Thrice cooked duck
rock salt cured slow confit & oven baked duck leg
served with a duck fat confit agria potatoes
with seasonal veg, pinot jus & truffle oil

Marinated Southland eye fillet
served with braised beef cheeks,
roasted agria potato disks with seasonal greens & a Horopito jus

Wild shot Marlborough venison fillet crusted with kawakawa
served on agria garlic fondant potato with seasonal veg & a Horopito jus

Kawakawa crusted Lamb rack pan sealed & oven baked
on garlic fondant potato with seasonal greens & Horopito jus

Furikaki crusted fish of the day
with dauphinoise potatoes watercress salad dressed with honeygar
& finished with a white balsamic seeded mustard béarnaise