Dining at Antoine's
Owner of Antoine's Restaurant
Seafood quartet with sea figs and salmon caviar.
Onion tart on a salad of tomato and mozzarella with a citrus and balsamic dressing.
Marinated schnapper fillet with smoked avocado cream and tomato chilli relish.
Yellow beetroot and black garlic with beet fettuccine and a miso broth.
Carpaccio of beef and steak tartare with a kumara and wasabi jelly.
Chocolate trio with fresh fruit and fudge soil.
Mango and passion fruit tart with fresh fruit and teardrop meringues.