MEAT & POULTRY
BEEF
Short ribs with pickled peach, fennel & celery remoulade, nasturtium salsa verde 100
DUCK
Roast duck with walnut, sourdough & black garlic stuffing, grain
& cabbage salad 98
LAMB
Slow-cooked barbecued lamb leg with miso & horopito & summer vegetables 70
Spiced Persian rice with lamb, beans, flatbread tahdig & almonds 102 PORK
Slow roast pork with coconut, kūmara, cashew & seed brittle 94
FISH & SEAFOOD
Asado (barbecued) crayfish with braised chilli potato salad & dill coriander chimichurri 96
Barbecued butterflied fish, crushed peas & broad beans, Béarnaise sauce 80
Barbecued green shell mussel
& green bean salad with preserved lemon & almonds 64
Clams, paprika & pinenut milk 20
Kingfish tartare with XO sauce & buttermilk 18
Oysters with coconut granita 18
Pāua fritter sandwiches with smoked chipotle mayonnaise 78
Salmon, sumac, pickled strawberries & pink peppercorns 66
Sautéed whitebait, roast Jersey Benne potatoes with crème fraîche
& caviar, chive butter sauce 78
Treacle-cured salmon with cucumber & herb salsa 83
Whitebait fritter sandwiches with lemon mayonnaise 76
VEGETABLES & VEGETARIAN
Classic devilled eggs 28
Eggplant kebabs with sriracha red lentil purée 70
Mediterranean stuffed vegetables with roasted buckwheat & olives 96
Spring bouquet 38
SALADS
Barbecued green shell mussel & green bean salad with preserved lemon & almonds 64
Cucumber & herb salsa 83
Grain & cabbage with cucumber & grapes 98
DESSERTS, SWEETS & BAKING
Cherry, cardamom & lavender semifreddo 25
Christmas mince 30
Christmas spring rolls 30
Christmas tart 91
Coffee tart 88
Medjool dates with peanut butter chocolate 110
Meringue shells with cherry
& kaya jam 26
Naan khathai with white chocolate drizzle & raspberries 112
Orange, chilli & chocolate bark 110
Raspberry & mascarpone layer cake 72
Rose, saffron & orange-blossom baklava 112
Strawberry tart 88
Sweet tart shell 88
Vanilla tart 91
White chocolate, rose water & cardamom truffles 110
Zarina’s rose burfi 106
DRINKS
Boysenberry & bay leaf cordial 18
Faberge hi-ball 18
Jubu soda 20
Nopales 20
Orgeat syrup 20
Raw pear shrub 20
Sakura tea soda 20
ACCOMPANIMENTS
Coriander cashew drizzle 70
Béarnaise sauce 80
Fermented chilli mayonnaise 38
French sorrel mayonnaise 38
Kumara, cashew & seed brittle 94
Nasturtium salsa verde 100
Nasturtium vinegar 38
Rapeseed mayonnaise 38
Sriracha lentil purée 70
Strawberry & pink peppercorn pickles 66
Walnut, sourdough & black garlic stuffing 98
XO Sauce 18
MERINGUE SHELLS WITH CHERRY & KAYA JAM (recipe page 26)
Props supplied are listed. Others are privately owned. Asili Design asili.co
Chatham Island Food Co chathamislandfood.com
Città Design cittadesign.com
Jet jetgreytown.com
One of a Kind @one.of.a.kind.creations
Poco Store pocostore.co.nz
Rachel Carley Design rachelcarleyceramics.com
STARS IN YOUR EYES
(PAGE 62)
Amina bowl (base used as vase for yellow rose, top used as candle holder, page 62) from Asili Design; green handblown glasses and yellow handblown glass pitcher (page 69) from Poco Store; Serena serving bowl (potatoes, page 68) and Milu serving bowl (vegetables, page 69) from Città Design.
CATCH ON THE DAY
(PAGE 74)
Fabric and large red plate from Jet, Greytown.
CENTRE STAGE
(PAGE 92)
Crayfish from Chatham Island Food Co; porcelain platter (crayfish, page 93 ) from One of a Kind Creations; large oval scalloped platter (duck) from Rachel Carley Design; salt dish (page 99) and roll vessel (holding cutlery, page 103) from Asili Design; Serena dip bowl (page 103) from Città Design.