August 2010 Sample Menu
Duck Liver Pâté
White Truffles ~ Truffled Egg Yolk Ravioli
New Season Asparagus
Parmigiano-Reggiano, Truffle Emulsion
~ Jerusalem Artichoke Soup
Artichoke Crisps & White Truffle
~ Aoraki Salmon & Truffle Confit
Celeriac Remoulade
Truffle Crisps & Truffle Vinaigrette
~ Fillet of Beef
Young Leeks, Roasted Mushroom
Madeira & Truffle Jus
~ Granny Smith Apple & Truffle Brûlée ~ Chef — James Stapley | Degustation 2010 Sample Menu
Beetroot ‘Ravioli’ with Goats Cheese & Vanilla Mousse Candied Walnuts
Rippon Gewurtztraminer 2006
Central Otago ~ Sautéed Baby Paua Fennel,
Blood Orange & Rocket Salad
Huia Riesling 2004
Marlborough ~ Seared Scallops Parsnip Puree, Mustard Streaks, Black Pudding Tarragon Reduction
Seresin Sauvignon Blanc 2008
Marlborough ~ Spiced Snapper Courgettes, Pine Nuts & Dehydrated Grapes
Palliser Estate Pinot Gris 2007
Martinborough ~ Duck Consommé with
Duck Tortellini & Truffle Oil
Two Paddocks Pinot Noir 2007
Central Otago ~ Canterbury Duck Breast
White Beans, Cavolo Nero & Quince Juice
Alpha Domus The Navigator
Cabernet Merlot
Hawkes Bay ~ Cheese Selection
Amisfield Noble Sauvignon Blanc 2008
Central Otago ~ Chocolate Semifreddo
White Chocolate Ice Cream & Passion Fruit Syrup ~ Chef — James Stapley
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