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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Celeriac, Pancetta and Parmesan Soup |
24 |
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finished with chantilly cream and smoked hazelnut crumbs |
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Asseitte of Cauliflower and Beetroot |
25 |
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salad of pickled and roasted beetroot, goats cheese and feijoa gel;
cauliflower and truffle custard topped with parmesan and cauliflower foam and parmesan wafer finished with cauliflower ice cream
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Pan-Seared Wahoo |
26 |
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green apple puree with pan-seared peppered Wahoo and confit pork belly topped with crispy pork rind finished with citrus jus and white miso
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Northland Scallop and Scampi |
32 |
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seared Northland scallops, scallop and pear tortellini and lemon glazed scampi highlighted by a scampi bisque |
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Diamond Cockles and Prawns |
26 |
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hand rolled spaghetti with steamed cockles and sautéed banana prawns
in a chilli and garlic shellfish broth
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Duck Liver Parfait |
26 |
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served with rhubarb puree, sauternes jelly, caramelised red onion and
pancetta brioche, finished with white truffle oil
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Selection of Homemade Sorbets |
10 |
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Bendigo Rabbit |
42 |
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pie of confit leg, loin wrapped in Parma ham, rabbit scotched quail egg
served with fondant potato and sautéed Savoy cabbage |
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Fiordland Grouper |
42 |
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pan-fried grouper on slow baked fennel, braised beef cheeks and turnip mash with almond and pancetta sautéed Brussels sprouts
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Brisket of Angus Beef |
40 |
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braised brisket of beef on braised leek with confit carrots, carrot puree and slow roasted parsnip highlighted by horseradish butter and grilled bone marrow
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Rotolo Di Pasta |
36 |
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handmade pasta wrapped around cavolo nero, toasted pine nuts,
butternut squash, Whitestone sheep’s feta and cinnamon with a nutty
sage butter and shaved parmesan |
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Snapper and Crayfish |
45 |
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grilled baby snapper fillet served on crayfish consommé and root vegetables, crab and crayfish ravioli finished with Wasabi butter
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Lamb Wellington |
45 |
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prime loin of Southland lamb wrapped in hand made puff pastry served on sautéed mushrooms accompanied by confit butternut and celeriac soufflé topped with celeriac marshmallow and porcini salt
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Home Made Breads with Organic Olive Oil and Vincotta |
10 |
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Minted Gourmet Potatoes |
8 |
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Baby Beet, Walnut and Blue Cheese Salad |
10 |
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Deconsructed Lemon Tart |
18 |
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lemon curd, sablé crumble, caramel jelly, black current and cassis sorbet and
manuka honey cigar filled with chantilly cream
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Mandarin Creme Caramel |
18 |
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mandarin crème caramel, pine nut biscuit, mandarin granita, banana fritters
highlighted by honey and szechuan syrup
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Chocolate, Hazelnut Sandwich |
18 |
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chocolate sponge sandwich filled with chocolate and hazelnut mousse,
pistachio crumbs finished with a natural yoghurt and vanilla sorbet
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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 |
35 |
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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 Taylor’s 20 year old Port
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