Stepping into Spring at Artichoke Restaurant & Bar

14th October, 2019

Fresh seasonal seafood is on the menu for Spring at Artichoke Restaurant & Bar, brought to you by Head Chef, Grant Madgewick, who is known for his masterpiece creations that feature a myriad of international influences.

Designed to tantalise guests’ palettes and make their taste buds sing, this a special spring four course degustation menu will delight even the most discerning foodie. Coral Trout Ceviche paired with an Aperol, Campari, Limoncello and beetroot sorbet followed by freshly grilled Scallops with Wasabi pea puree starts guests off on this culinary journey.

Moving onto a perfectly cooked piece of NZ Salmon accompanied by a cauliflower and Vodka puree, Salami crumb and shaved asparagus, then for the finale – a Lemon, Passionfruit and White Chocolate Tart with white chocolate dome, raspberry gel and Malibu ice cream.

All of this paired with the $50 per head price tag, and enviable position overlooking the marina, makes for the perfect lunch or dinner at Sanctuary Cove this Spring.

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