TriBeCa

DAYS OF BUSINESS

Mon - Sat:	11:30 to 15:00 18:00 to 23:00

TriBeCa is more than a Restaurant & Bar. With such an experienced team, gorgeous setting, various dining venue alternatives, central city location & abundance of complimentary parking... TriBeCa is a truly unique & wonderful environment in which to have your next Event in style.

Latest User Reviews

"Toilet could be upgraded." more reviews

Chef	Elliot Warne - Head Chef
Price Guide	Entrée $8 - $20, Main $30 - $36, Dessert $4 - $14
Payment Options	Cash, Amex, Visa, Mastercard, Diners
Features	Licensed, Outside dining area, Private dining area, Street parking
Ambience	Contemporary, Relaxed
Suitable For	Birthday/Anniversary, Business lunch/dinner

Menu

drink (doc)

To Start

Paella of Calamari, Mussels and Prawns: with israeli couscous, lemon baby peas,bell pepper and pinenut pesto

20.00

Crab and Sweetcorn Bisque: poached scampi tails, lemon olive oil

20.00

Cured Salmon Tartare: fresh white anchovies, micro salad creme fraiche, sour dough crisps

20.00

Seared Scallops: spiced butternut puree, smoked tea crumbs, soy beans, daikon and cucumber

20.00

Braised Rabbit Tortellini: with confit leg frisee salad, macadamia dukkha, parsnip puree, gorgonzola froth

20.00

Milk-fed Veal Fillets: serrano ham, porcini butter powder, artichokes and vermouth foam

20.00

Roast French Goat's Cheese: tomato and balsamic terrine, golden beetroot, basil bubbles

20.00

To Continue

Wasabi Pea Crusted Market Fish: steamed crab and ginger nori roll, wakame, baby bok choy, coriander foam

35.00

Lemongrass Scented Duck Breast: mascarpone polenta, yellow pea puree, five-spice marshmallow

36.00

Angus Eye Fillet: chestnut puree, jerusalem artichoke and broccolini salad, truffle jus and beignets

37.00

Beetroot Gnocchi: toasted pinenuts, swiss chard, caperberries and tomme de chevre

30.00

Oven Roast New Zealand Crayfish Tail: cannellini beans, fennel fondue, toasted almond salad, preserved lemon butter

55.00

Roast Rump of Lamb s: steamed cannelloni of braised fillet, fig and olive, sweet potato souffle cake, caper jus

36.00

Sides

Sauteed Mixed Greens : with furikaki

8.00

Roasted Root Vegetables: chipotle butter and parsley

8.00

Roast Baby Beetroot: cracked cocoa nibs

8.00

Premium Baby Salad Leaves: pear and truffle oil

9.00

To Finish

Valhrona Chocolate and XO Cognac Terrine: coffee foam, sour cherry brioche bread pudding

14.00

Date and Ginger Financier: poached pear, mandarin anglaise and confit

14.00

Green Apple Brulée: poached rhubarb, apple chips, goat's cheese mousse, thyme air

14.00

Lychee Macadamia Steamed Pudding: torched pineapple carpaccio, schezuan blossom sorbet, fizzy lime

14.00

Mango and Pistachio Parfait: toasted coconut crumbs, saffron, white chocolate pannacotta, shaved papaya

14.00

Cheese Selection

9.00 single

Unpastuerised Roquefort: Turkish figs, honey and walnuts

Garrotxa, Pear and Roquette

Caruchon Papillon: quince paste and hazelnuts all served with falwasser crackers

Turkish Delight

4.00

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 7/6/08.

User rating

(1 review)

Overall		8
Food		8
Ambience		8
Service		8
Value		8

Previous user experiences

Overall 8 - Food 8, Ambience 8, Value 8, Service 8

Toilet could be upgraded. (Tsune - January, 2008)

"...the food lived up to the reputation TriBeCa has maintained for some years and it was easy to see from the rest of the act how it has won a faithful following. It has a large amount of seating outdoors when the weather is kind and the main dining room where we ate is one of the most comfortable around."

John Gardner, The New Zealand Herald - April 2009

"...Dining out should be about making you feel good and the variety of spaces offered at TriBeCa go a long way towards doing exactly that. There’s a well-tended courtyard with outdoor tables (especially lovely on those balmy evenings we’re anticipating), a cosy bar to enjoy a predinner drink, and a well-proportioned dining room, dressed with carpets and curtains..."

Lauraine Jacobs, Cuisine Magazine - November 2008

"Tribeca’s decor is best described as classically elegant – warm wood floors, oak wall cabinets, highly polished tabletops, crisp white linen and atmospheric lighting. Tribeca fits in somewhere between classy establishment and neighbourhood restaurant, and is a great place for a special dinner. It's elegant but comfortable, and the big table in the middle of the room with a huge vase of flowers makes for a memorable centrepiece."

NA, Auckland Guide Magazine - March 2007

"It’s that a restaurant that claims to “create the same kind of magic in the Southern Hemisphere” is indulging in the worst kind of culinary-cultural cringe. It’s Auckland, not New York, so why pretend?...The new menu has a definite winter feel while retaining some excellent Thai-inspired dishes...It’s not Manhattan, but TriBeCa remains one of the bright stars of the Auckland culinary landscape."

Lauren Quaintance, Metro Magazine - August 2006

TriBeCa

DAYS OF BUSINESS

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