Small Group Bookings
Three course $88 pp | Guest numbers: 1-20
Chef's Choice Dinner Menu
Starter
A selection of canapés
Served with potatoes, hot seasonal vegetables, and a fresh garden pick
Mains
Chefs choice of meat
Served with potatoes, hot seasonal vegetables, and a fresh garden pick
Whittaker's chocolate fudge brownie with a berry compote
Dessert
Chefs choice of either
Whittaker's chocolate fudge brownie with a berry compote
Orange and ginger sticky date pudding with butterscotch sauce
Our rich and velvety Mākoura cheesecake
Spiced fruit and almond oat crumble
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Each dessert served with either vanilla ice cream or chantilly cream
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Four courses $115 pp | Guests numbers 10-35
A La Carte Menu
Creamy Brie and native horopito whip with slow-roasted tomatoes, fresh basil and citrus oil, served with a crisp seeded biscuit.
Entrées
Both entrées will be served
Creamy Brie and native horopito whip with slow-roasted tomatoes, fresh basil and citrus oil, served with a crisp seeded biscuit.
Crispy pork belly with a vibrant Asian slaw, finished with a zesty orange and toasted sesame dressing.
Tender Scotch fillet with a golden Yorkshire pudding and caramelised onions.
Mains
Choose two, served as an alternate drop
Tender Scotch fillet with a golden Yorkshire pudding and caramelised onions.
Chicken ballotine filled with walnut, cream cheese and apricot, finished with a beurre blanc sauce.
Succulent rack of lamb rubbed with fresh Makoura-grown herbs and Parmesan.
Roasted seasonal vegetables layered on crispy polenta with fresh basil pesto. Vegan and vegetarian friendly, can be added in addition to two selected mains.
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Mains are served with Makoura garden salad, crispy Agria potatoes and chargrilled seasonal vegetables, presented to the table for sharing.
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Delicious spiced carrot cheesecake with burnt caramel yoghurt and candied nuts.
Desserts
Choose two, served as an alternate drop
Delicious spiced carrot cheesecake with burnt caramel yoghurt and candied nuts.
Silky lemon and passionfruit posset with vanilla shortbread and fresh seasonal berries.
Warm orange and ginger sticky date pudding with rich butterscotch sauce, vanilla ice cream and Biscoff crumb.
Decadent warm Whittaker’s chocolate fudge brownie with berry compote, vanilla ice cream and a chocolate shard.