dinner Menu
Specials will be revealed at the table
To Begin
Kumara & Nut Cakes
26
Roasted kumara & toasted sunflower seeds, almonds & pinenuts crushed, shaped & grilled with a slice of Kikorangi blue cheese. With fresh fig relish
Free-Range Chicken Liver Pâté
24
A TopSail classic! Served with golden peach chutney & grilled focaccia
Mt Cook Salmon
28
Skin roasted. Sitting on zucchini julienne sautéed with nasturtium & parsley pesto and capers. Garlic aioli & salmon caviar
Garlicked Prawn Tails
26
Pan-fried with oodles of garlic & butter! Lashings of fresh herbs. A wedge of focaccia
Duck Breast
28
Crispy skin. Carved onto a slice of grilled focaccia spread with our famous free range chicken liver pâté. Cherry guava jelly
…too many choices & can’t decide? Check out our new ‘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 & freshly made bread to mop the juices
Northland Fresh Fish
52
From the long-line. Grilled.On wilted Shanghai greens with toasted sesame seeds. Draped with minced Chatham Island Paua through a champagne butter sauce with preserved lime
Aged Beef Fillet
52
Grilled medium rare.The jus finished with slices of portobello mushroom,
parsley & Marsala. Topped with horseradish mascarpone
The Stack
48
Portobello mushroom, eggplant, zucchini & capsicum grilled & stacked on roasted pumpkin. With melted camembert, the lanky chef Indian tomato relish & toasted macadamias
Wild Fiordland Game 52
Fiordland Red Deer backstrap roasted rare. With roasted pumpkin. Pan jus finished with red vermouth, blueberries & spiced oranges
Dessert
Crème Brûlée
22
The classic vanilla cream custard served chilled with a crunchy caramel top. A brandied calamondin on the side
Nearly Apple Pie
24
Whole Braeburn apple roasted with coconut sugar wrapped in filo & baked crisp. Filled with a dollop of pastry cream laced with Malibu. Toasted coconut, vanilla bean ice cream & poached mulberries
Dark Chocolate Mousse 22
Served with poached feijoa, lemon honey, lemon sorbet & brandy snap. Limoncello drizzles
Affogato 12
Ice cream, double espresso & almond biscotto
Petits Fours 10
Three TopSail Chocolates
Cheese
NZ Blue 15
with oat biscuits & the lanky chef fig & date chutney