Four courses 75 per person
Wine Matching 35 per person
Arrival between 6.30 and 7pm. Meal begins just after 7pm.
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Platter menu designed
Glazed salmon fillet, smoked yogurt, duck parfait, cured Chatham Island Blue Cod.
Viognier ‘Par Nature’ 2014
Beef cheek with bone marrow mash, courgette flower emulsion and
Golden Bay scallop ravioli.
Syrah ‘La Cote’ 2013
Hohepa Organic cheese selection
with honeycomb & crostini.
* Danbo firm cheddar style
* Blue gorgonzola
* Feta, cashew & mustard cress
Late Harvest Viognier 2012
Grilled peach crumble, Nasturtium flower panna cotta, Hibiscus & dark Ghana.
Garden Viola Shot