I offer a full multi-course dinners.

This menu is the current menu. I have successfully prepared all this dishes in the past. They show you the scope of what I do. Of course, all the menus will be customized to fit your tastes and dietary requirements.

I wanted to give you a little idea of what I cook to get you salivating...

ENTREES

Parmesan & Black Truffle Crème Brulée

Prosciutto / Roasted Pistachio / Toasted Walnut Sourdough / Parmesan Dust.

Cured Salmon

Cured NZ King Salmon / Orange Segments / Blood Orange & Olive Oil Dressing

 Candied Kalamata / Lime Zest / Capers.

Tuna Carpaccio

Seared Ahi Yellowfin Tuna Tataki/ Parsley Mayo / Yuzu Dressing / Miso Caramel

Ravioli

Spinach & Ricotta Ravioli / Woodfire Burnt Cabbage / Swiss Mushrooms

Roasted Garlic Butter Sauce / Hazelnuts.

Gnocchi

Gnocchi / Creme Fraiche & Pumpkin Sauce / Pickled Chili / Poached Egg / Pine Nuts.

MAINS

Octopus

Marinated & Grilled Octopus / Salmorejo / Asparagus / Chorizo / Garlic & Butter Sauce

Pork Belly

Crispy Crust Free Range Pork Belly / Braised & Torched Leek

Caramelised Pink Lady / Kumara ‘’Ecrasee’’ (cooked in soil) / Banana Ketchup.

Duck Breast

Duck Breast / Pickled Blackberries / Dehydrated Orange Segments

Sweet potato & Beetroot Puree / Black Garlic & Mandarins Jus.

Aged Eye Filet

21 Days Aged Grainfed Angus Eye Filet / Bordelaise Sauce

Duck Fat Fondant Potatoes /  Shiiatke Mushrooms / Crispy Sage.

Lamb Shank

Braised Lamb Shank / Organic Dark Chocolate &  Chili sauce

Roasted Golden Squash / Steamed Broccolini / Candied Pumpkin Seeds.

DESSERTS

Fondant Au Chocolat

Chocolate Fondant / Banana mousse

White Chocolate Sauce / Roasted Coconut Flakes 

“Rose Petals” Tiramisu / original version available

Home Made Tiramisu / Rose Petals /  Manuka Honey Candied Organic Orange

Cardamom & Blueberries Coulis / French Macarons.

Tarte Tatin

Apple’s “Mille-Feuille” / Vanilla Mascarpone / Dulce De Leche

Kawakawa & “Palet Breton” Crumble

La Poire

Hot & Spicy Pear (slowly poached in a blend of Riesling, Cinnamon Stick & "Espelette" chili)

"Le Petit Normand" Butter Caramel Sauce / Roasted & crushed  Hazelnut & Pistachio

"Palets bretons", walnut & Kawakawa Soil

Tarte Au Citron Meringuee

  Lemon & Lime Curd / Dragonfruit  Meringue / ‘’Sable Breton’’ Soil

Mango Sorbet / Candied Lime / Citrus gel.