wakanui dinner menu wo jap - 2 - final · a chef creation of wild caught white fish airflown from...

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Prices are subject to 10% service charge and prevailing government taxes. WAKANUI Spring Lamb Chop WAKANUI offers our customers a Lamb Chop as a starter TO START Kikorangi Blue Cheese Caesar 22 Romaine lettuce, endive, apple and walnuts with Kikorangi cheese dressing WAKANUI Green Salad 16 Cauliflower, snow peas, tomatoes and WAKANUI dressing New Zealand Neck Clam Soup 12 Clam, vegetables, thyme Seasonal Hassun 32 A traditional kaiseki style starter, using seasonal ingredients to create a beautiful selection of Japanese appetizers Hot Smoked Salmon 24 New Zealand salmon, diced fresh tomato Slow Cooked Wagyu Sukiyaki 28 Japanese wagyu slices marinated in Sukiyaki sauce with a subtle turnip and wasabi paste Asparagus and Parma Ham with Béarnaise sauce 24 Sliced parma ham over boiled Japanese asparagus with Béarnaise sauce, sprinkled with finely grated aged cheddar cheese New Zealand Red Snapper Carpaccio 24 Thinly shaved pieces of New Zealand red snapper with calamansi vinegar and garnished with walnuts, green peppercorns, calamansi and red radish Japanese Maguro Carpaccio 28 Crisp yam sticks wrapped in soy-balsamic Japanese maguro topped with hazelnut crumbs and micro red shiso leaves 10 1 piece TO ACCOMPANY MAINS Sautéed Spinach Sautéed Mushrooms Grilled Seasonal Vegetables 10 18 18 Herb Pilaf Mashed or Roasted Potatoes Hand Cut Potato Wedges with Truffle Oil 12 10 15

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Page 1: Wakanui Dinner Menu WO Jap - 2 - Final · A Chef Creation of wild caught white fish airflown from New Zealand Seafood Trio 69 New Zealand Blue Cod, Crayfish, and Hokkaido Scallop

Prices are subject to 10% service charge and prevailing government taxes.

WAKANUI Spring Lamb ChopWAKANUI offers our customers a Lamb Chop as a starter

TO START

Kikorangi Blue Cheese Caesar 22Romaine lettuce, endive, apple and walnuts with Kikorangi cheese dressing

WAKANUI Green Salad 16Cauliflower, snow peas, tomatoes and WAKANUI dressing

New Zealand Neck Clam Soup 12 Clam, vegetables, thyme

Seasonal Hassun 32A traditional kaiseki style starter, using seasonal ingredients to create a beautiful selection of Japanese appetizers

Hot Smoked Salmon 24New Zealand salmon, diced fresh tomato

Slow Cooked Wagyu Sukiyaki 28Japanese wagyu slices marinated in Sukiyaki sauce with a subtle turnip and wasabi paste

Asparagus and Parma Ham with Béarnaise sauce 24Sliced parma ham over boiled Japanese asparagus with Béarnaise sauce, sprinkled with finely grated aged cheddar cheese

New Zealand Red Snapper Carpaccio 24Thinly shaved pieces of New Zealand red snapper with calamansi vinegar and garnished with walnuts, green peppercorns, calamansi and red radish

Japanese Maguro Carpaccio 28Crisp yam sticks wrapped in soy-balsamic Japanese maguro topped with hazelnut crumbs and micro red shiso leaves

101 piece

TO ACCOMPANY MAINS

Sautéed Spinach

Sautéed Mushrooms

Grilled Seasonal Vegetables

10

18

18

Herb Pilaf

Mashed or Roasted Potatoes

Hand Cut Potato Wedgeswith Truffle Oil

12

10

15

Page 2: Wakanui Dinner Menu WO Jap - 2 - Final · A Chef Creation of wild caught white fish airflown from New Zealand Seafood Trio 69 New Zealand Blue Cod, Crayfish, and Hokkaido Scallop

SEAFOOD

Fish of the Day 55A Chef Creation of wild caught white fish airflown from New Zealand

Seafood Trio 69New Zealand Blue Cod, Crayfish, and Hokkaido Scallop served with Saffron Beurre Blanc Sauce

FROM THE GRILL

Ocean Beef 21 Days Dry-aged Bone-in Ribeye 1,000g 199

Ribeye Cut 350g 79 500g 109 Sirloin 350g 72 500g 99

Canterbury Grass-fed Fillet 250g 78 500g 138

Ito Wagyu Fillet 100g 79 150g 115

Ito Wagyu Chef Creation 69

WAKANUI Spring Lamb Half Rack 49 Full Rack 89

WAKANUI Selection Board 288A selection of Ocean Beef 21 days Dry-aged Bone-in Ribeye, Canterbury Grass-fed Filletand WAKANUI Spring Lamb

Prices are subject to 10% service charge and prevailing government taxes.