dinner Menu
Specials will be revealed at the table
... did someone mention South Island Whitebait...tossed lightly in a seasoned flour and sauteed nice & crisp
To Begin
Grilled Asparagus
24
Served on fresh herb pizzetta baked with crushed pinenuts, avocado & parmesan shavings. With green tomato chutney
and drizzles of lime infused avocado oil
Mt Cook Salmon
28
Skin roasted. Draped with a champagne & dill butter sauce. With roasted cherry tomatoes & a couple of grilled Bream Bay scallops
Beef Carpaccio
28
Thin slices of aged eye fillet drizzled with strawberry vinegar
& olive oil. Scatterings of our own kalamata tapenade,
fresh strawberries, rocket leaves & pink peppercorns.
Crostini on the side
Free-Range Chicken Liver Pâté
24
A TopSail classic!
Served with golden peach chutney & grilled focaccia
Garlicked Prawn Tails
26
Pan-fried with oodles of garlic & butter! Lashings of fresh herbs. A wedge of focaccia
Turkey Tenderloin 28
Grilled. Sliced on a rissole of roasted kumara, almonds, sunflower & pumpkin seeds; a slice of melted camembert. Cherry guava jelly
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.From the long-line. Grilled.On grilled asparagus with oak-smoked salmon pieces. Preserved lime & capers through a garlic aioli
Duck Breast
48
Roasted pink, crispy skin.
On corrugated carrots tossed with toasted almonds, lemon & parsley. A sauce of spiced mandarins, mandarin segments & Grand Marnier
Aged Beef Fillet
52
Grilled medium rare.The jus finished with slices of portobello mushroom,
parsley & Marsala. Topped with horseradish mascarpone
and a couple of grilled Kaipara oysters
The Stack
48
Portobello mushroom, eggplant, zucchini & capsicum
grilled & stacked on a roasted kumara & nut cake.
With melted aged cheddar & a piquant tomato sauce. Roasted macadamia nuts
Wild Fiordland Game 52
Venison backsteak roasted rare alongside a small filo parcel
of wild hare casserole in syrah. Pan jus finished with
burgundy & smoky omega plum puree. A grilled blackboy peach half with blue cheese
Dessert
Crème Brûlée
22
The classic vanilla cream custard served chilled with a crunchy caramel top. On the side poached omega plum drizzled with Chambord
Mille Feuille
22
Crisp sugared layers of filo pastry sandwiched with fresh strawberries, lightly poached blueberries & whipped cream. Served with vanilla bean ice cream
Dark Chocolate Mousse 22
Served with poached feijoa, lemon honey & brandy snap.Limoncello drizzles
Affogato 12
Ice cream, double espresso & almond biscotti
Petits Fours 10
Three TopSail Chocolates
Cheese
NZ Blue 15
with oat biscuits & the lanky chef fig & date chutney