WAIHEKE ISLAND YACHT CLUB

San Francisco, steeped in history, cultural edge, steep rolling hills, eclectic mix of architecture, and landmarks is the perfect backdrop for a fresh contemporary pop-up restaurantthat will give the local community a unique culinary escape during the summer and autumn of 2013. Created as an expression of summer freedom, the Waiheke Island Yacht Club is the perfect place for nomadic spirits to call home. With its timeless character and true bohemian sophistication, the Waiheke Island Yacht Club offers an ambiance that parallels the easy, dream-like quality of New Zealands beautiful Waiheke Island and its locals. It will be a gathering place for the lovers of the ocean and the lovers of food & beverage who seek a retreat from the saltwater chill and the ordinary.

Restaurant
Our cuisine style is contemporary in technique while being sensible in style. Our approach to using only the finest local ingredients is at the forefront of our mind, and will be used to stimulate the palate and the memory rather than confuse the mind. The flavours are clean, precise, modern and continually in progress, reflecting seasonality, inspiration and evolution - New Zealand sensibility in the San Francisco market place. The Waiheke Island Yacht Club is a bach (holiday or home or beach house) like environment open planned to all guests, allowing sight, smell, and sounds to play an important part to the ambiance. The experience is designed around the senses: every surface you come in contact with should be a joy to behold, from slabs of New Zealand macrocarpa polished by hand to be smooth to the touch, to rough sawn flooring to give that true bach feel and hand crafted American white oak furniture, bought together with the finest New Zealand craftsmanship, down to locally pottered plates allowing enhanced definition to the food. The floor team run by Geeling Ng comprises may New Zealand hopitality personalities, brought here to add the finishing touches to our piece of New Zealand in the bay.

Bar
The Bar, a beautiful piece of New Zealand formed terrazzo designed to allow the customer to interact and enjoy the Waiheke Island Yacht Clubs unique atmosphere, gives room to the standing and seating patron. The drinks list is highlighted by Moa, New Zealands leading craft beer, as well as a cocktail list cleverly conceived and crafted by New Zealand mixologists.

www.waihekeislandyachtclub.com www.facebook.com/WaihekeIslandYachtClub

PRE FIX DINNER MENU

Raw Bar
4 . 0 p e r p i e ce
Beausoleil Oyster Miramichi Bay, Canada, sophisticated, light brine with a yeasty warm bread aroma. 4.0 pp Kusshi Oyster Deep Bay, Vancouver, Japanese translation means precious, crisp & clean with a sweet after taste. 4.0 pp Glacier Bay Oyster New Brunswick, medium brine, subtle fruit flavour really refreshing. 4.0 pp Coromandel Oyster New Zealand, full bodied, creamy, medium brine & tropical notes. 4.0 pp Cloudy Bay Clam Marlborough, New Zealand, high brine, sweet and perfect. 4.0 for 6

Menu
8 0.0 per person
Pacific style fish ceviche, wasabi sorbet, cucumber, lime & coriander. Gazpacho salad, mozzarella, green zebra granita, sourdough & basil. Hawkes Bay cervena tartare, oyster, radish & fresh horseradish. Lobster tail, lardo, velvet lemon, fresh peas & pea tendril juice. Mt Cook Alpine salmon, eggplant, coconut, rocket emulsion & roe. Smoked duck breast, liver parfait, apricot, plum, hazelnuts & brown butter. Free range pork, abalone, braised potato, pickled daikon & watercress. Zucchini flowers, gorgonzola, marrow, brocolli, cherries & almonds. Silere Merino lamb rack, charcoal, olive, parsley & feta. Line caught Leigh fish, clams, saffron emulsion, vanilla & cauliflower. Sliver Fern Farms beef fillet, mushrooms a la grecque, dashi & miso Hens egg, sweet corn, shitake consomm, truffle, morel & farro. TCHO Crunchie Bar, honeycomb, mandarin & manuka honey. Coconut fromage, verjus peaches, nectarine & apricot crackling. Heilala Vanilla parfait, strawberry, rose water & feijoa sherbet. Lemon verbena curd, pineapple, licorice sorbet & lychee.

Cheese
20.0
New Zealand Kikorangi Blue, local fromages, cranberry walnut bread, quince paste & fresh honeycomb.

Our four course set menu is designed to be enjoyed by the whole table.

A L A CA RTE
Raw Bar

Beausoleil Oyster Miramichi Bay, Canada, sophisticated, light brine with a yeasty warm bread aroma. 4.0 pp Kusshi Oyster Deep Bay, Vancouver, Japanese translation means precious, crisp & clean with a sweet after taste. 4.0 pp Glacier Bay Oyster New Brunswick, medium brine, subtle fruit flavour & refreshing. 4.0 pp Coromandel Oyster New Zealand, full bodied, creamy, medium brine & tropical notes. 4.0 pp Cloudy Bay Clam Marlborough, New Zealand, high brine, sweet and perfect. 4.0 for 6 clams.

Fi rst Course
Pacific style fish ceviche, wasabi sorbet, cucumber, lime & coriander. 15.0 Gazpacho salad, mozzarella, green zebra granita, sourdough & basil. 14.0 Hawkes Bay cervena tartare, oyster, radish & fresh horseradish. 16.0

Second Course
Mt Cook Alpine salmon, eggplant, coconut, rocket emulsion & roe. 24.0 Smoked duck breast, liver parfait, apricot, plum, hazelnuts & brown butter. 20.0 Free range pork, abalone, braised potato, pickled daikon & watercress. 22.0 Zucchini flowers, gorgonzola, marrow, broccoli, cherries & almonds. 18.0

Third Course
Silere Merino lamb rack, charcoal, olive, parsley & feta. 34.0 Line caught Leigh fish, clams, saffron emulsion, vanilla & cauliflower. 32.0 Sliver Fern Farms beef fillet, mushrooms a la grecque, dashi & miso. 34.0 Hens egg, sweet corn, shitake consomm, truffle, morels & farro. 27.0

Dessert
TCHO Crunchie Bar, honeycomb, mandarin & manuka honey. 16.0 Coconut fromage, verjus peaches, nectarine & apricot crackling. 16.0 Heilala Vanilla parfait, strawberry, rose water & feijoa sherbet. 15.0 Lemon verbena curd, pineapple, licorice sorbet & lychee. 15.0

Cheese
New Zealand Kikorangi Blue, local fromages, cranberry walnut bread, quince paste & fresh honeycomb. 20.0

Our four course set menu is designed to be enjoyed by the whole table.

BA R MENU
Mixed olives. 6.0 Soy glazed nuts & nori. 6.0 Bread selection with dips & anchor beurre noisette. 8.0 Beausoleil Oyster Miramichi Bay, Canada, sophisticated, light brine with a yeasty warm bread aroma. 4.0 pp Kusshi Oyster Deep Bay, Vancouver, Japanese translation means precious, crisp & clean with a sweet after taste. 4.0 pp Glacier Bay Oyster New Brunswick, medium brine, subtle fruit flavour & refreshing. 4.0 pp Coromandel Oyster New Zealand, full bodied, creamy, medium brine & tropical notes. 4.0 pp Cloudy Bay Clam Marlborough, New Zealand, high brine, sweet and perfect. 4.0 for 6 Pacific style fish ceviche, wasabi sorbet, cucumber, lime & coriander. 15.0 Mt Cook Alpine salmon, eggplant, coconut, rocket emulsion & roe. 24.0 Gazpacho salad, mozzarella, green zebra granita, sourdough & basil. 14.0 Hawkes Bay cervena tartare, oyster, radish & fresh horseradish. 16.0 Zucchini flowers, gorgonzola, marrow, broccoli, cherries & almonds. 18.0 Smoked duck breast, liver parfait, apricot, plum, hazelnuts & brown butter. 20.0 Horopito cured beef tri tip, salsa verde & pickles. 16.0 Charcuttiere, sour dough bread, pickles & mustard. 18.0 TCHO Crunchie Bar, honeycomb, mandarin & manuka honey. 16.0 Coconut fromage, verjus peaches, nectarine & apricot crackling. 16.0 Heilala Vanilla parfait, strawberry, rose water & feijoa sherbet. 15.0 Lemon verbena curd, pineapple, licorice sorbet & lychee. 15.0 Cheese - New Zealand Kikorangi Blue, local fromages, cranberry walnut bread, quince paste & fresh honeycomb. 20.0