Formal plated

Seared beef carpaccio, mushroom tapenade, watercress, truffle mayo df gf

Confit duck rillette with beetroot, mandarin and pistachio salad df gf

Cured salmon gravlax, fennel and apple salad, creme fraiche, pea shoots (gf)

Marinated zucchini, fresh mozzarella, basil dressing, toasted pinenuts, and shaved pecorino (v, gf) gf n v

Beetroot carpaccio, compressed green apple, coconut labneh, sunflower seed granola gf vg

Eye fillet of beef roasted with mustard and thyme, crushed beef tallow potato, tarragon and shallot butter, miso roasted onions, pinot jus, served with seasonal vegetables gf

Free range chicken breast, lemon spinach and pancetta risotto, roasted vine tomato, candied almonds, served with seasonal vegetables gf n

Slow cooked spiced lamb shoulder, kumara puree, honey roast carrot, date jus df gf

Market fish, preserved lemon and caper potato rosti, pea crush, fennel, served with seasonal vegetables gf

Free range pork belly, with chicharon, purple kumara fondant, paprika and bell pepper romesco, served with seasonal vegetables gf n

Duck leg confit, celeriac fondant, caramelised apple with wilted spinach gf

Slow cooked butternut, spinach dahl, crispy onion, coconut tahini and lemon dressing, served with seasonal vegetables gf vg

Chocolate and cherry black forest mousse cake with vanilla ganache and dried cherry gf

Yuzu panna cotta with mandarin, honeycomb yuzu mousse and sesame crumble gf

Tangy lemon curd, caramelised pastry shards, with a soft and a crunchy meringue

Raspberry mousse, hazelnut financiers, lychee and rose flavours gf n

Chocolate, raspberry and pistachio bar with whipped coconut and pistachio praline gf n vg

Apple mille feuille : Layers of thinly sliced apple with flaky puff pastry, salted caramel, whipped coconut