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Menus

—  DINNER MENU  —

 

Warm marinated olives 6.5

Bread, truffle butter & ‘Weka’ extra virgin olive oil 10

SMALLER BITES

Panko crumbed bluff oyster, apple, fennel & tartare sauce 5ea.

Whitebait, potato rosti, buttered corn & salsa verde 24

‘Little River’ haloumi, melon, pickled squash, olive & pumpkin seed 18

Stuffed zucchini flower, heirloom tomato & black garlic pesto 22

Blue fin tuna tataki, tempura prawn, radish, avocado, lemon & soy 25

Chicken liver parfait, crab apple jelly, pickled prune, onion & PX sherry 22

ENTRÉE

Roast pork belly, red wine pickled pear, carrot, date & hazelnut 25

Grilled scampi, salt cod croquette, cauliflower, grape & almond 28

Manuka smoked Ōra King salmon, beets, cucumber, dill & horseradish 26

Twice baked blue cheese soufflé, caramelised onion, peach & walnut 24

Steak tartare, confit yolk, pickled mushroom, parmesan & smoked olive oil 24

MAIN

Confit duck, bacon & potato cake, celeriac, beets, fig & chestnut 42

Snapper, squid ink couscous, tomato, fennel & chermoula butter 40

Lamb rump, aubergine, freekah, pistachio hummus & beetroot tzatziki 42

Silver Fern Farms beef fillet, mushroom, parsnip, butternut & onion 42

Mushroom rotolo, kumara, leek, zucchini & pine nut 36

VEGETABLES / SIDES

Agria potatoes, nduja, roast peppers & local mozzarella 12

Green beans, miso aubergine puree & sesame 12

Fried broccoli, lemon, caper, walnut & anchovy cream 14

Roast heritage carrots, harissa, quinoa, peanut & yoghurt 12

Salad greens, radish, cucumber, dill & buttermilk dressing 12


We also offer a Five Course Tasting Menu      

$95 per person
(with wine pairing $145)

 

Head Chef Aaron Ballantyne

 


—  Dessert MENU  —

Vanilla custard, apple, boysenberry & hazelnut 16

Chocolate delice, salted caramel, popcorn & banana 16

Affogato, warm choc chip cookies & Pedro Ximénez 16

Lemon posset, rhubarb, strawberry & raspberry meringue 16

Coconut jelly, mango, pineapple & lychee 16

Pic’s peanut butter chocolate truffles 4.5 ea.

 CHEESE

Kaikoura Cheese ‘The Botanist’ 16

Whitestone ‘Mt Domet’ Brie 16

Thorvald ‘Devotion’ sheep’s cheese 16

Whitestone Aged ‘Windsor’ blue 16

Meyer Vintage Maasdam 16

Cheese selection 26

All cheese served with figs, rata honey, IPA crackers & walnut oatcakes