The last kitchen. Fox Glacier.
Lam burger, salad greens, beetroot chutney, aïoli with kumara wedges.
Whitestone cheese platter: Windsor Blue, Livingstone Gold, aged Airedale and Totara Tasty with plum chutney, pesto and venison salami.
Panfried blue cod with steamed vegetables in a mild spiced turmeric, saffron, coriander and coconut curry over basmati rice topped with sautéed prawns.
Bistro Gentil. Wanaka.
Saumon des Alpes: cured Mt Cook Alpine salmon, citrus, lemon gel, puffed salmon skin, squid ink mayonnaise, fennel.
Spécial Cardrona: 56° Cardrona lamb rump, potato purée, broccolini, glazed onions, cranberry, sherry jus.
Littleneck clams, stir-fried with XO sauce.
Pan-seared Hake fillet with sweet corn and broad bean risotto, baby Cos and pickled onion salad, tarragon vinaigrette.
Pig’s head terrine with toasted ciabatta and house chutneys.
Slow braised chicken leg, stuffed with salmon mousse, creamed sautéed greens, harissa butter, pan jus.
Raspberry coconut cake with crème anglaise and vanilla ice cream.
Lone Star. Dunedin.
Burrito Ranchero: Spicy shredded chicken mixed with jalapenos, fresh herbs and sundried tomatoes; topped with grilled cheese, BBQ sauce, salsa and sour cream. Served with chilli rice and L.S. coleslaw.
Oysters, caper water, kelp soil, lemon powder.
Poached Little River beef: Angus fillet, peppered oxtail, morels, sourdough purée.