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Chef's Desgustation Menu

Tempter
• Raurau Manea – (The beautiful plate)
• A selection of traditional cook island delicacies including: fresh ocean Sashimi, Ika Mata, Tittikaveka Eke, Poke, Pacific potato salad, and Kinaki.

Entrée
• Zested Mitiaro Lime and Chilli kebabs
• Served over Asian egg noodle salad w pawpaw seed dressing
• Classic Chicken Caesar salad
• Salad of tender chicken, bacon, boiled egg, lettuce and croutes w Caesar dressing
• Risotto of Red wine braised field mushrooms
• Braised in Rich Merlot and herbs bound in aborio rice w Italian cheeses
• Seafood Chowder
• Rich creamy soup of fish, shrimp, mussels and scallop w fresh bread.
• Panseared Scallops in an orange buerre blanc
• Zested w lemon and orange finished over steamed winter greens
Palate Cleanser
• Passionfruit citrus granite

Main
• New Zealand Export Beef medillons
• Served with winter roasted vegetables, potato cake, and red wine jus
• Risotto Marinara
• Prawns, Scallops, Fish, Mussels, and shrimp bound in a rich Italian tomato sauce
• Pacific Seared Tuna
• Ocean fresh Tuna topped with romesco, kumara wedges and a green pea and tomato mixed salad
• Spanish roast chicken
• Pan roasted breast w Olives, red onions, fresh tomato, herbs and preserved lemon w hassled potatoes and asparagus
• Ocean trio of Cook island fish
• A selection of available fish served over kumara mash, winter roast vegetables, and spiced rukau w chefs hollandaise sauce

Dessert
• Sails rich warm chocolate cake
• Vanilla ice cream and chocolate fudge sauce
• Sticky date pudding
• Butter scotch sauce and coconut ice cream
• Decadent chocolate almond Brownie
• Warm with cookie ice cream with chocolate sauce and raspberry couli.
• Lemon citrus tart
• Caramelised with sugar and served with fruit garnish and soft fresh whipped cream

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