Menu
Starters
| freshly baked homemade bread with local olive oil, dukkah & olives | thirteen |
| confit of duck leg, organic celeriac remoulade, spicy walnuts, pickled carrots & shallot salad, raspberry vinaigrette | twenty |
| straight from the garden to your plate – summer vegetables, stuffed zucchini flower, golden bay goats cheese, toasted macadamias | eighteen |
| chicken liver & foie gras pate with peach caramel, matt’s buttermilk crackers & chutney | seventeen |
| lemon & chilli prawns, prawn xo sauce, local chorizo, avocado & smoked tomato mayo | nineteen |
| beetroot cured & tartar of Regal salmon, wasabi sorbet, radish carpaccio, sesame seeds, cucumber caviar, soy pudding | nineteen |
Mains
| juniper rare seared venison, potato, garlic & spinach spatzel, braised red cabbage, macerated cherries, port jus | thirty-five |
| free range braised belly of pork, cauliflower puree, poached tentation apples, organic fennel, saffron & radish slaw, crackling & beetroot relish | thirty-five |
| pan-seared fish of the day, nelson scallops, globe artichoke & vegetable ratatouille, salsa verde & bitter lime | thirty-five |
| mixed lentil, peanut & mozzarella bake, butternut ravioli, chickpea & polenta donuts, fennel & tomato emulsion | thirty-four |
| aged grain fed wakanui sirloin, wild mushroom, smoked tomato & parsley ragout, braised short-rib & fresh horseradish ravioli, peppercorn jus | thirty-five |
Sides
| all fresh & seasonal | all seven |
Dessert
| dark chocolate marquise, milk chocolate souffle, white chocolate & strawberry espuma, rock salt ice cream | fifteen |
| vanilla creme brulee, rhubarb & mustard seed jam, ginger biscuit, lemon & rhubarb posset | fifteen |
| tentation apple plate – almond tart, pinot lees parfait, cider gel, sorbet & crisp – all made with local apples!! | fifteen |
| dessert tasting plate – a selection of our favourite desserts | thirty-nine |
| two cheeses – with Matt’s chutney & hazelnut loaf, crab apple & lemon thyme jelly | sixteen |
Our menu changes regularly depending on our morning call to our suppliers, therefore we apologise for any variances there may be on arrival into the restaurant
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DEGUSTATION – Sample |
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amuse bouche |
| tartare of marinated salmon, toasted sesame seeds, wasabi sorbet |
| pigs head terrine, beetroot, nelson scallops, parsley cream & crispy pigs ears |
| pan roasted FOD, preserved lemon gnocchi, seared prawns |
| juniper seared venison loin, beetroot tart, golden bay goats cheese, beet reduction |
| pre-dessert |
| brulee cream, rhubarb spider, praline rices, lemon thyme ice cream |
| 5 courses $95.00with matching wines $130.00 |