Starters
| Selection of olives | 8 |
| Ciabatta with two chefs smoked butter | 6.50 |
| Country terrine of pork, rabbit & duck, ciabatta toast, tamarillo chutney | 18.50 |
Entrees
| French onion soup, croque monsieur | 16 |
| Soup of shredded duck, hoisin broth, shittake mushroom pot stickers & fried shallots | 17 |
| Tempura nori salmon, pickled vegetables, wasabi mayonnaise, black sesame seeds | 22 |
| Mushroom & parmesan arancini, sauteed mushrooms, truffle creme, salted ricotta | 19/26 |
| Linguine of prawn & spanner crab, saffron, tomato, chilli, pangrattato | 26/36 |
| Steak tartare handcut raw beef fillet, classic accompaniments, truffle salt potato crisps | 20 |
Mains
| Tournedos Rossini, grilled beef fillet, brioche, truffle paste, duck liver pate, beignets, madeira sauce | 42 |
| Chargrilled sirloin, cafe de paris butter, duck fat potatoes | 37 |
| Roasted lamb rump, almond paprika crust, giant butter beans, leeks, fennel, creme fraiche | 38 |
| Panfried local fish, swiss chard dolmade, skordalia, crispy parsnip, cress, date, za'atar | 39 |
| Roasted duck leg a l'orange, duck & prune cigar, almond polenta, pomegranate | 38 |
| Vegetarian tasting plate | 36 |
Sides
| Duck fat fried potatoes | 8 |
|
Brocolli, green beans & brussel sprouts, roast pumpkin, labne & currants |
10 |
| Mustard roasted cauliflower, tahini dressing, toasted almonds | 10 |
| Salad of florence fennel, pear, rocket, pecorino & central otago olive oil |
12 |
