The Feasting Room
Chefs in the Kitchen
Variations of wild rabbit, celeriac, watercress
A Warm Reception
Cuisine
Wednesday 28th July 2010
Three course Prix Fixe $68.00 your choice of entree, main course and dessert or cheese
Five Courses and Five Wines $135.00
Chefs choice of this evenings five best dishes matched with five wines
Bespoke dinner for two at the pass $350.00
24 hours notice required)
Entree $20.00
- Smoked salmon, avocado, green tea and wasabi
- Roasted quail, celeriac soup, pear and chorizo
- Confit venison, beetroot, coffee and Anzac crumbs
- Mushroom risotto, pickled mushrooms and good parmesan V
- Five Tio Point oysters, natural, beer battered or both
Main Courses $38.00
- Most parts of a duck, cranberry, liquorice and radish
- Poached monkfish, leeks, carrots and potato chips
- Rabbit, smoked lentils, pumpkin and fennel
- Pot roasted pork, apples, cabbage, and bacon braised beans
- Beef sirloin, oyster mushrooms, suet pudding and pine smoke
Dishes to Share $7.00
- Duck fat potatoes, parsley and rosemary
- Cauliflower and three cheese crumble
- Carrots cooked in carrots
- Brussels sprouts, hazelnuts and bacon
Properly Matured Cheese (choice of two) $15.00
- Kaimai triple cream brie from Kaimai Dairy
- Windsor blue from whitestone
- Red leicester from mount eliza dairy
- Irongate washed rind from te mata cheese
- Danseys pass goat milk from whitestone cheese
Pudding $15.00
- Chocolate:Chocolate:Chocolate:Chocolate
- Toasted carrot cake, frozen frosting and toffeed pineapple
- Candied rice pudding, honey semifreddo and macadamia meringue
- Passionfruit Souffle
- Butterscotch cheesecake, vanilla rhubarb and nutmeg ice cream
