lemon & parsley. A sauce of spiced mandarins, poached mandarin & Grand Marnier
Aged Beef Fillet
48
Grilled medium rare.Topped with a grilled portobello mushroom & quenelle of our free-range chicken liver pâté. Drapped with port wine sauce
The Bale
45
Portobello mushroom, eggplant, zucchini & capsicum grilled and baled with melted aged cheddar & camembert. Sitting on a bed of 'quick fire' sauerkraut, the lanky chef green tomato chutney & toasted crushed sunflower & pumpkin seeds
Wild Fiordland Game 48
Venison backsteak roasted rare alongside a small filo parcel of wild hare casserole in syrah. Pan jus finished with burgundy & smoky omega plum puree. Poached beetroot & a poached luisa plum
Dessert
Pear & Brandied Raisin Pie
20
Caramalised pears and big fat raisins soaked in brandy. Wrapped in sugared filo pastry & baked crisp. Served with vanilla bean icecream
Almost Peach Melba
20
Black boy & white peach pieces lightly poached. Served with vanilla bean ice cream topped with raspberry fool. Toasted almonds
Dark Chocolate Mousse 20
Served with poached quince, lemon sorbet, lemon honey & brandy snap. Limoncello drizzles
Affogato 12
Ice cream, double espresso & almond biscotti
Petits Fours 9
Three TopSail Chocolates
Cheese
NZ Blue 15
with oat biscuits & the lanky chef fig & date chutney