dinner Menu
Specials will be revealed at the table
To Begin
Fresh Asparagus
26
Grilled. Served on a herbed pizzetta baked with
avocado & aged feta. With onion chutney and drizzles
of avocado oil
Ceviche
28
Todays fresh fish quickly marinated in lemon juice. Tossed in a lightly spiced coconut cream with capsicum, spring onion
& a hint of fire
Free-Range Chicken Liver Pâté
26
A TopSail classic!
Served with beetroot & choko relish & grilled focaccia
Black Tiger Prawn Tails
28
5 tails pan-fried with butter, garlic & fresh herbs.
Wasabi aioli for dipping
Pork Belly
28
Free Range. A slice of slow cooked pork belly grilled. Served with roasted apple warmed with a whisky marmalade sauce & walnuts
Beef Carpaccio
30
Thin slices of aged eye fillet drizzled with strawberry vinegar & olive oil. Scatterings of our own kalamata tapenade, fresh strawberries, crisp sprouts & shaved parmesan. Crostini on the side
…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 fresh asparagus with calamari, fresh strawberries & preserved lemon through a champagne butter sauce. A crispy grilled black rice risotto cake
Duck à l’orange
55
Roasted pink, crispy skin. Pan jus finished with spiced orange & Grand Marnier. On steamed corrugated carrots tossed with toasted almonds. Dried orange dusting
Aged Beef Fillet...
‘carpet bagged’!
58
Stuffed with a couple of Kaipara oysters and grilled medium rare. Draped with port wine sauce & roasted red onion ‘hold the oysters!’- let us know
Ratatouille Pie
55
Aubergine, zucchini, capsicum, portobello mushroom roasted with chickpeas, tomato & rosemary wrapped in filo pastry and baked crisp. Served with watercress infused coconut yoghurt & toasted pinenuts. Sprinkles of ‘mermaid confetti’
Wild Fiordland Game
58
Fiordland Red Deer backstrap roasted rare. Sliced on a disc of roasted gold kumara. A small wild hare casserole pie. Pan jus finished with syrah. Dollop of cherry guava jelly
Dessert
Pear & Feijoa 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 mulberries
Dark Chocolate Mousse 24
Served with grilled pineapple & brandy snap.
A splash of dark rum
Malt Loaf
26
A grilled slice of traditional Welsh malt loaf baked with prunes & raisins. With vanilla bean ice cream, poached quince & mascarpone. A generous slug of amaretto
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