Whether it’s a full noise fine dining experience, or a cocktail standing affair, our menus are crafted with a little something for everyone.
all platters to be built to client dietary needs, select one, $18 per person
Entrée Platters
fresh oysters, 3 per person
served on ice, pickled shallot, red wine vinegar, tabasco, lemon
spanish tapas
red wine chorizo, garlic prawns, potatas bravas, jamon croquettes
turkish mezze
marinated olives, grilled seasonal vegetables, pea & mint falafel, hummus, labneh wood fired pide
kai moana
king prawns cocktail, house cured hot smoked salmon, garlic & chardonnay marinated green-lip mussels, island style kokoda coconut & lime roasted croutes, charred lemons
antipasto
new zealand artisan cheeses’, cured meats, chutney, fresh baked bread, artisan crackers, olives, dips
indian street food
chicken 65, vegetable pakoras, samosas, tamarind chutney, chicken malai tikka, paneer tikka, capsicum & red onion, lamb shish, roti & mint chutney, chickpea & potato salad, pomegranate & coriander
snacks of the orient
korean crispy chicken, gochujang hot sauce, prawn & beansprout rolls, sweet chilli, shiitake & cabbage gyoza, black vinegar & chili dressing, salt & pepper pork ribs, hoisin glaze
Sharing Plates
$75 per person
three mains, three sides
$75 per person
dietaries catered for on request
to start
focaccia or sourdough, whipped lewis road salted butter & extra virgin olive oil
dietaries catered for on request
extra main $10 per person
mains
select three
extra main $10 per person
bone in turakina garlic lamb shoulder, braised red cabbage, rosemary infused jus (nga)
line caught hauraki whole market fish, balsamic roasted cherry tomatoes, basil (nga nda nf)
speckle park eye fillet, rocket, red onion, cherry tomato salad, pinot jus (nga nf)
lemon pepper roasted chicken thigh, tomato & basil salsa (nga nda nf)
slow cooked crispy pork belly, fennel & dill salad (nga nda nf)
horopito & bush honey glazed mt cook salmon, confit garlic & herb salsa (nga nda nf)
courgette & basil lasagne, parmesan & pine nuts (v)
extra sides $6 per person
shared sides
select three
extra sides $6 per person
roast potatoes, truffle, thyme, parmesan (v vga nf)
crushed new season potatoes, parsley & chardonnay butter (v nga nf)
garlic & thyme potato dauphinoise (v nga nf)
sautéed green beans, bush honey & buffalo ricotta (v nga nf)
new season tenderstem brocolli, garlic & olive oil dressing
seared seasonal greens, harissa sauce & pickled golden raisin (v vga nf nda)
whipped feta, beetroot, dill & pistachios (v)
paprika & chardonnay vinegar marinated heirloom tomatoes, clevedon burrata, micro basil, croutes (v nf)
cos lettuce with manchego, green herb salsa, toasted pine nuts (v nga)
market garden salad, sweet chardonnay vinegar dressing (v nga df nd)
$14 per person
shared desserts
select two
$14 per person
dark chocolate fudge brownie, hot caramelised white chocolate sauce (v)
sticky earl grey tea & date pudding, dark caramel sauce, fresh cream (v)
apple & rosemary 'crumble', brown sugar custard & honey (v)
whitestone cheeses’, house made chutneys, bush honey & crackers (v gluten free options available)
petit fours, chef’s selection
Set Menu
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pick two or three courses
includes dietaries, a vegetarian substitution at no charge
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two courses, alternate drop, $81 per person
three courses, alternate drop, $91 per person
two course, two choices, $112 per person
three courses, two choices, $130 per person
dietaries catered for on request
to start
focaccia or sourdough, whipped lewis road salted butter & extra virgin olive oil
dietaries catered for on request
-
entrée
select one
-
wholegrain mustard cured salmon, flax seed tuiles, chive oil, beetroot shoots (nga nda nf)
balsamic, red wine beef carpaccio, confit egg yolk, anchovies, aged parmesan, sourdough croutes (nf)
kingfish crudo, itallicus & orange zest, clevedon tartar-tine, coriander salad (nga nf)
whipped clevedon ricotta & spiced almonds ravioli, pickled shiitake salad, winter shoots (v)
cumin roasted aubergine, coconut yoghurt labneh, dukkah, lemon zest, olive oil (nga vegan)
paprika & chardonnay vinegar marinated heirloom tomatoes, clevedon burrata, micro basil, croutes (v nf)
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main
select one
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caramalised lamb loin & shoulder, cauliflower, cumin puree, preserved lemon, salsa verde (nf nga)
pan roasted beef fillet, oxtail press, watercress puree, lemon & thyme roasted baby kumara (nf nga)
charred chicken breast, sweetcorn & dukkah puree, BBQ sweetcorn kernels, crispy leek & truffle jus (nf nga)
pan seared snapper, lemon buttered potato fondant, tender stem broccoli, oyster & caviar emulsion, chive oil (nf nga)
caramelised canterbury duck breast, roasted beetroot puree, charred chicory pinot jus braised hazelnuts (nga)
pan roasted mt cook salmon fillet, vermouth, fennel puree, sautéed gourmet potato's, fine beans, green olives, bronze fennel (nda nga nf)
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dessert
select one
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70% dark chocolate fondant, mascarpone ice cream & cinder toffee (v)
winter fruit 'cheesecake', apple marigold & lemon vinegar sorbet (v)
apple and rosemary 'crumble', brown sugar custard & honey (v)