A daily chef’s whim. This is traditionally served both to prepare the guest for the meal and to offer a glimpse of the chef’s style.
Marlborough Salmon, green shell mussels & vegetables in a light tempura batter, with dipping sauces.
Wild Puha ( watercress ), spinach, feta cheese, roasted Otago fruits & caramelised walnuts.
One of the Chefs signature dishes! Camembert & fancy coconut in a crisp wonton, served with a spicy mango sauce.
Free range Chicken breast slices, braised with pickled lemon then simmered in a creamy spinach and garlic sauce, placed in a cocotte dish and covered with a cauliflower pastry then lightly baked.
Calamari stuffed Prawn Risotto
First we make a creamy Prawn risotto, then fill the Calamari tube before lightly searing and baking.finished with a white wine deglaze and served with a summer salad.
Home smoked,Landowner honey braised pork belly, with buttered Quinoa And sautéed vegetables.
Canterbury lamb shank, roasted and braised with eggplant, tomatoes, caramelised onions, garlic and Greek olives.
Pear Tuscan Tart
Home grown pears, raspberry jam and frangipani in a sweet pastry base.
An Italian classic....chocolate, coffee, mascarpone, liqueur...yum!
A delicious Greek dessert, with layers of egg custard, filo and fresh Otago Peaches.