$65 Set Menu

4 Courses or 3 Courses and a glass of Bilecart Salmon Champagne

Canape

Entree
Chilli crusted poussin w micro green salad
Confit pork belly, pan seared scallops w beetroot jelly and baby watercress
Bruschetta and Breads w dukkah and avocado oil
Duck liver parfait w pomegranate glaze and walnut crostini

Main
Pan fried Market Fish on a prawn and crab risotto w mango relish
Kawakawa crusted Eye Fillet; pommes puree w shallot and cherry tomato jus
Pan seared Duck Breast; served medium w honey kumara mash, wilted bokchoy and truffle oil jus
Dukkah Chicken Breast on thyme and potato stack w roast garlic cream sauce
New Zealand Lamb Rump w roasted parsnip and pumpkin, pea puree and red wine jus
Vegetarian Masala - Roast capsicum stuffed w cauliflower, courgette, aubergine and lentils. Served w red onion, tomato salsa and toasted bread

All mains served with side of seasonal vegetables

Desserts
Dark chocolate tart w pistachio sugar and vanilla bean mascarpone
Creme brulee w biscotti and spiced berry compote
Sticky date pudding w butterscotch sauce and vanilla ice cream