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