Fresh baked bread with Butter ‘Fleur de Sel’ or Olive Oil |
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| Entrées |
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| 65/65 Egg Yolk, Almonds, Radish, Charred Cucumber, Freeze Dried Asparagus, Buffalo Mozzarella, Truffle |
32 |
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Trio of Tartars -Groper,Pinenut,Raisin,Pickled Potato, Burnt Onion; Salmon, Smoked Sushi Rice, Soy, Ginger Gelee;
Tuna, Roasted Beetroot, Buffalo Yoghurt, Sumac |
30 |
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| Black Pudding Ravioli, Young Carrots, Black Olive Powder, Red Wine- Cassis Sauce, Orange Peel Puree, Shaved Duck Foie, Sage |
28 |
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| Grilled Pilchards, Lustau Puerto Fino Sherry, Chopped Tomato, Olive Soil, Squid Ink Risotto, Avocado, Chervil |
28 |
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Groper & Smoked Eel Terrine, Cauliflower Puree, Dashi Jelly, Oyster & Lettuce Emulsion
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28 |
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| The Yacht Club New Sashimi Plate 2010 - A Selection Of Today’s Freshest Seafood |
30 |
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| Kai Moana - A Mini 'Degustation' of Seafood Tasting Plates, Sauce Selection (for two) |
80 |
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| Supplement - Snapper Head, Roasted Whole, Caper Butter, Potatoes |
30 |
| Degustation 'Coastal Cuisine' Menu |
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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 Sunday evenings.
$100.00 per guest or
$170.00 per guest with wine pairings. |
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| ‘KAI MOANA’ CUISINE |
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| Shellfish, Molluscs and Crustacea |
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| Littleneck Clams per 100 grams |
6 |
| Diamond Shell Clams per 100 grams |
6 |
| Green Shell Mussels per 100 grams |
5 |
| with XO Butter or Montpellier Sauce (200 grams minimum order) |
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Te Matuku Oysters
Half Dozen 18 Dozen 36 |
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Cleveon Coast
Half Dozen 18 Dozen 36 |
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| Served natural or battered |
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| MAINS |
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Today’s Fish
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Our fish are wild-caught by day boats, using sustainable fishing methods.Please Note: All fish listed on our Menu are subject to change due to availability. |
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| Snapper- Skin on (Northland, Leigh Fisheries) |
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John Dory - Skin on (Northland, Leigh Fisheries) |
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| Blue Cod |
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| Groper (Northland, Leigh Fisheries) |
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| Gurnard ( Leigh Fisheries,Northland) |
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Should you prefer your fish or steak simply grilled with a salad or vegetables and mash potatoes, please do not be afraid to ask. |
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| Tuatara Pilsner Battered Tarakihi, Shoestring Fries, Gherkin, Spanish Onion & Parsley Mayonnaise |
28 |
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| Mains |
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| Grilled Fish, Spanner Crab Risotto, Hot Coconut Panna Cotta, Shellfish-XO Sauce, Lemo Air |
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Roasted Fish, Brussel Sprouts, Chestnut Pudding, Jerusalem Atrichoke Ice Cream, Maple Bacon Powder |
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| Fish Cooked 'A la Plancha', Scampi-Oxtail Pie, Pea Puree, Broad Beans, Pea Shoots, Dried Carrot, Pea Vinaigrette, Dijon Jus
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47 |
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'Steakhouse Fish' - Grilled Fish, Buttermilk Fried Onion Rings, Bearnaise Sauce, Spinach, Red Wine Sauce
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40 |
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'Furred and Feathered' - Cocoa Dusted Venison Short Loin, Mushroom - Thyme Cake, Wild Mushroom Reduction, Beetroot, Blackberry Powder, Carrot Puree, Smoked Tomato Jam, Suet Pork Pie, Truffled Lentils, Silverbeet, Roasted Quail
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| Canterbury Duck Breast, Caesar Salad, Anchovy, Fennel Puree, Scallop, Pomme Dauphine, Ginger Gelee |
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| Poached King Country Beef Fillet, Roasted Scampi, Garlic Puree, Warm Salad of Radishes, Young Carrots, Saffron Tea, Mustard Oil |
45 |
Side Dishes |
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Herb Buttered Heirloom Potatoes
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Sm 7 |
Lrg 12 |
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| Mixed Field Leaves with Palm Sugar Vinaigrette |
Sm 5 |
Lrg 9 |
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| Vegetables of the Day |
Sm 7 |
Lrg 12 |
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| Desserts |
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| Banana-Macadamia-Miso Cake, Sour Cream Ice Cream, Butterscotch Foam, Cinnamon-Coffee Glucose, Macadamia Glass |
18 |
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| Jasmine Tea Creme Brulee, Lychee Foam, Coconut Rice |
18 |
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3 Reasons To Love... Apples... Apple Cloud, Fairground Toffee Apples, 'Baba au Calvados', Lemon Peel Custard, Lemon Powder, Apple-Mint Ice Cream, Rice Crispies, Thyme Leaves |
18 |
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The Yacht Club Desserts – A Tasting Plate |
19 |
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5 Textures of Valrhona Chocolate |
19 |
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| Selection Of House Made Ice Creams |
15 |
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Cheese plate variations
Two cheeses 25 Three cheeses 32
Tarago River Triple Cream Brie- Cow's Milk (Australia)
Old Rotterdam Gouda - Cow's Milk (Holland)
Epoisses Washed Rind - Cow's Milk ( France)
Bleu d'Auvergne - Cow's Milk (France)
Roquefort - Unpasteurised Sheep's Milk (France)
Gres des Vosges - Cow's Milk (France) |
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Menu last updated 29-07-10
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