dinner

thurs to sun

6pm - late

entrée

soup served with toasted ciabatta 14

free-range chicken + garlic terrine with pear + walnut chutney 20

salad of winter greens, Havoc bacon, soft-poached egg + balsamic 20

beetroot risotto with Meadowcroft goats curd 20

roast duck + wild mushroom pappardelle with truffle oil + parmesan 22

main

Mt Cook salmon with cauliflower purée, pinenuts, currants, shaved fennel + Jerusalem artichokes 28

slow-roast Havoc pork with wet polenta, rainbow chard + parsley oil 29

Mt Harris venison with smashed swede + carrots, sautéed brussels sprouts + roast almonds 29

veal saltimbocca with sautéed potatoes, mixed greens, sage + lemon 29

rib-eye of Wakanui beef with celeriac gratin, greens + black pepper sauce 32

sides

mixed leaf salad with red wine dressing 6

sautéed brussels sprouts with roast almonds 6

duck fat potatoes with salsa rossa 6

Riverstone greens with olive oil + lemon 6

hand-cut chips with mayo 6

dessert

warm chocolate tart with dark chocolate ice cream 12

passionfruit soufflé with passionfruit curd + passionfruit ice cream 12

quince tarte tatin with vanilla bean ice cream 12

orange ricotta torte with marmalade ice cream 12

affogato with vanilla bean ice cream + Lustau px sherry 12

cheese

Whitestone cheeses with quince paste + oat biscuits

Windsor blue 1 cheese 14

Lindis pass brie 2 cheeses 17

Totara cheddar 3 cheeses 20

all menus subject to seasonal availability

riverstone kitchen dinner menu May 2012