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, beefeater gin and cucumber or kilpatrick 5

2nd Course:

TERRINE

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

SCALLOPS

atlantic king scallops, organic courgette, yuzu and pickled organic rhubarb 22

CARPACCIO

tai tapu venison loin carpaccio, blue cheese panna cotta 19

CLAMS

otago littleneck clams, canterbury saffrom cream 20

SALAD

blue cheese and pickled rhubarb, candy walnuts and leaves from someones garden 17

3rd Course:

PORK

free range pork rack, apple and celeriac slaw, potato and blackpudding croquet 38

CHICKEN

slow roast chicken, potato and onion rosti, wilted organic greens, mustard and honey jus 37

VENISON

duo of tai tapu venison, wild mushroom arancini, wilted greens and truffle jus 39.5

SOLE

whole lyttleton sole, tripple cooked chips, proper organic mushy peas, tartare sauce 35

ARANCINI

canterbury saffron arancini, organic cannellini beans and cherry tomato cassoulet, parmesan 33

4th Course:

CHOCOLATE

chocolate ganache, mousse and marshmallows 16

MESS 2.0

organic rhubarb ice cream, compote, cream and meringues 15.5

BRULEE

vanilla creme brulee, cranberry walnut and white chocolate biscotti 15

CHEESE

blue cheese, joshs oat cakes, organic honeycomb 17