dinner Menu
Specials will be revealed at the table
Special dietary requirements easily catered for
To Begin
Kumara Cake
28
(Savour Northland entry showcasing Northland produce)
Roasted kumara with toasted pumpkin seeds, almonds & pinenuts crushed, shaped & grilled. Topped with a Grande Verte fig & ‘fired’ Belle Chevre ‘Manaia Ma' cheese. A slick of elderberry syrup
Salmo& Scallops
32
A piece of skin roasted Mt Cook salmon sitting on buttered zucchini julienne with toasted sesame. 4 lightly grilled Tasmanian scallops, dollops of wasabi aioli & sprinkles of seaweed salt
Free-Range Chicken Liver Pâté
26
A TopSail classic!
Served with golden peach chutney & grilled focaccia
Beef Carpaccio
32
Thin slices of aged eye fillet drizzled with tamarillo vinegar & olive oil. Scatterings of our own kalamata tapenade, fresh strawberries, crisp sprouts, shaved parmesan & parsley pesto. Crostini on the side
Pork Belly
28
Free Range. A slice of slow cooked pork belly grilled. Served with roasted apple warmed with a whisky marmalade sauce & walnuts
…too many choices & can’t decide? Check out our ‘5 Course Celebration Degustation Menu’
Mains
Served to the table: Garlic roasted potatoes, warm salad of shredded lettuce & peas tossed with finely chopped & sauteed red onion & Olivo olive oil
Northland Fresh Fish
55
From the long-line. Grilled.On lightly charred asparagus topped with a whole tiger prawn. A champagne & garlic butter sauce with preserve lemon
Duck à l’orange
55
Breast roasted pink, crispy skin. Pan jus finished with fresh tangelo juice. A warm salad of beetroot, spiced mandarins & toasted almond slices
Aged Beef Fillet ‘carpet bagged’
58
Stuffed with a couple of Kaipara oysters and grilled medium rare. Draped with port wine sauce & grilled portobello slices ‘hold the oysters!’- let us know
The Stack
55
Aubergine, zucchini, capsicum, portobello mushroom grilled & stacked with melted Whitestone Camembert. Scatterings of avocado tumbled with chilli jam, dollops of ‘our garden’ pesto & toasted macadamias
Wild Fiordland Game
58
Fiordland Red Deer backstrap grilled rare. Carved over a slice of roasted kumara. A small filo pie of wild hare casserole. Pan jus finished with syrah. Dollop of cherry guava jelly
Dessert
Pear & Brandied Raisin Pie
24
Caramelised pears & big fat raisins. Wrapped in sugared filo pastry & baked crisp. Served warm with vanilla bean ice cream
Crème Brûlée
24
The classic vanilla cream custard served chilled with
a crunchy caramel top. On the side poached strawberry with cointreau splash
Dark Chocolate Mousse 24
Served with poached blueberries & brandy snap shard. A scoop of vanilla bean ice cream, splash of Chambord
Affogato 14
Ice cream, double espresso & almond biscotto
Petits Fours 12
Three TopSail Chocolates
Cheese
NZ Blue 16
with oat biscuits & the lanky chef fig & date chutney