ENTREE
Freshly shucked Oysters with sherry shallot vinaigrette | Half doz 40 / Full doz 70
House made Flatbread, burnt butter | 18
Chicken liver pate, Cherries, Gherkins, Toast | 22
Crispy calamari, kimchi mayo, coriander, mint, cashewnuts | 26
Green Lipped Mussels, White Wine, Cream, Herbs, Sourdough | 28
Beetroot Carpaccio, Philadelphia Cheese, Watercress, Walnut, Maple & Balsamic | 26
Burrata, Heirloom Tomatoes, Basil, White Balsamic Dressing, Strawberries | 30
Grilled tiger prawns, red curry sauce, coconut, curry leaves, bread | 32
Tuna Tataki, Ponzu, Wakame, Wasabi Cream, Puffed Rice, Micro Coriander | 28
Steak Tartare, Shallots, Capers, Chives, Worcestershire, Egg Yolk, Potato Crisp | 30
Tempura Eggplant, sichuan caramel, spring onions, coriander, sesame seeds | 28
MAINS
Snapper, charred bell pepper, fennel, confit Gourmet potatoes, creamy creole sauce | 48
Half Grilled Chicken, Grilled Zucchini, Charred Corn, Pearl Onions, Mojo Verde | 46
Scampi & Shrimp Fettuccine, Cherry Tomatoes, Chipotle Garlic Butter, Bisque | 46
11 days dry aged scotch, seasonal veggies, greeen peppercorn sauce, leek and potato gratin | 58
Slow Braised Lamb Shoulder, Labnah, Minted Peas, Rainbow Carrots, Jus, Tender | 46
Freedom Farm Pork Rack, Tarragon & Mustard Sauce, Horseradish Apple Slaw, Crackling | 46
Caesar salad, bacon, soft eggs, anchovies, parmesan, crouton (add chicken +8) | 30
Aromatic duck pizza, hoisin sauce, peppers, onions, kewpie mayo | 35
Wagyu burger, brioche buns, caramelized onions, tasty cheese, lettuce, fries (add bacon / egg +8) | 32
Ricotta Gnocchi, Summer Greens, Basil Pesto, Parmesan Crisp | 36
Sharing Meat Board
Serves Two
750g dry aged T-Bone | 140
(Served with sauteed green, duck fat potatoes, jus)
Sides
Garden mix leaves, candy walnut, pear & lemon vinaigrette | 18
Saute Courgette, Red Pepper, Goat Cheese | 20
Truffle shoestring fries, parmesan, mayo | 18
Duck fat potatoes, paprika salt, chives | 20
Desserts
Lemoncello and Summer Berries Semifreddo | 24
Housemade Tiramisu, Espresso, Kahlua | 24
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*We ensure extra care is taken to accommodate all allergies as humanly as possible.
However, We cannot guarantee that we can trace all elements.
COCKTAILS
BLUEBERRY SOUR | 23
Gin, Cointreau, blueberry syrup, lemon juice, whites, aromatic bitters
ZEN SPRITZ | 23
Lemoncello, green tea and lemongrass syrup, prosecco, soda
SPICE ROUTE | 24
Moksha spice of India gin, Cointreau, Charred pineapple cordial, lime, kaffir oil
LYCHEE MULE | 24
Vodka, lychee liquor, lime, mint, ginger beer
SPICY PALOMA | 23
Mezcal, lime, agave, grapefruit, jalapeño, soda
GOLDEN HOUR SOUR | 24
Bourbon, Disaronno, lemon, sugar, bitters, whites, cinnamon
DARK WHISPER | 24
Spiced rum, XO sherry, coffee liquor, espresso, chocolate bitters, Vanilla ice cream foam
*Other Classics available on request
G N T
Moksha spice of India gin w/ orange and yuzu tonic | 17
Tanqueray London dry gin w/ lime and light tonic | 17
Blood orange Malfy w/ orange and aromatic tonic | 17
MOCKTAILS
LYCHEE & CUCUMBER REFRESHER | 16
lychee, cucumber, yuzu and apple topped with soda
TROPICAL PASSION SPRITZER | 16
passionfruit, mango, orange, and lime topped with soda and fresh fruits
BEERS
ON TAP - 350ml
Heineken Premium Lager 5% 350ml/500ml | 13/16
Heineken Premium Lager 5% 500ml | 16
Tuatara Hazy Pale Ale 5.8% 350ml | 13
BOTTLED
Heineken 0.0 lager 330ml | 11
Hallertau #0 Pale Ale 0% 330ml | 11
Steinlager Light lager 2.5% 330ml | 11
Captains Pilsner 5% 330ml | 12
Epic Pale Ale 5.4% 330ml | 12
Hallertau #6 Session IPA 3.8% 330ml | 12
Hallertau granny smith cider 5% 330ml | 18
SPARKLING/CHAMPAGNE
Gancia Prosecco DOC | Italy | 16/75
Graham Norton's Prosecco Rose | 18/85
Louis Roederer Collection 244 Champagne | France | 0/140
Laurent Perrier Cuvee Rose | France | 0/250
Rosé
Mahi | WMarlborough | 17/80
Maison Saint AIX | Provence, France 20/95
SAUVIGNON BLANC
Amisfield | Central Otago | 17/80
Catalina Sounds | Marlborough 16/75
Settlement | Marlborough | 17/80
CHARDONNAY
Neudorf 'Tiritiri' | Nelson | 18/85
Matawhero ‘church house’ Barrell Fermented | Gisborne | 18/85
Swift | Hawkes Bay | 20/95
PINOT GRIS
Loveblock Organic | Marlborough | 16/75
Perigrine | Central Otago | 17/80
Prophet's Rock | Central Otago | 18/85
PINOT NOIR
Windrush Organic | Marlborough | 17/80
Akarua 'Pinot Rogue' | Central Otago | 17/80
Perigrine | Central Otago | 20/95
SHIRAZ / SYRAH
Grant Burge 'Fifth Generation' | Barossa Valley | 16/75
Angove Vineyard Select | Mclaren Vale | 17/80
Te mata Estate ‘Bullnose’ Syrah | Hawkes Bay | 0/150
OTHER REDS
Thorn Clarke | Merlot | Barossa | 17/80
NON ALCOHOLIC
Coke | Coke no sugar | Lemonade | G. Ale - 6
Ginger Beer | Lemon Lime Bitters - 8
Juices – Apple | Orange | Cranberry - 8
LADIES LUNCH
Three Course | 65pp
Tuesday to Sunday | 11am till 3pm
Glass of mimosa on arrival included
one choice from each section
Small Dishes
Housemade flatbread, burnt butter
Chicken liver pate, cherries, gherkins, toast
Crispy calamari, kimchi mayo, coriander, mint, cashewnuts
Tempura eggplant, sichuan caramel, spring onions, coriander, chilli, sesame
BIG PLATES
Half Grilled Chicken, Barley Pearls, Celeriac, Bacon Gravy & Crispy Kale
Snapper, charred bell pepper, fennel, confit potatoes,
creamy creole sauce
Freedom farm pork rack, tarragon and mustard sauce, horseradish apple slaw, crackling
Ricotta gnocchi, summer greens, basil pesto, parmesan crisp
DESSERTS
Lemoncello and summer berries semifreddo
Housemade tiramisu, espresso, kahlua
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*Vegetarian and Vegan alternatives available on request
*Minor alterations can be made to accomodate allergies and dietary requirements.
*We ensure extra care is taken to accommodate all allergies as humanly as possible. However, We cannot guarantee that we can trace all elements.
T's & C's Apply | Host Responsibility Policy applies
The menu is designed as a 'light lunch' with an emphasis on affordability whilst having an opportunity to sample three individual courses from our menu. Some portion sizes will be smaller than our standard 'a la carte' menu.
We offer a drink on arrival with this menu. We cannot substitute this for an alternative beverage from the drink list.
KIDS MENU
Crumbed Chicken and Chips | 16
Fish and chips, battered or grilled | 16
Beef Burger and Chips | 16
Creamy Chicken Pasta | 16
Fries with tomato sauce | 7
vanilla ice cream with caramel or chocolate sauce | 10
CHRISTMAS DAY MENU
145 per person | Available from 11am till 4.30pm
ON ARRIVAL
House made flatbread, cured ham, pickles, chutney
ENTREE
Ricotta Gnocchi, mushroom duxelle, shitake, burnt butter & almond
Market fish crudo, nahm Jim dressing, chilli, puffed jasmine rice, micro coriander
Lamb skewer, labnah, pickle onion, paprika oil, fresh herbs
MAINS
Choose one from the following
Roasted chicken breast, stuffed with spinach and cream cheese, bacon, mushroom veloute, crisps
Pan seared salmon, clams and saffron broth, crushed potatoes, chive and dill oil
Eye fillet, truffle bean puree, gratin, baby carrots, truffle jus
Green asparagus risotto, mint & lemon, mascarpone, parmesan crisp
DESSERTS
Chocolate mousse, port wine figs, pistachio
Coconut and mango pavlova