Taupo Moana
The secret to good food is to cook with passion and creativity.
Chef Nicky Smith brings worldly experience to Te Kowhai Landing, having cooked internationally for discerning celebrities, corporate events and Formula 1 racing teams. Nicky also conducts private fine cookery classes and hosts these on site. She willingly shares this experience and her passion for food with guests.
"Our passion is food and to create an experience you will savour forever" - Nicky Smith "Designer Chef"
 Sample Menu Summer 2007------- Entrée -------
Japanese Rare Beef Salad
Rare fillet of beef sliced thinly, served with a salad of daikon radish, cucumber and carrot with a soy, rice wine vinegar and sesame dressing
Pacific Snapper Ceviche
Snapper marinated in lime, chilli and coconut served with a glass noodle salad with coriander, mint, spring onion and green leaves
Moroccan Style Lamb
Fillet of lamb marinated in a harissa style dressing on a bed of hummus with green leaf salad and drizzled with a yoghurt, mint and cucumber dressing. Served with grilled Lebanese bread
Prawn
Chilli, prawn and kaffir lime rice paper rolls served with soy and mirin dipping sauce and a homemade Thai sweet chilli relish
Fresh Tuna
Herb crusted rare Tuna served with a tangy panzanella Salad
Whitebait Fritters
Whitebait fritters layered between lemon roasted baby beetroots, rocket salad and served with
sauce grebiche
Halumi Cheese
Vegetarian: Stacks of pan fried halumi cheese, grilled asparagus, portabello mushrooms and a tangy
tomato salsa
Tart
Goat’s cheese tart served with red onion jam, semi dried tomatos, rocket salad and a balsamic reduction
------- Soups -------
Vichyssoise
A chilled creamy leek and potato soup served with freshly cut chives
Gazpacho
A chilled tangy Mediterranean Gazpacho soup
Miso
Miso tofu and spinach soup
Lentil
Indian style ginger, coriander, tomato and lentil soup
Duck Broth
Roasted duck and star anise broth with udon noodles
------ Main Course ------
Baked Salmon
South Island baked salmon served on a leek and asparagus risotto with char grilled vegetables and a lemon, tomato salsa
Beef Fillet
Fillet of beef marinated with thyme and garlic, wrapped in pancetta. Served with creamy parmesan and nutmeg polenta, grilled portabello mushrooms, seasonal greens and a beef and red wine jus
Lamb Rack
Roasted lamb rack with a zatar salt crust, cumin scented mashed potatoes, French beans, baby carrots and a thyme scented lamb jus
Duck Breast
Roasted Duck breast, red onion tarte tatin, roasted baby vegetables, with an orange and red wine jus
Snapper Fillet
Pan fried Snapper fillet with braised fennel and olives served on puy lentils, oven dried tomatoes and salsa verde
Pork Fillet
Pork Saltimbocca served with white bean puree, roasted fennel and spring onion, baby carrots, potato gratin and a sage scented veal jus
Venison
Marinated NZ venison served with a celeriac puree, spiced red cabbage and French beans, roasted shallots and button mushrooms with a juniper berry jus
Vegetarian
Roasted pumpkin and sage risotto served with grilled asparagus, French beans topped with a rocket and feta salad
------ Dessert & Cheese ------
Individual Tiramisu
Layers of coffee drenched fingers layered between rich mascarpone
Coconut and malibu crème brulee
Pecan pie with vanilla bean ice cream
Sticky date pudding with crème anglaise
Russian chocolate torte served with an orange and cardamom compote
Warm pear and almond tart served with a pinot noir sauce and mascarpone
Chef’s choice of fine cheeses with dried fruit and nuts
*availability of menu items are dependant on quality, fresh produce being available |
