Shared Plates
An Artisan specialty. Served over two courses, impressive plates are brought to the table as a feast designed to share, bringing together generous portions, considered flavours and beautiful presentation.
All menus are subject to seasonal availability so please confirm the final menu for your event date with our team.
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ENTRÉE
- Confit chicken thigh, crispy skin, preserved lemon gel, date + thyme jus, soft herbs
- Glazed confit pork belly, pickled cucumber, gochujang emulsion, pork floss
- Confit Canter Valley duck leg, Grand Marnier glaze, kūmara purée, pink grapefruit, toasted almond
- Salmon gravlax, horseradish crème fraîche, pickled cucumber, popped capers, toasted buckwheat
- Kingfish crudo, coconut and lemongrass, calamansi, pickled blueberries
- South Island blue cod, caper mayo, ciabatta crumb, crisp prosciutto
- Roasted carrot, caramelised carrot purée, coconut labneh, kalamata olive tapenade, parsnip crisps (V)
- Stuffed aubergine, buffalo mozzarella, pomodorini, herb pangrattato, basil oil, pine nuts (V)
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MAIN
- Slow-cooked 14-hour braised Central Otago lamb shoulder, confit garlic purée, pinot noir jus, citrus + thyme salt, scorched rosemary
- Canterbury beef eye fillet, horseradish crème, cherry gel, pinot noir jus, watercress (MR)
- Slow-braised beef, beetroot purée, saffron-poached apricot, walnut soil, date + thyme jus
- South Island blue cod, pea purée, dill crème fraîche, potato crisps, burnt lemon
- Braised beef short rib, Artisan rib glaze, toasted buckwheat, pomme purée, pinot noir jus
- Beetroot-glazed Mt Cook Alpine salmon, wasabi emulsion, pickled cucumber, seaweed sago crisp
- Central Otago lamb, salsa verde labneh, braised leek, juniper + hazelnut brittle, port jus (MR)
- Southland venison, caramelised cauliflower purée, tamarillo gel, stonefruit, pickled cauliflower, juniper jus (MR)
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SIDES
- Harissa-roasted butternut, tahini coconut yoghurt, marinated chickpeas, mint + chervil
- Medley of seasonal vegetables, balsamic reduction, almond + sesame dukkah
- Smoked beetroot, pickled baby beetroot, walnut soil, feta crumb, balsamic vinaigrette
- Seasonal greens, chorizo jam, cavolo nero, crisp parsnips
- Charred asparagus (or seasonal broccolini), dill crème fraîche, shaved almond, herb oil, soft herbs
- Roasted aubergine, confit garlic + rosemary marinade, bulgur wheat tabbouleh, mint coconut yoghurt, za’atar
- Roasted potatoes, rosemary honey, kawakawa + baby herbs
- Oven-roasted baby carrots, honey crème fraîche, almond dukkah
- Rocket, strawberries, red onion, cucumber, radish, toasted almonds, Grana Padano, balsamic + olive oil
- Mixed leaves, roasted beetroot, feta, radish, pickled beetroot, red onion, candied walnuts, honey truffle dressing
- Ripped buffalo mozzarella, cherry tomatoes, stonefruit gel, fresh basil + rocket, aged balsamic
- Charred cos, Caesar dressing, crisp ciabatta + prosciutto, shaved Parmesan