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.