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 Summer 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 Summer.
* 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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Trio of Fish Carpaccio |
26 |
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Trio of kingfish, salmon and wahoo carpaccio,
accompanied by water melon sorbet and a pickled watermelon and radish salad
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North Atlantic Scallops |
26 |
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Seared North Atlantic scallops with grapefruit panna cotta,
celeriac and truffle puree, truffle dressed greens and seeded bread crisps.
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Canter Valley Duck Terrine |
26 |
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Terrine of confit duck leg, seared duck breast, beetroot jelly and pistachio all
wrapped in Parma Ham. Served with duck parfait, petit salad and a plum cream.
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Rabbit and Duck Terrine |
27 |
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Terrine of Bendigo rabbit and Canter Valley duck served with a chocolate soil
and prune cream
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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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Grain fed Ribeye of Beef |
39 |
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Prime Angus ribeye seared to medium rare.
Smoked corn and pancetta salad and confit potato.
Accompanied by slow braised oxtail wrapped in Parma ham.
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Duo of Southland Lamb |
39 |
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Loin of lamb wrapped in hand made puff pastry cooked to medium rare,
and braised shoulder sandwiched between crispy polenta.
All sitting on top of a pumpkin puree and highlighted by goats cheese cream
and tomato chutney.
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Fiordland Groper |
39 |
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Oven roasted Fiordland groper on top of a creamy pearl barley risotto.
Served with Marsala braised chicken wings and roasted root vegetables.
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New Zealand Monkfish and Crumbed Pork Belly |
39 |
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Oven roasted fillet of monkfish, wrapped with Parma ham,
served with crumbed confit pork belly, seared scallops,
a crispy fennel and orange salad and salsa verde.
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Northland Kingfish |
39 |
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Pan seared loin of Kingfish on a bed of New Zealand asparagus,
with a black olive emulsion, sauce vierge and hand cut potato crisps.
Finished with a soft boiled quail’s egg.
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Vegetarian and special dietary requirement are catered for |
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Home Made Breads with Organic Olive Oil and Vincotta |
10 |
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Baby Beet, Walnut and Blue Cheese Salad |
10 |
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White Chocolate Semi Fredo |
18 |
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White chocolate and almond praline semi fredo with pistachio crumble.
Szechwan pepper jelly and fresh strawberries,
accompanied by homemade crème fraiche sorbet
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Pineapple and Coconut Cigars |
18 |
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Served with coconut panna cotta scorched poached pineapple,
liquorice powder, pina colada sorbet and caramelised brioche
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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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