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Evening dining

With a delicious, seasonal menu boasting locally sourced Fiordland produce, our Pio Pio is a great way to start or end your day in Milford (and the perfect excuse for a night off cooking!)

*Please note menu is subject to change 



Fresh & Flavoursome Soup - Made fresh daily from local ingredients. (gf on request) 19

Famous Corn & Chive Fusion - Burnt buttery corn ribs served with a silky chive mayo, burnt butter emulsion, ras el hanout spice mix, fresh chive oil. (gf, df on request) 22

Citrus Salmon Gravlax - 24 Hour Cured Salmon served with a light citrus salad of pomegranate seeds, orange segments, orange gel, shaved fennel.  (df, gf on request) 26

Crispy Merino Lamb Ribs - Aged for 21 days, slow braised for 14 hours, crispy fried with a manuka smoked lime aioli, quenelle of salsa verde, housemade pickles.  (df, gf on request) 26

Duck Duo - 12 hour confit Canterbury duck rillettes with a combo of citrus flavours & fresh herbs.  Duck livers with aromatic creams, port, sherry vinegar served with sourdough and sweet, fresh quince paste.  (gf on request, contains sulphites)  24


Smoky Nut Cauliflower - Sweet, manuka smoky & nutty cauliflower loaded with a crunchy, crusty tahini nut salad. Crispy kale, feta & beetroot mousse and gel. (vegetarian, gf, vegan on request) 42

Crunchy Butternut Squash - Sweet, sour and spice in a blend of crunchy and soft textures.  Crushed macadamia Romesco, our housemade pickles & a drizzle of charcoal-infused oil.  (vegan, gf).  42 

Rāwaru & Citrus Nage - Blue cod, citrus nage made from fish stock, saffron, rich butter, lemon and chive oil served with a fresh side salad of edamame creole. (gf on request) 48

Wild Fiordland Venison - Venison striploin seared, caramelised & infused with rosemary, garlic butter.  Rich port & thyme jus, resting on a bed of salsa verde, creamy butternut puree and manuka smoked baby beets and savoy cabbage.  Triple cooked duck fat potatoes on the side. (gf; df on request) 52

Rack of Southland Lamb - Simply seared with butter, rosemary & garlic.  Accompanied by a medley of shitake, button, porcini, portobello and forest mushrooms, tomato marmalade and creamy Fiordland Manuka honey parsnip puree, smoky chargrilled courgettes.  (gf)  52


Kapiti Ice Cream & Crumbs - Pistachio crumble, chocolate soil, gingernut crumble. (gf, df on request) 18

Coconut & Citrus Tart - Lime & lemon curd, citrus cream, macerated strawberries, confit lime gel. 19

Baileys Affogato - Vanilla bean ice cream, pistachio crumble, shaved white chocolate, baileys, espresso.  19

Sticky Date Pudding - Moist pudding, butterscotch sauce, plum ice cream, pistachio crumble.  21

Chocolate Crémeux - A decadent, rich chocolate hit paired with a crispy wafer, Fiordland manuka honeycomb, fresh seasonal berries, sour freeze dried raspberries. (gf) 21

Cheeseboard for two - Delicately put together by tonight's dessert chef using locally sourced produce.  39


Childrens Menu

Suitable for children aged up to 13 yrs

Three courses set menu - 25 per child

Entree & Sides 10

Mini Soup of the Day

Garlic Bread

Steamed Vegetables

Side Salad

Mains 10

Cheese Pizza 

Chicken Nuggets with wedges, tomato sauce  

Tempura Fish with fries, aioli, salad

Dessert 8

Chocolate Brownie with chocolate sauce, vanilla ice cream  

Cookie & Cream Ice Cream with chocolate sauce



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