The quaint bistro surrounded by lavender sits just outside of town, offering tranquil lake views and beautiful sunsets. An ideal way to spend your evening.

“Indulge in the classics from our À La Carte menu such as French Onion Soup, Beef Tartare or Crème Brûlée.“

Why not spend the day sampling local award-winning wine here at the Maude Tasting Room and book in for dinner.

Bienvenue au Bistro Gentil

APPETISERS

• Chicken liver parfait cigar, quince paste, ash /8
• Rosemary ciabatta and Bistro’s compound butter/9
• Manuka smoked olives /8
• Wild mushroom croquette, cauliflower purée /11
• Taramasalata, smoked fish, radish, citrus salt, house toasted brioche/15

POTAGES

(GIVE ME A TASTE, OR JUST HAVE ONE!)

• French onion soup, gruyere crouton /13/21
• Soup of the day /11/18

ENTREES

INDIVIDUAL OR SHARING

• Aged beef fillet tartare, radish, egg yolk, soy gel, miso mayo, crispy shallots, croutons /23
• Roasted kumara and squash, vadouvan goats cheese, lemon, coconut, baby spinach /23
• Seared swordfish, smoked buttermilk, fig leaf oil, squid ink tapioca, fennel, grapes, puffed rice /25

• Earth board, selection of 3 cheeses, house chutney, walnut, croutons, ciabatta /35

PRINCIPALS

• Market fish, prawns, citrus salt, red cabbage, celeriac, crustacean butter, hazelnut /46
• 200g 55 day aged beef fillet, olive oil mashed potato, beef jus, béarnaise sauce, parsley oil /55
• Lumina lamb rump, red onion relish, onion caramel, charred onion, tapioca, shallot bahji /47
• Charred broccolini, whipped tofu, mushroom ketchup, miso vinaigrette, toasted sesame /38
• Red Tussocks venison, baby carrots, goats cheese, tamari mixed seeds, carrot purée, crispy kale/47

ACCOMPAGNEMENTS

• Signature French fries with truffle salt /14
• Vegetable medley, cashew, autumn purée and choice of: Café de Paris butter, blue cheese butter or plain butter /15
• Roasted Brussel sprouts, apple dressing, hot sauce mayonnaise /14

DESSERTS

• Vanilla crème brûlée, peanut crumb, boysenberry sorbet /20
• Coconut pana cotta, coconut crumble, poached peach, fig leaf oil /19
• Éclair, crème pâtissière, sesame praline, chocolate soil, salted caramel ice cream /19
• Selection of house made ice cream and sorbets /18
• Dame blanche, vanilla ice cream, hot chocolate ganache, nuts/18
• Mini bistro desert /8
• Affogato, vanilla ice cream, espresso, liqueur of choice /23

Feel like a sweet wine?

• Pegasus Bay Finale Noble Sauv Blanc /18
• Campbells Rutherglen Muscat /16
  Bon appétit !

LOCALS DEAL

3-course $59 / 4-course $75 / 5-course $89

To make a reservation, simply complete the form below, a credit card registration will be required to confirm your booking. No charge will be made to the card at this stage. In the case of ‘no show’ a $50 fee will be charged to the card. Please refer to our booking policy below. 

For private hire, large groups and special requests email bistrogentilwanaka@gmail.com.

For parties larger than 9 people, we offer a 3 course set menu so we can deliver the best service. Please email us for more details.

If you are unable to make a reservation online call us on 03 443 2299 as we may still have availability.

BOOKING POLICY
Please note that the cancellation must be requested 24 hours prior to the reservation time otherwise cancellation charges may apply. When booking we request credit card details via the secure Stripe payment platform in order to confirm the booking.

Bistro Gentil reserves the right to charge a cancellation fee of $50 per head when one of the following conditions has been met:
1. Booking is cancelled with less than 24 hours notice.
2. Guests do not show up for the reservation (bookings will be considered no-show after 30 minutes)
3. Party size is less than the original booking by 2 or more guests without notice.
The cancellation fee will be deducted from the registered card on file and the person responsible for the booking will be notified by email.

A request from us:

If you are unable to honour your reservation or would like to make any changes, please let us know as soon as possible. It is important that we reallocate seats to our waiting list during busy times.

We are a small restaurant, so the amount of staff on in an evening is based on our bookings. We will love you for it!

Merci!