Tasting Menu

 5   Courses  $95    per person ($50 wine pairing)
10  Courses  $140  per person ($90 wine pairing)


This is a sample menu only .

Scampi , Sweetcorn , Tomato

Yellowfin Tuna, Crab, Chervil

Beetroot , Spinach , Capers
 
Hapuka, Almonds, Tamarind

Duck, Licorice , Goats Curd

Wild Venison, Leek , Chorizo 

Grainfed Beef , Mushrooms, Seaweed

Rocquefort , Red wine , Pear

Coffee, Peach , Olive

Chocolate , Cherry , Fig leaf






 

SET MENU ( FOR GROUPS 10 OR MORE)



Entrees
Easterbrook quail w duck ham, molasses, cashew
Monkfish w mandarin, basil & boquerone
Farmed ostrich w licorice, coffee & haloumi

Mains
Hawkes Bay lamb w butternut, mint & urenika potato
Market Fish w smoked parsnip, shitake & pinenuts
Free range pork belly w goats curd & raspberries

Desserts
Walnut sponge, date, blackcurrant
Passionfruit parfait, elderflower, pineapple
Cheese

PLEASE NOTE THIS IS A SAMPLE MENU ONLY, PLEASE CONTACT US FOR ENQUIRIES.

TUESDAY TEST KITCHEN


We offer a Test Kitchen on every Tuesday .
The menu changes weekly, this allows the chefs to try new concepts, dishes and flavours and give the diners a chance to experiment as well.
Test Kitchen has just the one menu on the night made up of 8 courses and is priced at $80 per head with optional wine matching at $80 per head . The test kitchen cannot be availed in conjunction with any other promotional offer.
We will cater for some dietary requirements, please advise while booking.

FRIDAY LUNCHES

EVERY FRIDAY WE OFFER 5 COURSES PRICED AT $50 PER PERSON . PLEASE NOTE THIS IS THE ONLY MENU AVAILABLE FOR LUNCH

Chef's Table

From the 1st of June, we will be introducing the chef's table. The table will be available for booking from Wednesday to Saturday for 4 to 6 guests. Guests will be able to get a closer look into the kitchen and watch chefs creating their dishes and interact with them. The Chef's table costs $180 per head and this includes 10 courses along with a glass of Billecart Champagne on arrival.
Reservations are now being accepted for 1st june onwards.