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“ Voted one of Aucklands top 5 Fine Dining Restaurants by Metro 2009
Restaurant Guide.”
FOOD WINE MATCHING EXPERIENCE
BARRY ARMSTRONG, OUR HEAD CHEF HAS CREATED THIS SPECIAL MENU FOR YOUR ENJOYMENT AND CAROL PEARCY, OUR SOMMELIER HAS MATCHED THE DELICIOUS FOOD WITH OUTSTANDING WINES FROM NEW ZEALAND
BUTTER POACHED LOBSTER TAIL, BABY SUMMER VEGETABLES, SAFFRON BEURRE BLANC, KING SALMON CAVIAR
2002 HENRIOT BLANC DE BLANC (REIMS, FRANCE)
SEARED SCALLOPS, CAULIFLOWER PUEREE, DRIED TOMATO,
BACON AND AVOCADO OIL
2006 CHURCH ROAD “TOM” CHARDONNAY (HAWKES BAY)
SMOKED VENISON CARPACCIO, HORSERADISH CRÈME FRAICHE, WALNUT SALSA
2008 MOUNT EDWARD MUIRKIRK PINOT NOIR (CENTRAL OTAGO)
LEMONCELLO SORBET
BLACK ANGUS EYE FILLET, OXTAIL RAVIOLI, POTATO FONDANT, ONION PUREE
2005 TE MATA COLERAINE (HAWKES BAY)
CHOCOLATE ORANGE FONDANT, VANILLA BEAN ICE CREAM
2009 CLEARVIEW SEA RED
MENU $89.00
MATCHING WINES $66.00
THE MENU IS DESIGNED FOR THE WHOLE TABLE TO ENJOY.
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MID WINTER CHRISTMAS MENU
$79.50 per person
CANAPEES
WITH MULLED WINE
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SEARED SCALLOPS
BLACK PUDDING, APPLE PUREE AND AVOCADO OIL
OR
DUCK LIVER PARFAIT
WITH CRANBERRY COMPOTE AND CRISP BREAD
OR
PEA, LEEK AND GOATS CHEESE TART
WITH RED ONION CHUTNEY
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ROASTED SOUTH ISLAND QUAIL
ON GARLIC MASH, PANCETTA CABBAGE AND JUS
OR
SEARED FILLET OF SALMON
ON PRAWN AND COCKLE RISOTTO AND SAFFRON BEURRE BLANC
OR
SEARED DENVER LEG VENISON,
WITH DAUPHINOISE POTATOES, OSSO BUCCO BALLONTINE AND SOUR CHERRIES.
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CHOCOLATE ORANGE FONDANT
WITH GINGER ICECREAM AND ORANGE TUILLE
OR
PEAR CRÈME BRULEE
WITH ROSEHIP SYRUP AND LAVENDER SHORTBREAD
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FOOD - WINE EXPERIENCE MENU MARCH 2010
BARRY ARMSTRONG, OUR HEAD CHEF, HAS CREATED THIS DELICIOUS MENU FOR YOUR ENJOYMENT, OUR SOMMELIER, MATCHED IT WITH OUTSTANDING WINES FROM NEW ZEALAND.
BUTTER POACHED LOBSTER TAIL, BABY SUMMER VEGETABLES, SAFRON BEURRE BLANC AND KING SALMON CAVIAR
2002 HENRIOT BLANC DE BLANC CHAMPAGNE (REIMS)
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SEARED SCALLOPS, CAULIFLOWER PUREE DRIED TOMATO, PANCETTA AND AVOCADO OIL
2006 CHURCH ROAD "TOM" CHARDONNAY (HAWKES BAY)
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SMOKED VENISON CARPACCIO, HORSERADISH CREME FRAICHE AND WALNUT SALSA
2006 TE MATA COLERAINE (HAWKES BAY)
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LEMONCELLO SORBET
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BLACK ANGUS EYE FILLET, OXTAIL RAVIOLI, POTATO FONDANT AND ONION PUREE
2008 MOUNT EDWARD MIRKIRK PINOT NOIR (CENTRAL OTAGO)
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CHOCOLATE ORANGE FONDANT WITH VANILLA BEAN ICE CREAM
MARQUIS ARMAGNAC
MENU: $89.00
WITH MATCHING WINES: $155.00
THE MENU IS DESIGNED FOR THE WHOLE TABLE TO ENJOY
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FOOD WINE MATCHING EXPERIENCE -VEGETARIAN-
BARRY ARMSTRONG, OUR HEAD CHEF, HAS CREATED THIS VEGETARIAN MENU FOR YOUR ENJOYMENT AND CAROL PEARCY, OUR SOMMELIER HAS MATCHED THE DELICIOUS FOOD WITH OUTSTANDING WINES FROM NEW ZEALAND
PEA, LEEK AND GOATS CHEESE TART
2002 HENRIOT BLANC DE BLANC (REIMS, FRANCE)
TOMATO, BOCCOCINI AND BASIL TIAN WITH OLIVE TAPENADE
2006 UNISON ROSE (HAWKES BAY)
BEETROOT CARPACCIO, AVOCADO SORBET AND WALNUT SALSA
2008 MOUNT EDWARD MUIRKIRK PINOT NOIR (CENTRAL OTAGO)
LEMONCELLO SORBET
WILD MUSHROOM AND TARRAGON RISOTTO WITH SHAVED PECORINO CHEESE
2005 TE MATA COLERAINE, (HAWKES BAY)
CHOCOLATE ORANGE FONDANT, VANILLA BEAN ICE CREAM
2009 CLEARVIEW SEA RED (HAWKES BAY)
MENU $62.00
MATCHING WINES $66.00
OUR DEGUSTATION MENUS ARE DESIGNED TO BE ENJOYED BY THE WHOLE TABLE.
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Starters
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| SOUP OF THE DAY |
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$14.00 |
SEARED SCALLOPS
BLACK PUDDING, APPLE PUREE AND AVOCADO OIL |
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$21.50 |
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TEA SMOKED VENISON CARPACCIO
HORSERADISH CREME FRAICHE AND WALNUT SALSA
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$21.50 |
HOME CURED SALMON
PICKLED BEETROOT AND AVOCADO SORBET |
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$19.50 |
PEA, LEEK AND GOATS CHEESE TART
WITH RED ONION CHUTNEY |
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$18.00 |
NUMBER 5 ENTREE PLATTER
SELECTION OF THREE OF THE ABOVE |
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$37.50 |
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Mains
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HAWKES BAY LAMB RUMP
GARLIC MASH, MUSHY PEAS, CHORIZO AND RED CABBAGE
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$36.50 |
BLACK ANGUS EYE FILLET
BEEF CHEEK RAVIOLI, POTATO FONDANT AND CELERIAC PUREE |
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$39.50 |
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WILD MUSHROOM TORTELLINI
BUTTERED OYSTER MUSHROOMS, CREAMY SPINACH AND PINE NUTS
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$26.50 |
MARKET FISH
SEE OUR WAITING STAFF |
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$36.50 |
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5 HOUR BRAISED ORGANIC PORK BELLY
BUTTERNUT SQUSH, CREAMED PARSNIP, PANCETTA AND FRIED CABBAGE
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$36.00 |
DUO OF DUCK
CONFIT LEG AND SEARED BREAST, DAUPHINOISE POTATO AND ORANGE JUS |
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$38.50 |
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DUNCAN CERVENA VENISON LOIN
PORCINI DUSTED OSSO BUCCO BALLONTINE, ROAST KUMARA, SOUR CHERRIES
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$39.50 |
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Sides
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$8.00 |
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BABY BROCCOLI, TOASTED ALMONDS
TOMATO BOCCOCINI AND BASIL SALAD
GARLIC MASH POTATO
MINTED BABY POTATOES
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ROQUETTE SALAD, DRIED TOMNATOES, PINE NUTS AND LEMON DRESSING
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Desserts
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$15.00 |
APPLE CREME BRULEE
with shortbread and black current coulis |
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LEMON TART
with vanilla and lime creme fraiche and berry compote |
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DARK CHOCOLATE FONDANT
with vanilla bean ice cream and praline brittle |
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WARM ORANGE AND ALMOND PUDDING WITH COINTREAU SYRUP
and ginger ice cream
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TRIO OF SORBETS
with fresh berries and mint |
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BELGIAN CHOCOLATES
with fruit and biscotti |
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$12.50 |
NEW ZEALAND CHEESES - PUHOI AGED CHEDDAR, PUHOI WASHED RIND BRIE
PAKIRI BLUE WITH GLACE FIGS, HONEYCOMB AND CRISP APPLE |
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$22.50 |
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Dessert Wines
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Glass |
Bottle |
| 2004 VINOPTIMA GEWURZTRAMINER - Gisborne |
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$89.00 |
| 2006 ISABEL NOBLE SAUVAGE -Marlborough- |
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$79.00 |
| 2004 VILLA MARIA NOBLE RIESLING - Marlborough |
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$67.50 |
| 2006 CRAGGY RANGE NOBLE RIESLING -Martinborough |
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$78.00 |
| 2006 CLEARVIEW SEA RED (HAWKES BAY) 500ml |
$11.00 |
$59.00 |
| 2002 CHATEAU RIEUSSEC (SAUTERNES) 500ml (FRANCE) |
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$110.00 |
| 2007 FORREST BOTRYTISED RIESLING -Marlborough |
$12.00 |
$55.00 |
| 2007 FORREST LATE HARVEST GEWURZTRAMINER -Marlborough |
$9.50 |
$39.00 |
| NV HARDYS OOMOO SPARKLING SHIRAZ -Australia |
$9.50 |
$42.00 |
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Ports
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Glass |
Bottle |
| DOW´S 1991 VINTAGE |
$20.00 |
$195.00 |
| TAYLOR´S 10 YEAR OLD TAWNY |
$10.00 |
$120.00 |
| TAYLOR´S 20 YEAR OLD TAWNY |
$20.00 |
$195.00 |
| TAYLOR´S LBV 2000 |
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$120.00 |
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Coffees
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$3.80 |
FLAT WHITE, LONG BLACK, CAPPUCCINO, ESPRESSO
LATTE, HOT CHOCOLATE |
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Special Coffees
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$10.50 |
| TIA MARIA, IRISH, DRAMBUIE, GALLIANO, BAILEYS |
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