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second |
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third |
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| caesar salad |
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18 |
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ricotta & herb filled house-made ravioli |
20 |
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butter-poached haida gwaii halibut |
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45 |
| confit garlic, roasted grape tomato, grana padano |
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butternut squash, brown butter, pine nuts |
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veg |
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celery root, spinach, dill and jalapeno crema |
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gf |
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| lobster bisque “macchiato” |
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6 |
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mushroom ragout lumaconi |
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26 |
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brome lake duck breast |
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41 |
| the tap restaurant classic, crème fraîche, dill oil |
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sherry-soaked criminis, roasted onion, herbs |
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veg |
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exotic spice rub, duck fat roasted mushrooms |
gf/df |
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| mary’s garden carrots |
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15 |
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lasagne bolognese |
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28 |
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butter basted CAB tenderloin |
gf |
5oz |
49 |
| honey-whipped ricotta |
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veg/gf |
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chef’s time-honoured recipe |
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mary’s seasonal vegetables, cognac demi |
10oz |
84 |
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| sweet corn puff pastry vol-au-vent |
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9 |
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spanish jamon iberico radiatore |
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29 |
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dijon crusted half rack of NZ lamb |
gf |
half |
49 |
| mary’s garden corn, cream cheese, basil |
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veg |
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manchego, iberico chorizo, piquillo peppers |
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ratatouille, salmoriglio |
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full |
80 |
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| freshly baked rosemary focaccia |
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9 |
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spaghetti carbonara |
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28 |
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*lamb and 10oz steaks take 35 minutes to cook and fully rest |
| picual evoo and 18 year old balsamico |
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vegan |
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guanciale, cured egg yolk, pecorino |
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add-ons |
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| hokkaido scallops |
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28 |
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hand-rolled potato gnocchi |
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28 |
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glazed local vegetables |
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10 |
| coconut-curry du puy lentils, oyama chorizo |
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gf/df |
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fennel sausage ragout, mushrooms, red pepper |
df |
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thick slice of focaccia garlic toast |
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5 |
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thrice-baked yukon gold potato gratin |
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10 |
| garlic and chili argentinian prawns |
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24 |
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black garlic arancini |
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20 |
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four garlic and white wine argentinian prawns |
16 |
| brioche, hollandaise, “peas and carrots” |
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radish shoots, parmesan cream |
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veg |
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seared hokkaido scallop |
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6 |
