From the long-line. Grilled. Served with NZ whitebait in a champagne & lemon butter sauce with capers & tomatoes
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
Duck Breast $42.00
Roasted pink, crispy skin. On roasted pumpkin finished with pan jus, a splash of pinot noir & poached mulberries
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
Petits Fours $8.00
Three TopSail chocolates
Apple & Blueberry Pie $17.00
Caramelised apples & poached blueberries. Wrapped in filo pastry & baked crisp. Served warm with vanilla bean ice cream
Cheese - NZ Blue $13.00
With oat biscuits & fig & date chutney
Ceviche $22.00
Today's white fish quickly marinated in lemon juice. Tossed in a lightly spiced coconut cream with capsicum, spring onion & a hint of fire
shelled prawns smoked in tandoor and cooked in a dellicate butter & tomato gravy
Cheese and Garlice Naan $4.00
Traditional Indian bread, stuffed with garlic and cheese and coated with butter.
Chicken Jalfarezi $15.50
chicken cooked with julienne of capsicum, onion, tomato and coriander
Chicken Biryani $15.90
chicken morsels, herbs and cashew nuts cooked along with basmati rice
Aroma Vegetarian Banquet for 2 $62.00
1 x Samosa, 1 x Onion Bhaji, 1 x Vegetable Pakora, 1 x Subz Kebab, 1 x Butter Paneer, 1 x Matter Mushroom, 1 x Dal Makhani, 1 x Vegetable Korma, 1 x Naan Breads, 1 x Rice
Paneer Makhni $13.90
cottage cheese cubes cooked in a creamy tomato and coriander sauce
Saag Aloo $13.50
spinach, cream, ginger and garlic sauce based potato curry, a dry vegetarian delicacy