OVERTURE

Antipasti

Prosciutto, Chorizo, olives and homemade pickles and crouton. Serves 2 people.

$20.00

Soupe

Vichyssoise with consommé jelly served hot or cold.

$10.50

Poulet et Salade de Poire.

Chicken poached in Pinot Gris and served with an aromatic pear salsa

$15.50

Trois de Japon

Unagi & caviar sushi, game-fish sashimi and prawn & vegetable tempura.

$20.00

Crabe pilonné mou profondément frit.

Soft shell crab, watercress salad and grapefruit dressing.

$16. 50

                                               ARIAS ET ENSEMBLES

Served complete with potatoes and vegetables.

Boeuf Bourguignon

Organic beef braised in herbed red wine with lardons, mushroom onions and seasonal vegetables. 

$30.00

Sein de canard avec la sauce orange

Roasted organic duck breast, with orange and Grand Marnier sauce.

$36.00

La langouste avec la sauce Bernaise

Whole NZ Karitane crayfish Bernaise, with watercress salad and grapefruit dressing

$50.00

L'égouttoir d'agneau Provecal

Organic Lamb Rump with sauce ratatouille.

$36.50

Poisson Meuniere du jour

Fresh fish lightly floured and panfried in butter. Served with a trio of classic sauces.

$32.50

Pate de Porc

Pate of pork fillet with Calvados sauce and apple salsa.

$32.50

Venaison de daim avec la sauce d'airelle Mamaku.

Denver leg of Venison sautéed and roasted rare with a port wine, and blueberry sauce.

$36.00

                                                          FINALE

 Dessert                $15.50

Each day chef creates a selection of summer desserts, served as Petite Fours.

Cheeseboard      $15.50

NZ vintage Cheddar and Kikorangi Blue served with croutons, blueberry chutney, dried fruit and nuts.

 To intensify the experience, ask about our selection of dessert wines and Ports.

                                                          ENCORE

If you wish to linger a little longer we invite you to try our coffee, and select from our range of cognacs, ports or liqueurs.