Dinner

1st Course:

OLIVES

warm citrus marinated olives – 10

BREAD

sage and linseed loaf, whipped butter - 11

OYSTER

clevedon coast organic oysters , natural with shallot vinegar or kilpatrick - 4

2nd Course:

TERRINE

wild rabbit, chicken and truffle terrine, pickled and poached rhubarb - 19

SOUP

organic cauliflower soup, truffle and caviar - 16

CARPACCIO

tai tapu venison loin carpaccio, blue cheese panna cotta - 18

WHITEBAIT

hundy grams west coast whitebait, black crepe, watercress, truffle aioli - 22

SOUFFLE

twice baked smoked cheddar souffle. parmesan and herb custard - 17

3rd Course:

PORK

free range pork cutlet, polenta, cabbage and bacon, mustard jus - 38

BEEF

beef cheek bourguignon our way
potato croquet, roast garlic, white bean puree - 37

VENISON

tai tapu venison fillet, suet pudding, braised red cabage, red wine jus - 38.5

SOLE

whole lyttleton sole, goats cheese mash, wasted sea sauce - 36

ARANCINI

mushroom and truffle arancini, organic cannellini and black turtle bean cassoulet - 32

4th Course:

PUDDING

sticky toffee pudding, caramel and popcorn ice cream - 15

RISOGALO

hellenics chilled rice pudding and toffee sauce - 15

BAVOIR

soy and vanilla bavoir, poached autumn fruits - 15

CHEESE

blue cheese, joshs oat cakes, organic honeycomb - 16