Plated dinner menu

Plated dinners are feasts for the senses – tiki tours of Aotearoa through the eyes of our chefs.

This menu is a chance to make your evening truly unforgettable. Why not a nine-course degustation replete with confits, sous vides, and crémeux to pique and sate any appetite? Nothing is off the table.

Our plated menu is priced at $83 per person, or $89 for a choice of 2 mains.

All prices are GST exclusive. Menus listed are available from July 2023, please enquire for a copy of our current menus and prices.


Entrée

  • Lamb, carrot, and shallot marmalade, minted horseradish, seed cracker (GF)
  • Duck breast, braised cabbage, pink pepper custard, orange zest, jus (GF)
  • Butter poached prawns, crab pica de gallo, avocado crème friache, crustacean espuma (GF)
  • Beet, dill roulade, whipped goat cheese, romaine with orange and coriander vinaigrette
  • Furikake spiced scallops, Bonito bavarois, pickled celery, corn, herb oil (GF)
  • Spinach potato gallete, carrot relish, broccoli pudding, tomato and ginger foam (V)
  • Compressed melon, smoked vegan cheese, avocado mousse, dutch cucumber, cracker (VG)
  • Chicken, parmesan gel, Caesar dressing, orange fillet, brioche crouton, pea tendril
  • Cured salmon, dill crème friache, beet mayo, pickled cucumber, red onion caviar crisp

Mains

  • Herb rolled beef fillet steak with garlic and mustard jus (GF) (DF)
  • Grilled corn fed chicken supremes with terravin and porcini cream (GF)
  • Fish of the day with caper and tomato butter (GF)
  • Gremolatta crusted lamb rump with pink peppercorn jus (GF)
  • Marinated crisp pork belly with apple compote and jus (GF) (DF)
  • Confit duck leg with orange sauce (GF) (DF)
  • Potato and quinoa cake, coriander espuma (V)
  • Mozzarella centered potato patty, tomato and fennel cream (V)
  • Cauliflower steaks and chimmi churri (VG)

Sides

  • Kumara and potato gratin (GF) (V)
  • Potato and green peas timbal (GF) (V)
  • Spiced butternut pumpkin puree (GF) (VG)
  • Thyme scented confit potatoes (GF/V)
  • Confit garlic and celeriac puree (GF) (V)
  • Pickled carrot and cumin puree (GF)
  • Braised red cabbage (GF/VG)
  • Agro dolce peppers (GF/VG)
  • Glazed carrots (GF) (DF)
  • Tempered green beans (GF) (VG)
  • Broccoli (GF) (VG)
  • Grilled zucchini medallions (GF) (VG)
  • Balsamic baby beetroot (GF) (VG)
  • Roasted cherry tomato (GF) (VG)
  • Garlic tossed spring vegetables (GF) (VG)
  • Asparagus (seasonal availability) (GF) (VG)
  • Baby bok choy (GF) (VG)
  • Confit parsnip (GF) (VG)

Plated desserts

  • Strawberry mousse - strawberry and lack currant gel, elderflower white chocolate mousse, meringue, chocolate soil
  • Chocolate cremeux - coffee mousse, caramel sauce, glaze nuts, edibles
  • Tropical - coconut mousse, pineapple disk, mango curd, raspberry coconut lamingtons
  • Petit fours - opera lemon meringue tartlets, blueberry mousse dome, passion fruit and banana cake, carrot cake mousse dome
  • New Zealand cheese plate

DF = Dairy free
GF = Gluten free
V = Vegetarian
VG = Vegan

Our food philosophy

Ideas, like people, need nourishing. Our chefs create menus designed to feed creativity and imagination, while giving your guests a taste of Aotearoa's provenance, culture and talent.