Dinner

1st Course:

OLIVES

warm citrus marinated olives – 10

BREAD

sage and linseed loaf, whipped butter - 11

OYSTER

clevedon organic oysters , shallot vinegar - 4

BLUFF

new season bluff oyster, lemon confit fennel - 6

2nd Course:

LOBSTER

slipper lobster, organic green salad, lemon vinaigrette - 22

SNAILS

escargot, garlic, bacon vel au vent - 17.5

TERRINE

ham hock, chicken liver and pistachio terrine, poached and pickled organic rhubarb - 19

SALAD

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

SCALLOPS

atlantic scallops, cauliflower two ways, ham crisp, truffle - 23

3rd Course:

PORK

free range pork cutlet, polenta, cabbage and bacon, crackling, mustard jus - 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, chorizo, squid and paysanne potatoes - 37

ARANCINI

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

4th Course:

BABA

traditional rum baba, pastry cream, sauce anglais - 16

CHOCOLATE

chocolate tart, orange marmalade ice cream - 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

PANNA

saffron and organic honey panna cotta, poached blackberries - 15