Menu
ENTREE
Finnish reef fish chowder with cured salmon, dill and lemon oil GF V 19
French foie Gras | orange ginger jam | buttered maple croûte 28
Danish ‘dill cured’ NZ King salmon | warm kipfler | sauce remoulade GF 25
Goats curd soufflé | herb cream | parmesan hat V 28
Canadian scallop crudo on sesame dressing with honey vinaigrette GF 26
PRINCIPAUX:
GAME
CONFIT [4 hour slow cooked duck leg]
Epinards – wilted spinach |roasted pine nuts |marinated sultanas | nage GF 45
Truffe – Swiss Brown mushrooms | truffled jus GF 47
MAGRET [Grilled duck breast]
Savoy – Butter tossed Savoy cabbage | apples steeped in brandy| grilled prosciutto GF 45
Cumberland | red currant |ginger |orange sauce | mustard GF 46
POISSON
Fresh filet of reef fish | grilled with lemon oil | on buttered kipflers | seafood bouillon GF MP
POULET
Grilled breast of free rage chicken | basil veloute / Dakin salad GF 42
BOEUF
Black Angus high country eye filet |150g minute steak | mustard butter | sauté kipflers GF 39
SALADS AND COMESTIBLES
House made sesame encrusted bread | truffle butter | sea salt V 9
Salad | spinach | sesame | globe grapes | honey orange vinaigrette V GF 13
Mushrooms | butter and herb sauté Swiss Brown V GF 14
Seasonal butter steamed green veggies V GF 15
FROMAGE:
Please see ‘the mirror’ for today’s selections
DESSERT:
Scoop of orange ice cream loaded with chocolate honeycomb V GF 8
Crème Brulée | passion fruit smear GF V 17
Crêpe | summer berries | Cassis V 18
Omena Piirakka | Finnish apple tart | marmalade ice cream V 17
Affogato | espresso | vanilla ice cream | liquor of choice GF V 16
Our boutique bistro’s continuing focus is to produce tasty, light and elegant meals made with long extraction sauces and eyes shut ‘world’ tastes encompassing both balanced flavours and complimentary textures. To try and achieve this we research [read steal] ideas and techniques from all parts of the planet.
We do not add additional and/or hidden charges just for using a credit card.
