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TARAMOSALATA
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MAHURANGI OYSTERS, SHERRY JELLY & PANCETTA CRUMBS
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ESCABECHE OF GREY MULLET
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MINI GOAT’S CHEESE TARTS WITH BLUEBERRY SALSA
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STRAWBERRY & CRESS SALAD, HONEYED WALNUTS & BLACK PEPPER DRESSING
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CHOCOLATE & BOYSENBERRY SEMIFREDDO ROLL
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VANILLA CREAM WITH STRAWBERRY & HOROPITO GRANITA
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ROASTED-STRAWBERRY & ROSE VEGAN ‘CHEESECAKE’
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SMOKED FISH RILLETTES WITH ROASTED CHERRY TOMATOES
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BAKED SIDE OF SALMON WITH CARAMELISED NUOC CHAM SAUCE
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