TO START Oysters Bar shucked to order

Transcription

1 TO START Oysters Bar shucked to order ½ dozen 30 1 dozen 55 Served with Fennel mignonette or beer battered with house tartare sauce Cold Cuts platter with House honey pickles & woodfire bread 28 San Daniel (Italy) Chorizo Salami (Spain) Jamon Serrano (Spain) Wagyu Bresaola (Australia) Selection of Cheese 50g per single portion 15 Three tasting cheese platter 33 Five tasting cheese plater 60 Served with baguette, lavosh and rice crackers, grapes, house seasonal relish Tomme de chevre Haute-Savoie, France, semi- soft cheese, pasteurized goat s milk Brie de meux Lorraine France, soft cheese, pasteurized cow s milk Comte 12 month France- comte, hard cheese, raw cow s milk Gorgonzola piccante Dop - Lombardy, Italy, Compact and crumbly, pasteurized cow s milk Dorset Red Cheddar Dorchester, England, hard cheese, pasteurized cow s milk

2 ENTRÉES French imported Sturia Caviar 15g served, lemon infused crème fraiche and melba toast 135 Cauliflower and Grana Padano veloute, mint crème fraiche and verjus 21 Buffalo mozzarella, overnight smoked vine tomato, basil, anchovies and aged balsamic 24 Venison tartare, pickled beetroot, mustard seed, raspberry, sourdough crisp 27 Ceviche of market fish with coconut, lime, avocado, pickled chilli, wild fennel 26 Chargrilled octopus, habanero, oregano mayo, dragon fruit salsa fresca, tomatillo 26

3 WOOD-FIRED GRILL Study of beef Eye Fillet incredibly tender and succulent cut. Sirloin Steak the tender sirloin has a fine grain and an exterior of fat along one side. Ribeye/Scotch Fillet A flavorsome cut and is prized for its marbling and fat. Onglet Steak also known as hanger steak and is a cut of beef steak prized for its flavour. Rump - lean cut with little fat, texture and flavourfull. Savannah Angus - Pasture fed. Rib eye on the bone (500g) 59 Prime Angus - Pasture fed. Eye fillet (200g) 40 Wakanui Blue - Grain fed. Rump (300g) 39 New Zealand Wagyu Grass fed MBS3, Scotch (250g) 69 Japanese Wagyu Kagoshima A5, Scotch,(150g) 180 Australian wagyu Grain fed Onglet steak (hanger) (200g) recommended served rare 39 First choice Lamb Lamb rack (5 points) 54 Organic Pork Pork loin on bone (300g) 36 FOR TWO OR MORE TO SHARE Please allow 45mins cooking time Chateaubriand (500g) 95 Tomahawk (1.3kg) 165 Sauces Chimichurri Miso Béarnaise green pepper Jus Cooked on woodfire grill with NZ Manuka wood Compound butter Blue cheese Café de paris anchovy & garlic

4 MAINS Line caught market fish Seared with artichioke, butter bean barigoule, baby bok choi, ora king salmon roe 38 Wood Firegrilled duck breast with lavender glaze, preserved peach confit, fennel and potato puree 42 Pork belly prepared on rotisserie, honey and saffron pear, pine nuts, cracked cerignola olive and prune relish 38 Whole sole baked on wood fired grill with wakame butter, fried capers and macadamia 36 Spring risotto, edamame, asparagus, broccoli, parmigiana Reggiano, brown butter mascarpone and crispy basil 29 char grilled Cauliflower steak with flame raisins, sauce vierge, almond cream 27 SIDES Mixed leaf salad, radicchio, raspberry vincotto 10 Shaved Savoy cabbage and parmesan slaw, lemon and mints 10 Sautee spring vegeta ble with garlic anchovy 12 Confit carrots with duck fat, caraway seed, orange peel and yogurt 12 Roasted portabella mushroom, rosemary pangritata 12 Boiled baby potatoes, chive yogurt, sauce vierge 10 Hand cut fries, garlic aioli 9

5 DESSERT Spring Garden / Jardin d hover Our signature dessert pays homage to Sofitel Wellington s cultural link between the Wellington Botanic Garden and Jardin du Luxembourg in Paris. It changes with the season. For spring we have different textures and flavours of pistachio and citrus. 18 Chocolate Choux Hazelnut mousseline encased in chocolate choux and pear compote, served with milk chocolate cremeux and roasted pear ice cream 18 Wood fire grilled apple Grilled apple, poached rhubarb, rose whipped ganache, almond cake, pistachio crumble and vanilla apple sorbet 18 Citrus tart Tangelo mousse, yuzu cremeux, grapefruit and pink peppercorn marmalade, chamomile sorbet, vanilla sable and fresh tangelo 18 Selection of sorbets of the day (3 scoops) 16