Dinner Menu
Martin James, Co-Owner-Chef, takes care and time to source the ingredients for his dishes. With his creative kitchen team the dishes are put together with flare and attention to detail to evolve into the Menu you see today.
Some ingredients are rare, some from exotic places, some are uniquely New Zealand in orgin and flavour, but all are the BEST quality we can find.
All dishes on our Winter Menu are matched with a specific handpicked wine match. Please ask for our recommendations or select from our extensive wine list. We look forward to welcoming you to Wai this Winter.
* Menu items and prices are subject to change.
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Freshly Shucked Premium New Zealand Oysters |
Market Price |
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Arriving daily for your enjoyment.
Classic Kilpatrick or Tempura Batter
Wai Speciality Plate of Freshly Shucked Oysters served with
white balsamic jelly, lemon caviar and ginger lime sorbet
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Southland Pork Belly |
26 |
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Slow roasted belly of pork on braised red cabbage,
with cinnamon and celeriac dough nuts and sour apple puree,
finished with pork crackling
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New Zealand Mussels and Cockles |
27 |
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Steamed New Zealand green lipped mussels and native cockles,
served on top of a paddle crab potato gnocchi,
and finished with a creamy crayfish bisque
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Confit Quail |
26 |
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Pan seared breast and confit leg of Canterbury quail on a raisin French toast,
with a grape and pistachio salad,
orange and maple relish and crispy pancetta
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Northland Kingfish |
26 |
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Pan fried fillet of Northland kingfish served on top of a tomato and basil salad,
with green olive emulsion, olive powder, tomato salt and potato crisps,
accompanied by soft boiled quails eggs.
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Tempura Soft Shell Crab |
26 |
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Soft shell crab in a light tempura batter with avocado puree,
passionfruit jelly and tomato orbs, highlighted by coconut foam and ginger salt
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Vegetarian and special dietary requirement are catered for, |
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Selection of Homemade Sorbets |
10 |
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Northland Snapper |
39 |
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Pan seared snapper and crispy fried baby squid, with potato croquet,
and soft boiled Manuka smoked egg, all accompanied by a tartare cream.
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Grain Fed Ribeye of Beef |
42 |
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Prime Angus ribeye seared to medium rare,
with slow braised oxtail in crisp polenta.
Accompanied by celeriac and horseradish remoulade,
carrot puree, roast onion powder and Yorkshire pudding
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Fiordland Groper |
41 |
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Oven roasted Fiordland groper
resting on a bean and Merguez sausage cassoulet,
with a prawn butter and finished with a ham consommé.
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New Zealand Crayfish served as 2 courses |
120 |
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Begin your meal with a creamy crayfish bisque .
Followed by a main course of a whole tail of truffle buttered crayfish,
served with potato pavé, olive oil hollandaise
and a pickled radish, cucumber and cray meat salad
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Canterbury Duck |
42 |
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Confit leg and smoked breast of duck
highlighted by sweet braised shallots, with cauliflower three ways –
crisp roasted, puree and a cauliflower almond crumble
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Rotolo Di Pasta |
39 |
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Butternut squash, pine nuts, sheeps feta cheese and cinnamon
encased in cavolo nero and hand rolled pasta and finished with sage butter
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Baby Beet, Walnut and Blue Cheese Salad |
10 |
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Coffee Crumble |
18 |
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White chocolate and pistachio mousse encased in smooth coffee parfait
with a crunchy coffee biscuit crumb, milk jellies,
chocolate orbs and a barley sorbet
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Wai Apple Pie |
18 |
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Home baked apple and calvados pie
accompanied by a peanut butter ice cream,
Anglaise foam and finished with peanut brittle
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Wai Home Made Ice Creams |
18 |
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Chef’s Dessert Platter |
40 |
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Chef’s selection of fine Wai desserts for sharing |
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Chef’s Cheese Platter |
40 |
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presented with red onion jam, poached pears and quince paste |
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Night Cap |
22 |
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petit fours served with your choice of coffee, complimented by either
Remy Martin V.S.O.P or Graham's Tawny Port
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