Reservations 09 436 2985

dinner Menu

Specials will be revealed at the table but here's a little secret...guests are loving (subject to availability) our special starter ...South Island Whitebait tossed in a lightly seasoned flour and sautéed crisp Yum!....and did someone mention crème brûlée...
To Begin
Curry Pie
24
Pumpkin, chickpea & our summer roasted tomatoes bound with Panch Phoran masala (tasty not fiery). Wrapped in its own 'bubble' of filo. Served with a dollop of yoghurt infused with fresh turmeric. Toasted pine nuts
Beef Carpaccio
28
Thin slices of aged eye fillet drizzled with strawberry vinegar & EV olive oil. Scatterings of our own kalamata tapenade, fresh muddled strawberries, rocket leaves & pink peppercorns. Crostini on the side
Free-Range Chicken Liver Pate
22
A TopSail classic using free-range livers. Served with blackboy 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 lightly grilled asparagus with Blackball black pudding and crispy bacon. Draped with a tomato & saffron butter sauce
Duck Breast
46
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
48
Grilled medium-rare. Topped with char-grilled capsicum and a New Caledonian prawn split & grilled with a knob of garlic butter. Provencal inspired sauce
The Bale
45
Portobello mushroom, eggplant, zucchini & capsicum grilled & baled with melted aged cheddar & camembert. Sitting on a roasted kumara & walnut cake. The lanky chef green tomato chutney & toasted macadamias
Wild Fiordland Game 48
Venison backsteak roasted rare alongside a small filo pie of wild hare casserole in syrah. Pan jus finished with burgundy & smoky omega plum puree. A wedge of roasted pumpkin & 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
Malt Loaf
20
Blackboy peach halves roasted & served warm over a grilled slice of traditional Welsh malt loaf baked with prunes & dates. With vanilla bean ice cream & mascarpone
Dark Chocolate Mousse 20
Served with poached blueberries, lemon sorbet, lemon honey & brandy snap. Cassis drizzles
Trifecta Plate 20
An individual tasting plate with three tastes of our above three desserts
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
Address
206 Beach Road Onerahi Whanagrei 0110
Contact us
EMAil Us
HOURS
Wednesday - Saturday
from 6pm
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