Selection of olives 9
Two chefs focaccia & smoked butter 10
Country terrine of pork, rabbit & duck, ciabatta toast, plum chutney 21


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


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


Panfried fish, risotto of pea, prawn & florence fennel, salsa verde, chargrilled lemon


Vodka cured duck breast, sticky black rice, bok choy, plum, hoisin,& five spice 42
Vegetarian tasting plate 38


Makikihi fries, roasted garlic aioli 9

spring carrots, broccoli, chermoula, whipped fetta


Mustard roasted cauliflower, tahini dressing, toasted almonds  10
Salad of florence fennel, pear, rocket, pecorino & central otago olive oil


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