LUNCH
EXPRESS LUNCH 18
LAMB BELLY BAO
Steamed bun, slaw, hoisin sauce, coriander, shoestring fries
ORECCHIETTE PASTA
Pecorino cheese cream, broccoli, and cauliflower
CAJUN CHICKEN SANDWICH
Cajun BBQ corn-fed chicken breast, bacon, lettuce, tomato, avocado, onion, and jalapeno mayo on Turkish bread, hand CUT fries
WINTER SALAD (V, GF)
Honey roasted pumpkin, beets and carrot, rhubarb, yams and silverbeet
PIZZA MARGHERITA
Roma tomato, mozzarella, fresh basil (V)
Express Lunch items not valid with any promotion or loyalty benefit
V – Vegetarian | GF – Gluten Free
APPETIZER
PAROA BAY PACIFIC OYSTERS
NATURAL | $4 each
Served with pickled cucumber and kaffir lime (GF, DF)
TEMPURA | $4 each
Light Japanese batter, pickled kokihi (DF)
HANGI BROTH 18
Bone stock, pork, beef, mussels and clams, kumara and puha (GF, DF)
TITI 20
Muttonbird ragout, mafaldine pasta, kawakawa ash, ricotta, pickled kokihi
SEAFOOD CHOWDER 18
Mussels, smoked hapuka, clams, karengo, red chicory, brown butter ciabatta
HARORE RISOTTO 18
Locally foraged wild mushroom, green lentil, marjoram and black truffle (V, GF)
TODAY’S SOUP 17
Daily offering of winter market vegetable soup, Puglia roll (V)
SMOKED LAMB LOIN 23
Kumara puree, pistachio labneh, NZ spinach, manuka honey (GF)
V – Vegetarian, DF – Dairy Free, GF – Gluten free
MAIN
AKAROA SALMON 34
Confit garlic puree, brussel sprout, crayfish foam, red chicory, watercress (GF)
PORK BELLY 32
Free farmed, ash cooked beets and carrot, kumara pakeke, miner’s lettuce (GF, DF)
CATCH OF THE DAY MP
Green lentil cassoulet with smoked mussel and pumpkin, kelp and ice plant (GF)
URENIKA MALFATTI 28
Maori potato gnocchi, shallots, garlic, baby kale, horopito mascarpone (V)
MARKET FISH MP
Today’s catch, native wakame risotto, courgette flower, preserved lemon, beach lettuce (GF)
CORN-FED CHICKEN 30
Yams and horopito puree, smoked harore, quinoa sprouts, puha (GF)
V – Vegetarian | GF – Gluten Free | DF – Dairy Free
GRILL
All cuts are Blackstar Select Angus Beef from Awhi farm and can be shared, condiments are served tableside.
Eye Fillet 200g 38
Sirloin 300g 34
Ribeye 250g 36
Bavette 300g 28
Bone-in OP Ribeye 600g 64
Bone in Sirloin 500g 50
SAUCE – please select one to accompany your cut from the grill
Béarnaise
Red wine jus
Horseradish
Pommery & Hot Mustard
Harissa
Truffled bone marrow butter
SIDES
FRIES 8
Hand cut and triple cooked, horopito mayonnaise (V, GF)
MASHED POTATO 7
Buttermilk and chives (V, GF)
SEASONAL VEGETABLE 8
Medley of daily market fresh vegetables and kawakawa ranch sauce (V, GF)
BRUSSEL SPROUTS 8
Crispy bacon cream sauce (GF)
MIXED LEAVES 7
Red oak, frisse, bindo, radicchio, rhubarb vinaigrette (V,GF,DF)
WINTER ROOT SALAD 8
Yams, beets, parsnip, carrot, manuka honey butter (V,GF)