Small share plates

One / Three

*Lemongrass, caraway & eucalyptus marinated Mount Zero olives

*Lavender & cardamom roasted almonds

*Baby soy beans in the pod with river salt, ponzu & garlic dipping sauce

~Warm salad of octopus, Asian herbs, hot sweet & sour sauce, grilled bread

~Quail terrine, orange & five spice relish

*Crispy pork belly with kimchi & chilli jam

Freshly shucked oysters

Chardonnay, shallot & coriander; 1/2 doz / 1 doz

Grilled kingfish,

Chick peas & raddichio, verbena butter sauce; 1/2 doz / 1 doz

*Mai Tai cured salmon & roe

Coconut mousse, Thai basil, chilli dressing; 1/2 doz

Soft shell & blue swimmer crab salad

Baked savoury custard, peas, hot minted dashi jelly; 1/2 doz / 1 doz

*White truffle & honey poached nectarine

Fromage blanc, basil & nasturtium, mustard vinaigrette; 1/2 dozen

~Saute new season asparagus

Confit egg yolk dressing, burnt butter crumb; 1/2 doz

Baked herb gnocchi

English spinach, tallegio, parmesan, zucchini flowers & chives

Miso glazed hapuka

Wakame, cucumber & pickled mushroom salad, lotus root, white sesame dressing

*Grilled barramundi with baked daikon

Baby summer vegetables, wild rosella & galangal broth

Sous vide ocean trout

Broccolini, buckwheat & seeds, hazelnut sauce

*Orange blossom & coriander roasted baby chicken

With ‘sang choi bao’, plum wine & tamarind glaze, cashew brittle

*Grilled 220g Portland eye fillet

Heirloom carrots, shallots, salt & vinegar puree, caper & parsley jus

1st course

Two freshly shucked oysters with chardonnay, shallots & coriander, blue swimmer & soft shell crab, Asian herb salad

2nd course

Mai Tai cured salmon & roe, coconut mousse, Thai basil, chilli dressing

3rd course

Miso glazed hapuka, wakame, cucumber & pickled mushrooms, lotus root, white sesame dressing

4th course

Wok fried scampi, Crystal bay prawns, Spring bay mussels, Cloudy bay clams, buttered finger lime stock

White polenta chips with house made ketchup

Mixed leaves & pink grapefruit with peppermint & Japanese citrus

Mizuna & frisee, coriander, fried garlic & shallots, miso & blue cheese dressing

~Yoghurt panna cotta

Turkish delight parfait, crystallised rose petals & syrup

*Dark chocolate & macadamia nut brownie

Layered with a milk chocolate brulee, peanut brittle ice cream

Mocha trifle

Mascarpone mousse, kahlua custard profiterole, espresso jelly, coffee madeleine, tonka bean ice cream & sesame tuille

*Flourless pineapple sponge

Caramelised mango & ice cream, pineapple, ginger & chilli salsa

*Coconut & white rum delice

Chocolate macaroon, sour cherry compote & sorbet

Assiette of dessert

For two people. A selection from our dessert list

House Selection of local & imported cheese

Wafers & fruit breadl; 3 cheeses / 5 cheeses

Coffee

With petit four

Gravitea & infusion

With petit four

Select 2 or 3 courses from the daily changing set menu. Includes a glass of wine & coffee or tea