Reservations 09 436 2985

dinner Menu

Specials will be revealed at the table ... did someone mention crème brûlée...
To Begin
2-Way Capsicum
24
Roasted yellow capsicum half, stuffed with a risotto of buckwheat groats, medjool date, feta, rocket leaf & preserved lemon. Draped with red capsicum purée & toasted pine nuts

Ceviche
Today’s white fish quickly marinated in lemon juice. Tossed in a lightly spiced coconut cream with capsicum, spring onion & a hint of fire
Beef Carpaccio 28
26
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 wilted greens. With fresh strawberries, NZ whitebait & 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 char-grilled capsicum and a New Caledonian prawn split & grilled with a knob of garlic butter. Tomato & saffron sauce
The Bale
45
Portobello mushroom, eggplant, zucchini & capsicum grilled and baled with melted aged cheddar & camembert. Sitting on wheels of grilled fresh corn, 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 blueberries, lemon sorbet, lemon honey & brandy snap. Cassis drizzles
Trifecta Plate 30
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
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HOURS
Wednesday - Saturday
from 6pm
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