Our Autumn Dinner Menu is here, and tasting amazing!
Our team has been working extremely hard to create the perfect Autumn dinner menu. We have been live for a week now and have received incredible feedback. Our signature Greenstone Creek NZ braised Beef short ribs has had a face lift, and is looking better than ever. Still succulent and tender, the the lightness of the Salsa Verde is a perfect compliment to the beef.
You spoke, and we listened, so we decided to keep all of our classics including our tempura zucchini flowers, Petuna Tasmanian ocean trout with a side of fennel, apple, raspberry and dill salad, and we have tweaked our pan seared Canadian scallops.
One of our newest and most vibrant is the textures of carrots, with a carrot puree, roasted heirloom carrots, carrot sponge cake, carrot-orange sorbet, purple potato crumble and a granola dukkha. Full of colour, this orange dish is layered to perfection.
This Autumn it’s all about layers, textures and colour. Every element has been well thought out and has a purpose on each plate served. Boasting European, Asian and Mediterranean flavours, our menu is one you can’t miss in the lead up to Winter.
Click here for our full dinner menu.
Picture: Wagyu beef tartare, pickled enoki, marinated kelp, bottarga, shiso nori crisps, and shrimp mayonnaise
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