Wellington on a Plate - Dine 2010.

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14 - 29 August 2010

Wellington on a Plate Menu

Lunch $35.00

 

Entrée

Slow Cooked Octopus, Pickled Potatoes, Aioli, Black Olive Soil

 Or

 Pressed Chicken Terrine, Duck Liver Mousse, Heirloom Carrots

 

Main

 Red Wine Braised Oxtail, Drunken Prunes, Creamy Polenta

Or

 Grilled Fish, Bee Pollen, Jerusalem Artichokes, Clam and Chorizo ‘Bourride’

 

Dessert

 Crème Catalan

 Or

 Cheese of the Day

 

Wine to accompany our menu is

Ata Rangi Sauvignon Blanc

 Book here

Our food philosophy is to eat what’s in season, what’s local and what’s fresh. We have strong relationships with local producers who call us first with their new season’s offerings. The result is an ever-changing menu with a focus on fresh produce and seafood and plenty of daily specials.

Our wines are chosen for their suitability in matching the food we present and each wine is evaluated on its own merits, rather than because it has won awards. Reflecting our food philosophy, we have a predominantly New Zealand wine list featuring wines from each of New Zealand’s renowned wine-growing regions. We also stock a range of exceptional quality, locally-produced craft beers.

 

MARTIN BOSLEY'S UPSTAIRS AT THE ROYAL PORT NICHOLSON YACHT CLUB  
103 ORIENTAL PARADE, CENTRAL CITY, WELLINGTON, P: 04 920 8302, E: EVENTS.MBYCR@ACTRIX.CO.NZ