TASTE OF SUMMER MENU

Amuse bouche

Wild venison, spiced Arrowtown walnuts, new season cherries, beetroot and Pedro Ximénez glaze

Summer risotto, Gibbston courgettes, peas, broad beans, basil and mint. Parmesan crisp and lemon gremolata

New Zealand scallops, Fiordland lobster, smoked blue cod croquetas, watercress, apple jelly, chorizo

White chocolate pannacotta, roast Central Otago nectarines, oat and mulberry crumble

Moeraki bay blue cheese
Lindis pass brie
Barry’s Bay Wainui special vintage cheddar
Walnut buttermilk bread
Sesame Lavosh