The Cuisine

Our food is described as Contemporary New Zealand cuisine that is influenced by the wealth of fresh produce available.

With this in mind our passionate kitchen team changes the menu frequently to reflect the freshest seasonal fare creating innovative, full flavoured cuisine that our patrons will enjoy and our chefs are inspired by.

Please note that the menu is subject to change.

3 courses (entrée+ main + dessert) $70.0

Dinner Menu

Entrées

Pork & Prawn
pork gyozas, salad of prawns, cucumber, chilli, coriander.

Duck Rillette Sandwich
raisin, beetroot, blood orange.

Horopito Beef Carpaccio
compressed pear, blue cheese mousse, rye & walnut crumb.

Smoked Fish Croquette
kasundi sauce, coconut yoghurt, poppadum.

Mushroom Medley
Parmesan Tart pumpkin, herb crème fraiche.

Mains

Beef Eye Fillet
smoked onion puree, miso onion, pancetta, mustard butter.

Lamb Rump
served medium aubergine, pinenut, raisin ragout baby carrots, mint labneh.

Confit of Duck Leg
pumpkin, freekah, fig.

Free Range Pork Belly
parsnip, apple, celery,
walnut, leek.

Market Fish
Your waiter will advise on today’s delicious creation – subject to availability.

Side Orders – $9.0
Iceberg wedge, ranch, radish.

Seasonal vegetables
Fries w/ black garlic aioli, charcoal salt.

Duck fat potatoes
w/chipotle aioli.

Desserts

Chocolate & Pear
Chocolate mousse, poached pear, dehydrated chocolate, yuzu.

Apple & Quince
crumble, crème anglaise, ice cream.

Glazed Lemon Tart
pistachio mascarpone, praline, raspberry.

Kaffir Lime Brulee
coconut ice cream, ginger crumb, mandarin.

Cheese of the Night
local honey, housemade crackers.