18 Breeze Magazine
Celebrating a new RNZYS summer menu Summertime, and the eating is easy in the Squadron’s Quarterdeck. Executive Chef Jean Brito’s new menu is full of seasonal tempters. T he two-course set menu is $52, plus add-ons. Jean looks forward to seeing you all back enjoying his dishes. His favourites from the menu … Entrees Loaded Guacamole Halloumi & hibiscus flower fried tacos, Chef Jean’s guacamole & charcoal oil. Veal Tartare Corn crisp, chipotle mayonnaise, avocado purée, spiced pepitas, cured egg yolk, red radish, sesame seeds. Mains Moroccan Chicken Brochettes Lebanese labneh, zucchini & charred cucumber salad, grilled lemon. Grilled Coastal Lamb Chops Roasted baby kumara, chimichurri, smoky eggplant purée. Pictured top right: F&B staff member Caleb Loi watches as Jean Brito adds the finishing touches to the Moroccan chicken brochettes. Pictures by Debra Douglas
Veal Tartare
Grilled Coastal Lamb
Moroccan Chicken
