Menu Autumn/ Winter

Feta, Olive oil, and Pomegranate molasses vinaigrette, sunflower seeds and basil (vegan on request) (availability based on watermelons)

Pickled daikon radish

 H&H relish, Sourdough Chips, Gazpacho

Pork and pistachio terrine, cold meats, biltong, dips, breads and relish for

1, 2, 3 or 4 people

Bloody Mary Gazpacho

minted lamb, bacon cheese, Kentucky BBQ brisket

Stuffed with our secret eggplant & mushroom filling  , these bad boys are to die for.

Apricot Honey Dip

Secret mix of spiced and rubs served with lime Aioli (vegan on request)

Citrus vodka finish, dill Vinaigrette, herbed extra virgin olive oil, Salmon Roe

Served with Shallot Vinaigrette

Beef Eye fillet glazed in English mustard wrapped in mushrooms & puff pastry, served with dauphinoise potatoes, a Penang Curry Sauce. Fried Green Beans  

A variety of fresh shell fish from the Hawkes Bay cooked in a classic Spanish paella

Minted pea and celeriac garlic mash, baby carrot, Pinot jus 

Beef cheek croquette, roasted shallots, crispy potatoes, broccolini, Shiraz Jus 

A spectacular Rib- Eye of grass fed Beef, dry aged for 45 days at Expleo butchers, grilled, served with a housemade Paris Butter. Made to be shared between 2-3 people (heads up due to the cut of meat and preparation technique, the Rib-Eye is always served medium rare to medium) **sides ordered separately**

on a bed of Pearl cous cous, Avocado and mango salsa, zesty coconut and mango sauce

A french style pie containing , field, porcini, wild, button and Shiitake Mushrooms and layers of Brie cheese served with a pink peppercorn sauce. 

A traditional Greek style moussaka with lamb mince, layers of roasted eggplants &  béchamel  sauce

A modern take on a classic salad. Candied walnuts, blue cheese, apple, celery, orange segment, baby spinach

on a bed of pearl cous cous, Avocado, and mango salsa, coconut & mango sauce 

Served with spiced rice & black beans, Bok Choy and a sticky asian inspired glazed pork belly.

with Bacon Aioli

with Lime Aioli

Smoked Expleo Bacon, grilled asparagus, Parmigiano Reggiano

Toasted shallots and peanuts & soy dressing 

Toasted Almonds, sesame oil & tahini.

Grilled Bok Choy, fish and soy sauce, toasted coconut & peanuts. 

Served with a homemade Banoffee ice cream, caramel popcorn, ,Lady Fingers 

72% Dark Ghana Chocolate, berry coulis, hazelnut and pistachio praline, Whittaker’s white

chocolate and mint ice cream

Passionfruit and mango dulice, avocado, ginger, lime and yuzu sorbet, macadamia tuille 

Served in a mini cornetto cone, our ice creams all made inhouse, a selection of the following is served.

1. Whittakers white chocolate and mint ice cream.
2. Fijian caramelised ginger and pistachio.
3. Yuzu, avocado, ginger and lime sorbet.
4. 72% Dark Ghana chocolate and Kapati Kikorangi blue cheese ice cream

Chocolate mint ice cream served with freshly poured Kokako Espresso 

Bloody Mary Gazpacho

Lamb served with minted pea and celeriac puree, baby carrot, pinot jus.

A french style pie containing , field, porcini, wild, button and Shiitake Mushrooms and layers of Brie cheese served with a pink peppercorn sauce.

Passionfruit and mango dulice, avocado, ginger, lime and yuzu sorbet, macadamia tuille