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Baby Mushrooms with Pine Nut Honey Lemon
Baby button mushrooms dusted in Vin’s secret spice rub, stuffed with ricotta, sauteed baby spinach and tomato confit, topped with pine nut salsa and honey lemon cashew nuts
Marlborough Mussel & Tawau Prawn (2 portions)
New Zealand Green Mussels steamed open with Mussel Bay white wine, enriched with fresh sea prawns and squid, tossed together with linguine in a garlic infused extra virgin olive oil sauce
Guanaja Chocolate with Sea Salt
Vin’s personal favourite dessert, this made to order dark chocolate cake is served warm, with rich flowing 70% French artisan dark chocolate, served with berry compote, dehydrated orange slivers and mascarpone cream quenelle.