Dinner

1st Course:

OLIVES

warm citrus marinated olives – 10

BREAD

sage and linseed loaf, whipped butter - 11

OYSTER

clevedon organic oysters , lemon vinaigrette caviar - 4.5

2nd Course:

LOBSTER

slipper lobster, organic green salad, lemon vinaigrette - 22

SNAILS

escargot, garlic, bacon vel au vent - 17.5

GRAVALAX

cured ora king salmon, miso panna cotta, wasabi vinaigrette - 18.5

SALAD

organic roast beets, goats cheese and candy walnut salad - 17

SCALLOPS

atlantic scallops, homemade blackpudding, ham crisp, pea puree - 23

3rd Course:

SALMON

ora king salmon fillet, saffron risotto cake, organic greens, clams, beurre blanc - 38

BEEF

fillet of canterbury beef, chive croquet, garlic, white bean puree, horseradish jus - 42

LAMB

4 points of canterbury lamb rack, goats cheese and potato terine, pea, mint, red wine jus - 39.5

SOLE

whole lyttleton sole, chunky chips, tartare sauce, akaroa lemon- 36

ARANCINI

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

4th Course:

CITRUS

iced lemon meringue parfait, confit fennel, dried raspberries - 15

CHOCOLATE

chocolate ganache, canterbury saffron ice cream, chocolate soil - 16

MESS

organic rhubarb compote, chantilly cream, meringues, vanilla ice cream - 15

CHEESE

blue cheese, joshs oat cakes, organic honeycomb - 16

Brulee

lemongrass creme brulee, coconut ice cream, sichuan biscotti - 15