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Menus

—  À la carte MENU  —

Marinated olives, orange zest, harissa 6.5

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

SMALLER STARTERS

Whitebait & chips, preserved lemon mayo 22

Bresaola, stracciatella, charred melon, mint, pistachio 22

Yellow fin tuna tataki, spiced radish, citrus, ginger, sesame 24

Chicken liver parfait, brioche, raisin chutney, PX sherry jelly 22

Haloumi, cauliflower, smoked date, apple, walnut, pomegranate 22

Beef tartare, Jerusalem artichoke, saffron milk cap, yolk, black garlic 24

LARGER STARTERS

Grilled scampi, salt cod cake, nduja, tomato, fennel 28

Pork belly, black pudding, parsnip, caramelised apple 25

Sheep’s ricotta gnocchi, crown pumpkin, pear, rosemary 24

Smoked Ōra King salmon, prawns, cucumber, dill, red onion 27

Twice baked goat cheese soufflé, eggplant, zucchini, porcini pesto 24

MAINS

Mushroom rotolo, butternut, leek, hazelnut, parmesan 34

Tasman Bay gurnard, cauliflower, olive, pine nut, pickled grapes 40

Merino rump, heritage carrots, black lentils, nasturtium salsa verde 42

Duck breast, bacon croquettes, kumara, beets, fig, caramelised shallot 42

Silver Fern Farms Angus beef fillet, mushrooms, celeriac, chestnut polenta 42

VEGETABLES / SIDES

Baked potato cake, cheddar, spring onion 14

Fried broccoli, lemon, caper, almond, anchovy cream 14

Salad greens, radish, fennel, aged balsamic, ricotta salata 12

Green beans, beet hummus, feta, dukkah, pickled currants 12 

This is a sample menu only. Our menus change daily to make the most of Nelsons fantastic local produce.


Our À la carte Menu is available on Thursday, Friday and Saturday nights only.

On Monday, Tuesday and Wednesday nights we offer our Bistro Menu.

Two courses for $49, or Three courses for $59


We also offer a Five Course Tasting Menu

$95 per person
(with wine pairing $145)

 

Head Chef Aaron Ballantyne

 


—  Dessert MENU  —

Muscovado crème caramel, apple, pear, walnut sablé 16

Chocolate delice, caramel popcorn, banana, coffee ice cream 16

Lemon posset, rhubarb, berry meringue, passionfruit 16

Pic’s peanut butter chocolate truffle 5 ea.

CHEESE

Kaikoura ‘The Mentalist’ wash rind, red wine chutney, lavosh 18

Whitestone ‘Windsor blue’, honeycomb, quince, walnut oatcakes 16