To Start |
Mains | Desserts |
Kumara & Nut Cakes
Roasted kumara crushed with pine nuts, almonds & sunflower seeds. Grilled as rissoles and served with a Caribbean inspired pineapple & date salsa
20 Pork Belly
Free range. A slice of slow cooked pork belly grilled. Served with Burgundy snails sauteed with garlic, green grapes & rosemary. A ruby port & butter sauce
22 Free-Range Chicken Liver Pate
A TopSail classic using free range livers. Served with golden peach chutney & grilled focaccia
20
Turkey Tenderloin
Grilled tenderloin slices on a slice of roasted kumara with blue cheese. A dollop of Parua Bay cherry guava jelly
22 Flounder FilletsA couple of skin grilled fillets sitting on a wedge of braised fennel. Served with peppered strawberries & shrimps and pesto of parsley & nasturtium 24
Salmon & Scallops Mt Cook salmon skin roasted sitting on sauteed julienne zucchini with toasted almonds. Encircled with 4 Bream Bay scallops & dollops of wasabi aqioli 24 |
Northland Fresh FishFrom the long-line. Grilled. On fresh asparagus. Dressed with a chardonnay butter sauce with preserved lime, caperberries & steamed fresh Marlborough Tuatua
45
Duck Breast
Roasted pink, crispy skin. On corrugated carrots tossed with toasted almonds, lemon & parsley. A sauce of spiced mandarins, mandarin segments & Grand Marnier
43
Aged Beef Fillet
Grilled medium rare. Served with a smoked paprika dusted mushroom kebab and draped with a brandied green peppercorn sauce finished with a splash of cream
45
Garden Grill
Asparagus, aubergine, portobello mushroom, capsicum & zucchini grilled. Skewered with rosemary and melted creamy blue cheese. Served on buttered silver beet with lanky chef green tomato chutney & toasted macadamias
43 Wild Fiordland Game
Venison backsteak roasted rare. A small filo pie of wild hare in burgundy paoched tamarillo & a port wine pan gravy
45
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Pear & Feijoa Pie
Caramelised pears and poached feijoas. Wrapped in sugared filo pastry & baked crisp. Served warm with vanilla bean ice cream
17
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
17 Dark Chocolate Mousse
Served in a brandy snap basket. On the side fresh strawberries muddled with mint & limoncello
17 Petits Fours
Three TopSail chocolates
9 Affogato
Ice cream, double espresso & almond biscotti
10
CheeseNZ Blue
with oat biscuits & fig & date chutney
13
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