Chef Emily Vasquez

Hummus and crudite

Caramelised onion focaccia bites with waiheke olive oil and black salt

Smoked salmon and cream cheese board

Tuna tartare, eel sauce, nikkei mayo , Japanese style potato rosti

Snapper ceviche, kumara puree, corn, clasic leche de tigre

Charred lamb lollipop, silky butternut purée, fresh chimichurri

Beef anticucho, golden potatoes, special sauce

Beef fillet, pumpkin cream, roasted capsicum, potato fondant, beef jus

Roasted Market fish, saffron beurre blanc, spinach, carrot cream

Biancostato – braised short ribs with mashed potatoes

Pavlova Baklava, filo honey pastry, pistachio chantilly

Crème Caramel – Silky custard with dulce de leche, berries and vanilla chantilly

Chocolate fondant with berry coulis

Seared tuna cube with wasabi crème on lotus chip

Arancini al Tartufo (vegetarian)

Summer rolls with colourful veggies and dipping sauce (vegetarian option)

Crispy parmesan scallops

Green curry risotto with Asian-style short ribs

Chicken saltimbocca with prosciutto and mozzarella

Pan-fried snapper with fennel and beurre blanc

Smoked cauliflower steak with chimichurri (vegetarian)

Lucuma mousse

Pistachio cheesecake

Coconut & mango pannacota

Pavlova with kiwifruit and passionfruit

Yoghurt and homemade granola

Seasonal fruit platter

Egg Benedict with salmon or bacon

Avocado toast, hummus, grilled asparagus and pistachio dukkha (vegan)

French toast brioche, blueberry gel, mascarpone cream, fruit compote

Porridge, caramelised banana, fresh berries, maple syrap (vegan)

Portobello mushroom, capsicum coulis, avocado, spinach on toast (vegan)

Portobello mushroom, spinach, prosciutto, poached eggs, capsicum coulis on toast

Caramelised scallops with coral butter emulsion, coriander oil, and delicate microgreens

Lightly seared Wagyu beef, Peruvian-style ponzu, spring onion threads, toasted quinoa–sesame pops

Charred lamb lollipop, silky butternut purée, fresh chimichurri

Butter-poached lobster tail, saffron beurre blanc, zucchini & pea roulade

Mixed berry panna cotta, nut crumble, crisp chocolate tuile

Arancini al Tartufo – Crispy risotto balls stuffed with truffle-infused cheese (vegetarian)

Bruschetta al Pomodoro – Tomatoes, basil, garlic, olive oil (vegetarian)

Insalata Caprese – Mozzarella di bufala with heirloom tomatoes (vegetarian)

Burrata con Prosciutto e Fichi – Burrata with prosciutto and figs

Pollo alla Toscana – Tuscan-style chicken with olives and rosemary

Pappardelle al Ragù di Cinghiale – Pasta ribbons with slow-cooked ragù

Veggie skewers with chimichurri (vegetarian)

Branzino al Limone e Erbe – Mediterranean sea bass with lemon and capers

Tiramisu Classico – Classic Italian tiramisu with espresso-soaked ladyfingers and mascarpone

Cannoli Siciliani – Crispy cannoli shells filled with ricotta and chocolate chips

Panna Cotta ai Frutti di Bosco – Silky panna cotta with mixed berry compote

Pistacchio cheesecake with berry compote

Te Matuku Bay Ouster with shallots vinaigrette

Crispy crust parmesan scallops on its shell

Mini leeks and goat cheese tarts (vegetarian)

Miso-Roasted Eggplant with Sesame & Pomegranate (vegetarian)

Snapper ceviche with red onion corn and kumara

Roasted carrot, ginger and cumin soup with creme fraiche (vegetarian)

Mushroom ceviche, marinated in zesty leche de tigre with an spicy touch

Spring vegetable terrine with goat cheese, edible flowers, and Waiheke olive oil. (vegetarian)

Local market fish al horno, herb and pistachio crust, citrus beurre blanc

Corn-fed chicken breast with local mushrooms, shallot jus and herb butter

Roasted lamb rump with minted broad beans, courgette ribbons, and a rosemary jus

Chimichurri-Marinated portobello mushroom with Truffle Polenta & Grilled Zucchini (vegetarian)

Pavlova with kiwifruit, passionfruit, and lemon balm

Salted caramel mousse with almond crumble and roasted pear

Pistacchio cheesecake with berry compote

Vibrant and fresh seasonal fruit custard tart

Seared tuna cube with wasabi crème

Fresh oysters with cucumber & lime granita

Zucchini blossom tempura with ricotta (vegetarian)

Burrata with roasted peppers and basil oil (vegetarian)

Tuna tartare with wasabi avocado cream

Fish crudo with vinaigrette

Mushroom ceviche with leche de tigre (vegetarian)

Roasted pumpkin & coconut soup (vegetarian)

Pan-fried snapper with fennel and Sauvignon Blanc beurre blanc

Miso-marinated chicken thighs with honey glaze

Green curry risotto with Asian short ribs

Smoked cauliflower steak with chimichurri (vegetarian)

Kaffir lime & lemongrass panna cotta with mango caramel

Chocolate fondant with espresso cream

Lucuma mousse

Poached peaches in elderflower syrup

Seared tuna cube with wasabi crème, sesame, and pickled radish on a crisp lotus chip

Fresh oyster with cucumber & lime granita, topped with micro shiso

Zucchini blossom tempura with ricotta & lemon zest (vegetarian)

Burrata with Roasted Peppers, Basil Oil & Grilled Sourdough (vegetarian)

Tuna tartare with avocado, cucumber, citrus caviar pearls, and sesame cracker

Seared scallops with cauliflower cream, green oil and lemon pangrattati

Roasted Pumpkin & Coconut Soup with toasted pepitas (vegetarian)

Ravioli di Ricotta e Spinaci – Handmade ravioli filled with ricotta and spinach, topped with sage butter (vegetarian)

Pan-fried snapper with asparagus, fennel, baby potatoes, and a Sauvignon Blanc beurre blanc

Duck breast or Beef fillet with cherry glaze, baby carrots, and parsnip purée

Biancostato con Purè di Patate – Braised short ribs with creamy mashed potatoes

Smoked cauliflower steak topped with chimichurri sauce over butternut puree (vegetarian)

Chocolate fondant with espresso cream and berry coulis

Tortino al Cioccolato con Cuore Fondente

Kaffir lime and lemongrass infused coconut pannacotta with mango caramel

Rose & Pistachio Baklava Cheesecake