dinner Menu
Specials will be revealed at the table
To Begin
Button Mushroom Kebab
26
Grilled button mushrooms served on a fresh herb pizzetta baked with pinenuts, avocado & Whitestone camembert. With green tomato chutney and drizzles of avocado oil
Free-Range Chicken Liver Pâté
26
A TopSail classic! Served with golden peach chutney & grilled focaccia
Bouillabaisse
28
Today’s white fish, Mt Cook salmon, & green-lipped mussels. All steamed in a lightly spiced tomato stock with leek & fennel julienne & saffron. A garlicked crostini
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 roasted kumara with a slice of Kikorangi blue cheese. With 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
Free-Range Chicken
52
A skewer of leg meat tossed with rosemary & smoked paprika served with slices of roasted breast and a split grilled tiger prawn. Grilled red capsicum and a piquant tomato finished pan jus
Aged Beef Fillet
52
Grilled medium rare.
Sitting on a grilled portobello mushroom topped with a quenelle of our free-range chicken liver pâté draped with port wine sauce
The Pie
48
Pumpkin, kumara & chickpeas, roasted & smashed with aged feta, whole mild spices & turmeric. Wrapped & baked in filo pastry. Served with pickled lime mascarpone, scatterings of edamame beans & 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
Malt Loaf
22
A slice of traditional Welsh malt loaf baked with prunes & raisins. Grilled. Served with vanilla bean ice cream, mascarpone, grilled black boy peach half and a slug of brandy
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