Get Feed
Main course
Duck in 4 ways – Tea smoked duck with green mango salad, duck confit leg with honeygar conserve, roast duck breast with Agria potatoes & spiced beetroot, and duck & wild mushroom parpadelle ($28.00)
For other gamebird species, Chef Brenton Low will be pleased to design dishes to suit the quality and number of your gamebirds. Click here for full details about our restaurant or phone 09 459 4957.
