SOFITEL | La Marée Restaurant
La Marée By Marc De Passorio who is renowned Michelin-starred chef Marc de Passorio.
La Maree’s cooking philosophy is to harness the culinary traditions of France, together with New Zealand’s finest seafood transforming them into culinary masterpieces.
// LUXURY BREAKFAST
served with Baker’s Basket
Eggs Benedict – with English muffins, poached eggs, ham, hollandaise
sauce, served with hash browns & vine tomatoes
Three-Filling Omelette – Served with hash browns & vine tomatoes
( Choose 3: Spinach | Ham | Mushroom | Cheddar Cheese )
Avocado on Toast – Smashed avocado, poached egg, cherry tomato, ciabatta bread, grana padano
Big Breakfast - Eggs your style, served with bacon, hash browns, vine tomatoes,
sausage, mushrooms, house made baked beans
Cinnamon Brioche French Toast - Apple compote, toasted almonds, caramel sauce, salted caramel ice cream
Scrambled Soft Tofu with Cashew Cream (Vegan) - Toasted sesame seeds,
sautéed spinach, toasted ciabatta, pepito, vine tomato & salad
// LUNCH
3 Course Set Lunch
Heirloom Tomatoes (GF, V)
Clevedon Valley buffalo curd, extra virgin olive oil
Or
Goat Cheese & Roasted Vegetables Salad (V)
Lentils du puy, mint, red wine vinaigrette & preserved lemon
Or
Daily Sashimi (DF)
Wasabi, pickled ginger, shoyu shiro
-
NZ Market Fish
Lemon, caper and butter sauce, choose one side
Or
Greenstone Creek Rib-eye steak, West Coast, South Island NZ (250g)
Veal Jus, choose one side
Or
Summer Corn (V, GF)
Corn porridge, grated Mont Jura, Kakariki extra virgin olive oil
Sides
Broccolini with beurre noisette (GF)
Potato purée with chives, butter (GF)
Garden salad red wine vinaigrette (GF, V, VG)
-
Mandarin Vacherin (GF)
Mandarin sorbet, French meringue, mandarin sauce
Or
Pear and Almond Tart
Warm frangipane, honey poached pear, vnilla ice cream
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// DINNER
3 Courses
Sashimi Grade New Zealand Scampi (GF, DF)
Sauce vierge, fresh lemon
Or
Heirloom Tomato & Cherry (V, VG, DF, GF)
Cherry caviar, freeze dried cherries, lemon gel, lemongrass & mint coulis granite
-
Ōra King Salmon (GF)
Sweet corn purée, confit fennel, blood orange beurre blanc, basil, fennel leaves
Or
Greenstone Creek Rib-Eye Steak, West Coast, South Island, NZ (300grams)
Veal Jus, choose one side;
Broccolini with beurre noisette (GF)
Potato purée with chives, butter (GF)
Garden salad red wine vinaigrette (GF, V, VG)
Or
Summer Corn (V, GF)
Corn porridge, grated Mont Jura, Kakariki extra virgin olive oil
-
Manuka, Chocolate and Earl Grey
70% dark chocolate mousse, chocolate sable, Manuka honey,
chocolate ganache, Earl Grey ice cream
Or
Roasted Hazelnut Sponge
Candied hazelnuts, salted caramel sauce, hazelnut mousse