DINNER

APPETIZER

PAROA BAY PACIFIC OYSTERS

NATURAL | $4each
Served with pickled mango and kaffir lime (GF, DF)

TEMPURA | $4each
Light Japanese batter, preserved lemon (DF)

SEAFOOD CHOWDER | 18
Mussels, smoked hapuka, clams, karengo, red chicory, brown butter ciabatta

SCALLOPS | 25
Whangamata caught, horopito pancetta, courgette flower, preserved lemon (DF)

TODAY’S SOUP | 17
Daily offering of summer market vegetable soup & Puglia roll (V)

ANTIPASTO | 25
Locally produced pork coppa & beef salami, olives, buffalo mozzarella, balsamic cipollini onions, heritage tomatoes, fresh artisan breads (GF & DF optional)

WILD RABBIT | 24
Mezzelune pasta, pepperoncino, brown butter, celery ash, pickled walnut

PORK SPARE RIBS | 18
Spice rubbed and manuka smoked, celeriac and green apple slaw (DF)

SUMMER FORAGE SALAD | 17
Sweetcorn, snake beans & peas, heirloom tomato, marscapone (V, GF)

MAIN

WAGYU BEEF BURGER | 28
Bacon, free range egg, cheddar, onion relish on a kumara sourdough bun with hand cut fries and horopito mayonnaise

AKAROA SALMON | 34
Saffron parsnip, karengo, scallop mousse, anchovy wafer, ice lettuce (GF)

TAGLIATELLE | 26
Handcut pasta, kawa kawa pesto, Clevedon ricotta, heirloom tomato (V)

MARKET FISH | MP
Native wakame risotto, courgette flower, preserved lemon, beach lettuce

CORN-FED CHICKEN | 28
Titoki & Manuka marinated, asparagus, baby leek, petit fennel & begonia (GF)

PORK BELLY | 27
Smoked free farmed, roasted corn, pungarehu maize, coriander seed, basil crackle (GF)

TO BE SHARED

These dishes are ideal for two people

LAMB SHOULDER | 42
600g on the bone, roasted peppers, heritage carrots & baby onion (DF)

MIXED GRILL | 40
Lamb cutlets, wagyu beef skirt, smoked chorizo, Peruvian chicken, harissa & red wine jus (DF)

FROM THE GRILL

All cuts are carved and can be shared, condiments are served tableside

SAVANNAH
Bone-in grass-fed Angus
SIRLOIN 500g | 50
RIBEYE 600g | 62

WAKANUI
90-day grain-fed Angus
SIRLOIN 250g | 34
RIBEYE 250g | 40

BLACKSTAR EYE FILLET
250g | 46

SAUCE – please select one to accompany your cut from the grill
Choose one sauce to accompany your steak:

Horseradish
Béarnaise
Harissa
Red wine jus
Red currant jus
Pommery and hot mustard

SIDE

FRIES | 8
Hand cut and triple cooked, horopito mayonnaise (V, GF)

MASHED POTATO | 7
Buttermilk and chives (V, GF)

SEASONAL VEGETABLES | 8
Medley of daily, market fresh vegetables (V, GF)

ASPARAGUS | 8
Fresh summer asparagus, prosciutto, peas (GF)

MIXED LEAVES | 7
Radicchio, lolla rosa, verde, endive, provencal dressing (V, GF)

TOMATO SALAD | 8
Heirloom tomato, fresh provolone, basil, olive foam (V, GF)