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Menu available - Tuesday to Friday 12pm til 5.30pm
the tasting menu
2 courses 45
entree
Salt Roasted Beetroot, Compressed Watermelon, Goats Cheese, Pinenuts, Avocado
or
Cauliflower Risotto with Duck Lliver Butter
main
Tuatara Pilsner Battered Fish, Fries, Gherkin, Spanish Onion,
Parsley Mayonnaise
or
Simply Grilled Crispy Skinned Fish, Buttered Spinach,
New Season Potatoes
dessert
Selection of House Made Ice Creams
or
Cherries - Warm Consomme, Coeur a la Creme,
Molasses Sugar Ginger Cake, Candied Walnuts,
Basil Mousse, Poached Cherries
lunch
from 12pm tuesday-friday & sunday
All of the fish used at Martin Bosley’s is wild caught by day boats
using responsible long-line methods of catch.
Our fish is certified by Friend of the Sea, ensuring our
commitment to sustainability and protection of our oceanic resources.
today's fish
Changes Daily due to Availability
Snapper - skin on (Leigh Fisheries, Northland)
Gurnard - skin on (Leigh Fisheries, Northland)
Pacific Big Eye Tuna
Marlborough King Salmon
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them what have shells |
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Live Te Matuku Bay Oysters, Waiheke Island |
22/44 |
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Bluff Oysters |
24/48 |
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Shucked to order: natural or battered |
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Cloudy Bay Diamond Shell Clams |
14 |
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Little Neck Clams |
14 |
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Greenshell Mussels |
14 |
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Espelette-Lime, X.O, or Garlic Butter Sauce |
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small plates |
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Spaghetti with Prawns, Chili + Basil |
15 |
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| Surf Clams with Sherry+ Fennel |
16 |
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| Salt + Pepper Squid Rings with Kimchi Mayo |
16 |
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| Salt Fish Croquette, Sauce Choron |
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16 |
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| Cauliflower Risotto with Duck Lliver Butter |
18 |
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Salt Roasted Beetroot, Compressed Watermelon, Goats Cheese, Pinenuts, Avocado
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30 |
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| Poached Scampi, Basil Butter, Smoked Fish, Corn, Salmon Roe |
30 |
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| Duck Liver Mousse, Jamon Iberico Crumbs, Roasted Rhubarb, Porcini Meringue, Compressed Apple, Brown Butter Dressing |
30 |
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| Poached Scampi, Tarragon Butter, Smoked Fish, Corn, Basil, Salmon Roe |
30 |
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| something more |
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| Tuatara Pilsner Battered Fish, Fries, Gherkin, Spanish Onion, Parsley Mayonnaise |
30 |
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| Simply Grilled Crispy Skinned Fish, Buttered Spinach, Silken Potatoes |
31 |
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| New Style Sashimi |
33 |
| Miso, Oyster, Crab, Ebi School Prawns, Octopus, Soba Noodles, Ginger Spray, Fish Three Ways |
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| Trio of Tartars |
33 |
Snapper, Mandarin Peel Puree, Freeze Dried Mandarin, Mandarin Oil: Salmon, Hummus, Pea Salad, Buffalo Mozzarella, Jamon Iberico, Rye Crumbs:
Tuna, Umeboshi Plum, Spanner Crab Chawan Mushi, Cucumber |
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| Simply Grilled Beef Fillet, Potato Dauphine Style, Spinach, Borderlaise Sauce |
50.9 |
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| Steak House Fish |
43 |
| Grilled Fish, Buttermilk Fried Onion Rings, Bearnaise Sauce, Spinach, Red Wine Sauce |
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| Kai Moana |
86 |
| A Mini 'Degustation' of Seafood Tasting Plates (for two) |
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| on the side |
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| Potato Clouds |
8/14 |
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| Skinny Girl Fries |
8/14 |
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| Green Asparagus, Blood Orange Hollandaise |
7/15 |
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| Mixed Field Leaves with Palm Sugar Vinaigrette |
8/14 |
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| desserts |
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| Honey+ Blossoms - Manuka Honey Cake, Honey-Yoghurt Panna Cotta, Lemon Jelly, Jasmine Pudding, Feijoa Fragrance, Honey-Orange Blossom Ice Cream |
20 |
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| Cherries - Warm Consomme, Coeur a la Creme, Molasses Sugar Ginger Cake, Candied Walnuts, Basil Mousse, Poached Cherries |
20 |
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| Apples - Apple Creme Caramel, Sage ice Cream, Apple Puree, Roasted Pear, Aplle Leather, Brazil Nut Praline |
20 |
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| Raspberries - Aerated Guanaja Chocolate, Raspberry Manjari Chocolate Mousse, Frezze Dried Lychee, Raspberry Pudding, Almond Ice Cream |
20 |
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| to take |
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Martin Bosley's now has a range of epicurean goodies available for you to take home. Available at the restaurant and at the City Market on Sundays.
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| Books |
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| Martin Bosley 90 |
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Palm Sugar Dressing
cult classic: the world's greatest salad dressing |
10 |
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Lemon Syrup
it's a cordial made from my lemons |
10 |
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Blood Orange Syrup
a seasonal delight |
10 |
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Vadouvan Spice
south-east Indian fragrant spice mix |
10 |
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Herb Salt
a fish's best friend |
10 |
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Bulldog Sauce
steak sauce for fish |
10 |
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Duck Confit
meltingly tender,crispy skin |
20 |
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Oxtail
sticky,slow cooked,red wine braise |
15 |
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This menu was last updated on Tuesday the 17th of January
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