Dining
Carrington follows a "nature to plate" culinary philosophy, creating the freshest dishes in a gourmet but relaxed dining room. Our Executive Chef, Scott Fraser, and his team create menus daily with a focus on food grown on the Carrington Estate (Black Angus beef, native eel, honey, vegetables and fresh herbs) as well as a showcase to the abundance of fine produce available in our district: scallops from the beds of Karikari Beach, oysters from Rangaunu Harbour, mussels from Houhora Harbour, cheese from Mahoe and Pukepoto, fresh fish from Mangonui, fresh saffron from the Hokianga and many other small organic producers. This culinary feast is complemented by the award winning wines of Karikari Estate, our own vineyard and winery.
Carrington's Dining Room is open to our house guests for breakfast and dinner every day of the year and luncheon is served at the winery. Non-resident dinners are welcome but reservations are essential. We also kindly request appropriate resort wear.
SUMMER DINNER MENU
STARTERS
Salmon tartare, sesame broccoli purée, Asian slaw, soy yuzu caramel
Karikari Gisborne Chardonnay 2006
Carricon Sauvignon Blanc 2006
Salad of vine tomatoes, asparagus vichyssoise, truffle mascarpone cream, crisp bacon
Carricon Sauvignon Blanc 2006
Carpaccio of Carrington farm beef eye fillet with toasted pine nuts, shaved Mahoe
Karikari Estate Cabernet Merlot 2004
Karikari Estate Cabernet Merlot 2004
MAIN COURSES
Herb infused rack of lamb, quinoa salad, courgette spaghetti, roast aubergine purée, crispy artichokes, capsicum coulis
Karikari Estate Cabernet Merlot Franc 2005
Fillet of blue nose poached in saffron juices with fennel in textures: saffron poached, shaved in salad and puréed
Karikari Gisborne Chardonnay 2006 or Carricon Sauvignon Blanc 2006
Roast
Karikari Estate Cabernet Merlot 2004
Mangonui snapper, marjoram crushed peas, carrot foam, crayfish sauce, sticky pork cheeks, pink grapefruit powder
Karikari Gisborne Chardonnay 2006
Juniper crusted loin of venison, crushed kumara, pickled apples, beetroot purée, maple roast asparagus
Karikari Estate Syrah 2006 or Karikari Pinotage 2005
TO FOLLOW...
SWEET
Coconut panacotta, mango, papaya and pineapple salsa, lime sorbet, pineapple and lychee shot
Chilled citrus soup with Earl Grey sorbet, blueberries and pumpkin seed biscotti
Strawberry, rhubarb and white nectarine salad with crème fraîche, cranberry jelly and strawberry sorbet
Chocolate truffle cake with candied fennel, coffee crumbs, spiced orange ice cream
CHEESE
Kaimai washed rind rouge with fig and ginger chutney,
Whitestone blue cheeses served with beetroot and balsamic,
Mahoe aged
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