Freshly baked Te Awa vineyard bread with Matapiro Gold olive oil, Te Awa dukkah & olive butter
8
Te Awa Tasting Plate
A selection of the following:
48
Te Awa Left Field Chardonnay 2007/ Te Awa Pinotage 2005
Terrine of confit duck, thyme scented potato with beetroot chutney & crostini
0
Panko crumbed salmon cakes with lime & saffron aioli and salmon roe
0
Spinach, feta & pine nut filo cigars served with tzatziki dipping sauce
0
‘Keftethes’ – Greek meatballs in spiced tomato sauce with parmesan cheese
0
Seared sesame & wasabi crusted yellowfin tuna with crisp Japanese salad, matsuhisa dressing
0
To Begin
Soup of the day - Chefs inspiration made from fresh seasonal produce
12
Terrine of confit duck, thyme scented potato with beetroot chutney & crostini
16
Panko crumbed salmon cakes with lime & saffron aioli and salmon roe
16
Seared sesame & wasabi crusted yellowfin tuna with crisp Japanese salad and matsuhisa dressing
16
Spinach, feta & pine nut filo cigars served with tzatziki dipping sauce
16
‘Keftethes’ – Greek meatballs in spiced tomato sauce with parmesan cheese
16
Principal Flavours
Chargrilled prime beef fillet, patatas bravas, cavolo nero, caramelized shallots, café de Paris butter, porcini jus
36
Te Awa Chardonnay 2005 / Te Awa Cabernet Merlot 2003
Pasta of the day - Moroccan slow braised lamb shank ‘off the bone’, with pumpkin, feta & sage gnocchi, chilli cherry tomatoes, micro green salad & parmesan crisp
30
Te Awa Zone 6 Merlot Cabernet 2003 / Te Awa Sauvignon Blanc 2006
