Daily Menu

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DINNER MENU 

À LA CARTE 

Saturday July 31st  2010

Appetiser

Rachel Scott Ciabatta with Elovi extra virgin olive oil  7

Marinated olives  16

Entrée

Lobster bisque   14

Pan fried scallops, cream leeks, anchovy butter   25

Smoked Aoraki salmon, shaved fennel salad, crème fraîche   23

Carpaccio, beef fillet, lemon oil, diced onion, anchovies, capers, Parmigiano Reggiano   23

Baked goat cheese, poached pear, Port wine reduction   21

Duck Liver Parfait, red wine poached pear, toasted Ciabatta   22

Main

Pan-fried Swordfish, sautéed bok choy, lemon potatoes, thyme beurre blanc   35

Confit of duck leg, sweet potato polenta, apple jam, beetroot chutney, star anise jus   38

Gorgonzola and spinach ravioli, plum tomato compote, sauce verge   32

Loin of 'Lovat' venison, sautéed salsify, potato gnocchi, celeriac purée, cinnamon jus   40

Prime Eye fillet, shallot cream, potato gratin, green beans wrapped in Pancetta, red wine jus   42

Salad

Crisp garden lettuce   6     Tomato salad   8

Side order

Sautéed French beans, caper & Sherry vinegar dressing   13.5