EVENING MENU
ENTREE
SOUP OF THE DAY — housemade soup served with sourdough bread & herb butter 15
CORN RIBS — chaat masala, chive mayo, burned butter emulsion (GF) 16
TEXTURES OF BEETROOT — gel, crumb, fondant, pickled (GF) 16
MERINO LAMB RIBS — salsa verde, smoked lime aioli (DF) 17
MAIN PLATES
FISH CURRY — Tiger Prawns, Hoki, Charred Lime, Crispy Shallots, Pickled Chilli, Rice, Roti 34
SMOKED CAULIFLOWER — Seed, Nut & Feta Kale Salad Radish, Caramelised Onion Tahini Dressing, Coconut & Sherry Soubise (GF)34
CRIPSY BUTTERNUT SQUASH — Crushed Macadamia Romesco, Charcoal Oil, Pickled Chilli & Red Onion (V,GF,DF)32
LAMB SHANK — Smoked Mash, Red Wine Shallots, Baby Carrots, Cherry Tomato, Crispy Kale, Sherry Reduction, Parsnip 39
SOUTHLAND BLUE COD & CITRUS NAGE — Pea Puree, Edamame, Sauteed Kale, Crispy Capers, Pink Peppercorn Sauce, Chive Oil, Creole 42
WILD FIORDLAND VENISON STRIPLOIN (200g)— Duck Fat Potatoes, Parsnip Puree, Smoked Beetroot, Burnt Butter Savoy Cabbage, Onion Crumble, Salsa Verde, Jus 47
SIDES
GARLIC MINI LOAF 12
TWICE COOKED POTATOES 12
HOMEMADE PICKLES 12
SIDE SALAD 12
DESSERT
WHITE CHOC GANACHE — Central Otago Fruits, Candied Oats 16
ARTISAN ICE CREAM — Served with Pistachio Crumble, Chocolate Soil, Gingernut Crumble 14
LEMON & LIME TART — Served with Lime Curd, Lemon Curd, Citrus Cream, Macerated Strawberries, Confit Lime Gel 18
We’re fully licensed, and offer a wide range of beer and wine, including many local specialties. Coffee, tea and soft drinks also available
Dietary requirements on request
Please note: Menu subject to change
