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Menus

—  DINNER MENU  —

 

Bread, marinated olives & ‘Weka’ extra virgin olive oil 10

 

SNACKS / SMALLER BITES

Steak tartare, fried egg, potato skins, parmesan & local truffle 20

Fried green tomatoes, stracchino, pine nuts & black garlic 18

West coast whitebait, salt cod cake, cucumber, caper & lemon 23

Chicken liver parfait, brioche, quince chutney & late harvest riesling jelly 22

 

ENTREE 

Grilled scampi tails, onion & bacon tart & porcini butter 26

Cured Ōra King salmon, radish, potato salad & horseradish 24

Ricotta cannelloni, charred aubergine, roast tomato & rosemary sauce 22

Roast pork belly, butternut, red wine poached apple & walnut granola 24

Dry cured ham, yellow melon, goat’s cheese cigar, olive, mint & pistachio 23

 

MAINS

Duck confit, parsnip, kumara, freekah, & dates 40

Crumbed flounder fillets, citrus, fennel, caper & prawn mayo 38

Silver Ferns Farm venison, chestnut polenta, celeriac, figs & wild mushroom 42

Slow cooked lamb rump, Jerusalem artichokes, cauliflower, grapes & almonds 39

Twice baked blue cheese soufflé, caramelised onion, beets, pear & hazelnut 32

Angus beef fillet, mushroom crumble, fried potato, carrots & gremolata 40

 

VEGETABLES / SIDES

Charred broccoli panzanella with local mozzarella 14

Roast heritage carrots, tahini, sunflower & roast garlic oil 12

Baked crushed potato, cabbage, cheddar & spring onion 12

Fried brussel sprouts, whipped goat’s cheese, lemon, pine nuts & capers 12

Salad of autumn greens, pear & ricotta salata 10

 


Our à la carte menu is available on Wednesday to Saturdays nights only.

On Monday and Tuesday nights we offer an ever-changing bistro style menu.

Two courses for $45 per person or Three courses for $55
 


We also offer a Five Course Tasting Menu Monday to Saturday     

$95 per person
(with wine pairing $125)

 

Head Chef Aaron Ballantyne

 


—  Dessert MENU  —

 

Vanilla custard, quince & apple ‘crumble’ compote & granny smith sorbet 16

Warm feijoa cake, poached pear, lime syrup & coconut sorbet 16

Affogato, Pedro Ximénez & warm choc chip cookies 16

Caramelised white chocolate panna cotta, rhubarb, mandarin & meringue 16

Dark chocolate tart, salted caramel, caramel popcorn & banana gelato 16

Chocolate truffles, dark or white 4 ea.

Robbie’s NZ selection | dried fig compote, oatcakes & walnut bread 23