The Sugar Club

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Choose a number of small dishes from the menu – rather like a mini degustation, but one you create yourself. Peter has designed the menu to encourage you to order, and taste, a wider range of flavours and ingredients than you might otherwise experience in one meal. He recommends that you select three or four small savoury dishes and, to round off your meal. a delicious dessert.

Small plates

Roast Pumpkin and Tomato Soup
pumpkin seed oil, sage, black garlic, cumin bread sticks
Coconut Laksa
green tea noodles, smoked kahawai, salmon caviar, fish dumpling
Kumara Miso Tortellini
pickled beetroot, toasted karengo, mustard fruits
Spiny Crayfish and Otago Saffron Linguine
pinenuts, aged parmigiano reggiano
Seared Pacific Tuna
prawn consommé, apple ‘sponge’, cucumber, nam jim dressing, 
coriander, quinoa
Juniper Cured Venison
golden beetroot, apples, goji berries, hazelnuts, sherry vinegar jelly
Grilled Whangamata Scallops
cauliflower, macadamia shrimp sambal
Ibari Pocket Tempura 
dahl, ginger roast pumpkin, green beans, minted quince yoghurt
Wild Paua
8-hour slow cooked, smoked mash, creamed paua on toast, capers

Day-Boat Fish 
clams, coconut, tofu, ginger carrots, kale, aromatic curry paste
Crispy Pork Belly
solomon’s gold and pepita mole, tamarillo, tamarind caramel, 
Merino Silere Alpine Lamb Rack
puffed rice, almonds, chickpea potato curry
Pekin Duck
chilli jam, squid dumplings, cashews, mango, bok choy, 
lemongrass coconut dressing
Beef Pesto
Peter Gordon’s Sugar Club classic, circa 1987 


Mixed Leaves, Cherry Tomatoes, Red Onion
Beans, Macadamia Nuts, Mustard Dressing
Watermelon, Feta, Basil, Lemon Oil, 
Pumpkin Seeds
Kumara Miso Mash
Duck Fat Roasties



Biscuits And Chocolates 

New Zealand Cheeses
oatcakes, walnut bread – fig whiskey chutney, celery, 
poached tamarillo, blackcurrant jelly
Mochi Matcha Lychee 
vanilla semifreddo, mandarin, grapefruit, black doris plum, cassava
Dark Chocolate And Caramel Gateaux
cocoa bubbles, orange sorbet, burnt orange powder, candied
Snow Beauty Baba
nigori sake, caramelised winter nelis, passionfruit, 
opaline, vanilla mascarpone
Kaffir Lime Custard Tart
candied quince, pineapple, coconut
Feijoa Cheesecake
feijoa sorbet, shortbread, meringues, blackberry compote, apple
Sorbet Terrine And Ice Cream Selection 
seasonal fruits, cointreau orange tuile