search our site




Thursday to Sunday


6pm - late




soup served with toasted ciabatta                                                                                              16

bruschetta of roast zucchini, tomato, garlic + tarragon                                                            22

pork + fennel sausages with chopped cabbage + red wine vinegar                                     22

seared squid with green pawpaw, mint, roast peanuts + nahm jim                                        22

pork + herb rillette with cornichons, salad greens + toasted ciabatta                                    22

slow-cooked lamb with potato gnocchi, tomato + herb oil                                                     22



free-range chicken with cavolo nero, sweetcorn, cucumber + lemon                                   34

pan-fried fish with fennel risotto                                                                                                     34

Mt Cook salmon with watercress + avocado salsa                                                                    34

Mt Harris venison with sautéed potatoes, pickled red cabbage, pinenuts + currants           34

Wakanui ribeye of beef with sautéed potatoes, mustard carrots, + wilted greens                38



hand-cut Agria chips with aioli                                                                                                        8

zucchini fritti + lemon                                                                                                                        8

red salad with roast almonds + currant                                                                                          8

salad of shaved cabbage with roast hazelnuts, parmesan + balsamic                                   10


dessert                                                                                                                                             15


chocolate strawberry tart with pure cream

lemon tart with Pleasant Point blueberries + crème fraiche

fried Spanish custard with burnt caramel ice cream + salted caramel

raspberry soufflé with raspberry ice cream + ganache

affogato with vanilla bean ice cream + Lustau px sherry





selection of 3 New Zealand cheeses                                                   for 1 person 16/ to share 24

quince paste + oat biscuits









February 2017

we are more than happy to cater for those with dietary requirements

A 15% surcharge will apply on public holidays

all menus subject to seasonal availability



Cuisine Runner Up 2014_17952_1

Cuisine ROY 2010_White_1_T_2131_1


Christchurch Content Mangement Website