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!
BREADS AND DIPS
Selection of bread & dips for 2.
Today’s soup with toasted rye.
$ 11 (V)
Venison cooked slowly coated in a hazelnut crumb topped
in chocolate jus.
Rocket, capers, shaved parmesan cheese with a lemon dijon aioli.
DUO OF SALMON
Manuka smoked & gravlax salmon served with avocado,
roasted beetroot, finished with horseradish cream.
PAN OF SEARED SCALLOPS
Garlic, chili butter sautéed scallops served with twice-cooked pork belly & cauliflower purée.
$ 22 (GF)
Seasonal vegetables, seeds & nuts with house made vinaigrette.
Grapefruit, beetroot, orange, cucumber, walnut granola & citrus aioli.
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.
CONFIT DUCK LEG
Twice baked blue cheese soufflé, with a carrot fennel
walnut & date slaw with house made aioli.
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, chimmichurri & jus.
Octopus tentacles flash fried with onion, potatoes, tomatoes,
kalamata olives with citrus aioli.
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.