contemporary new zealand dining


TopSail current a la carte menu



To Start




Served to the table:
Garlic roasted potatoes, warm salad of shredded lettuce & peas tossed with finely chopped and sautéed red onion & freshly made bread to mop the juices






Kumara Cakes

Roasted kumara & toasted sunflower seeds, almonds & pinenuts crushed, shaped & grilled with a slice of blue cheese. With tamarillo chutney


Seafood Platter

2 Green lipped mussels grilled with tomato, herbs, cheddar & fresh crumbs; 2 Kaipara oysters Kilpatrick; 2 queen scallops with pernod & cream; a tiger prawn grilled with garlic butter; a quenelle of smoked eel pate & toast


Pork Belly

Free range. A slice of slow cooked pork belly grilled. Served with French Burgundy Snails sautéed in garlic finished with red grapes & rosemary in a chardonnay butter sauce


Chicken Liver Pate

Free range. Served with golden peach chutney & grilled focaccia 


Turkey Tenderloin

Grilled. Served on a small flatbread baked with crushed walnuts, cranberries & feta. With a dollop of Parua Bay cherry guava jelly



Salmon & Scallops

 Mt Cook salmon skin roasted & sitting on sauteed julienne zucchini with toasted almonds. Encircled with 4 Bream Bay scallops & dollops of wasabi aioli






Northland Fresh Fish

From the long-line. Grilled. Served on grilled asparagus. Dressed with a chardonnay butter sauce with preserved lime, caperberries & shrimps


 Duck Breast

Roasted pink, crispy skin. On corrugated carrots tossed with toasted almonds, lemon & parsley. A sauce of preserved mandarins, mandarin segments & grand marnier


Aged Beef Fillet

Grilled medium rare. With a brandied green peppercorn cream sauce, a skewer of grilled button mushrooms dusted with smoked paprika & crisp bacon strips


The Bale

Portobello mushroom, eggplant, zucchini & capsicum grilled and baled with melted aged cheddar. Served onto a rissole of freekah, dates & lemon. Finished with parsley pesto, toasted macadamias & wilted watercress


Wild Fiordland Game

Venison backsteak roasted rare. With a small filo parcel of casseroled hare. With roasted crown pumpkin dribbled with tamarillo syrup & syrah pan juices gravy








Apple & Feijoa Pie

Caramelised apples & poached feijoas. Wrapped in filo pastry & baked crisp. Served warm with vanilla bean ice cream


Malt Loaf

Blackboy peach halves roasted & served warm over a grilled slice of traditional Welsh malt loaf baked with prunes & raisins. A generous slug of brandy. With vanilla bean ice cream & marscarpone


Dark Chocolate Mousse

Served in a brandy snap basket. On the side a demitasse of freshly grilled pineapple drizzled with maple syrup & dark rum


Petits Fours

Three TopSail chocolates



Ice cream, double espresso & almond biscotti



NZ Blue

with oat biscuits & fig & date chutney