Confit pork belly, nashi pear jelly, crackling, palm sugar caramel (gf df)

Braised lamb croquettes with rosemary aioli + micro herbs (df)

Confit duck, plum gel, duck crackling, baked wonton (df)

Southland venison on crostini with horseradish crème + fresh blackberry (Seasonal)

Duck pate, toasted truffle brioche, caramel pistachio crumb

Deconstructed chicken satay with panko chicken mousse, satay gel coconut + kaffir lime jelly

Pork tenderloin, spice rub, chocolate macadamia soil, rose gel 

Beef carpaccio, burnt onion mayo, toasted buckwheat, shaved parmesan, baby rocket (gf)


Cured salmon, crème fraîche, caviar, radish, confit lemon, lemon sorrel (gf)

Marinated soy + ginger prawns, sesame aioli (gf df)

Scallop ceviche, raspberry vinaigrette, crunchy apple, freeze dried raspberry (gf df)

Smoked salmon rillette, crème fraiche lemon, soft herbs, caviar served in tuile cone

Petit English muffin, smoked salmon, crème fraîche, citrus

Seared scallops with nam jim + lemon mayo (gf) (additional costs apply) 

Seared tuna, sesame seeds, wasabi mayo, miso foam (gf)

Stewart Island crayfish with nam jim dipping sauce (gf df) (additional costs apply) 

West coast whitebait fritters with fresh lemon (gf df) (additional costs apply) 

NZ oysters served 3 ways (gf df) (additional costs apply) 


Tartlet, mushroom, cows feta, mascarpone, baby basil

Beetroot macaron, soft goats cheese (gf)

Pineapple, kaffir lime + chilli salsa, coconut jelly, sesame crisp (gf df vegan)

Mushroom tapioca crisp, wasabi + sesame mayo, pickled shiitakes, wasabi pea powder

Bocconcini, cherry tomato + basil pesto tartlet with kalamata olive pate

Brioche with goat cheese + beetroot sponge +beetroot gel

Chef's choice of bruschetta

Antipasti Grazing Table

Selection of local cheeses, crackers, cold meats, lavosh, grissini, marinated olives,

homemade chutneys, strawberries, grapes, fruit, nuts & dried fruit