DINNER

APPETIZER

PAROA BAY PACIFIC OYSTERS

NATURAL | $4each
Served with pickled mango and kaffir lime (GF, DF)

TEMPURA | $4each
Light Japanese batter, preserved lemon (DF)

SEAFOOD CHOWDER | 18
Mussels, smoked hapuka, clams, karengo, red chicory, brown butter ciabatta

KINA | 28
Native sea urchin, dulse seaweed, finger lime, chicory, wakame broth & ice plant (GF DF)

HANGI BROTH | 18
Bone stock, pork, beef, mussels & clams, kumara & puha (GF DF)

TITI | 20
Muttonbird ragout, mafaldine pasta, kawakawa ash, ricotta & pickled kokihi

HARORE RISOTTO | 18
Locally foraged wild mushroom, green lentil, marjoram & black truffle (GF V)

TODAY’S SOUP | 17
Daily offering of seasonal market vegetable soup & Puglia roll (V)

SMOKED LAMB LOIN | 23
Kumara puree, pistachio labneh, new zealand spinach, manuka honey (GF)

LARGER PLATES

AKAROA SALMON | 34
Confit garlic puree, brussel sprout, crayfish foam, red chicory, watercress (GF)

PORK BELLY | 32
Free farmed, ash cooked beets & carrot, kumara pakeke, miner’s lettuce (GF DF)

CATCH OF THE DAY | MP
Green lentil cassoulet with smoked mussel & pumpkin, kelp & ice plant (GF)

PAUA & SMOKED EEL | 40
Jerusalem artichoke puree, rice cracker, harakeke, pea shoots

URENIKA MALFATTI | 28
Maori potato gnocchi, shallots, garlic, baby kale, horopito mascarpone

CORNFED CHICKEN | 30
Yams & horopito puree, smoked harore, quinoa sprouts, puha (GF)

TO BE SHARED

These dishes are ideal for two people

LAMB SHOULDER | 48
600g slow cooked silere high country lamb, elephant garlic, heirloom carrots (GF)

MIXED GRILL | 40
Lamb cutlets, wagyu beef skirt, smoked chorizo, peruvian chicken, harissa & red wine jus (GF DF)

FROM THE GRILL

All cuts are blackstar select angus beef from awhi farm & can be shared. Condiments are served tableside.

SIRLOIN 300g | 34

RIBEYE 250g | 36

BAVETTE 300g | 28

BONE-IN OP RIBEYE 600g | 64

BONE-IN OP SIRLOIN 500g | 50

SAUCES

Choose one sauce to accompany your steak:

– Horseradish (GF DF)
– Béarnaise (GF DF)
– Harissa (GF DF)
– Red wine jus (GF DF)
– Truffled bon marrow butter (GF)
– Pommery and hot mustard (GF DF)

SIDE

FRIES | 8
Hand cut and triple cooked, horopito mayonnaise (V, GF, DF)

MASHED POTATO | 7
Buttermilk and chives (V, GF)

SEASONAL VEGETABLES | 8
Medley of daily, market fresh vegetables (V, GF)

BRUSSEL SPROUTS | 8
Crispy bacon cream sauce (GF)

MIXED LEAVES | 7
Red oak lettuce, frisse, bindo & radicchio with rhubarb vinaigrette (V, GF, DF)

WINTER ROOT SALAD | 8
Yams, beets, parsnip, carrot, manuka honey butter (V, GF)