LE MENU

Te Matuku Bay Oysters, Ponzu dressing and fried baby leeks

Goat cheese and caramelised shallots tarts, fig and balsamic paté

Smoked Angus beef fillet on crouton with tapenade

Prosciutto wrapped Nelson scallops, red capsicum coulis

Escargots a l’ail, cooked in their shell

Hare and duck rillette, Tapenade, pickled vegetable, coriander pesto,

freshly baked ciabatta bread

Akaroa Salmon Fillet

Salmon Fillet sides on a nest of spinach drizzled with a

Creamy saffron beurre blanc

Duck confit a l’orange

Moist & tender leg of duck slowly braised

Gourmet Potatoes

With butter and a hint of fresh mint

Sage and shaved parmesan gnocchi

Tossed In Rangihoua Extra virgin olive oil

Salade Caesar

Cos lettuce, croutons, poached eggs, crispy bacon, and anchovy dressing.

Croc-En-Bouche

A tower of choux profiteroles each filled with alternatively,

Belgian dark chocolate and salted caramel custard, drizzled with a light, crunchy caramel

Banquet Menu