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.
Freshly Shucked Premium New Zealand Oysters
Arriving daily for your enjoyment.
Classic Kilpatrick or Tempura Batter
Wai Speciality Plate natural Oysters served with
white balsamic jelly, lemon caviar and ginger lime sorbet
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Havoc Pork Belly |
27 |
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apple,peanut, celery pickle, coriander shoots
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Southern Blue Cod |
28 |
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quail egg, scampi mayonnaise, Agria hash
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Roxburgh Egg |
27 |
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chicken mousse, pancetta, black pudding, hen's egg
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Yellow Fin Tuna |
28 |
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fennel, cucumber, radish, dill emulsion |
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Stewart Island Salmon Confit |
27 |
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beets, shallot, lemon beurre blanc
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Rabbit & Duck Terrine |
28 |
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duck liver parfait, apricot salsa, brioche, pistachio |
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Vegetarian and special dietary requirement are catered for, |
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Selection of Homemade Sorbets |
10.50 |
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Northland Snapper |
42 |
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smoked mussels, chorizo crumb, slow cooked egg, broccolini
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57 °C Beef |
43 |
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oxtail cigar, confit potato, carrot, mushrooms
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South Island Groper |
43 |
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crisp polenta, corn, vanilla, almond, acovado, scallops, lime oil
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Fiordland Crayfish served as 2 courses |
130 |
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Entree - cucumber, dill emulsion, radish, cray consomme
Main - potato pave, pickled onion, melon, rosemary oil
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Southland Lamb Loin |
45 |
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potato croquette, goat's cheese, mint yoghurt, relish, roma tomatoes |
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Rotolo Di Pasta |
40 |
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butternut squash, pine nuts, sheep's feta cheese and cinnamon
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Salad of chickory, fennel, walnuts, avocado, labne |
11 |
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Mash potato, feta, and herbs |
8.50 |
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Berries and Chocolate |
18.50 |
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seasonal berries, white chocolate, dark chocolate, strawberry jelly
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Pineapple Creme Fraiche |
18.50 |
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pineapple sorbet, creme fraiche parfait, almond praline, passionfruit |
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Wai Home Made Ice Creams |
18.50 |
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Wai Home Made Sorbets |
10.50 |
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Chef’s Dessert Platter |
41 |
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Chef’s selection of fine Wai desserts for sharing |
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Chef’s Cheese Platter |
41 |
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presented with red onion jam, poached pears and quince paste |
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Night Cap |
22.50 |
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petit fours served with your choice of coffee, complimented by either
Martell V.S.O.P or Taylor's 10 Year Tawny Port
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