Starters
| Selection of olives | 12 |
| Two chefs focaccia & smoked butter | 10 |
| Country terrine of pork, rabbit & duck, ciabatta toast, fig & red onion chutney | 25 |
Entrees
| 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 |
Mains
| 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 |
44 |
| Panfried fish, fricassee of leek, fennel, butter beans & saffron, grilled tiger prawns, ras al hanout |
45 |
| Slow cooked 5 spice duck leg, braised red cabbage, rhubarb, crisp polenta, hazelnuts | 44 |
| Vegetarian plate | 42 |
Sides
| Makikihi fries, roasted garlic aioli | 10 |
|
Brocollini, brussel sprouts, roast yams, hazelnuts, smoked paprika, balsamic |
15 |
| Mustard roasted cauliflower, tahini dressing, toasted almonds | 13 |
| Salad of florence fennel, pear, rocket, pecorino & central otago olive oil |
13 |
