> RESERVE A TABLE
Pork, Shitake and Crabmeat Dumplings in Duck consommé.
Sautéed Lamb Kidneys, roasted field Mushrooms,
crisp Bacon & Dijon sauce.
Duck & Macadamia nut Larb, a delicious Thai salad
with fresh Coconut, Mint, Lemon grass, Mango,
Lime leaf and Coriander.
“Bellota” Jamon Iberico, organically grown, free range
from Spain, the best Jamon in the world, sliced to order,
with pickled winter vegetables, local Walnuts & Manchego Cheese.
Southland Rose Veal, sautéed with Nelson Scallops,
Dashi beurre blanc.
Spicy Lentil, Tomato & Coconut Soup
with chargrilled Flatbread & Yoghurt Riata.
Farmed Sturgeon Caviar, with Blinis
and other classical accompaniments.
Slow cooked wild Boar, homemade black pudding, double smoked Bacon,
baked in Puff pastry, Currant Jus.
Grilled Stewart Island Blue Cod with Vietnamese rolls of
crisp fried Thai Fish Cake, on Sweetcorn & Lemongrass puree.
Chargrilled Wakanui eye fillet, 90 day grain fed from the
Canterbury plains, incredible flavour,
Mushroom, Feta & Rosemary Spanakopita,
Smoked Bacon Doughnut, White Bean puree, Pinot Jus.
Trio of Curries:
Red Duck & Pineapple Curry,
Green Curry of Prawn & green lip Mussel,
Yellow curry of crisp fried Pork & Water Chestnuts,
Served with condiments, steamed Jasmine Rice.
Southland Lamb rump, from the Catlin’s,
sous vide, with Skordalia, Tartlet of Kale leaves,
peas and Feta, Roasted Vegetables.
Cassoulet, our Winter classic, braised Duck, Lamb shoulder,
Cured meats, Pork Belly, Haricot Beans,
cooked slowly with Tomato & Riesling.
Sautéed Potatoes, with Miso & Dashi Butter.
Broccoli, with Tofu & Wasabi dressing.
Green Leaves and Poverty Gully Virgin Oil
All sides $8.50
Saffron’s Nasi Goreng.
Green Lip Mussels with white wine & Lemongrass.
Navarin of Southland Lamb shoulder with Shallots & Port wine,
Served with Jasmine Rice.
Grilled Stewart Island Blue Cod with
preserved Lemon Risotto & Broccoli leaves.
Salad of crisp fried Pork & Chargrilled Squid with Yellow Soy Bean Dressing.
Chargrilled Southland Hereford Rump, with
sautéed Potatoes, steamed green veg, Mushroom & Thyme jus.
Confit of Pork Belly with Chargrilled Pear,
Thai Red curry of Beef with Pineapple, Thai Basil,
Kaffir lime leaf, Cashew nuts and Jasmine Rice.
Our delicious Soup of the day with fresh Bread.
Stir fry of winter greens, Prawns, Tofu, Cashew nuts and Oyster sauce.
Saffron’s salad of green Leaves, Pear, Nuts
and shaved Parmesan with a Herb Vinaigrette.
"Children's menu available "
Laphroaig, single malt Crème Brulée
with Monte Cristo Tobacco Biscotti.
Deep fried Walnut & Praline Ice cream, Lemon cream.
Kaffir Lime Panna Cotta
with Mango, Lime salsa.
Jilly's warm Chocolate Cake served with
Vanilla bean ice cream and Raspberry Coulis.
Goat's Cheese Sorbet with Dates poached in Amaretto.
Trio of Fresh Fruit Sorbets.
A Selection of Cheeses
Le Delice De Bourgogne, Triple Cream French Brie.
'Saint Agur' - a French Cheese from Normandy triple cream, soft mild Blue.
Neudorf Richmond Red - a hard NZ sheep's cheese.
Redwood Dairy Gouda - a NZ goat's cheese.
Served with a Trio of Quince's- Roasted, Sorbet and Paste, water & Oatmeal crackers.
$22.50 a portion.