Orbit’s new winter menu showcases New Zealand fare

13 July 2004

Orbit’s new winter menu showcases New Zealand fare in innovative style

The Winter menu at Sky Tower’s Orbit restaurant is definitely worth stepping out for this winter and you won’t even get wet getting there, thanks to SKYCITY’s undercover parking.

Created by Chef de Cuisine Simon Moss, Orbit’s much anticipated Winter menu features the latest in international food trends including a number of fusion dishes (incorporating various cuisine styles), Italian pastas, and speciality New Zealand indigenous produce.

Brendan Turner, Sky Tower’s Food and Beverage Manager, says that the new menu reflects the creative talents of Simon Moss and offers the perfect Winter dining experience within Auckland’s most unique restaurant.

“With an impressive background, including time spent at ‘One Tree Grill’ and ‘Halo’ restaurants before joining us, Simon is renowned for his youthful and innovative style of cuisine. Using only the best quality ingredients, Simon’s dishes are simple in their presentation and composition so that flavours complement rather than conflict,” says Mr Turner.

The new Winter menu includes tantalising dishes such as NZ Lamb and Beef Awards winner, Eye fillet wrapped in streaky bacon served with parsley and parmesan orzo, a two mushroom broth with confit garlic and shallots and Spiced Lamb Loin with minted cauliflower couscous, glazed baby carrot and a lemon infused stock.

Among the innovative dishes featured on the First Flavours menu are Horopito (a New Zealand native spiced plant) rubbed ostrich carpaccio, and Clevedon Rock Oysters served with salmon caviar and chives or citrus oil.

Vegetarian diners are well catered for with dishes such as the Hot and sour mushroom soup with spiced pineapple dumplings and coriander and Risotto of Gorgonzola with fennel and roast walnut butter. There is also a Vegetarian Trio, which includes an eggplant and ricotta roulade with roast tomato avocado bavarois with smoked paprika crostini.

A special feature on the menu is the New Zealand Trio set menu, which includes indigenous produce such as Paua served in ravioli with creamed watercress, cauliflower and fried shallots, accompanied by premium New Zealand wines and completed with a creative presentation of a New Zealand desert classic, Pavlova, served with kiwi coulis, lime confit and lemon sorbet. “Our Winter menu is receiving great reviews from local and international customers alike who are enjoying the innovative and delicious options on offer,” said Mr Turner.

Orbit revolving restaurant is not only literally the top restaurant in Auckland, situated 190 metres off the ground, it has been voted number one in the Fine Dining (City) Restaurant category in the Entertainment Book Gold Awards for the past two consecutive years.

The restaurant was also recognised for design excellence in the 2004 New Zealand Institute of Architects Resene New Zealand Awards for Architecture, receiving an award within the Hospitality and Tourism category.

Located in the city’s most famous landmark Sky Tower, the dining room rotates, affording 360-degree panoramic views of Auckland City.

Orbit is open daily for lunch dinner and brunch on weekends. Reservations are essential. Guests also enjoy complimentary access to Orbit and other Sky Tower attractions before or after dining with a minimum spend of $25 per person per meal.

Note: Copy of menu attached

Clevedon rock oysters served with salmon caviar and chives or citrus oil ½ dozen $16.00 1 dozen $28.00

Wakame seared tuna loin served on a tabouleh salsa with avocado aioli and lime $18.00

Green lipped mussels steamed in a yellow curry broth with basil, spinach and chilli $17.00

Pork and ginger calamari medallions with a sesame dressed herb and mushroom salad $16.50

Cerviche of market fish with caper berries, coriander and orange poached grapes $16.00

Horopito rubbed ostrich carpaccio with artichoke stuffed tomato, soy and truffle oil $18.00

Akaroa salmon tartare with preserved lemon, crisp capers and quail egg salad $16.00

Honey-mustard smoked chicken salad with baby spinach, watercress, roast capsicum, and beet salsa $17.00

Pasta and Soups

Hot and sour mushroom soup with spiced pineapple dumplings and coriander $14.00

Crayfish soup with Brie and prawn wonton and crème fraiche $18.00

Risotto of Gorgonzola with fennel and roast walnut butter Entree $15.00 Main $23.50

Chilli and garlic infused pappardelle with tomato confit, smoked halumi and saffron aioli Entree $17.00 Main $25.00

Goats cheese ravioli dressed with salsa verde and baby rocket leaves Entree $16.00 Main $24.00

Main Courses

Prawn crusted snapper fillet on a tomato compote, rocket essence and brocollini $29.50

Salmon Evolution: tartare with lemon and capers, gravlax with pickled cucumber and a seared fillet on horseradish potato $29.50

Market fish - waiter to advise $29.00

Crisp pork and focaccia roulade with an apricot and apple chutney, wilted greens, and a merlot reduction $28.50

Spiced lamb loin with minted cauliflower couscous, glazed baby carrots and a lemon infused stock $29.50

Eye fillet wrapped in streaky bacon served with parsley and parmesan orzo, a two mushroom broth with confit garlic and shallots $31.50

Chorizo stuffed chicken supreme on an artichoke and cannellini bean salsa with roast garlic aioli $28.50

Baked veal rack with a pear-shallot jam, soy-bacon vinaigrette and sage infused potatoes $31.00

Trio Plates

Vegetarian trio: eggplant and ricotta roulade with roast tomato, avocado bavarois with smoked paprika crostini and hot and sour mushroom soup with pineapple dumpling $25.00

Tasting trio: waiter to advise $35.00

Kiwi Trio Dinner

Entrée: Horopito rubbed ostrich carpaccio with a tomato-karengo salsa and Rangihoua extra virgin olive oil Main: paua ravioli with creamed watercress, cauliflower and fried shallots Dessert: mini pavlova with beetroot granita and kiwi coulis $60.00

Side Orders

Sautéed potatoes with rosemary, sea salt and olive oil $6.00 Rocket, pear and parmesan salad $6.00 Mesclun leaves with tomato and balsamic $6.00 Shoestring fries $6.00 Broccoli and beans steamed with a honey-mustard dressing $6.00

Orbit Dessert Menu

Dessert platter for two Vanilla and chocolate brûlé, Iced pear parfait and Hot bread & butter pudding $30.00

Iced pear parfait served with poached pear and kirsch marinated cherries $12.50

Hot bread & butter pudding served with roasted stone fruits and cinnamon ice cream $12.50

Chocolate and custard filled ravioli with mascarpone pannacotta and fried basil $13.50

Mini pavlova with kiwi coulis, lime confit and lemon sorbet $12.00

Vanilla and chocolate brûlé with a champagne strawberry shot, and hazelnut-chocolate biscotti $13.50

Petit fours panforte, chocolate mousse cups, passionfruit custard and almond nut macaroon $12.00

Hand-crafted chocolate truffle platter $12.00

Canterbury House Noble Riesling $12.00 per glass

Whitestone Cheese

Totara Vintage cheddar with tomato-karengo salsa, grapes, celery and crackers $15.50

Mt Domet double cream brie with quince cheese jelly, grapes and crackers $14.50

Windsor Blue cheese with oatmeal crackers, spiced figs and grapes $14.50

Island Stream cheese with grapes, quince cheese jelly and celery $14.00

Whitestone Farmhouse with plum cheese jelly, muscatel grapes and crackers $14.50

Cheese selection

ENDS

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