OLI & MI DINNER MENU

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TO START

Shucked oysters, apple granita, wasabi gin (gf/df)  2pc / 12

Beetroot puffs, goat cheese, honey, balsamic (v) 4pc / 16

Fried wontons, mushroom, feta, sweet chilli (v) 4pc / 14

Smoked salmon, sesame filo, avocado, caviar, tartare (df) 4pc / 16

Confit Duck spring rolls, sauerkraut, sweet and sour sauce (df) 4pc / 16

Braised beef meat balls, teriyaki, caramelized oranges (gf/df) 4pc / 16

Oli & Mi sharing platter 40

 

ENTREE

Pumpkin dumplings, miso beurre noisette, baby leek, parmesan (v) 20

West Coast whitebait omelette, preserved lemon, watercress pesto (gf/df) 26

Yellow fin tuna ceviche, cucumber, fennel, jalapeno, coconut yoghurt (gf/df) 26

Pork belly, puffed quinoa, plum, rhubarb, hoisin sauce 25

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MAIN

Gnocchi, wilted mushroom, asparagus, porcini cream (v) 28

Lamb loin fillet, aubergine, minted peas, Yorkshire pudding,  whisky sauce 35

Beef 4 ways, roasted marrow bone, oxtail croquette, smoked beef rib, braised beef cheek (df) 38

Fish of the day, Cloudy Bay clams, crayfish bisque (gf/df) 35

Honey soy roasted poussin, dukkha, kale, crispy leek (gf/df) 30

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SIDE

Salad, pear, prosciutto, and mango (gf/df) 12

Steamed asparagus, seaweed butter, poached egg (gf) 12

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DESSERT

Chocolate mousse, hazelnut brandy snap, raspberries (gf) 15

Ricotta cheese sponge, matcha anglaise, plum gelato (gf) 15

Lemon curd, meringue, lemon cake, strawberries (gf) 15

Pavlova, mascarpone, kiwifruit, toasted marshmallow (gf) 15

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