Vinnies restaurant, Auckland fine dining

COCKTAIL – CANAPE MENU

5 items for $18.00 per head – 7 items for $25.00 per head - 9 items for $32.00 per head

We can arrange gluten free and special canapés upon request

w – these items are served warm

SEA

natural clevedon coast pacific rock oysters

palm sugar-cured tuna, new zealand wasabi crème fraiche

ti-tree smoked salmon & karengo

green lipped mussel, hot sweetcorn & chilli - w

kawakawa cured new zealand king salmon & salmon caviare

LAND

prime new zealand loin of lamb, kumara pikelets - w

chicken liver & port parfait, pickled orange, toasted brioche

beef eye fillet tartar, white truffle mayonnaise & chives

manuka smoked lamb fillet, potato & harakeke salad

GARDEN

aorangi brie, watermelon, basil & grape

organic whitestone feta, red onion compote, mint & pine nut salad

southern rose apple, aged cheddar & new zealand apple syrup - w

SWEET

chocolate rolled hokey pokey ice-creams

'reconstructed' kiwifruit pavlovas

manuka honey candy floss

The TASTING MENU

8 COURSE DEGUSTATION MENU

$120 per person

$195 menu with matching wines

It is our pleasure to accommodate any dietary requirements

(suitable for groups of 9 or more)

amuse bouche

soft goats cheese, horror tomato, viloa petals

cured duck breast

ruby grapefruit, fresh raisin, red endive, chilli sauce

poached sea scallop wonton

sweet pea mousseline, ginger vermouth veloute

refresher

frozen lemon granita

pressed cinnamon spiced wild hare confit

spinach, endive, jamon crumble, pedro ximenez sauce

geoff's selection of new zealand & french cheese

walnut bread, organic quince paste, canterbury walnuts

strawberries

white chocolate soup, strawberry sorbet, cheesecake

coffee or tea

vinnies house-made lime marshmallow

The KAHIKATEA MENU

3 COURSE SET MENU

$99 per person

It is our pleasure to accommodate any special dietary requests.

(suitable for groups of 9 or more)

This menu includes complimentary Vinnies sour dough bread served with salted butter and River Estate extra virgin olive oil, a frozen granita refresher served after the starter, complimentary sides of vegetables with your main course and Vinnies marshmallows served with coffee.

warm house-baked sour dough bread rolls, river estate extra virgin olive oil

to start

horror tomato & goats cheese tart

buttered puff pastry, warm olive dressing

or

cured duck breast

rugy grapefruit, fresh raisin, red endive, chilli sauce

or

poached sea scallop wonton

sweet pea mousseline, ginger vermouth veloute

refresher of frozen organic lemon granita

to follow

aged angus eye fillet of beef

beetroot puree, field mushrooms, ilam hardy potatoes

or

market fish & fresh water crayfish

fennel, squid ink pasta, savoy cabbage, koura juices

or

pressed cinnamon spiced wild hare confit

spinach, endive, jamon crumble, pedro ximenez sauce

potato mash & rosemary oil

green beans & toasted macadamia nut butter

to finish

strawberries

white chocolate soup, strawberry sorbet, vanilla cheesecake

or

licorice crème brulee

organic lime compot, licorice allsort

or

chocolate torte

thyme ice cream, chocolate popcorn, beachlands honey

coffee & tea

vinnies house-made marshmallows

The RED CHANDELIER MENU

2 COURSE SET MENU

$75 per person

It is our pleasure to accommodate any special dietary requests.

(suitable for groups of 9 or more)

This menu includes complimentary Vinnies sour dough bread served with salted butter and River Estate extra virgin olive oil, a frozen granita refresher served after the starter and complimentary sides of vegetables with your main course.

warm house-baked sour dough bread rolls, river estate extra virgin olive oil

to start

horror tomato & goats cheese tart

buttered puff pastry, warm olive dressing (v)

or

cured duck breast

rugy grapefruit, fresh raisin, red endive, chilli sauce

or

poached sea scallop wonton

sweet pea mousseline, ginger vermouth veloute

refresher of frozen organic lemon granita

to follow

aged angus eye fillet of beef

beetroot puree, field mushrooms, ilam hardy potatoes

or

market fish & fresh water crayfish

fennel, squid ink pasta, savoy cabbage, koura juices

or

pressed cinnamon spiced wild hare confit

spinach, endive, jamon crumble, pedro ximenez sauce

potato mash & rosemary oil

green beans & toasted macadamia nut butter

coffee & tea

Please note - cheese and dessert selections are available