The Dining Room Menu
TWO COURSES 39 / STARTER & MAIN
MAIN COURSE SELECTED GLASS OF WINE OR BEER FOR 35
Parties of 8 - 20 will be placed on the group menu
STARTERS
20
BROADWATER ROCK OYSTERS
freshly shucked with mignonette and lemon (two dollar supplement)
20
18
CHAMPAGNE BATTERED ZUCCHINI FLOWERS
stuffed with goats cheese, served with honey mustard sauce
18
16
BABY COS SALAD
radish, goats cheese, spiced walnuts, mandarins and honey vinaigrette
16
20
SALMON TARTARE
avocado salsa, chives, baby caper, cornichons, horseradish cream, toasted sourdough
20
18
TWICE BAKED FRENCH ONION SOUFFLE
aged cheddar sauce
18
20
COQUILLES SAINT-JAQUES
baked scallops, mushrooms, shallots, béchamel and swiss cheese (three dollar supplement)
20
MAIN COURSES
36
SCOTCH FILLET
200g grass-fed, café de paris and fries (four dollar supplement)
36
35
ROASTED NZ KING SALMON
creamed spinach, lemon poached new potatoes, citrus beurre blanc (two dollar supplement)
35
34
SMOKE-BRAISED LAMB SHOULDER
garlic boulangerie potatoes, smashed mint peas and red wine jus
34
34
CHICKEN FRICASSEE
asparagus, baby carrots, cremini mushrooms, chervil and white wine sauce
34
34
SLOW COOKED PORK NECK
quince glazed, savoy cabbage, purple congo potato mash and apple cider jus
34
32
GNOCCHI PARISIENNE
wild mushrooms, mornay sauce, sage and pine nuts
32
DESSERT
10ea
CHEESE SELECTION
served with fig toast, quince paste and muscatels
10ea
12
VANILLA CREME BRULEE
topped with a caramelised sugar crust
12
DESSERT OF THE DAY
served fresh daily
9
AFFOGATO
vanilla ice cream, coffee
9
13
WITH YOUR CHOICE OF LIQUER
Frangelico, Baileys, Tia Maria, Cointreau, Amaretto, Kahlua
13