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Weekly Menu – 26/1/2014

Week of 26/1/2014

  • Monday:  Fresh whitefish of the day with saffron cream
  • Tuesday:  Venison tenderloin with blackberry jus
  • Wednesday:  Duck breast with fresh apricot sauce
  • Thursday:  Lamb rack with rosemary jus
  • Friday:  French Friday – 3 French courses. Main: Veal with marengo sauce
  • Saturday: Angus beef fillet with bordelaise sauce
  • Sunday:    Pork fillet with honey-cumin-raisin sauce
  • Monday:  Fresh whitefish of the day with saffron cream
  • Tuesday: Venison tenderloin with blackberry jus

*Vegetarian alternative available by previous arrangement.

  • 3 courses: $55
  • Starter of the Day
  • Main
  • Dessert of the day

Seating from 6pm until 8pm. Reservations essential by 12 noon. The cocktail lounge is open from 5pm for pre-dinner drinks or signature cocktails and platters.

Ratanui Wine List

Ratanui Wine List


Cocktail List

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