THE HILLSIDE BRASSERIE
(Available from 6pm to 9pm daily)
Twice cooked hoisin pork belly with pickled vegetables and prawn spring roll.
Poached free range chicken, mushroom, spring onion and ginger broth.
Manuka seasoned rare Angus beef with micro greens, shaved Parmesan and a basil pesto.
Herb and cheese pelmeni pasta with semi dried cherry tomatoes balsamic vinegar and New Zealand olive oil.
Mount Cook Aoraki smoked salmon and potato salad with Japanese mayonnaise, avocado oil and salmon caviar.
Asian braised Silere merino lamb short ribs with orange, honey and soy sticky glaze.
Baked Otago Lemon Sole with a herb Panko crust, new potato salad with salsa verde and miso mayonnaise.
Thyme and honey brined spring chicken with toasted cumin and sweet corn polenta, wild grown asparagus and pan juices.
Poached fillet of Mount Cook Aoraki Salmon, caramelised sweet potato and chorizo with a tomato, sumac and cucumber salsa.
Grilled halmoumi, courgette and cherry tomato tart with basil pesto, mesclun salad and a provencale emulsion.
Silere eye of round Merino lamb, barbeque grilled with oyster mushrooms, fondant potato and a roast shallot and arugula puree.
Southland Hereford beef fillet, basil and green bean ponzu dressed warm salad with braised beef rib wonton, potato galette and pan juices.
|Side of vegetables or salad||$6.00|
Lime panna cotta with passion fruit jelly and pineapple compote.
Blueberry frangipane tart with vanilla bean ice cream.
Banana caramel bavarois with Malibu cream and chocolate sauce.
Lemon cream cheesecake with Anzac crumble and raspberries.
A selection of three New Zealand cheeses with crackers and quince paste.