Lunch

weekdays 12 noon – 2pm 

• • square meal

  • entrée, main of your choice and dessert served in one square meal, includes a glass of rapaura chardonnay or pinot noir

    35

  • entree

    poached eggs, beaujolais sauce, croutons, fresh herbs, truffle oil

  • main course

    • chargrilled lamb, rosemary & lemon, potato & anchovy gratin, steamed greens, carrot, mint labneh
    • mediterranean halloumi salad, heirloom tomatoes, cannellini bean puree, olives, salad greens, lavosh
    • day boat fish, butter bean puree, spinach, seasonal greens, semi-dried tomatoes, almonds, parsnip crisp
    • chicken supreme, grenobloise sauce, baby carrots, beets, agria potatoes, bread crumbs

  • dessert

    bread and butter pudding, vanilla custard

  • entree

  • crispy pork belly

    14

    roasted cauliflower puree, nam jim slaw

  • seasonal heirloom vegetables

    14

    romesco sauce, cherry tomatoes, buffalo bocconcini, basil oil

  • goats cheese gnocchi

    14

    pea puree, parmesan crisp

  • tequila ginger garlic chilli prawns

    14

    avocado cucumber salsa, crispy corn tortilla

  • mains

  • pan fried fillet of beef

    30

    seasonal greens, carrot medley, herb truffle butter, Jerusalem artichoke, jus

  • day boat fish - to be advised

    29

    parsnip pureè, spinach, seasonal greens, almonds, parsnip crisp

  • chargrilled lamb

    29

    rosemary & lemon, potato & anchovy gratin, steamed greens, roasted carrots, mint labneh

  • mediterranean halloumi salad

    24

    heirloom tomatoes, cannellini bean puree, olives, mixed salad greens, lavosh

  • skillet chicken supreme

    27

    grenobloise sauce, baby carrots, beets, agria potatoes, bread crumbs

  • sides

  • sides

    7

    • rocket and parmesan salad, olive oil drizzle
    • baby kumara with parsley and orange oil
    • duck fat roasted new season perlas
    • steamed spring greens, citrus, olive oil

  • dessert

  • passionfruit and rewarewa honey semifreddo

    12

    hokey pokey, passion seed and pinenut crunch, passionfruit gel

  • chocolate fondant

    12

    kapiti vanilla bean ice-cream, lychees, Brazilnut praline

  • dark and white chocolate parfait

    12

    berry pureé, meringue, mandarin, raspberry

  • black doris plum frangipani tart

    12

    chantilly cream, plum puree

  • cheese

  • selection of nz cheeses (your waiter will advise varieties) served with fruit paste, beetroot relish, grapes, lavosh, crostini

  •  15

    20

    25

    1 choice (50g)
    2 choices (100g)
    3 choices (150g)

Brunch

weekends 10.30am – 2pm 

• • mains

  • pan fried fillet of beef

    30

    seasonal greens, carrot medley, herb truffle butter, Jerusalem artichoke, jus

  • day boat fish - to be advised

    29

    parsnip pureè, spinach, seasonal greens, almonds, parsnip crisp

  • smoked kahawai hash cake

    18

    poached free range eggs, baby spinach, salsa verde

  • posh english breakfast

    22

    full breakfast with home baked beans, sausage, bacon, mushrooms, tomatoes, ciabatta toast and eggs-any style

  • eggs benedict

    18

    on a english muffin, with a choice of salmon, bacon or spinach

  • shakshuka

    16

    free range poached eggs in a spicy tomato sauce, toasted sourdough

  • to add

  • sides

    7

    • rocket and parmesan salad, olive oil drizzle
    • baby kumara with parsley and orange oil
    • duck fat roasted new season perlas
    • steamed spring greens, citrus, olive oil