The Feasting Room
Chefs in the Kitchen
Variations of wild rabbit, celeriac, watercress
A Warm Reception
Cuisine
Wednesday 1st September 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 five dishes matched with five wines
Bespoke dinner for two at the pass $350.00
(24 hours notice required)
Entree $22.00
- Duck tortellini, mandarin, radish and bacon
- Roasted quail, leek, sweet potato and chorizo
- Mushroom risotto, pickled oyster mushrooms and good parmesan V
- Five Tio Point oysters shucked to order, vermouth and lemon pepper
- Sixty second squid, crisp pigs head, apple and celery salad
Main Courses $38.00
- Organic lamb, rainbow chard, truffled white beans and hazelnut gnocchi
- Poached monkfish, hot smoked salmon, mussels, almonds and leeks
- Free range pork, apple, Brussels sprouts and red cabbage
- Beef rump,ox tongue, crumbed egg, horseradish and celeriac
- Roast duck, variations of carrot, smoked pork belly and lentils
Vegetarian $32.00
- Rather than offer obvious, safe or just plain boring vegetarian options, we would rather cook you something delicious that meets your dietary requirements. Please inform us of the limitations you have and we will cook a dish that meets your specific diet.
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
