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Duck liver parfait with red wine poached pear and date chutney.Served with lavosh 

Bruschetta topped with vine ripened tomatoes, basil, feta,balsamic reduction and olive oil 

Akaroa salmon served with baby beets, courgette and dill yoghurt 

Slowly braised AngusPure beef cheek with red wine jus, beetroot and horseradish puree 



 AngusPure eye fillet resting on a garlic potato mash, wilted spinach, salt and pepper prawns, béarnaise and red wine jus 

Market fish of the day with cauliflower puree, courgettes, dauphine potato, citrus beurre blanc and sauce vierge 

Free range chicken breast, stuffed with mozzarella, tomatoes and spinach.  Served with roasted capsicum, chorizo, dauphine potato, salsa verde and jus 

House made potato and parmesan gnocchi with cherry tomatoes, pumpkin, spinach and sage beurre noisette