menu sayings - mine

Question 1

pecorino fritter, beef cheek croquette and crayfish potato chip (starter - shared menu)

Answer 1

crayfish potato chip with saffron ‘rouee’, potato and pecorino puff with garlic mayo and beef cheek croquette with tarragon emulsion

Question 2

raw fish (first - shared menu and a la carte)

Answer 2

raw ___ with smoked oyster mayo and pickled lovage

Question 3

agnolotti (entree - a la carte, second - shared menu)

Answer 3

smoked potato agnolotti with cavolo nero and ‘bur-gin-ngon’ sauce
- pancetta on top

Question 4

lemon posset (finish - shared menu)

Answer 4

lemon posset with hibiscus soft serve and sorrel granita

Question 5

venison tartar (first - a la carte)

Answer 5

venison tartar with tarragon emulsion and cured egg yolk

Question 6

octopus and asparagus salad (entree - a la carte)

Answer 6

octopus and asparagus salad with smoked egg and harissa dressing

Question 7

steamed flounder (main course - a la carte)

Answer 7

steamed flounder with tartare hollendaise and grapefruit fennel salad
- jersey benne potato

Question 8

lamb rack (main course - a la carte)

Answer 8

ramp rack with courgette puree, lamb kofta and a caper raisin dressing

Question 9

zucchini falafel (first - a la carte)

Answer 9

zucchini falafel with sunflower seed cream and spring salad

Question 10

bread starter

Answer 10

house made potato fricacia with camonbare butter, aritaki honey and salt from ocean beach

Question 11

— oysters

Answer 11

—- oysters with red wine minunette

Question 12

roast potatoes (side - a la carte)

Answer 12

confit garlic roast potatoes

Question 13

garden salad (side - a la carte)

Answer 13

salad from the garden with candied walnuts and brown sugar dressing

Question 14

creamed spinnach (side - a la carte)

Answer 14

creamed spinnach

Question 15

raw fish (first - a la carte)

Answer 15

raw __ with horseradish cream and macerated tomato dressing

Question 16

white bait fritter (first - a la carte)

Answer 16

white bate fritter wrapper in sorrel leaf with tartare sauce

Question 17

quail (entree - a la carte)

Answer 17

stuffed quail breast with blue cheese, walnut and celery pastry

• stuffed with sheep liver??

Question 18

crayfish souffle (swap entree - a la carte)

Answer 18

crayfish morne suffle, with bisque sauce and saffron ‘rouee’ on croutons

Question 19

duck breast (main course - a la carte)

Answer 19

duck breast with confit leg hash cake and balsamic roasted shallots

Question 20

sausage roll (a la carte (top of the menu?))

Answer 20

paua and snapper sausage roll with green sauce

Question 21

paua

Answer 21

slow cooked paua with mussels, champaign sauce and cucumber

Question 22

lamb shoulder

Answer 22

roast lamb shoulder with almond cream and preserved lemon and harissa dressing

Question 23

matangi beef (swap for the main on the shared menu)

Answer 23

matangi beef with creamed spinach and tarragon emulsion

matangi beef selection:
- 350g bone-in sirloin, 21 days dry aged
- 220g eye fillet, 22 days dry-aged

Question 24

garden salad (first - a la carte menu)

Answer 24

spring garden salad with sunflower garlic cream and broad bean and zucchini falafel

Question 25

mushroom scroll

Answer 25

black garlic and mushroom scroll with comtè custard and pickled oyster mushroom salad