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 & DIPS
A selection of breads & house made dips.
Smoked pear, blue cheese, salad & pumpkin seed granola.
Chinese master stock Pork hock slow cooked, served with apple slaw & berry, pinot noir reduction.
GOAT CHEESE PROFITEROLE
Creamed goats cheese stuffed profiteroles with local manuka honey & toasted pumpkin seed.
Red onion, coriander & lemon with kumara crackers.
CHICKEN LIVER PATE
Grilled apple chutney, toasted flat bread.
FIORDLAND WILD VENISON OSSO BUCCO
Braised venison osso bucco with creamy mushroom risotto.
Ras el hanout spiced sou vide lamb, served medium rare with Mediterranean vegetables, baked feta & finished with tzatziki.
SLOW ROASTED PORK BELLY
Served on fondant kumara, pumpkin puree with apple & bacon slaw.
Slow roasted rabbit ragout with herb and cheese gnocchi & blistered tomatoes.
STWEART ISLAND SALMON
Served with ricotta & spinach stuffed crepes topped with beurre blanc.
NZ PRIME BEEF
300gm Ribeye steak cooked to your liking & served with a medley of buttery roasted root vegetables, greens, confit garlic, chimichurri & jus.
FISH OF THE DAY
Served with crushed mascarpone potatoes, seasonal vegetables & beurre blanc.
Falafels served with a Greek style salad, chickpeas, baked halloumi & beetroot puree.
FIORDLAND WILD VENISON
Served medium rare with creamed cabbage, medley of mushrooms, toasted walnuts & finished with a berry pinot reduction.