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Caramelised Green Olive
Poronui Venison, Blood and Liver, Onion Soubise, Fried Onions
Coffee-cured Kingfish ‘Pastrami’, Pork Crackling, BBQ Sauce
Te Matuku Bay Oysters
2012 Mahi Marlborough Sauvignon Blanc
House Made Sourdough Bread, Whipped Butter, Marlborough Sea Salt, Herb Salt
Clearwater Koura, Roasted Garlic Custard, Lemon Mayonnaise
Asparagus, Fresh Milk Curd, Lardo, Hazelnuts, Jerusalem Artichoke Puree, Toasted Grains
2011 Mahi Boundary Farm Sauvignon Blanc
Nelson Scallops, Snapper and Prawn Sausage, Pine Nut Risotto,
Warm Sauce Nantua
2009 Mahi Alchemy Chardonnay
Sautéed Curly Tree Whitebait, fished from the Moeraki River aka ‘The Blue’, Poronui Wildflowers, Chive Butter
2008 Mahi Ballot Block Sauvignon Blanc
Slow-roasted Poronui Venison, Venison Tartare, Cauliflower,
Globe Artichoke, Cocoa Reduction
2010 Mahi Marlborough Pinot Noir
Carrot Cake, Strawberry Salad, Pumpkin Reduction,
Sour Cream Panna Cotta
2010 Mahi Twin Valleys Gewurztraminer Granita
- Seared Venison Back Strap Recipe From Al Brown
- New Zealand’s Poronui: A Horse-Rider’s Paradise
- What’s The Best Rod To Use For Fishing In New Zealand?
- Team Highlights | Head Chef, Adrian Walker
- Poronui recipe series: Slow-Cooked Beef Cheeks
- From The Tack Room
- Welcome back, Steve!
- Catch and Release – Best Practice
- Guides’ Corner By Sean Andrews
- Big Stag Success!
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