Dinner Menu

• To Start

• Fresh Bluff Oysters

  • 1/2 dozen 36.00
  • 1 dozen 72.00

  served natural

• Entree

• Stewart Island Salmon Gravlax

  • 25.00

  pickled plums, black garlic, celery, ponzu, dill oil

• Seafood Chowder

  • 23.00

  pan-fried monkfish, clams, green lipped mussel powder

• Smoked Venison

  • 24.00

  horseradish crème fraîche, spring onion, charred beetroot, boysenberry

• Yellowfin Tuna Tataki

  • 24.00

  dressed sea vegetables, lemon grass mayonnaise, chilli, lemon bites, fried kombu

• Mains

• Lamb Shoulder Wellington

  • 38.00

  sautéed spinach, mushroom duxelles, heirloom carrots, smoked bone marrow purée, minted lamb gravy

• Fish & Chips

  • 32.00

  beer battered blue cod, tartare sauce, lemon

• Free Range Hen Breast Stuffed with Chestnuts

  • 37.00

  burnt butter, sage & potato gnocchi, sultanas, pickled grapes

• Grass Fed Savannah Sirloin

  • 38.00

  cooked to your liking – served with triple cooked chips & café de paris butter 

• Salted Tomato Poached Blue Cod

  • 39.00

  confit cherry tomatoes, rosemary thyme potato gratin, broccolini, caramelised lemon

• Dessert

• Apple Rhubarb Crumble

  • 15.00

  vanilla custard

• Whittaker’s Chocolate Éclair

  • 18.00

  whip cream, dolce de leche, peanut brittle

• Lemon Tart

  • 17.00

  crème fraiche 

• Sides

• Triple Cooked Chips

  • 12.00

• Glazed Manuka Honey, Orange & Chilli Carrots

  • 10.00

• Rosemary Thyme Potato Gratin

  • 10.00

• Mixed Leaf Salad, Pickled Red Onion

  • 12.00