Menu for Matterhorn Restaurant
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DINNER MENU
Entrees
King Salmon confit
licorice, smoked salmon, radish, red apple & miners lettuce
24.00
Crab and poached terakihi terrine
preserved lemon curd, crisp nori, nasturtium, samphire, pea leaves & crab essence
24.00
Char grilled quail
mushroom rice, crisp mushroom, witloof & wood sorrel
24.00
Crisp pigs heads terrine
broadbeans, Persian feta, scampi & lemon verbena
26.00
House grown heirloom tomatoes
goats curd custard, tomato marmalade, pinenut, green olive & summer herbs
23.00
Mains
Line caught Northland snapper
confit pink radish, baby turnips, fennel, almond & jus roti
38.00
Milk roasted suckling pig
carrot & caraway seed puree, shallots, saffron & capers
38.00
‘The Whole Lamb’
with goat yoghurt, crushed peas, garlic, buckwheat & chamomile
38.00
Southland venison
cocoa, cauliflower cream, spiced beetroot, raspberry & rosehip
38.00
Dry aged Angus fillet
garlic cream, crisp ox cheek, potato gratin & sautéed mushrooms ( slow cooked and served rare)
38.00
Chard, mushroom, walnut & feta ravioli
greens, herb pesto & parmesan
32.00
Cheeses and Dessert
Selection of international & local cheeses with accompaniments
All cheeses sourced regularly & matured in house according to season & best available
For one 16.00
For more than one 14.00
For more than one 14.00
“The pineapple lump”
16.00
Poached apricot
apricot custard, tarragon, verjuice & olive oil ice cream
16.00
Lemon & yuzu curd
white chocolate , spiced rum and coconut sorbet
16.00
Lemon leaf cheesecake
poached quince, coconut, dried lychee & lychee sorbet
16.00
Hazelnut praline soufflé
blueberry compote, lemon crème & buffalo yoghurt sorbet
16.00
Raw To Start
Oysters‐Tio Point, Marlborough
Served with champagne vinegar sorbet and lemon
5.00
Kingfish sashimi
spiced tomato, horseradish cream, celery, lovage and wild fennel
14.00
Dry aged Angus beef tartare
mustard, béarnaise and dried capers
13.00
Sides
Leaf salad
with croutons & shallot vinaigrette
7.00
Green beans
with lemon and house made ricotta
8.00
Potato purée
with red wine sauce
7.00
Hand cut chunky chips
with ketchup & mayo
7.00
BOWLS & BAR SNACKS MENU
Bowls & Small Plates
Chilli roasted peanuts
7.00
Olive selection
with reggiano shortbreads
7.00
Rustic garlic bread
finished on the char-grill
6.50
White bean & lemon dip
with crispy pitas & spring onion relish
8.50
Tuna sashimi
with wasabi cream & wakame
14.00
Kingfish sashimi
spiced tomato, horseradish cream, celery, lovage and wild fennel
14.00
Gravad lax
with dark rye, pickled cucumbers & mustard crème fraîche
9.00
Morrocan spiced lamb meatballs, yoghurt, almond
14.00
Iberico meats
chorizo pamplona, iberian salami, chorizo carchejelo gran reserva, serrano gran reserva
16.00
Duck liver & cognac parfait
with toasted brioche & cornichons
12.00
Spicy honey glazed baby pork ribs
12.00
Jamaican jerk chicken wings
9.50
Sautéed green beans
with hazelnut dressing
7.00
Potato purée
with red wine sauce
7.00
Courgette ribbons
with persian feta, mint & fresh chilli
8.00
Hand cut chunky chips
with ketchup & mayo
7.00
Leaf Salad
with croutons and shallot vinaigrette
7.00
Selection of international & local cheeses
with accompaniments
For one 16.00
For more than one 14.00
For more than one 14.00
WEEKEND BRUNCH
Brunch
Toasted five grain bread
with cultured butter & preserves
8.00
Homemade dried cherry & cranberry muesli
with yoghurt, borage honey & poached seasonal fruit
10.00
Buttermilk pancakes
compote, bacon & lemon curd ice cream
16.00
House curd salmon gravadlax
avocado, watercress & cream cheese on toasted ciabatta
17.00
Free range organic eggs
on toasted ciabatta
9.00
Eggs benedict
bacon, watercress, hollandaise on english muffins
16.00
Moroccan baked eggs, chorizo, yoghurt & almonds
with toasted ciabatta
18.00
Baby potato & Jerusalem artichoke hash
yoghurt, rocket & sage fried egg
18.00
Crispy fried chicken
on creamy mash with bacon gravy & watercress
20.00
Hand cut chunky chips
with ketchup & mayo
7.00
Potato purée
with red wine sauce
7.00
Leaf salad
with croutons & shallot vinaigrette
7.00
Green beans
with hazelnut dressing
7.00
Roasted Portobello mushrooms
4.50
Avocado
4.00
Bacon
5.50
Black pudding
4.50
