Settle into summer with Euro’s exciting new menu.

Executive chef Gareth Stewart has crafted the perfect menu that utilises the freshest produce from local areas.

For starters, guests can warm up their palates with yellowtail kingfish crudo, pairing perfectly with the sharp and sweet citrus zest of mandarin and finer lime, finished with fried crispy lavosh. If a couple of starters are needed, try the Kiwi approach to the classical niçoise salad—seared trevally with kalamata olives, pickled baby onion, radish and petite potatoes.

Smoked Te Mana lamb finished with broccolini, potato gnocchi and pecorino Roma brings Kiwi guests the faultless fusion of Italian and local flavours for the main course. If that isn’t tempting enough, the big and bold Iberico pork chop, ‘stalks ‘n all’ silverbeet, anchovies and capers ought to do the trick.

For the sweet teeth, there is pavlova, fresh strawberries and tonic sorbet, or a decadent caramel semifreddo with vanilla ice cream, hazelnut panna cotta and caramel popcorn.