"Antoine's has been in business for over 40 years. In this time we have been privileged to entertain some important and amazing guests. Our menu evolves with time but still caters for our vast collection of original guests, hence the nostalgia menu.
It is a great experience cooking for my customers."

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.