Chef’s soup of the day with toasted ciabatta

Palms chowder with shrimp, mussels and smoked fish finished with a touch of sweet chili,
served with toasted ciabatta

Roasted field mushroom and blue cheese risotto finished with a drizzle of truffle oil and parmesan cheese

Tomato and basil pesto

Spanish omelet of chorizo, potato and sun dried tomato

Fish omelet of smoked salmon, squid and fresh chives

Thai chicken and coriander and mango chutney

Mussel, clam and fish spiced with a touch of turmeric

Roasted butternut pumpkin and pistachio

Salmon fish cakes with parsley cream sauce and garden salad

Fried strips of squid with a crisp fennel, red onion and dill salad topped with tzatsiki

Beef and port hot pot with creamy mustard mash and cameralised onion jam

Steak sandwich with salad, blue cheese and onion jam, on toasted ciabatta

Two scoops of refreshing sorbets

Sticky date and fig pudding served warm with butterscotch sauce and Chantilly cream

Lemon tart with chantilly cream

Raspberry and white chocolate panna cotta with berry compote and tuille biscuits

Crepes filled with caramel apples and mixed berries finished with maple syrup and Palms homemade vanilla bean ice cream

Chocolate dream: rich chocolate brownie with coffee and chocolate mousse topped with dark chocolate chards

Palms fresh baked ciabatta with selected dips

Palms fresh baked ciabatta with marinated olives, feta and various dips

Fried strips of squid with a crisp fennel, red onion and dill
salad and topped with tzatsiki

Ravioli of Palms smoked salmon on sweet potato puree
and chive cream sauce

Pork and sausage terrine, spiced plum chutney and rosemary crostini

Pan fried scallops on crispy chorizo sausage, with minted pea
puree and purple cress

Roasted field mushrooms and blue cheese risotto finished with parmesan cheese and truffle oil

Chefs fish of the day - always fresh and always local

New Zealand lamb rump, buttered baby vegetables and creamy mash with a bacon and mushroom filo cigar and thyme jus

Confit of crispy duck leg on a bed of kumara mash and braised red cabbage, with an orange and thyme marmalade sauce

Char grilled beef rib-eye, smokey bacon and crushed pea potato cake, with wilted spinach and merlot jus

Pork tenderloin stuffed with pears and prosciutto ham, served with a crisp potato gratin, steamed bok choy and port jus

Pan fried free range chicken breast on mushroom and chorizo risotto with slow roasted grape tomatoes, shaved zucchini and a white tomato sauce

Palms homemade potato gnocchi with kalamata olives, shaved zucchini and white tomato sauce

Two scoops of refreshing sorbets

Sticky date and fig pudding served warm with butterscotch
sauce and chantilly cream

Lemon tart with chantilly cream

Raspberry and white chocolate panna cotta with berry compote and tuille biscuits

Crepes filled with caramel apples and mixed berries finished with maple syrup and Palms homemade vanilla bean ice-cream

Chocolate dream: rich chocolate brownie with coffee and
chocolate mousse, topped with chocolate chards

Petite coconut macaroon, shortbread and amaretti biscuits, Orange and almond biscotti or chocolate truffles

Kapiti Pakari aged cheddar with onion jam and crostini

Kapiti Kikorangi blue cheese with onion jam and crostini