Entrees

Seafood Chowder served with New Zealand Hoki, Shrimp, green lipped Marlborough mussels.

Salmon + Ricotta cheese tortellini on Crayfish Bisque

Crispy Prawns with Go Cho Jang sauce

Duck Spring Roll with hoisin glaze

 

Mains

Pan Fried Snapper with Asparagus, Vegetable +Potato fritter, and lemon hollandaise.

Braised Beef Brisket on mashed potato, green beans & rosemary jus

Slow Roasted Duck on wild mushroom, green peas & spinach risotto and truffle oil

Honey Soy Roasted Pork Belly with Carrot, Pumpkin, potato gratin and star anise glaze

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Desserts

Lemon Citrus Tart with custard

Baileys Crème Brulee with pistachio biscotti (GF option)

Pavlova with passionfruit pulp & fresh strawberry (GF)

Bread and Butter pudding with Toffee sauce and Vanilla ice cream