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 king 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
Roasted lamb rump, chickpea falafel, tomato kasundi, yoghurt labneh. pomegranate

44

Panfried fish, jersey benne warm potato salad, broad beans, grilled asparagus, romesco

45

Slow cooked 5 spice duck leg, soft almond polenta, cavolo nero, black cherry & port sauce 44
Vegetarian  plate 42

Sides 

Makikihi fries, roasted garlic aioli 10

Brocollini, green beans, sauteed zucchini,  pea & basil pesto

15

Mustard roasted cauliflower, tahini dressing, toasted almonds  13
Salad of zucchini, rocket, peas, baked fetta, mint & central otago olive oil

13

  • DSC 4158
  • IMG 0499