dinner Menu
Specials will be revealed at the table
Special dietary requirements easily catered for
To Begin
Kumara Cake
28
Roasted kumara with toasted pumpkin seeds, almonds & pinenuts crushed, shaped & grilled. Topped with a Grande Verte fig half with ‘fired’ Kikorangi blue cheese. A slick of elderberry syrup
Mt Cook Salmon
28
A piece of skin roasted salmon sitting on a cheesy potato cake. Draped with Lanky Chef’s piccalilli purée
Free-Range Chicken Liver Pâté
26
A TopSail classic!
Served with golden peach chutney & grilled focaccia
Bouillabaisse
32
Black Tiger prawn, Mt Cook salmon, today’s fresh fish, 2 green-lipped mussels and a couple of Kaipara oysters. All steamed in a lightly spiced tomato stock with leek julienne & saffron. Wedge of focaccia
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 Tartare
30
Raw aged beef fillet finely chopped and mixed with capers, garlic, onion & parsley. Served in a nest shape with an egg yolk. Grilled focaccia & crisp pickled vegetables
…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 wilted shanghai greens with toasted sesame seeds. Lanky Chef’s herb purée through a champagne butter sauce with capers. Topped with grilled calamari
Duck à l’orange
55
Breast roasted pink, crispy skin. Pan jus finished with fresh tangelo juice. A warm salad of beetroot, spiced mandarins & toasted pine nuts
Aged Beef Fillet
58
Grilled medium rare.The jus finished with slices of portobello mushroom, parsley & Marsala. Topped with horseradish mascarpone & pickled samphire
The Stack
55
Aubergine, zucchini, capsicum, portobello mushroom grilled & stacked with melted Whitestone Camembert. Scatterings of avocado tumbled with chilli jam, dollops of ‘our garden’ pesto & toasted macadamias
Wild Fiordland Game
58
Fiordland Red Deer backstrap grilled rare. Carved over a slice of roasted kumara. A small filo pie of wild hare casserole. 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 white ‘bellini’ peach
Dark Chocolate Mousse 24
Served with poached blueberries & brandy snap shard. A scoop of vanilla bean ice cream, splash of Chambord
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