Spinach filled herb crepe with a thyme infused white wine butter sauce
Chicken Provencal, served with rosemary potatoes and seasonal vegetables
Pears stuffed with almonds and wrapped in filo,served with lemoncello cream
Kapiti Kikorangi Blue, with walnuts and quince paste
Tomato tart
Fillet steak cooked to your preference, served with rosemary roast potatoes & kumara, and seasonal vegetables
Baked custard with burnt honey syrup
