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CHRISTCHURCH
Cook’n with Gas
03 3779166
Soup
A delicate puree of leek & green lentil with poached pheasant, parsley dumplings, & crème fraiche ($17.00)
Entrée
Water chestnut & cognac parfait served with a sauté of wild quail, plum chutney, toasted ciabatta, & buttercrunch salad ($18.50)
Main Course
Wild duck breast served medium rare on buttered greens, with pinot braised duck leg, olives, shallots, bacon, confit potatoes, & quince glaze ($40.00)
For other gamebird species, Chef Bruce Griffiths will be pleased to design dishes to suit the quality and number of your gamebirds.
Canterbury Tales
(03) 3657799
Main Courses
Swan Breast Steaks with spiced onions ($25.00)
Roast Wild Duck with wild apples & turnips ($25.00)
For other gamebird species, Executive Chef, Tony Smith, will be pleased to design dishes to suit the quality and number of your gamebirds.
UPPER RICCARTON
Huntley House
03 348 8435
Gamebird Degustation Menu with Food & Wine match
(27th June: $65 for Masterclass + Gamebird Degustation Dinner)
Starters
Pheasant Consomme, Gamebird Dumplings, Gruyere Straws with
Waipara Riesling Spaetlese
Or
Gamebird Pie, Red Onion Jam, Tamarillo Gastrique, Clotted Cream with
Otago Gewuertztraminer or Pinot Gris or Riesling
Or
Salad of grilled wild Duck breast, caramelized Autumn Fruits & Vegetables, bitter Greens, Raspberry/Shallot Vinaigrette with
Marlborough Pinot Rose
Main Courses
Rotisserie grilled and Honey glazed Canada Goose, Parsnip Mash, Pickled Red Cabbage, slow roasted Quince, Speck/Apple & Marjoram Sauce with
Big Hawkes Bay Cabernet Sauvignon or buttery Chardonnay
Or
Wild Duck breast pan seared, candied Zuchini, truffled Pomme Puree with Moi Moi & Chestnuts, Madeira Infused wild mushroom reduction, sugar braised Cranberries with
Aged Vine, Otago Pinot Noir
Or
Oven Roasted, stuffed Quail, wilted Watercress, creamed Polenta, Garlic Bruschetta, Marsala Jus with
Fruity Waipara or Nelson or Marlborough Pinot Noir
Cook’n with Gas
03 3779166
Soup
A delicate puree of leek & green lentil with poached pheasant, parsley dumplings, & crème fraiche ($17.00)
Entrée
Water chestnut & cognac parfait served with a sauté of wild quail, plum chutney, toasted ciabatta, & buttercrunch salad ($18.50)
Main Course
Wild duck breast served medium rare on buttered greens, with pinot braised duck leg, olives, shallots, bacon, confit potatoes, & quince glaze ($40.00)
For other gamebird species, Chef Bruce Griffiths will be pleased to design dishes to suit the quality and number of your gamebirds.
Canterbury Tales
(03) 3657799
Main Courses
Swan Breast Steaks with spiced onions ($25.00)
Roast Wild Duck with wild apples & turnips ($25.00)
For other gamebird species, Executive Chef, Tony Smith, will be pleased to design dishes to suit the quality and number of your gamebirds.
UPPER RICCARTON
Huntley House
03 348 8435
Gamebird Degustation Menu with Food & Wine match
(27th June: $65 for Masterclass + Gamebird Degustation Dinner)
Starters
Pheasant Consomme, Gamebird Dumplings, Gruyere Straws with
Waipara Riesling Spaetlese
Or
Gamebird Pie, Red Onion Jam, Tamarillo Gastrique, Clotted Cream with
Otago Gewuertztraminer or Pinot Gris or Riesling
Or
Salad of grilled wild Duck breast, caramelized Autumn Fruits & Vegetables, bitter Greens, Raspberry/Shallot Vinaigrette with
Marlborough Pinot Rose
Main Courses
Rotisserie grilled and Honey glazed Canada Goose, Parsnip Mash, Pickled Red Cabbage, slow roasted Quince, Speck/Apple & Marjoram Sauce with
Big Hawkes Bay Cabernet Sauvignon or buttery Chardonnay
Or
Wild Duck breast pan seared, candied Zuchini, truffled Pomme Puree with Moi Moi & Chestnuts, Madeira Infused wild mushroom reduction, sugar braised Cranberries with
Aged Vine, Otago Pinot Noir
Or
Oven Roasted, stuffed Quail, wilted Watercress, creamed Polenta, Garlic Bruschetta, Marsala Jus with
Fruity Waipara or Nelson or Marlborough Pinot Noir
For other gamebird species, Chef Phillip Nordt will be pleased to design dishes to suit the quality and number of your gamebirds.
