APPLEBY

Seifried Vineyard Restaurant & Function Centre
03 544 1555


Entrée

Boned quailed stuffed with a blue cheese and pear farce ($15.00)

Main Course
Braised pheasant with balsamic, caramelised winter vegetables presented in celeriac mashed potato with chocolate filo pastry ($25.00)

For other gamebird species, Chef Horst Wellmeyer will be pleased to design dishes to suit the quality and number of your gamebirds.


RICHMOND

Bouterey’s Restaurant & Bar
03 544 1114


Main Course
Pheasant breast, wrapped in home cured pancetta, butter poached and served with winter vegetables ($30.00)

For other gamebird species, Chef Matt Bouterey will be pleased to design dishes to suit the quality and number of your gamebirds.


NELSON

Saltwater Café & Bar
03 548 3361


Salad of smoked duck breast with feijoa & orange balsamic glaze
Panfried breast of duck with chargrilled vegetables on a bubble & squeak cake with a plum & port wine jus.


BLENHEIM

Bacchus Restaurant
03 578 8099

Gamebird Banquet Menu
(Entrée & Main Course $35, Entrée, Main & Dessert $45)

Entrée
Duck Lollipops

Main Course
Roast duck with Dutch red cabbage, juniper berry & rosemary jus, and parsnip mousseline