Duck liver parfait

SMALL PLATES

Fresh house made bread with Waipara Gold olive oil  12.5

Parmesan and herb flat bread with garlic butter  12.5

Marinated mixed olives, fresh herbs and feta *  12.5

Crispy squid, chilli salt, Japanese mayo **   15.0

Beetroot cured salmon, pickled radish, shaved fennel, soy mirin dressing *   16.0

Harissa marinated crispy chicken, toasted coconut chips, chipotle aioli, fresh coriander **   15.5

Pork and prawn dumplings w black vinegar, chilli oil and spring onions (4)  16.0

Herb and parmesan gnocchi, toasted pinenuts, wild mushrooms, spinach, brown butter sauce   15.5

Panko and sesame crumbed smoked fish cakes, caper parsley aioli, chargrilled lemon (3) **  15.5

Goats cheese mousse, smoked plum puree, honey toasted brioche, grilled pear **  14.5

Pork rillette with toasted walnut bread, cauliflower turmeric pickle **   16.5

Duck liver parfait, quince paste, toasted ciabatta, pickled cornichons **  19.5

Antipasto Platter – to share with a selection of cured meats, cheeses, marinated

veges, seafood and other delights depending on season and whim of chef **

   (Suitable for 4 to share as a starter or for 2 as main)    52.0