Menus are created individually based on seasonal produce, dietary requirements and client preferences. Here are some examples:

SPRING

Entrée
​
Poached Crayfish,
Avocado, Cucumber, Spring Pea Velouté
~
Main

Prosciutto-Wrapped Organic Chicken 'Saltimbocca',
Asparagus, Globe Artichoke Ragu, Potato Frites
~
Dessert

Vanilla & Greek Yoghurt Panna Cotta,
New Season Strawberries, Fig Vincotto and a Tuile Cigar

​SUMMER

​Entrée

Stracchino Cheese,
Omega Plums, Roasted Hazelnuts, Rosemary Oil
~
Main

Pan-Roasted Hapuka,
Chermoula, Green Beans, Preserved Lemon Yoghurt, Spiced Roasted Chickpeas
~
Dessert

Individual Pavlova, 
Clotted Cream, Muscovado-Macerated Cherries

​AUTUMN

Entrée

Sautéed Prawns,
Chorizo, Peperonata, Butterbeans, Oregano Oil
~
Main

Crispy Confit Duck Leg,
Jerusalem Artichoke & Porcini Purée, Wilted Spinach, Black Doris Plum Relish
~
Dessert

Cinnamon Doughnuts
Poached Rhubarb, Tamarillo Ice Cream

WINTER

Entrée

Seared Venison Loin,
Pickled Beets, Horseradish Cream, Kumara Crisps
~
Main

Slow-Cooked Beef Shortrib,
Fondant Potato, Braised Cavolo Nero, Salsa Verde
~
Dessert

​Valrhona Chocolate Velvet Pots,
Hazelnut Praline, Organic Vanilla Ice Cream
​