Sign of the Takahe

DAYS OF BUSINESS

Mon - Sun:	10:00 to 14:00 18:00 to 22:00

Having prepared a meal for 900 guests in Australia, and having prepared meals for Governors General and other dignitaries, Rod considers the most challenging meal to be the very next one. “My customers mean the most to me, it’s their feedback that drives me on. When a guest arrives at Sign of the Takahe they deserve the very best of what we can prepare”.

Please come along to Sign of the Takahe and judge for yourself by 'Dining in the Finest Tradition'.

Latest User Reviews

"My only gripe is that the food. (which was truly excellent) took a rather long time to arrive. It was certainly worth waiting for, but perhaps not quite that long)." more reviews

Price Guide	Main $28 - $65, Dessert $13 - $14
Payment Options	Amex, Visa, Mastercard, Eftpos
Features	Dress smart, Licensed, Outside dining area, Private dining area, Street parking
Ambience	Romantic, Traditional
Styles	Cocktail, Formal, Presentation, Sit down
Suitable For	Birthday/Anniversary, Business lunch/dinner, Christmas party

Restaurant areas and private dining

Area name	Capacity seated	Capacity standing
Main Dining Rooms	120	n/a
Harry Ell Suite	30	n/a

Dinner Menu

Soup

Poached Prawns: in a carrot broth with fresh coriander and mint

Oxtail Wonton Dumplings: in sweet and sour broth with lime, chilli and shaved coconut

Jerusalem Artichoke: with chestnut and vanilla cream

Duck Consomme: with beetroot puree and a tortellini of comfit of duck

Entrée

Cured Salmon: filled with creamed leeks on potato blinis with truffled peaches and ruby grapefruit

Pressed Fish and Potato Terrine: finished with sea scallops and a caper, lemon and olive dressing

Tempura Fried Quail: rock melon, grapefruit and peanut salad, spiced salt and sweet soy

Chargrilled Vegetables: kapiti blue cheese bavarois, with a nut oil dressing and garlic nougatine

Foie Gras: sautéed duck liver with beetroot chutney with a port wine and blueberry glaze

Smoked Salmon Fishcakes: with roasted rice crust, avocado, mango candied chillies, crispy shallots and lime syrup dressing

Palm sugar Cured Venison: and chilli salad with rice noodles, peanut praline, crispy shallots, coriander and toasted sesame oil dressing

Mains

Canterbury Duck Breast: locally sourced duck breast oven baked with pancetta and sage with walnut potato mash and a red wine glaze

Roasted Pork Fillet: crispy pork with chilli caramel, steamed rice and spicy Thai salad

Spiced Duo of Lamb: marinated lamb in spices served with, basmati rice flavoured with garlic and chicken livers, with a delightful sauce made from coconut cream, chilli and macadamias

Roasted Fish of the Day: oven roasted, with hummus, mint yoghurt, cumin salt, lemon pomegranate and a crispy onion salad

Beef Fillet Takahe: prime New Zealand beef marinated in soy and sake served with a potato, black mushroom and parsnip pave with ponzu sauce

Oven Baked Chicken Breast: with sweet pomegranate, eggplant two ways and a soft herb, persian fetta and lemon salad

Crispy-skin Akaroa Salmon: with caper and soft herb mash, anchovy mayonnaise and citrus salsa

Venison Racks: served with soft truffle polenta, broad beans, mushrooms and crispy parsnips topped with a spicy rice crust

Vegetarian Delight: carrot, apricot and pine nut fritter with hummus and yoghurt with palm sugar lime juice dressing

Crayfish Takahe: fresh New Zealand Crayfish poached in a citrus broth served with a lemon, orange and mustard dressing topped with a crispy seaweed garnish

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 10/3/07.

User rating

(1 review)

Overall		8.8
Food		10
Ambience		10
Service		6
Value		9

Previous user experiences

Overall 8.8 - Food 10, Ambience 10, Value 9, Service 6

My only gripe is that the food. (which was truly excellent) took a rather long time to arrive. It was certainly worth waiting for, but perhaps not quite that long). (Hugh - June, 2008)

"It is not a building that relaxes into easy spaces, but the current owners have done well in this latest attempt at fine dining. Chiselled stone, kauri panelling, and logs flaming in a massive fireplace make a splendid background for starched table linen and ornate Edwardian sideboards.

The silver service of unadorned cauliflower and carrot batons strikes a false note. Such formality demands more complicated vegetables. The Sign of the Takahe’s wine list has a good selection of New Zealand wines, albeit expensive, although wine by the glass is limited to the Station Road label."

Kate Fraser, Cuisine Magazine - January 2006

Sign of the Takahe

DAYS OF BUSINESS

Latest User Reviews

Price Guide

Payment Options

Features

Ambience

Styles

Suitable For

Restaurant areas and private dining

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User rating

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Previous user experiences