Menu

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

ENTRÉES

• Rock oysters, fresh granita /12
• 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
• Seared yellowfin tuna, soy mayonnaise, wasabi, seaweed, fennel, lime gel, lavosh / 20
• Cranky goats cheese, beetroot, avocado, spiced almonds, tomato / 19
• Wild shot venison carpaccio, poached pear, cranberry gel, sundried tomatoes, puffed wild rice / 20
• Angus beef belly croquette, torched brie, beetroot, spring onion, plum chutney / 20

MAINS

• Market fish, scallop, spinach, orange, creamy leeks, preserved lemon dressing /39
• 200g 55 day aged beef fillet, red onion relish, onion caramel, café de paris, potato dauphines / 46
• Cauliflower, dukkah, panisse, chickpeas, peppadews, crème fraîche, vadouvan oil, parmesan, chives /36
• Te Mana lamb rump, eggplant purée, marinated courgette, walnuts, pecorino crumb, blackberry purée, brown butter / 44
• Confit duck leg, potato, creamy mushrooms, sunflower seeds, rocket, cherry relish / 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
• Provencal garden salad, apple vinigairette
• Silverbeet, broccoli, lemon & tarragon butter
• Summer carrots, cranberry, buckwheat, labneh

– please add $8 for sides –

TRUST THE CHEF

2 courses / 59  -or-  3 courses / 69

DESSERTS

• Vanilla crème brulée, almond crumb, boysenberry ice cream  / 17
• White chocolate semifreddo, strawberry textures, black sesame biscuit, sorbet / 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
nautilus Cuvee Brut NV, Marlborough

Cranky goats cheese, beetroots, avocado, spiced almonds, tomato
Jules Taylor Sauvignon Blanc ‘20, Marlborough

Market fish, scallop, spinach, orange, creamy leeks, preserved lemon dressing
Raats Old Vine Chenin Blanc ’17, Stellenbosch SA

Te Mana lamb rump, eggplant purée, marinated courgettes, walnuts, pecorino crumb, blackberry purée, brown butter
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.