Menu

Get 3 Course from the À La Carte menu for /69

ENTRÉES

• Soup du jour / 15
• French onion soup, gruyère crouton / 17
• 55 day aged fillet tartare, radish, free-range egg yolk, smoked miso mayo, crispy shallots, crouton / 19
• Ora King Salmon, tempura soft shell crab, avocado, soy glaze, grapefruit gel, pickled radish, fennel / 20
• Burrata, butternut, persimmon, rice cracker, pomegranate dressing / 18
• Wild shot venison carpaccio, poached pear, cranberry gel, sundried tomatoes, puffed wild rice / 20
• Angus beef belly croquette, torched brie, pickled cucumber, crispy parsley, crab apple jelly / 20

MAINS

• Market fish, prawns, smoked mussles, boy choy, creamy leek & potato emulsion, charred orange, almonds / 38
• 200g 55 day aged beef fillet, red onion relish, onion caramel, café de paris, potato dauphines / 46
• Gnocchi parisienne, kale, peppadews, peas, crème fraîche, comte cheese, shiitake mushrooms, crispy shallots / 36
• Te Mana lamb backstrap, Jerusalem artichoke, truffle, pecorino, hazelnuts, blueberry relish, spinach / 42
• Confit duck leg, brussel sprouts, cauliflower purée, sweetcorn, bacon, broccoli, white bbq sauce, cashew pickled golden raisins, crispy kale / 39
• Free range pork belly, crumbed rib, tomato relish, bok choy, broccoli, hot sauce, white bbq sauce, crispy kale / 40

SIDES

• French fries with truffle salt
• Roasted yams, maple vinegar glaze
• Silverbeet, broccoli, lemon & tarragon butter
• Winter carrots, cranberry, buckwheat, labneh

– please add $8 for sides –

TRUST THE CHEF

• 2 courses / 55 p.p  -or-  3 courses / 65 p.p

DESSERTS

• Vanilla crème brulée, almond crumb, boysenberry ice cream  / 17
• Unbaked fig cheesecake, stawberry & fig textures, candied walnuts, cocoa crumbs, ice cream / 17
• Hazelnut friand, stone fruits, cardamon mascarpone, dehydrated meringue, ice cream / 17
• Salted caramel set mousse, poached apples, earl grey gel, crumbs, ice cream / 17
• Selection of house made ice cream and sorbets / 15

UN FROMAGE
One 80g portion of cheese, served with accompaniments / 21

TRIO DE FROMAGES
Selection of three 40g portions of cheeses, served with accompaniments / 32

AFFOGATO
Vanilla ice cream, espresso coffee, liqueur / 18

5 COURSE TASTING MENU

with wine matching

Soup of the Day
Maude Methode Traditionelle Brut NV, Marlborough

Burrate, butternut, persimmon, rice craker, pomegranate dressing
Maude Pinot Gris ‘20, Wanaka

Market fish, prawns, smoked mussels, boy choy, creamy leek & potato emulsion, charred orange, almonds
Raats Old Vine Chenin Blanc ’18, Stellenbosch SA

Te Mana lamb backstrap, Jerusalem artichoke, truffle, pecorino, hazelnuts, blueberry relish, spinach
Maude Pinot Noir ‘19, Wanaka

Salted caramel set mousse, poached apples, earl grey gel, crumbs, ice cream
Framingham Noble Riesling ’19, Marlborough

5 Course menu / 100
Wine matching / 150

When the season allows, we enhance our dishes using fresh produce from the kitchen garden.