Roulade of Kikorangi blue cheese and spinach crêpes -
Te Matuku Bay Oysters with fried leeks julienne and Balsamico dressing -
New Zealand green-lipped mussels drizzled with a mustard velouté -
Les Amuses-Bouche To start the soirée, Nico will whet your appetite with an assortment of hors d’œuvre to choose from the canapés menu. -
Croquant au Chocolat A dark chocolate parfait with a chestnut cream heart and a chocolate coat, Baileys crème anglaise -
Venison Jolie Venison fillets wrapped in streaky bacon served with a caramelized poached pear and Sichuan pepper jus de viande -
Grand Croc-en-bouche (French Wedding Cake) A tower of choux pastries each filled with alternatively café, dark chocolate and Baileys patissière, drizzled with a crunchy caramel and served with strawbe -
Chicken thighs skewers marinated with ginger and fresh chilli paste -
all dishes, with the exception of noodle dishes, are served with thai jasmine rice. Fresh seasonal vegetables are chosen to compliment each dish. Hot, medium or mild - this shows how the traditional dish is spiced. Want more heat or less - just let us know!
Gaang Keo Waarn (Green)/Gaang Daag (Red) MEDIUM $16.00
Green/Red Curry made from fresh spices and coconut milk, available with chicken, pork or vegetarian and spiced to taste.
400 Tom Yum Goong (Prawns) $15.00
Goong Put Gra Theum Khing $16.00
Stir fried prawns with garlic and fresh ginger in light Thai sauce.
Gaang Penang MEDIUM $16.00
A rich thick wok curry with kaffir lime, coconut milk and mushrooms, available with chicken, beef, pork or vegetarian.