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

Parmesan & Black Truffle Crème Brulée

Prosciutto / Roasted Pistachio / Toasted Walnut Sourdough / Parmesan Dust.

Cured Salmon

Cured NZ King Salmon / Orange Segments / Blood Orange & Olive Oil Dressing

 Candied Kalamata / Lime Zest / Capers.

Ravioli

Spinach & Ricotta Ravioli / Woodfire Burnt Cabbage / Swiss Mushrooms

Roasted Garlic Butter Sauce / Hazelnuts.

Tartare de Boeuf

Aged Eye Filet, Capers, Crispy shallots, Aged Parmesan, Swiss Mushrooms, Basil

Black Garlic, Sel de Guerande, Egg Yolk, “Vinaigre de Vin Rouge” Glaze

served with “Pain Perdu” Style Baguette.

French Onions Soup

Caramelized Onions & Garlic slowly cooked in a home made vegetable consomme.

 Served with Bread Soup with Brûléed Blue Cheese

Leek & Kumara Veloute

Served with toasted walnuts, crispy shallots & wild fennel oil.

MAINS

Octopus

Marinated & Grilled Octopus /  Greek herb vinaigrette / Smoked lemon / Ajvar.

Pork Belly

Free Range Smoky pork belly glazed in Hoisin sauce / Caramelised Pink Lady

Plum sauce / Aubergine.

Aged Sirloin 

21 Days Aged Grainfed Sirloin / Chimichurri

Kumara Puree /  Shiiatke Mushrooms “emince”.

Lamb Shank

Braised Lamb Shank / Organic Dark Chocolate &  Chili sauce

Roasted Golden Squash / Steamed Broccolini / Candied Pumpkin Seeds.

DESSERTS

Fondant Au Chocolat

Chocolate Fondant / Banana mousse

White Chocolate Sauce / Roasted Coconut Flakes 

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

Home Made Tiramisu

Manuka Honey Candied Organic Orange  / French Macarons.

Tarte Tatin

Apple’s “Mille-Feuille” / Vanilla Mascarpone / Dulce De Leche

Kawakawa & “Palet Breton” Crumble

La Poire

Hot & Spicy Pear (slowly poached in a blend of Riesling, Cinnamon Stick & "Espelette" chili)

"Le Petit Normand" Butter Caramel Sauce / Roasted & crushed  Hazelnut & Pistachio

"Palets bretons"& Kawakawa Soil

Tarte Au Citron Meringuee

  Lemon & Lime Curd / Dragonfruit  Meringue / ‘’Sable Breton’’ Soil

Mango Sorbet / Candied Lime / Citrus gel.

La Poire Rouge

Hot Pear Slowly Poached Bordeaux Red Wine & Rosemary

Coconut & Manuka Honey yogurt / Walnut & Kawakawa Crumble