Starters

Selection of olives 9
Two chefs focaccia & smoked butter 10
Country terrine of pork, rabbit & duck, ciabatta toast, tamarillo chutney 21

Entrees

French onion soup, croque monsieur 17
Soup of shredded duck, hoisin broth, shittake mushroom pot stickers & fried shallots 19
Marlborough figs, rocket, goats curd, proscuitto, candied spiced almonds, fig vincotto 23
Mushroom & parmesan arancini, sauteed mushrooms, truffle creme, salted ricotta 25/32
Linguine of prawn & spanner crab, saffron, tomato, chilli, pangrattato 26/36
Steak tartare handcut raw beef fillet, classic accompaniments, truffle salt potato crisps 27

Mains

Tournedos Rossini, grilled beef fillet, brioche, truffle paste, duck liver pate, beignets, madeira sauce 42
Chargrilled beef fillet cafe de paris butter, dauphinoise potatoes 40
Roasted red tussock wild venison loin, braised red cabbage, sweetcorn, roast carrots, pickled cherries 42

Panfried local fish, swisschard dolmade,  skordalia, crispy parsnip, cress, date,za'atar

39

Slow roasted silere lamb shoulder, dauphinoise potatoes, pumpkin agrodolce

38

Vodka cured duck breast, sticky black rice, bok choy, plum, hoisin,& five spice 42
Vegetarian tasting plate 38

Sides 

Makikihi fries, roasted garlic aioli 9

Brocolli, brussel sprouts, zucchinis, spring carrots, labne & currants

12

Mustard roasted cauliflower, tahini dressing, toasted almonds  10
Salad of florence fennel, pear, rocket, pecorino & central otago olive oil

12

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