Hippopotamus

Name: Hippopotamus
Address: Museum Hotel 90 Cable St, Te Aro, 6011, 6011
Telephone: 64 4 802 8935

Museum Art Hotel - Level 3, 90 Cable street -, Wellington, New Zealand.The art of fine dining

Museum Hotel 90 Cable St, Te Aro, Wellington, 6011, NZ

• Monday: 6:30AM-9:30PM •Tuesday: 6:30AM-9:30PM •Wednesday: 6:30AM-9:30PM •Thursday: 6:30AM-9:30PM •Friday: 6:30AM-9:30PM •Saturday: 7:00AM-9:30PM •Sunday: 7:00AM-9:30PM •

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Details

Cuisine: French/French Bistro
Parking: Private Lot
Alcohol Type: full bar
Takeout Available: No

Delivery Available: No
Catering Available: Yes
Reservations: Yes
Smoking Allowed: No

Dress Code: casual
Wheelchair Accessible: Yes
Seating: Indoor
Music Type:

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Dinner Menu

Menu dégustation du chef

5 plats 135.00

5 plats with wine pairing 200.00

6 plats 155.00

6 plats with wine pairing 230.00

8 plates 190.00

8 plates with wine pairing 270.00

(Due to the their complexity, Dégustation menus should be ordered before 8:45pm Executive Chef: Laurent Loudéac)

Les entrées

Le sashimi de saumon « à ma façon » 29.00

Salmon sashimi my way (signature dish)

Poitrine de porc confite, tortellini à la langouste, Bouillabaisse et purée 30.00

Confit pork belly with crayfish tortellini, Bouillabaisse sauce and sweet corn puree

Ma soupe de l'océan au velouté de poisson et Noilly Prat 29.00

My seafood chowder with tuna, scallops, salmon and clams with Nolly Prat velouté

Carpaccio de thon mariné aux agrumes, aïoli d'encre de seich, gelée de beu 30.00

Citrus marinated tuna carpaccio with squid ink aioli, butter milk get and sesame wafer

Parfait de foie de canard, sablé à l’oignon caramélisé, petite poire pochée 28.00

Duck liver parfait with caramelised onion sablé, baby poached pear, duck ham, mulled wine jelly

Bavarois de fêta Grecque, crumble à l'olive de Kalamata, gelée de citron, 25.00

Authentic feta bavarois, Kalamata crumble, lemon jelly, pickled baby beetroot and macadamian crackling

Les plats principaux

Carré d’agneau cou confit et ris d'agneau sautés, cervelle en tempura 46.00

Rack of lamb, confit lamb neck, sautéed sweetbread, tempura brain, Berbere flavoured labneh yoghurt and harissa sauce

Poisson du jour cuit au four, écume à la vanille tahitienne et noix de coco 48.00

Oven roasted market fish, vanilla and coconut foarm, pork skin crumble and smoked eel

Filet de boeuf Réserve, cannelloni de joue de boeuf braisée, crème à l'ail, 48.00

Silver Fern Reserve eye fillet, beef cheek cannelloni, garlic cream, glazed short rib, sautéed bone marrow and cèpes jus with truffled creamed potato

Confit de cuisse de canard, magret poêlé, pomme à la tomme, sauté de pétale 45.00

Canterbury Duck leg confit, seared duck breast, tomme potatoes, white bean puree, sautéed Brussel sprout petals and cranberry jus

Filet de chevreuil, petites betteraves au vinaigre, ganache de caramel salé 47.00

Seared venison fillet with pickled baby beetroot, wine drunken prunes, salted caramel ganache, spiced red wine jus reduction, chili and chocolate crumble

Filet de dorade poêlé, coques de Cloudy Bay rôties, langoustine sautées, 48.00

Pan seared snapper fillet, oven roasted Cloudy Bay clams, New Zealand scampi, saffron pearls and Homardine sauce

Mon risotto au champignon, mousse de fromage de chèvre, ècume de cèpes et 35.00

My classic mushroom risotto, goat cheese mousse and porcini foam with baby watercress

Châteaubriand

Prime cut of beef fillet for two (500-600g), 99.00

served with a selection of sides and sauces

Accompagnements

Pommes Dauphines 10.00

Crispy potato puffs

Gratin de pomme de terre 10.00

Traditional potato gratin with gruyère cheese

Haricots verts, lardons, échalotes et Kikorangi 10.00

Green beans, gypsy bacon, shallots and Kikorangi cheese

VegetarianPetite salade 10.00

Iceberg leaves, roasted cherry tomato and goat cheese, French vinaigrette

VegetarianPetite salade façon César 10.00

Cos lettuce, white anchovies, bacon and croutons

Gratin de choux fleur au curcuma 10.00

Cauliflower and tumeric gratin

Tian de citrouille rôtie, carotte et betterave 10.00

Roasted pumpkin, carrot and beetroot tian with walnut dressing

Dessert and Cheeses

Les fromages

L’assiette de fromages 25.00

Selection of three French cheeses with condiments and homemade bread

Les desserts

Tiramisu "my way" 18.00

Amaretto mascarpone, candied almond, espresso ice cream and chocolate génoise

La tarte Tatin de saison 18.00

Seasonal tart Tatin served with home-made ice cream

Soufflé Pomme d'Ambre- 18.00

Manadrin and Austrian rum soufflé, ginger bread crumbles vanilla poached apples and ginger bread ice cream

Triptyque de chocolat 18.00

Milk and dark chocolate choux pastry, black sesame nougatine, sesame biscuit ad white chocolate ice cream

La traditionnelle crème brûlée 18.00

Crème brûlée served with carrot cake and vanilla ice cream

Jardin d'Agrumes 18.00

Candied citrus, white chocolate mousse, matcha génoise, hibiscus jelly, choclate crumble and gin parfait

Crêpes Suzette 24.00

Made the traditional way - crêpes flambéed in orange syrup and Grand Marnier

Crème glacée, sorbet et fruits de saison 15.00

Selection of ice cream, sorbet and fresh seasonal fruit

Assiette de petits fours 11.00

Selection of mignardises and sweet delicacies

After dinner drinks

Ports - Warre’s Ottima, 10 year old Tawny 20.00

Ports - Warre’s Ottima, 20 year old Tawny 35.00

Hot Drinks - Coffee/Gourmet Dilmah tea 4.50

Hot Drinks - Irish coffee 14.00

Hot Drinks - Affogato 16.00

Ports - Warre’s Kings Tawny 10.00

Ports - Dow's late bottled vintage 2009 15.00

Cocktails

Harry Low Low Blow 17.00

Frangelico, white cream de cacao and milk

Versailles 17.00

Cointreau, Henessy VS and a touch of Chambord