Steak, 200g Eye Fillet / 350g Rib Eye

NZ black-lipped mussels, poached in garlic, wine, cream and parsley

6-hour slow cooked with mushrooms and shallots onions served on a bed of mash

1.3kg rib-eye cooked on the bone.  Sliced and served to share

Crispy skin duck leg quarter served with roasted vegetables.