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The Shed Menu
Marinated Olives (V) 15.00
Mushrooms a la Greque (V) 15.00
Rock Lobster Bisque w garlic crostini 17.50
Chicken Liver Parfait w apple caramel, onion confit and crostini 18.50
Tasting Plate of Waiheke Olive Oils, Koreneiki, Picual and Frantoio 20.00
Portabello Mushroom and Gorgonzola tartlet w roast walnut pear salad (V) 21.50
Chargrilled Calamari w rocket leaves, virgin olive oil, roasted garlic and parmigiano 22.50
Roasted tomato, green garlic and lemon liguini (V) 23.50
Char Sui Pork Belly w sesame spiced slaw, roasted peanuts and sticky black glaze 26.00
Chargrilled Lamb w spinach leaves, feta, roasted peanuts and chilli lime coriander dressing 27.50
Peking Duck Rolls w cucumber, carrot and spring onion batons and plum sauce 28.50
Chilli Garlic Prawns w lemon linguini and roasted tomato 28.50
Hot House Smoked Salmon w cauliflower skordelia 28.50
Grilled Herbed Chicken Breast w warm caponata salad 29.50
Crisp Rare Tuna wrapped in prosciutto w tuscan bread salad 30.00
Seared Snapper mille feuille w roasted tomato vinaigrette 32.50
Roast Duck w bok choy, five spice and plum sauce 38.00
Prime Eye Fillet w oxtail ravioli and béarnaise sauce 39.00
Peking Duck Platter 58.00 - Extra Large 88.00
SIDES (V) 7.50
Breads and Olive Oil . Scalloped Potatoes . Cauliflower Skordalia . Tuscan Bread Salad
Roasted Peanut Slaw . Warm Caponata Salad . Salad of Mixed Micro Greens
Roasted Walnut and Pear Salad . Rocket Salad with Balsamic Vinaigrette
DESSERTS 15.00
Summer Berry Torte . The Shed Flourless Chocolate Cake
Manuka Honey and Saffron Crème Brulee
Cheese Platters w Kapiti Kikorangi Blue, Aged Cheddar and Brie. Small 25.00 Large 38.00
Hot Drinks 3.50 per cup
One bill per table – 20% Public Holiday Surcharge
