
DINNER
Friday & Saturday
6pm - late
ENTREÉS
SOUP | 20
served with toasted ciabatta
SEARED SQUID | 22
with Asian greens, nahm jim & roast peanuts
PORK & HERB RILLETTE | 22
with toasted ciabatta, cornichons & salad greens
MARLBOROUGH FIGS | 25
with buffalo curd, crispy bacon, roast hazelnuts & vincotto
CURED SALMON | 25
beetroot & vodka cured, shaved fennel, orange, crème fraiche & horseradish
MAINS
CONFIT DUCK | 40
with spiced green lentils, cavolo nero, soft-poached egg, crisp bacon & truffle oil
SEARED VENISON | 40
fondant potato, red cabbage, roast hazelnuts & beetroot jam
PAN-FRIED FISH | 40
sautéed potatoes, wilted greens, burnt butter, sage & lemon
HAVOC PORK | 40
jasmine rice, bok choy, soy chilli & garlic
OKAAHU LAMB | 40
potato gnocchi, green salad & herb oil
SIDES
RIVERSTONE BREAD with extra virgin olive oil & balsamic vinegar or hummus
6 for 2 person |10 for 4 persons
CHIPS hand-cut agria potatoes with aioli 10
RED SALAD with beetroot, currants, pickled red cabbage & roast almonds 14
ZUCCHINI FRITTI with lemon 12
DESSERTS
PEAR TARTE TARTIN 15
with salted caramel & vanilla bean ice cream
STEAMED DATE PUDDING 15
with butterscotch sauce & vanilla bean ice cream
CHOCOLATE GINGER TORTE 15
with pure cream
LIME SOUFFLÉ 15
with lime ice cream & almond bread
AFFOGATO 15
with vanilla bean ice cream & Lustau PX sherry
CHEESE
3 CHEESES for 1 PERSON 18 / TO SHARE 24
with quince paste & oat biscuit
April 2020
All menus are subject to seasonal availability and possible change.
We are more than happy to cater for those with dietary requirements
A 15% surcharge will apply on public holidays