Fresh baked bread with Butter ‘Fleur de Sel’

Entrées

Asparagus, Lardo, Horseradish Panna Cotta, Heritage Carrots,         

Lemon Peel Purée, Potato Crisps, Avocado Mousse, Soft Egg Yolk,

Spring Herb Sauce

Trio of Tartars -

Nelson Scallops, Olive Oil, Edamame, Yuzu Marmalade Dressing;      

Salmon, Hummus, Pea Salad, Buffalo Mozzarella, Jamon Iberico,

Rye Crumbs;

Coffee-cured Kingfish Pastrami, Roasted Garlic Custard,

Lemon Mayonnaise,Pickled Potato

Smoked Albacore Tuna Tortellini, Spanner Crab Bouillabaise,             Horseradish Mousse

Clearwater Koura Stir-fried, Chilli, Garlic, Tomato, Salted Black Beans     

Hot Pot of Clams, Mussels, Scallops, Potato, Beans, Shaved Mushroom, 

Sea Grapes

The Yacht Club New Sashimi Plate 2012

A Selection Of  Today’s Freshest Seafood  

Kai Moana -A Mini 'Degustation' of Seafood Tasting Plates

For Two

~

Shellfish, Molluscs, and Crustacea

Subject to Availability

Te Matuku Bay Oysters per Half Dozen

Mahurangi Oysters per Half Dozen

Tio Point Oysters per Half Dozen

Natural or Battered

Littleneck Clams per 100 grams

Diamond Shell Clams per 100 grams

Green Shell Mussels per 100 grams

Trough Clams per 100 grams

with Espelette & Lime or

The Vulture's Crooked Cider, Parsley & Cream Sauce

200 gram minimum order

Hand Caught Mooloolaba King Prawns per tail

Nelson Scallops per 100 grams

Traditional Garlic Butter

West Coast Whitebait (Curly Tree, Moeraki River)

Sautéed ot Fritter

with Asparagus

~

24

24

24

7

8

8

9

20

20

40

50

Mains

Our fish are wild-caught by day boats, using sustainable fishing methods.  Please Note: All fish listed on our Menu are subject to change due to availability.

Snapper- Skin on (Northland, Leigh Fisheries)

John Dory - Skin on (Northland, Leigh Fisheries)

Blue Cod

Groper (Northland, Leigh Fisheries)

Gurnard ( Leigh Fisheries,Northland)

From the Plancha -

Simply Grilled Fish, New Season Potatoes, Steamed Spinach, Lemon

Served with either Mixed Field Leaves or Vegetables

(Because sometimes, that's all you want)

Tuatara Battered Fish, Fries,

Gerkin, Spanish Onion and Parsley Mayonnaise

Fish La Plancha, Poached Oysters, Cucumber,

Pickled White Anchovy, Prawn Boudin, Lettuce Cream, Broccoli Purée

Fish, Smoked Potato Puree, Clams, Asian Greens,

Salted Black Bean Sauce

Fish, Black Pudding, Chorizo, Scallops, Jerusalem Artichoke Purée,

Duck Liver Mousse

'Steakhouse Fish' - Grilled Fish, Buttermilk Fried Onion Rings,

Bearnaise Sauce, Spinach, Red Wine Sauce

Slow-Roasted Pigs Head, Crispy Skin, Braised Radish, Pea Stew, Potato Gnocchi, Young Onion, Kimchi, Apple Pudding

Roasted Beef Fillet, Beef Cheek Bourguignon, Pumpkin Purée,

Baby Leeks, Chestnuts

~

Sides

Mixed Field Leaves with Palm Sugar Vinaigrette

Vegetables of the Day

Herb Buttered New Season Potatoes

Steamed Levin Asparagus, Butter, Lemon Juice, Cracked Pepper

~

Dessert

Honey & Blossoms

Manuka Honey Cake, Honey-Yoghurt Panna Cotta, Lemon Jelly,

Jasmine Pudding, Honey Fragrance, Honey-Orange Blossom Ice Cream

Brulée

Cardamom Brulée, Blackcurrant Sorbet, Caramel Salted Popcorn, Liquorice, Raisins

Citrus & Fennel

Pistachio Crumble, Citrus Mousse, Orange Curd, Fennel Ice Cream, Candied Fennel, Ginger Snow

Raspberries

Aerated Guanaja Chocolate, Raspberry Manjari Chocolate Mousse, Freeze-Dried Lychee, Raspberry Pudding, Almond Ice Cream

The Yacht Club Desserts

A Tasting Plate

Selection of House Made Ice Creams

~

Cheese Plate Variations

Two cheeses  

Three cheeses

Roquefort - Unpasteurised Sheep's Milk (France)

St. Nectaire - Unpasteurised Cow's Milk (France)

Camambert de Normandie - Cow's Milk (France)

Manchego-Unpasteurised - Cow's Milk (Spain)