From the long-line. Grilled. Served with NZ whitebait in a champagne & lemon butter sauce with capers & tomatoes
Duck Breast $42.00
Roasted pink, crispy skin. On roasted pumpkin finished with pan jus, a splash of pinot noir & poached mulberries
Petits Fours $8.00
Three TopSail chocolates
Wild Fiordland Game $44.00
Venison backsteak roasted rare. With a small filo parcel of casseroled hare. With black boy peach roasted with star anise & rosemary. Pan jus finished with ruby port
Served to the table: Garlic roasted potatoes, warm salad of shredded lettuce & peas tossed with finely chopped and sautéed red onion & freshly made bread to mop the juices
Cheese - NZ Blue $13.00
With oat biscuits & fig & date chutney
Dark Chocolate Mousse $17.00
Served in a brandy snap basket. On the side a demitasse of freshly grilled pineapple drizzled with maple syrup & dark rum