Sage Pasta Restaurant

DAYS OF BUSINESS

Tue - Thu:	18:00 to 23:00
Fri:	12:00 to 14:00 18:00 to 23:00
Sat - Sun:	18:00 to 23:00

Sage Pasta Restaurant offers Auckland diners authentic Italian creations, with the freshest and finest of food to flavour your palette. The menu boasts daily handmade pasta dishes such as Scampi tail Ravioli, Escalope of milk fed Veal with Buffalo Mozzarella Ravioli, and Eye Fillet with Cognac and green pepper corn sauce. The flawless European styled service guarantees diners at Sage an exceptional experience.

Latest User Reviews

"Mains were really nice and simple but tasty. only issue was some of the meals were a bit expensive for the portion size. Dessert menu could also have been better. but generally one of best restaurants been to in NZ for a while!" more reviews

Chef	Raymond Andrew - Head Chef Raymond Andrew brings over 15 years international experience to Sage having worked at top restaurants around the world.
Price Guide	Entrée $19.50 - $22, Main $33 - $40, Dessert $13
Payment Options	Cash, Amex, Visa, Mastercard, Eftpos
Features	Licensed, Outside dining area, Takeaway, Wheelchair access
Ambience	Contemporary, Relaxed
Food	Vegetarian option

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Inside	54	n/a
Outside	16	n/a

A La Carte Menu

drink (doc)

Bread

1. Focaccia & French Bread: with sicilian green olives, porcini mushroom & mascarpone mousse served with Italian extra virgin oil

11.00

: with waiheke Island number

29.00

: extra virgin olive oil

14.00

Entrees

2. Antipasto Platter

21.00

3. Seafood Platter

22.00/ 35.00

4. Insalata Caprese: with buffalo mozzarella & vine tomatoes

21.00

5. Seared Tuna Salad: with mustard mayonnaise

21.00

6. Scallop Tortelloni Salad: with ginger, garlic & soy sauce dressing

19.50/ 29.00

Soup

7.Seafood Soup

19.00/ 28.00

Pasta

8. Spinach and Ricotta Ravioli in a Butter: sage sauce or tomato & fresh herb sauce

22.00/ 30.00

9. Buffalo Mozzarellar: ricotta, prosciutto ham & Italian parsley tortelloni in a white wine & lemon reduction

24.00/ 32.00

10. Tiger Prawn Tortelloni garnished: with chilli & coriander in a white wine reduction

24.00/ 33.00

11. Peking Style Duck Ravioli: with a soya, garlic & ginger sauce

23.00/ 32.00

Mains

12. Pan fried John Dory: served on seafood risotto & white wine reduction

36.00

13. Pan fried Snapper: served with crushed potatoes & broad beans in a beurre blanc reduction

33.00

14. Pan fried Duck Breast: served on potato & cannellini bean mash with oyster mushrooms in a duck reduction

36.50

15. Oven baked Chicken Breast: filled with spinach risotto served with potato rosti, buffalo mozzarella & vine tomato in a white wine reduction

37.00

16. Oven roasted Rack of Lamb: served with caponata and a rosemary & red wine reduction

40.00

17. Char grilled Eye: rillet on a bed of sautéed bok choy and oven roasted vine tomatoes served with exotic mushrooms in a green pepper & rosemary sauce

38.00

18. Milk fed Veal Escalope: served with buffalo mozzarella, prosciutto ham & fresh basil ravioli, rocket salad in a white wine & basil reduction

37.00

Wheat & Glliten Free

19.Roasted Pumpkin Risotto: with brunoise of vegetables

29.00

20. Rigatoni: with smoked pork sausages in a tomato & fresh herb sauce

28.00

Side Dishes

21. Rocket Salad in a Balsamic Vinaigrette

8.00/ 14.00

22. Green Beans: with sautéed field mushrooms

8.00/ 14.00

23. Sautéed Broccoli: with toasted almonds

8.00/ 14.00

24. Oven roasted New Potatoes

8.00/ 14.00

Cheese Plates

23. Selection of 3 - $19; Selection of 4 - $23; Selection of 5 - $27

St. Agur: a medium strong blue chese with creamy texture

Rustique: a camembert from Normandie

Pierre Robert: a tripple cream cow's milk cheese, butterly & slightly sour

Munster: a cow's milk cheese with a pungent smell, soft & smooth body

Seguin: a goat cheese with a soft rind & interior of chalky & flaky texture

All cheeses come with freshly baked French bread, onion chutney & grapes.

Desserts

24. Tiramisu

13.00

25. Vanilla Bean flavoured Panna Cotta: with a berry coulis & mint syrup

13.00

26. Palette of homemade Ice Creams & Sorbets

13.00

27. Sesame Tuilles filled: with belgian white chocolate mousse with a compote of summer berries

13.00

28. White & dark Belgian Chocolate Mousse: with a thin sponge layer, light coconut anglaise

13.00

All efforts have been made by www.menulog.co.nz to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in New Zealand Dollars (NZD$) unless otherwise specified.

This menu was last updated on 15/6/08.

User rating

(1 review)

Overall		8.5
Food		9
Ambience		8
Service		10
Value		7

Previous user experiences

Overall 8.5 - Food 9, Ambience 8, Value 7, Service 10

Mains were really nice and simple but tasty. only issue was some of the meals were a bit expensive for the portion size. Dessert menu could also have been better. but generally one of best restaurants been to in NZ for a while! (December, 2007)

"Sage Pasta Restaurant is on a mission to raise the bar in terms of service and quality in Auckland. As an ex-money broker, owner/chef Kim Korkman understands the value of providing financial incentives for good service. 'I want to create an atmosphere and ambience for the customer, an experience that means they go away happy”, says Korkman, “we’re there to please the customer, and if there’s something extra that can be done, we’ll do it'."

N/A, The Auckland Guide Magazine - March 2007

"We are at Sage Pasta Restaurant in Mission Bay, and a word, too, about the hosts: Kim Korkman, a one-man European Union of Finnish homeland and Swedish roots, and his part-Italian part-Luxembourger wife Sylvie. People who eat at Sage see a lot of Kim. He drops in on tables to explain the day's specials and the provenance of his produce. Pecorino from Sardinia, mortadella from Bologna, Umbrian artichokes, Milanese prosciutto and salami, we're told."

Ewan McDonald, The New Zealand Herald - February 2007

"...Seated near the window we enjoyed a peep of the sea and immediately fell into the mood of the venue with its simple, elegant, contemporary décor – I did like that corner setting of armchair seating!..."

N/A, Times Newspapers - October 2005

Sage Pasta Restaurant

DAYS OF BUSINESS

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