Wondering what to choose?
Well take a peak at our menus and make your mouth water. It might not help you choose since there are so many delicious options, but it will get you in the right frame of mind!
Crispy loaf with confit garlic & whipped butter.
Today’s soup with toasted rye.
with goats cheese, bitter sweet leafs & pumpkin praline.
DUO OF SALMON
Manuka smoked & tartare with wasabi mayo.
Slow braised rabbit in house made agnolotti with herb butter.
Seasonal vegetables, seeds & nuts with house made vinaigrette.
Sweetbread fritters with salsa verde & zesty gremolata.
FIORDLAND WILD VENISON
Served medium rare with creamy cabbage, pancetta, seasonal root vegetables with
Pinot Noir berry jelly.
rack of LAMB
Served medium herb crusted rack of lamb with sautéed spiced cauliflower, lyonnaise potatoes, baby peas and spinach with jus.
Slow roasted pork bellie
Served with a roast pumpkin, kumara, and walnut salad citrus aioli. With pear chutney.
wild hare backstrap
Served medium rare on a orgy of mushrooms with fondant potatoes, buttered carrots & balsamic roasted red onions.
House smoked manuka salmon served on ricotta and spinach agnolotti with mushrooms, bacon & cherry tomatoes finished with beurre blanc sauce.
NZ Prime BEEF
300gm Ribeye steak cooked to your liking & served with garlic confit vegetables, Yorkshire pudding, chimichurri & jus.
fresh fish of the day
Sustainable seafood served with a fresh creation.
Today’s vegetarian creation
Prepared with today’s freshest ingredients, ask your server for today’s creation.