I offer a full multi-course dinners.

This menu is the current menu. I have successfully prepared all this dishes in the past. They show you the scope of what I do. Of course, all the menus will be customized to fit your tastes and dietary requirements.

I wanted to give you a little idea of what I cook to get you salivating...

ENTREES

Braised Brisket

Kawakawa puree

Candied Garlic

Purple carrots

Grilled Bluff Oysters 

Pancetta

Brown butter

Wakame

Parmesa

Ravioli

Spinach & Ricotta Ravioli 

Swiss mushrooms  & garlic  roasted  butter sauce

Crushed Hazelnuts

NZ King Salmon Tartare

Aged Parmesan

Enoki mushrooms 

Sel de Guerande 

Honey & soy cured egg yolk 

  Organic sourdough “Pain Perdu”

MAINS

Wheke / Octopus  or Snapper

Hibachi charred  octopus / or snapper

Lemon emulsion

Spanish smoked paprika mayo

Chorizo & calamari Bolognese

Aged Angus Pure Scotch Fillet

Hibachi 21 Days Aged Angus pure scotch  Fillet

‘’Pure Fresh” organic potatoes ‘’ecrasee’’

Walnut butter & smoky Opito Bay salt

Black garlic & Shiiatke  mushrooms

Lamb Shank

Bordeaux red wine braised NZ lamb shank

Organic dark chocolate &  Espelette chili sauce

Golden squash puree

Sticky garlic

DESSERTS

Tiramisu / Wild Kopi Luwak original version available ($25 extra)

Koati 

(entree or dessert)

Manuka honey cloud

Whipped  Opito Bay rare gin sea salt & goat cheese mousse

Milk crumb

La Poire

Pear slowly poached Bordeaux red wine & rosemary

French   butter caramel sauce

Roasted almond  & macadamia  soil

Horopito ice cream

Tarte Au Citron Meringuee

  Lemon curd

Zesty meringue

Lemongrass & coconut crumble

Opito Bay salt vanilla sorbet

Citrus aspic

Creme brulee

Lime & matcha curd

Caramelised pear

Brown butter crumb

(Crema Catalana, Spanish version of the creme brulee, is also available)