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A selection of welcome tapas
Served with Morton Estate Non Vintage
Methode Traditionelle
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Entree
Mousse of porcini mushroom & proscuitto
Served with Montana Reserve Gewrztraminer
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Creamed prawn & paddle crab bisque
Served with Morton Estate Chardonnay
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Passionfruit sorbet
To cleanse the palate
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Mains
Duck Ballontine on a kumara mash, with homemade puha & walnut pesto
Served with Drylands Marlborough Pinot Noir |
High Country venison tenderloin
Served with a pearl barley centred onion & drizzled with a Juniper infused glaze
Served with Trinity Hall Hawke's Bay Syrah
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Cheese platter with a selection of New Zealand handmade cheeses
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Dessert
Velvet white chocolate and praline parfait
Served with Poires Belle Helene Liqueur
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Freshly percolated coffee & tea
Served with original Belgium chocolates
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Fresh Fruit Platter
To conclude the evening |
