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  • Mini whitebait fritters served with a lemon and chive aioli
  • Stewart Island salmon confit served on crostini with smoked tomato jus
  • Seared garlic prawns stacked with shredded salad greens, watercress, caper berries and dill mayonnaise
  • Manuka smoked salmon with crushed new potatoes and citrus crème fraiche
  • Seared scallop on a pea puree with avocado oil and roast red pepper coulis
  • Salt cod and salmon samosa with caper mayonnaise and watercress
  • Prawn and mango salad stacked with avocado and lemon vinaigrette
  • Ciabatta and garlic crusted Stewart Island mussels in a shell topped with gruyere and lemon aioli
  • Mini paua fritters with garlic mayonnaise, sea salt and lemon and potato crisps
  • Seared pepper tuna with broad bean and crispy bacon salad with balsamic syrup
  • Stewart Island salmon Manuka smoked fish cakes with cucumber and carrot ribbon salad and topped with a chive crème fraiche
  • Stuffed squid with lamb and fire roasted capsicum koftas served with baby spinach, pea and feta salad with chilli butter
  • Seared cured salmon cutlet with leek, bacon and cider vinegar dressing
  • Panko crusted blue cod bites with lemon and caper mayonnaise and sea salt baked potato crisps
  • Warm salad of Stewart Island mussels, new potatoes, watercress and broad beans with garlic saffron dressing
  • Smoked groper and leek cannelloni with chive beurre blanc