DINNER MENU

Bread Platter for Two
With ever-changing dips, spreads, oils and accompaniments.
served with grilled ciabatta bread.
Eighteen dollars

Sweetcorn, Thyme and Potato Broth
Sweetcorn, fresh thyme and potato broth, served with lemon mascarpone
and garlic parmesan crostini.
Ten dollars and Fifty cents

Barbecued Prawns and Scallops
Marinated in garlic and lime oil with roasted red pepper arancini,
finished with salsa verde.
Nineteen dollars

Blue Cheese and Pear wontons
Blue cheese and pear wonton on grilled filled mushrooms, served with
rocket oil and aged balsamic.
Sixteen dollars and Fifty cents

Beef Carpaccio
House cured beef carpaccio, served with daikon radish, cucumber and
carrot salad, chilli onion jam, lime aioli and popcorn capers.
Seventeen dollars

Ballantine of Chicken
Herb stuffed ballantine of chicken resting on a kumara and spinach rosti, served
with slow roasted cherry tomatoes and a honey sesame dressing.
Seventeen Dollars and fifty cents

Lamb Rump
Lamb rump filled with roast pumpkin, spinach and feta, served with a Swiss chard and a
caramelised shallot puff pastry case, sweet smoked olive and tomato salsa.
Thirty Two Dollars and Fifty cents

Salmon Fillet
Honey cured Otago salmon, rice crusted, served on watercress and ricotta tortellini sautéed
spring greens, with a red pepper and tomato broth.
Thirty One dollars

Duo of Pork
Crispy skinned pork belly and pan fried herb crusted loin on a coriander and kumara hash,
served with steamed bok choy, a ginger and lime reduction and topped with an apple relish.
Thirty Two Dollars

Duck Confit
Orange and cardamom confit duck leg on braised spiced red cabbage, accompanied by a
smoked applewood and chive arancini, port sherry glaze and topped with dried artichoke crisps.
Thirty Five Dollars and Fifty cents

Venison Tenderloins
Grilled venison tenderloins on a basil gnocchi romaine, served with truffle roasted chestnuts, organic kale and black cherry glaze.
Thirty Seven Dollars and Fifty cents

Manuka Smoked Eye Fillet
Manuka smoked eye fillet of beef on rosemary and roast garlic Boulangere, served with wilted
spinach, lemon button mushrooms, finished with a sticky mustard dressing and a pinot noir jus.
Thirty Seven Dollars and Fifty cents

Table Se7en's Tasting Stack (One or Two Persons)
Chefs selection of tastings from our menu.
Vegetarian option also available.
Forty dollars (one) Ninety Dollars (two)

Vegetables of the moment, coated with citrus butter and flaky sea salt.
Seasonal salad with Dijon balsamic dressing.
Buttered herb potatoes.
Six dollars each (for two people)

Chocolate Pot Pudding
Bleeding chocolate pot pudding served with vanilla bean ice cream,
fresh strawberries, pistachio and honeycomb dust.
Thirteen Dollars

Sorbet Trio
The Gourmet Ice Cream Co selection of three mixed sorbets
accompanied by coconut shortbread.
Thirteen Dollars

Banana and Kahlua Parfait
Frozen banana and Kahlua parfait with hazelnut crisps
and butterscotch sauce.
Thirteen Dollars

Panna Cotta
Vanilla and lemon Panna cotta with almond tuilles
and poached summer fruit.
Thirteen dollars

A Selection of Imported and Local Cheese
with quince paste, chilli onion jam and crackers.
Eighteen Dollars and Fifty cents