3 Course Plated

Made with the best ingredients sourced locally using modern techniques. A 3 course menu loaded with textures and designed to impress. Perfect for your next formal or corporate event.

  • ENTRÉE

  • Confit free-farmed pork belly, pumpkin + coconut purée, crackling, pickled pumpkin, lychee gel, star anise + hoisin jus
  • Slow-braised beef cheek, beetroot + raspberry purée, crisp cavolo nero, walnut soil, pinot jus
  • Mt Cook Alpine salmon, parsnip + confit garlic purée, pickled beets, herb crème fraîche + popped capers
  • Confit duck leg, cauliflower purée, caramelised onions, freeze-dried strawberries, star anise jus, soft herbs
  • Free-range chicken leg, parsnip purée + crisps, charred shallots, thyme jus
  • South Island blue cod, cherry tomatoes, olives + capers, parsnip purée, burnt lemon, potato crisps
  • Salmon crudo, marinated fennel, micro rocket, fried capers, citrus herb oil
  • Torched tuna, yuzu gel, torched pineapple, coconut labneh, coriander + avocado emulsion
  • Beef tartare, horseradish panna cotta, beetroot, pickled shallot, toasted buckwheat, grana padano, rocket
  • Charred cauliflower steak, cashew cream, dukkah, parsnip crisps, burnt onion powder
  • Cauliflower pakora, mango salad, tomato chilli jam, coriander

  • MAIN

  • Canterbury beef eye fillet, miso + yuzu gel, charred broccolini, caramelised onion purée, pinot jus
  • Central Otago lamb rump, confit garlic emulsion, charred onions, broccolini, crisp cavolo nero, date + thyme jus
  • Free-farmed pork belly, mandarin gel, caramelised cauliflower purée, cauliflower florets, salted crackling, jus
  • Mt Cook salmon, charred leek, beetroot-pickled shallots, caramelised cauliflower purée, lemon + chive beurre blanc
  • Canter Valley confit duck leg, carrot + citrus purée, pickled carrots, grapefruit, hoisin jus
  • Canterbury braised beef brisket, smoked maple glaze, mushroom ketchup, pickled fennel, watercress
  • South Island blue cod, parsnip purée, cherry tomato + olive puttanesca, potato crisps, burnt lemon
  • Mushroom + fig risotto, pickled mushrooms, toasted pine nuts, truffle oil, garlic chips
  • Portobello mushroom arancini, cauliflower purée, sautéed cauliflower, pine nuts + herb + truffle oil

  • DESSERT

    GF
  • Royalburn honey crémeux, white chocolate + almond soil, passionfruit gel, passionfruit tuile
  • Tiramisu, espresso savoiardi sponge, mascarpone crème, coffee tuile, pistachio soil
  • Deconstructed lemon + raspberry cheesecake, lemon curd, lemon almond crumble, raspberry gel, meringue
  • Chocolate mousse, salted caramel, banana mascarpone, cocoa + almond soil
  • Coconut + kaffir lime panna cotta, passionfruit tuile, passionfruit reduction, pineapple + mint
  • Lemon posset, lemon shortbread, passionfruit meringue, passionfruit popcorn, sorrel

GF (Gluten Free), DF (Dairy Free), V (Vegan), VO (Vegan Option Available)

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