Tapa 9 Olives, Lot 8 Martinborough (gf) (df) (v) 9 9 9 10 10 10 10 12 Toasted mixed nuts w medjool dates & Amontillado sherry
(gf) (df) (n) Fried ricotta & pecorino stuffed Peppadew (v) Saffron suppli rice w Roma tomato sauce (gf) Spiced feta, olive, red onion, cress & orange (gf) (v) Chicken croquettes w rmoulade sauce Chorizo sausage w red capsicum & brandy (gf) (df) Salamifennel & pork (gf) (df) Cured hamProsciutto di San Danielle (gf) (df)
Bread 7 With butter, or Lot 8 extra virgin olive oil (v) 8 Garlic bread (v)
Aperitif 9 Moritz larger San Sebastian beach 6 10 10 20 10 12 24 24 8 Tui kiwi sophistication... yeah right! Campari & soda summer on a Vesper Pimms & lemonade so Becks & Posh Dry Martini the silver bullet Spanish Vermut & dry the warmth of sundrenched Catalonia Gin & tonic ten botanic flavours swashed together Kir royale French aristocracy
Louis Roederer NV Champagne it is like tasting the stars Sparkling Elderflower effervescent perfume
(v)Vegetarian (gf)Gluten free (df)Dairy free (p)Pescatarian (n)Contains nuts
Entre 17 Roast globe artichoke w potato gnocchi, Marcona almonds, preserved lemon curd, thyme & brown butter (v)(n) 16 18 Crispy calamari w hummus, cumin, pine nuts, pomegranate & chopped leaf salad (p) (n) (df) Borsht soup w sugar cured wagyu beef, smoky beetroot, truffle salsa, mandarin oil & horseradish cream (gf) Free range chicken torchon w Jerusalem artichoke puree, field mushroom, porcini mustard & smoked yogurt Tapa flight selection of six tapa-esque tastes
18
22
Palette cleanser 10 Lemon & lime sorbet w botanical gin foam (gf) (df) (v) Main 29 Twice baked Tarrago River goats cheese souffl w pea puree, curried almonds, broad bean & pea salad (v) (n) 32 34 Home made linguini w prawns, chilli, pancetta, preserved lemon, Pinot Gris & Italian parsley (df) Northland Snapper w Atlantic scallop, cauliflower, vadouvan spice, cavolo nero, beluga lentils & white mushrooms (p) (gf) Free range chicken, chorizo, prawn & squid paella w saffron & thyme (gf) Eco-pork fillet w citrus braised shoulder, ras el hanout, polenta, pearl couscous & medjool date puree Aged Angus beef rib eye w Manchego cheese butter, hand cut chips & jus (gf) Grain feed aged Wakanui beef fillet w bone marrow, cheek & root vegetable pistilla, mushroom medley & Bordelaise sauce
32 34 34 42
Sides 7 Rocket, pear & pecorino salad (v) (gf) 8 6 7 5 Confit of Brussels sprouts w hazelnuts & bacon (df) (n) Mash potato (v) (gf) Hand cut chips & rmoulade sauce (p) (gf) (df) French fries w tomato sauce (gf) (df)
Cheese 15 Soft Brie de Meaux. France. The cheese of kings 15 15 15 15 Blue Gorgonzola piquant. Italy. The quintessential Italian blue cheese Ewes Rigatello. Belgium. Italian style sheeps milk cheese, slightly sweet & crumbly. Gouda/goat Gruff Junction Mature Leyden. New Zealand. Mild goat milk flavour and a little nutty. Outstanding. Goat Buche de chvre. France. A true delicacy, sharp, tangy & creamy 2 cheeses for 25, 3 for 40, 4 for 50 & 5 for 60 All served w seasonal fruit chutney, quince paste, grapes & Falwasser crackers
Desserts 16 Valhrona chocolate mousse w caramel parfait, red wine poached pear & passionfruit espuma (gf) 15 15 15 15 Crme catalana w freeze dried mandarin, citrus fruit & rhubarb salad (v) Macadamia nut tart w brown butter, honey mascarpone & feijoa (v)(n) Apple & medjool date pudding w milk jam, candied walnuts & Pernod ice cream (n)(v) Affogato; espresso, Amaretto, vanilla ice cream & biscotti (v) (n)
Sweet wines 12 Konrad, Riesling Sauvignon Blanc noble two, NZ. 2007 15 12 12 12 Vidal Fleury, Muscat de Beaumes de Venise, France. 2008 Lustau, East India Jerez, Spain Jerez, Spain
Lustau, Pedro Ximnez San Emilio Lustau, Muscatel Emilin
Jerez, Spain
One bill per table
