3 Course Plated
Showcasing the best locally sourced ingredients and modern techniques. A three-course menu layered with flavour and texture, designed to impress. Perfect for formal celebrations and corporate events.
All menus are subject to seasonal availability so please confirm the final menu for your event date with our team.
-
ENTRÉE
- Confit free-farmed pork belly, sour caramel, pickled cucumber, gochu emulsion, pork floss
- Slow-braised beef, beetroot + raspberry purée, crisp cavolo nero, walnut soil, pinot noir jus
- Free-range chicken leg, parsnip purée + crisps, charred shallots, thyme jus
- Salmon crudo, marinated fennel, micro rocket, fried capers, citrus herb oil (cold)
- Torched tuna, yuzu gel, torched pineapple, coconut labneh, coriander + avocado emulsion (cold)
- Beef tartare, horseradish panna cotta, beetroot, pickled shallot, toasted buckwheat, Grana Padano, rocket (cold)
- Mushroom parfait, port + brandy shallots, oyster mushroom, sourdough crisp
- Confit Canter Valley duck leg, Grand Marnier glaze, kūmara purée, pink grapefruit, toasted almond, soft herbs
- South Island blue cod mosaic, tarragon emulsion, pickled grapes, confit lemon vinaigrette, parsley
-
MAIN
- Canterbury beef eye fillet, miso + yuzu gel, charred asparagus (seasonally broccolini), caramelised onion purée, pinot noir jus
- Central Otago lamb, confit garlic emulsion, charred onions, broccolini, crisp cavolo nero, date + thyme jus (medium rare)
- Free-farmed confit pork belly, parsnip purée, toffee apple gel, compressed pear, salted crackling
- Mt Cook Alpine salmon, parsnip + confit garlic purée, pickled beets, herb crème fraîche + popped capers
- Canter Valley confit duck leg, carrot + citrus purée, pickled carrots, grapefruit, hoisin jus
- South Island market fish, cauliflower purée, braised leeks, Chardonnay beurre blanc, micro herbs
- Zucchini + mint arancini, garden pea purée, whipped truffled goat’s cheese, mint oil, basil
- Stuffed aubergine, buffalo mozzarella, pomodorini, herb pangrattato, basil oil, pine nuts
- Slow-cooked braised beef, caramelised cauliflower purée, charred onions, pinot noir jus, cherry gel
-
Menu includes a side of roasted potatoes, rosemary honey, kawakawa + baby herbs
-
DESSERT
- Coconut torte, cherry + rum sorbet, crystallised dark chocolate
- Tiramisu, espresso savoiardi sponge, mascarpone crème, coffee tuile, pistachio soil
- Coconut + kaffir lime panna cotta, passionfruit tuile, passionfruit reduction, pineapple + mint
- Lemon posset, lemon shortbread, passionfruit meringue, passionfruit popcorn, sorrel