

To contact us...
For reservations & general enquiries
Email enquiries
Our location |
09 436 2985
206 Beach Road, Onerahi, Whangarei, Northland |
Getting here...
Only 7kms from town. From Whangarei Basin take Riverside Drive and head to Onerahi & Airport.
Just after the airport entrance turn right at Pah Road. At the roundabout take a left onto Beach Road. Before you have driven a kilometre you can't miss TopSail on the seaward side! |
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Cafe Magazine Summer 2009/2010 Michael Guy's Eating Out Good Food Awards
TopSail - impressive
TopSail, with its owner-chef Ian Garner having just been appointed a NZ Beef & Lamb Ambassador, is one of the country's best restaurants. It sits above the Onerahi Yacht Club offering superb views, really good service, and Ian's food made with passion. Believe us, it's worth making the journey to Onerahi to discover TopSail. For meat lovers try the Rack of Lamb with a roasted dumpling of minced lamb, olives & kumara and with kiwi fruit & mint salsa ($34), or the classic Beef & Reef with fillet steak tied with bacon and grilled medium rare, served on quick roasted capsicums & red onion and topped with garlic prawn tails & mustard aioli ($34). There's also an interesting wine list with a very good choice by the glass. |
TopSail Menu Teasers...
Mains served with garlic roasted potatoes, steamed julienne vegetables & freshly made bread to mop the juices |
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Mushroom Risotto
Portobello and porcini with aborio rice. Finished with truffle oil & parmesan shavings
16 |
Pork Kebabs
Herb seasoned minced pork grilled. Served on kebabs with apple & fennel slaw & our own peanut sauce
18 |
Seafood Chowder
White fish & mussels steamed and served in a light tomato broth with hints of lemongrass, coriander, garlic & ginger with a splash of cream
18 |
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Northland Fish (changes daily)
Hapuka or Blue Cod grilled with lemon pepper. Served over steamed green beans finished with a caper & lemon butter sauce
32
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Beef & Reef
Beef fillet steak grilled medium rare. Served on grilled mushrooms & onions. Crowned with stiffened Awanui oysters
36 |
Duck a l'orange
Slow braised leg roasted crisp; a sauce finished with Grand Marnier & orange. With sauteed spinach & almonds
32 |
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Crème Brûlée
The classic vanilla cream custard. Served chilled with a crunchy caramel top
14 |
Dark Chocolate Mousse
Served in a brandy snap basket alongside a small pot of citrus salad laced with cointreau
14 |
Apple Pie
Caramelized apples with sultanas & cinnamon. Wrapped in filo pastry & baked crisp. Served warm with our own vanilla bean ice cream
14 |
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