WellingtonNZ.com,
New Zealand 

hot herb and garlic buttered or warmed with a NZ avocado oil and pomegranate molasses dipper

fine slices of tender steak with rocket, parmesan & lemon dressing

traditional presentation of hand sliced prime eye fillet with a variety of accompaniments

with an avocado & Daikon puree & baby cod lettuce & Russian dressing

beetroot, pickled & roasted, with goats cheese, watercress, toasted walnuts

with toasted brioche & pickled pears

with tomatoes, fennel & olives braised with olive oil

basted with manuka honey and molasses bbq sauce

stacked with beetroot, tomato, gherkin & mayo, served with our hand cut jumbo fries & tomato sauce

slow-roasted with orange & rosemary stuffing tucked under the skin

finished with maittre d'butter & herbed salad

pumpkin with spinach, pune-nuts & lemon creme fraiche

oven-roasted rack of lamb & braised lamb shoulder served with mint jelly

South Canterburry loin chop, char-grilled, served with crackilng & toffeed apple pieces

Black angus/hereford cross steer beef from premium Hawkes Bay pastures, producing the classic lean, yet full-flavoured characteristics of a solely grass-fed diet.

Canterbury Black Angus beef grazed on the foot-hills of the Southern Alps then grain-finished for 90 days on the Wakanui 5 star feedlot just outside Ashburton. An excellent example of grain short-feeding used to enhance grass-fed taste and texture characteristics

Prime Star Black Angus 36 day aged North Island beef. Cooked on the bone to retain succulence and add a depth of character to the robust grass-fed flavours of this naturally marbled primal cut

Stellar 5 Star South Island Black Angus beef is grain-finished for a decadent 300 days on the Wakanui feedlots just outside Ashburton. The result is well marbled, buttery in texture and delicately flavoured

Waygu beef from New Zealand, fed predominantly on grain in the Japanese Style, producing a must-taste sensation with a marble score of 4-6, that literally melts in your mouth

The "Rolls-Royce" of rump from Waygu breed, also from New Zealand, genetically predisposed to prolific intramuscular marbling from the pampered grain-feeding regime synonymous with good taste, decadence and luxury

cut grilled, then roasted to finish and rested well, to best highlight the textural qualities of a premium cut cooked in a single large piece