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 |