canapés

$7 each

hot

smoked kahawai brandade, tarragon mayonnaise nf

coconut coated king prawns, lemongrass, nuoc cham nda nf

butter roast scallop, asparagus, beurre noisette dressing, bronze fennel nf nga

ox tail, bone marrow, macadamia croquette, sauce grebiche

crispy pork belly, coriander, basil, mango, pomegranate salsa nga nda nf

za'ataar crispy chicken, lemon pepper mayo nda nf

new season pea mousse tartlet, horseradish, pea tendril v

‘clevedon’ ricotta spiced almond ravioli, aged parmesan, lemon v

chestnut mushroom feta 'pie', spiced dukkah v

truffle & chestnut mushroom arancini, black garlic emulsion v nf

charred truffle, cashew cheese bread dumpling ve

'smokey goat' goats cheese, pink peppercorn bonbon v nga nf

cabbage bhaji, coconut, mint yoghurt v, ve, nga, nda, nf

mediterranean sun-dried tomato, black olive arancini, basil hummus ve nf

charred garlic summer vegetable kebab, spiced tomato relish v, ve, nga, nda, nf

cold

fennel seed, brown sugar cured salmon, creme fraîche roulade, salmon caviar, chives nf nga

line caught tuna tartare, pickled chilli, caper, cherry tomato relish nga nda nf

‘clevedon’ oyster, pomegranate granita, basil oil nga nda nf

new zealand snapper kokoda, toasted coconut, lime, chilli nga nda nf

smoked southland venison tartare, pickled shallots, truffle, sourdough croute nda nf

juniper smoked duck breast, cherry gel, linseed cracker nga nda nf

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fork & walk

$14 each

hot

line caught snapper, pomme allumettes, tartare nda nf

grilled lemon pepper salmon, dill crème fraîche, brassica leaf nga nf

garlic butter roasted king prawns, basil, garlic gnocchi nf

crispy pork belly, tarragon mash, chardonnay vinegar jus nga nf

beef shin, truffle tortellini, sugo de promdoro, basil oil nf

wagyu bavettes minute steak, three peppercorn sauce, rocket, cherry tomato, red onion, parmesan salad nga nf

slow cooked lamb leg, parisienne potatoes, gremolata, jus nga nf

herb & parmesan crusted lamb rack, balsamic roasted cherry tomatos, parmineter potatoes nga nf

cumin roasted aubergine, coconut yoghurt labneh, dukkah, lemon zest, pomegranate seeds v nga

goats cheese, chive & basil tortellinis, white balsamic, toasted pine nuts v

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experience

the oyster bar experience

picture a sleek oyster bar, ‘clevedon’ coast oysters, chardonnay mignonette, lemons on crushed ice glistening on a polished surface, silver forks and bright lemon wedges are at hand, inviting a zesty, coastal indulgence fresh, cool, & irresistibly elegant

$800 includes 100 oysters, additional oysters $4 each

add on a live oyster shucker, a skilled oyster shucker showcases both skill & showmanship

$350, live service

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graze

tables to graze at, $25 per person, per table, minimum 50 guests

fresh oysters, 3 per person

served on ice, pickled shallot, red wine vinegar, tabasco, lemon

kai moana

king prawn cocktail

house smoked ‘horopito’ cured salmon fillets

kokoda with coconut, coriander & lime,

smoked green lip mussels with garlic & lemon

smoked kahwai pate en croute

clam salad marinated in sesame & lime

new zealand coastal oysters

antipasto

a generous selection of cured meats, New Zealand cheeses, marinated vegetables, dips, artisan breads, crackers and seasonal accompaniments

cheeses

a selection of seasonal new zealand ‘whitestone’ cheeses’ paired with quince paste, date chutney, honeycomb, herbed ricotta served with an assortment of artisan crackers, breads, lavosh

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all built to client dietary needs