SAMPLE MENU

To start
wild mushroom soup portobello and mixed wild mushrooms, parmesan cream, rosemary oil

crispy pork belly butternut and apple puree, black pudding, fennel slaw

roasted butternut tortelliburnt butter and sage, ricotta, taleggio fondue, amaretti and hazelnut

king salmon jerusalem artichoke puree, caramelised onion, watercess, caper and citrus crumble, citrus oil

To savour
slow cooked lamb piri piri spice, carrot puree, honey glazed yams and brussel sprouts, baby kumara

pan fried angus beef fillet roast swede, baby beets and carrot, herb croquette, thyme jus

cilantro and lime chicken supreme pan roasted chicken, celeriac and coconut puree, brocolinni, grilled butternut, coriander and lime

creamy soft polenta sauteed mixed mushrooms, leeks and shallots, parmigiano reggiano, parsley oil

day boat fish - to be advised cauliflower puree, roast cauliflower in agro dolce, black quinoa, spinach and vanilla cream, sweet and sour sultanas, pine nuts

To finish
apple baked cheesecake lime yoghurt and pistachio crumble

passionfruit and rewarewa honey semifreddo hokey pokey, passion seed and pine nut crunch, passionfruit gel

jaffa chocolate mousse hazelnut soil, fresh persimmon, mandarin, spiced plum crystal

tamarillo and marzipan tart vanilla bean ice cream, tamarillo and frangelico compote

Please note this is a sample only and menu items may vary.