5 Course Celebration Degustation Menu
Tastes from our a la carte
Salmon & Scallops
Skin roasted Mt Cook salmon and a couple of lightly grilled Tasmanian scallops, sitting on buttered zucchini julienne with toasted sesame. Dollops of wasabi aioli & sprinkles of seaweed salt
Kumara & Duck
Roasted kumara with toasted pumpkin seeds, almonds & pinenuts crushed, shaped & grilled.
Topped with slices of pink roasted duck breast and a Grande Verte fig half with ‘fired’
Belle Chevre ‘Mania Ma’ cheese. A slick of elderberry syrup
Free Range Pork Belly
A slice of slow cooked pork belly grilled. Served with roasted apple warmed with a whisky marmalade sauce & walnuts
Wild Fiordland Game
Fiordland Red Deer backstrap roasted rare
sliced over a smashed grilled potato drizzled with black truffle oil & toasted rosemary.
A small cocotte of wild hare casserole. Pan jus finished with syrah.
Dollop of cherry guava jelly
Dessert
A little bit of this, a little bit of that and a little bit of the other!
5 Courses $140p.p.
matching wines by the glass(g):4(g) x150ml &1(g) x75ml +$75p.p. or 5(g) x75ml +$45p.p.
Add on + $8
NZ Blue Cheesewith oat biscuit and fig & date chutney
Add on + $20
Port & Coffee or Special Coffee
This menu must celebrated by the whole table. Maximum 8 guests