Selection of olives 12
Two chefs focaccia & smoked butter 10
Country terrine of pork, rabbit & duck, ciabatta toast, fig & red onion chutney 25


French onion soup, croque monsieur 20
Soup of shredded duck, hoisin broth, shittake mushroom pot stickers & fried shallots 22
Salad of wild caught banana prawns, cherry tomato panzanella, basil, bloody mary sorbet 27
Mushroom & parmesan arancini, sauteed mushrooms, truffle creme, salted ricotta 25/32
Linguine of prawn & spanner crab, saffron, tomato, nudja, pangrattato 27/38
Steak tartare handcut raw beef fillet, classic accompaniments, truffle salt potato crisps 28


Tournedos Rossini, grilled beef fillet, brioche, truffle paste, duck liver pate, beignets, madeira sauce 46
Chargrilled angus sirloin steak, cafe de paris butter, ardeche potato cake 43
Roasted red tussock wild venison loin,parsnip skordalia, burnt carrot, feta, date, mint & parsley 44
Slow roasted silere lamb shoulder, potato parmesan gnocchi, tomato, peperonata


Panfried fish, fricassee of leek, fennel, butter beans & saffron, grilled tiger prawns, ras al hanout


Slow cooked 5 spice duck leg, braised red cabbage, rhubarb, crisp polenta, hazelnuts 44
Vegetarian  plate 42


Makikihi fries, roasted garlic aioli 10

Brocollini, brussel sprouts, roast yams, hazelnuts, smoked paprika, balsamic


Mustard roasted cauliflower, tahini dressing, toasted almonds  13
Salad of florence fennel, pear, rocket, pecorino & central otago olive oil


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