The Tirohanga Experience

A taste of cuisine prepared for past visitors
by our Resident Chef Bart Vosse

Duo of South Island Salmon and Tuna
wrapped in Crispy Proscuitto
set on an Antabois Salsa

Piroshley based Waikanea Crab Tartlet
complemented with a Crustacean Mayonnaise
and Green Asparagus

Boneless Poisson filled with Truffled Taro
gently roasted and served on Savoy Cabbage
with a Pinot and Lemon Thyme Reduction

Guinness Basted Cornice Pears
sided with a Chevre and Brioche Stack