With advanced notice, you can hire your own personal chef for a special meal or for your entire stay, providing you with choices of a three course restaurant presented menu or alternatively a casual grazing style menu where each course is placed in the middle of the table and invites you to pass the dishes around.
Steam lobster roll with Jerusalem artichoke, Pigeon Bay mussels, fire roasted peppers and prawn oil
Za’atar spiced baby chicken with beet, goats curd, kuzu dumplings, purslane and date vinagrette
Salted caramel with eggplant and mascarpone, smashed cookies, dark balsamic ice cream and puffed sushi rice
Pumpkin tortellini with Indian spices, basil leaf, pickled nasturtium buds and coconut foam
Rangiora black lacquer duck leg with scallion rice pancake, banana lychee relish and chili jam
Cooptown cherry, meringue and heilala vanilla semi-freddo with strawberry sorbet and fresh raspberries