Soup of the day
a seasonal selection of warm soup with croutons & various accompaniments

Pan sealed duck breast
with swiss brown & field mushroom ragout,
sauteed snowpeas, sweet soy jus & drizzled with extra virgin olive oil

Braised wild rabbit
with port soaked currants pine nuts & bound in a rabbit jus
baked in wonton baskets topped with crème fraiche
& served with shredded pickled beetroot salad

Kawakawa gravalax of Marlborough ocean run Salmon
with a horseradish cream cheese, Reggiano parmesan crisps & a mizzuna salad

Italian prosciutto wraps
with a homemade sun-dried tomato pesto
stuffed with mizzuna leaves on pickled cucumber noodles