Starters
| Selection of olives | 9 |
| Two chefs focaccia & smoked butter | 10 |
| Country terrine of pork, rabbit & duck, ciabatta toast, plum chutney | 21 |
Entrees
| French onion soup, croque monsieur | 17 |
| Soup of shredded duck, hoisin broth, shittake mushroom pot stickers & fried shallots | 19 |
| Panko crumbed sweetbreads, creamed spinach, grilled field mushrooms, spicy tomato jam | 25 |
| 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, skordalia, burnt carrot, feta, date, mint & parsley | 42 |
| Slow roasted silere lamb shoulder, dauphinoise potatoes, pumpkin agrodolce |
38 |
| Panfried fish, risotto of pea, prawn & florence fennel, salsa verde, chargrilled lemon |
39 |
| 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 |
|
spring carrots, broccoli, chermoula, whipped fetta |
12 |
| Mustard roasted cauliflower, tahini dressing, toasted almonds | 10 |
| Salad of florence fennel, pear, rocket, pecorino & central otago olive oil |
12 |
