First Course |
Avocado Tian, rhubarb, ginger and raisin chutney, toasted Monteiths Black rye bread
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| Pumpkin Carpaccio, carrot vinaigrette, herbed feta, pickled onions, baby greens |
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Second Course |
| White Bean Veloute with leek |
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| Goats Cheese and semi dried tomato ballotine, pickled cucumber, potato tartare, deep fried quails egg |
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Third Course |
| Pink champagne and tarragon granite |
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Fourth Course |
| Kanuka Pan Seared Field Mushroom, fondant potato, summer vegetables, cafe au lait sauce |
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| Roasted Tofu dusted with lime kelp, pea puree, herb oil |
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Fifth Course |
Tea and Cake – Strawberry, Cream Génoise, Earl Grey ice cream
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Chocolate Fondant, peanut butter ice cream, chocolate peanut popping corn
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Minted Summer Fruit Sorbet, rose water and lime melon salad
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Caramel Panna Cotta, Jamaican ginger bread
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Selection of Artisan Cheeses with pairings
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