Monday, 6 March (lunch will be served at 12:30pm)
Chicken Maryland, white bean puree, lemon, capers, rosemary, sage (gluten free)
Green beans, toasted hazelnut butter, Ortiz anchovy (gluten free)
Triple cooked potatoes, rosemary, lemon (vegan, gluten free)
Pavlova with yoghurt sorbet, cassis curd, fresh forest berries (gluten free)
 
Organic drip coffee, T2 tea selection and iced water
 

Tuesday, 7 March (Morning team will be at 10:05am. Lunch will be served at 1:00pm)
Warm scones with clotted cream, preserves (vegetarian)
 
Confit New Zealand Sanford king salmon, fennel, beans, herb vinaigrette (gluten free)
Roast organic carrots, honey thyme butter (vegetarian, gluten free)
Triple cooked potatoes, rosemary, lemon (vegan, gluten free)
Chocolate fondant, coffee sauce, mascarpone ice cream, sesame brittle
 
Organic drip coffee, T2 tea selection and iced water
 
NB: All dishes are prepared in a kitchen that handles nuts, shellfish, gluten, dairy, eggs and soy products. Whilst all reasonable efforts are taken to accommodate guests’ dietary needs, Merivale cannot guarantee that all dishes will be allergen free.

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WIFI network name: MERIVALE FREE WIFI
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