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Set Menu $65 per person PDF Print E-mail

with all three courses


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
Red wine marinated AngusPure beef fillet, kumara, roasted shallot, beetroot and horseradish
Salt and pepper Calamari, ginger soy mayonnaise and lime pickle



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 and a caper beurre blanc
Chicken breast stuffed with pistachio and brie. Wrapped in prosciutto with braised savoy cabbage, mushrooms and smoked bacon broth
House made potato and parmesan gnocchi with cherry tomatoes, pumpkin, spinach and sage beurre noisette



Panna Cotta with salted caramel & pistachio sauce
Lemon tart & Italian meringue
Crème Brulee, fresh fruit and espresso tuille