Vinnies restaurant, Auckland fine dining

At Vinnies we insist on making the most of the freshest, best in season produce available. For this reason, we offer a changing seasonal dinner menu for your dining pleasure. Be sure to check this menu every few weeks or so, as Geoff Scott discovers fresh, ripe flavours to treat his diners to limited edition dishes along with variations of our old favourites.

July 2011- Winter Seasonal Menu - A la Carte

(v) = vegetarian

it is our pleasure to accomodate any dietary requests

 

to start

seasonal oysters 5
served natural, tempura or vodka & lemon shooter

vinnies savoury cones 20
mint & cucumber, smoked salmon parfait
rock melon with spanish bellotta chorizo

new zealand westcoast whitebait 28
yoghurt & lemon, karengo sea lettuce

foie gras brulee 28
sweet wine jelly, kaffir lime, mango & brioche

horror tomato & goats cheese tart 25
buttered puff pastry, warm olive dressing

cured duck breast 26
ruby grapefruit, fresh raisin, red endive, chilli sauce

poached sea scallop wonton 27
sweet pea mousseline, ginger vermouth veloute



to follow

aged angus eye fillet of beef 42
beetroot puree, field mushrooms, ilam hardy potatoes

black truffle & porcini custard 39
red lentils, shallots, young carrots, fresh herb consomme

market fish & fresh water crayfish 42
fennel, squid ink pasta, savoy cabbage, koura juices

vinnies lamb shank 39
caramelised garlic, olive oil mash, red wine rosemary jus

pressed cinnamon spiced wild hare confit 40
spinach, endive, jamon crumble, pedro ximenez sauce

buttered new season potatoes 9
salad of mixed baby leaves 9
green beans & toasted macadamia nut butter 9