Menu
Menu
Below we have our sample menus to view. For our daily a la carte menu, select 'Download PDF' from below.
Download PDFMenu
-
Treats
Crumbed Devilled Egg, Ossetra Caviar
Fried Bread, Whipped Goats Cheese, Truffle Honey, Rosemary
Chatham Islands Crayfish Éclair, Organic Egg, Spiced Bisque, Herbs
Veal Tartare, Fried Cloudy Bay Storm Clam, Egg Sabayon
-
Starters
Ruakākā Kingfish Crudo, Pink Grapefruit & Lime Dressing, Crème Fraîche, Vanilla Oil, Rosemary
Beurre Noisette Roasted Celeriac, Apple Mustard, Fried Shallots, Hazelnut, Thyme
Duck Pastrami, Red Wine Braised Cabbage, Horseradish Sour Cream, Dill
Yellowfin Tuna Carpaccio, King Prawn Bearnaise, Pickled Cipollini Onions
-
Salmon Trolley
Cured Mt Cook Alpine Salmon, Garden Herbs, Treacle Bread, Pickled Cucumber, Honey Mustard
-
Mains
Pan Seared Market Fish, Smoked Marlborough Mussels, Pickled Carrot, Dill
Fruits Of The Sea, Grilled Prawn, Octopus, Scampi, Fried Calamari, Clams
Wild Venison Striploin, Braised Venison Neck, Savoy Cabbage, Chestnut, Blackberry Ketchup
Braised Beef Cheek, Leek à La Crème, Swede,Turnip, Thyme
Cambridge Duck Breast, Juniper Spice, Cromwell Plum, Daikon, Citrus Glaze
Southern Stations Wagyu Sirloin, Braised Paua Cream, Potato Croquette, Pickled Wakame
12 Hour Lumina Lamb Shoulder, Miso Bagna Càuda, Broccolini, Lemon, Pecorino (to share)
-
Sides
Oak Lettuce Salad, Cos, Radicchio, Garden Herbs, French Vinaigrette
Roasted Brussels Sprouts, Pecorino Foam, Pine Nuts, Confit Shallots, Thyme
Triple Cooked Agria Potatoes, Confit Garlic, Chives
Dessert
Above we have our sample menus to view, for our daily a la carte menu select 'Download PDF' from below.
Download PDF-
Dessert
Chocolate Soufflé, Salted Pecan Ice Cream
Feijoa & Lime Sorbet, Lime Mousse, Pear Compote, Anzac Biscuits
‘Not Tiramisu’ Layer Cake Chocolate Mousse, Salted Caramel
Caramelised Artichoke Ice Cream, Crisps, Sea Salt, Olive Oil
Carrot Sorbet Whipped Basque Cheesecake, Pistachio Filo, Carrot Caramel
Onslow Petit Fours
-
Cheese
Please ask your server for today’s selection to be brought tableside
Served with Pear Chutney, Walnut Bread, Lavosh, Biscotti, Honeycomb
Below we have our sample menus to view for both Vegetarian and Vegan guests.
Vegetarian Menu
-
Treats
Midnight Baker Seeded Loaf, Vegan Cheese, Smoked Maple, Rosemary
Preserved Artichoke, Pine Nuts
-
Starter
Roasted Brussels Sprouts, Pecorino Foam, Pine Nuts, Confit Shallots, Thyme
-
Main
Roasted Crown Pumpkin, Puffed Grains, Beurre Blanc, Maple
Celeriac Hasselback, Apple Mustard, Fried Shallots, Hazelnuts, Thyme
Vegan Menu
-
Treats
Quinoa Seeded Loaf, Vegan Cheese, Smoked Maple, Rosemary
Preserved Artichoke, Pine Nuts
Beetroot Tartar, Walnuts, Olive Oil
-
Starters
Celeriac Hasselback, Hazelnuts, Celeriac Purée, Fried Oyster Mushroom
-
Main
Roasted Crown Pumpkin, Puffed Grains, Burnt Vegan Butter, Maple
Saturday Arts Lunch | $65 per person
We're delighted to introduce our Saturday Arts Lunch series, offering an immersive experience in the local art scene alongside our new Saturday lunch menu, available for $65 per person. Please note some dishes may change prior as we may have seasonal changes.
Download PDF-
Treats
Market Oyster, Mignonette
Lamb Croquette, Pumpkin Purée, Sage
Devilled Egg, Riwaka Truffle
Fried Bread, Salmon Mousse, Roe, Dill
Add - Chatham Islands Crayfish Éclair Organic Egg, Spiced Bisque, Basil $22
-
Mains (choice of)
Pan Seared Snapper, Prawn Risotto, Crispy Prawn, Chive
Charred Chilli Kingfish Wing, Pickled Onion, Buttermilk Mayonnaise, Garden Herbs
Braised Beef Cheek, Creamed Leek, Potato Skins, Horseradish
-
Dessert (choice of)
Chocolate Soufflé, Salted Pecan Ice Cream
Feijoa & Lime Sorbet, Lime Mousse, Pear Compote, Anzac Biscuits
Sunday Long Lunch | $85 per person
4-course lunch, 2 treats, choice of starter, main & dessert.
Wine pairing $50 per person
Download PDF-
Treats
Baked Marlborough Oyster Rockefeller
Yellowfin Tuna Tartlet Crème Fraîche, Chives
Fried Oyster Mushroom Agrodolce Glaze
-
STARTER ~ choice of ~
King Prawn Risotto Prawn Head Bisque, Crispy Legs, Lemon
Awatoru Wild Venison Tartare Toasted Brioche, Deviled Egg Mayonnaise
Add - Caviar / 30
-
MAIN ~ choice of ~
Hawke’s Bay Baked Sole Beurre Noisette, Capers, Parsley
Cambridge Duck Pithivier Sauteed Morels, Cognac Duck Liver Sauce
Add - Truffle / 15
-
~ served with ~
New Season Yams Maple Glaze, Whipped Sour Cream, Chives
-
Sides
Triple Cooked Agria Potatoes Confit Garlic, Chives / 16
Roasted Brussels Sprouts Pecorino Foam, Pine Nuts, Confit Shallots, Thyme / 22
-
DESSERT ~ choice of ~
Lemon Meringue Swiss Roll Lemon Curd Mascarpone, Toasted Meringue
Cromwell Plum Custard Tart Vanilla Chantilly Cream