Fresh baked bread with Butter ‘Fleur
de Sel’ or Olive Oil |
| |
|
| Entrées |
|
Tomato Gazpacho Soup, Tomato 'Sponge', Shaved Pear-Tomato Seed Salad, Sourdough Croutons, Vegetable Caviar, Celery Salt, Mustard Seed Vinaigrette
|
26.00 |
| |
|
| 'Hot & Cold' Fresh Pea and Ham Soup, Lemon Oil, Ham Powder, Prawn and Pea Salad |
32.00 |
| |
|
| Lamb's Tongue Rillette, Pont Neuf Potato, Prawn, Spinach, Melting Foie Gras Mousse, Salsa Verde |
30.00 |
| |
|
Trio of Tartars - Tarakihi,, Smoked Eel-Potato Salad, Smoked Eel Gelee, Horseradish Chantilly:Big-Eye Tuna, Tonnato Sauce, Roasted Capsicums, Fried Capers, Balsamic Reduction: Queensland Spanner Crab, Avocado-Pineapple Guacamole, Coconut Rice Crispies
|
30.00 |
| |
|
| Carpaccio of Big-Eye Tuna, Frozen Cucumber Foam, Preserved Lemon, Farmed French Caviar |
28.00 |
| |
|
| The Yacht Club New Sashimi Plate 2008 - A Selection Of Today’s Freshest Seafood |
30.00 |
| |
|
| Kai Moana - A Mini 'Degustation'of Seafood Tasting Plates, Sauce Selection (for two) |
80.00 |
| |
|
| Degustation ' Coastal Cuisine' Menu |
|
Our ‘coastal cuisine’ degustation menu is available on request. A 6 course menu of smaller portions taking you through a progression of exquisite flavours, it is available for the whole table, either the food alone, or matched with premium wines. This chef’s tasting menu is available from
Tuesday to Saturday evenings.
$100.00 per guest or
$170.00 per guest with wine pairings.
|
|
‘KAI MOANA’ CUISINE
Shellfish, Molluscs and Crustacea |
|
| Diamond Shell Clams Marlborough per 100 grams |
5.00 |
| Tory Channel Mussels per 100 grams |
5.00 |
| Cooked with Soffritto (caramelized onion & tomato) or Chimichurri (garlic & herb butter) |
|
| |
|
| Bluff Oysters Half Dozen 25.00 Dozen 50.00 |
|
| Clevedon Rock Oysters Half Dozen 18.00 Dozen 36.00 |
|
| Served natural or battered |
|
| |
|
| Indian Prawns Bay of Bengal per 100 grams |
9.00 |
| Salt & Pepper Fried with Dipping Sauce |
|
| |
|
| Australian King Prawns, sauteed with Garlic Butter 16.00 per 100gr (minimum order 200gr) |
| Cooked in Garlic-Parsley Butter |
| |
| Mains |
| Today’s Fish |
|
Tarakihi (Cook Strait) |
|
| Groper (Northland) |
|
| Crispy Skin Snapper (Northland) |
|
Bluenose (Northland)
|
|
| Blue Warehou (Kaikoura) |
|
| |
|
Should You Prefer Your Fish Or Steak Simply Grilled
With A Salad Or Vegetables And Mash Potatoes, Please Do Not
Be Afraid To Ask. |
| |
|
| Stella Artios Battered Tarakihi, Shoestring Fries, Gherkin, Spanish Onion & Parsley Mayonnaise |
28.00 |
| |
|
| Mains |
|
| Grilled Fish, Mustard Gnocchi, Poached Bone Marrow, Morel Mushrooms, Mushroom Consomme, Parsley Ice Cream, Hazelnuts |
|
Roasted Fish, Cauliflower Puree, Duck Fat Roasted Potatoes, Barbecue Sauce
|
|
Fish Cooked ' A la Plancha', Grilled Calamari, Green Bean Salad, Sweet Red Onion Vinaigrette, Roasted Pear, Crispy Pork Belly, Toasted Almonds
|
45.00 |
| Poached Fish, King Prawn, Green Beans, Young Fennel 'A La Grecque' Carrot Puree, Milk Poached Garlic, Oyster Foam
|
45.00 |
Sous Vide Lamb Loin, Amaranth,Ratatouille, Black Olive Dust, Basil Puree, Crushed Tomato, Olive-Red Wine Reduction
|
45.00 |
Cocoa Roasted Canterbury Duck Breast, B'Stilla of the leg, Potato Mousseline, Cinnamon Glucose, Eggplant Puree, Xocopili Sauce
|
|
| King Country Beef Fillet, Truffle Butter, Vegetable Mousse, Potato Puree, Red Wine Sauce |
45.00 |
Side Dishes |
|
| Herb Buttered Heirloom Potatoes |
|
| Mixed Field Leaves with Palm Sugar Vinaigrette |
Small 5.00
Large 9.00 |
Vegetables of the Day |
|
| |
|
| Desserts |
|
| Hazy Shades of Winter - Camomile Infused Pears, Poached Quince, Tamarillo, Pumpkin, Poached Cranberries, Aromatic Spice Ice Cream, Rhubarb Wafer |
18.00 |
| Watermelon 'Sponge', Grilled Melon, Candied Tomato, Champagne-Rose Petal Marshmallow, Melon Granita |
18.00 |
| 3 Reasons To Love... Apples .. Apple Cloud, Fairground Toffee Apples, 'Baba au Calvados', Lemon Peel Custard, Apricot Powder, Apple- Mint Ice Cream, Rice Crispies, Thyme Leaves
|
|
|
The Yacht Club Desserts – A Tasting Plate
|
|
|
5 Textures of Valrhona Chocolate
|
|
Selection Of House Made Ice Creams
|
|
| |
|
| Cheese plate variations
Two cheeses 25.00 Three cheeses 32.00
Tarago River triple cream brie ( Victoria, Aus)
Blue River Triple Cream Brie (Victoria, Aus)
Le Rose Appenzeller (Switzerland)
Epoisses ( France )
Blue River Pecorino (Invercargill)
Roquefort (France)
Gorgonzola (Italy) |
|
|
|
