Dinner

1st Course:

OLIVES

warm citrus marinated olives 10

BREAD

sage and linseed loaf, whipped butter, himalayan salt 11

2nd Course:

TERRINE

roast canterbury duck terrine
a la orange, brioche 20

SOUP

roast pumpkin and parsnip soup, parmesan and wakame scone 16

LAMB

lamb sweetbread korma, onion bhaji, minted yoghurt 19

SALMON

hot smoked ora king salmon, textures of beetroot, apple and horseradish 20

PANNA COTTA

goats cheese panna cotta, roasted organic beets 17

3rd Course:

PORK

sous vide pork belly, hogs pudding, pommes mousseline, apple and greens 37

VENISON

fillet of tai tapu venison, puy lentils, roasted beets, jus 39

BEEF

28 day aged canterbury porterhouse, beef and potato terrine, mushroom and roasted roots 39.5

SKATE

pan fried skate wing, three way parsnips, gai larn, capper butter 36

GNOCCHI

organic pumpkin and ricotta gnocchi, burnt onion puree, lemon and thyme crumb 33

4th Course:

CHOCOLATE

chocolate and tonka bean tart, nutella snow, vanilla ice cream 16

PEAR

vanilla poached pear, liquorice ice cream, liquorice salt meringue 16

PANNA COTTA

cornflake milk panna cotta, cornflake cake, puree, gold leaf 16

CHEESE

blue cheese toastie, organic honeycomb and pickles 16