TO SHARE Cold Cuts 28 with pickles & wood fired bread Prosciutto di San Daniele Dry-cured ham from Venice Finocchiona Tuscan salami Jamón Serrano Spanish dry-cured ham Wagyu Bresaola Air-dried salted beef Oysters of the day Served with shallot chardonnay vinegar or beer battered with tartare sauce ½ dozen 30 1 dozen 55 Selection of cheeses All cheese comes with baguette, lavosh, grapes, relish and salad Single portion (50g) 3 cheeses 33 5 cheeses 53 Tomme de Chevre, Haute-Savoie, France Dorset red cheddar, Dorchester, England Brie de Meaux, Seine-et-Marne, France Gorgonzola D.O.P (blue cheese), Lombardy, Italy 12 months aged Comté, Franche-Comté, France 15 each
ENTRÉE Chicken velouté with truffle bavarois, lamb sweetbreads, thyme and brioche croûte 23 Mozzarella di bufala with charred beets, salted curd, leeks, green olives and hazelnut crumble 22 Smoked lamb backstrap, pea hummus, mint, spiced carrot, chickpeas and sumac 26 Winter ceviche of market fish, coconut, sea lettuce, turmeric, mandarin, shiso, finger lime 26 Slow cooked Wakanui beef brisket with stout beer, horseradish gremolata, parsley, witlof 26 Carrots roasted in duck fat, cumin, date purée, barley berries, pistachio and rose 20 MAINS Seared line caught market fish, artichoke and butter bean barigoule, bok choi, Ora King salmon roe 38 Fire grilled duck breast with lavender glaze, preserved peach confit, fennel and potato purée 42 Whole lemon sole baked on the wood fire, seaweed butter, macadamia, lemon and capers 32 Pork belly from the rotisserie, tamarillo, toasted pistachio, shaved persimmon and charred witlof 36 Buckwheat risotto with pumpkin, vanilla, brown butter mascarpone, crispy sage 29 Wood roasted cauliflower with grapes, Marcona almonds, curried carrot purée 28
WOOD-FIRED GRILL Cooked on our wood-fired grill with NZ Manuka wood. Includes one complimentary side dish and one sauce or butter Savannah Angus - Pasture fed Rib eye on the bone (500g) 59 Prime Angus - Pasture fed Eye fillet (200g) 40 NZ Wagyu MBS 3 Grass fed Scotch Fillet (250g) 69 Wakanui Blue - Grain fed Rump (300g) 36 Japanese Tajima Kobe - A5 (minimum order 100g) Market price Hawke s Bay Coastal Lamb Rack Three points 36 Five points 52 Harmony Organic Pork Pork loin on rack (300g) 36 TO SHARE Includes two complimentary side dishes and two sauces or butters Savannah Angus Florentine T-Bone (1000g) 115 Chateaubriand (500g) 95 SAUCES Chimichurri, Béarnaise, Green pepper COMPOUND BUTTER Blue cheese, Café de Paris, Anchovy & garlic Complimentary selection of mustards
SIDES Mixed leaf salad, radicchio and raspberry vincotto 9 Lentil and beetroot salad, Gorgonzola cheese, walnuts 10 Chargrilled broccoli with anchovy butter 10 Roasted mushrooms with rosemary pangritata 12 Roasted winter root vegetables with chili labneh and coriander 10 Fennel gratin with Grana Padano cheese 12 Hand cut fries, garlic aioli with truffle salt 9
DESSERT Le Jardin d hiver The winter garden 18 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 winter we have different textures and flavours of vanilla, yuzu citrus and black sesame Pumpkin and walnut tart 18 Walnut frangipane, maple and bourbon diplomat, candied pumpkin, vanilla sable with buttermilk ice cream and dulce de leche Snickers à la Jardin Grill 18 Peanut butter mousse, dark chocolate cremeux, caramel ganache, brownie with salted caramel ice cream Wood-fired tamarillo 18 Grilled tamarillo with spiced honey custard, cocoa nibs, coconut streusel and orange syrup Selection of daily sorbets (3 scoops) 15