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Evening dining

Kia ora, Welcome to Pio Pio

We are incredibly proud to present our menu using the South Islands finest and most exclusive ingredients made extraordinary through commitment to full flavour, culinary technique, and locally sourced product.

Our 100% hand-crafted elements of smoke, spice, sweet and sour combined with a range of clever French inspired cooking techniques transforms and elevates simple NZ local ingredients to full  flavoured dishes layered with care that will spark conversation at your table.

This menu is an opportunity to be curious and adventurous, try something new and be delighted with your find.

We hope you enjoy this menu as much as we have enjoyed creating it.

Josh Cronin,
Head Chef

EVENING MENU

Entrées

 

Cauliflower Panna Cotta - Red Currant Jelly, Coral Tuile, Capers, Caramelised
Cauliflower, Saffron Foam. (vegan, dairy free)    20

Southland Beef Tartare - Rye Crostini, Beetroot Puree, Quail Egg Custard, Cured Egg Yolk. (gluten free, dairy free)   28

NZ Green Lip Mussels - South Island Kina Emulsion, Rēwena Flatbread.  (gluten free) 28

Merino Lamb Ribs - Salsa Verde, Pickled Currants, Smoked Lime Aioli, Pickles.  (gluten free, dairy free)   29

Auld Gin Cured Ora King Salmon - Lemon And Prosecco Gel, Pomegranate,
Roe, Dill Ash (gluten free, dairy free)    30

Main Course

 

Piko Piko, Truffle Polenta, Romesco, Seasonal Vegetables, Horopito Chips with Tempura Butternut  (vegan, dairy free, gluten free, vegan, contains nuts)   46   

or

Medley of Wild Mushrooms - Tawaka, Enoki, Oyster, Phoenix (vegan, dairy free, gluten free, vegan, contains nuts)   60

Canterbury Duck Breast - Apple and Red Cabbage Puree, Fig and Port Jus, Black Pudding, Silverbeet Terrine, Green Beans, Beetroots (gluten free)   49

Roulade of Blue Cod & Herbed Filling - Rich NZ Saffron Nage, South Island Pork Chorizo, Burnt Leeks, Black Garlic and Squid Ink Aioli, Caramelized Fennel (gluten free, dairy free)   62

Fiordland Wild Caught Venison - Salsa Verde, Onion Crumble, Butternut Puree, Port
Braised Shallots, Burnt Butter Emulsion, Savoy Cabbage, Duck Fat Potatoes (gluten free, dairy free)   64

Duo of Central Otago Lamb - Slow Cooked and Charred Lamb Rump, Lamb Shank Rillette, Parsnip Foam, Bordelaise Sauce, Wild Mushrooms, Pureed Swede, Pommes Anna (gluten free)   59

 


On the side

Wairiri Water Buffalo Burrata - Chilli Oil, Cherry Tomaties, Basil Pesto (gluten free, contains nuts)   22

Twice Cooked Potatoes - Smoked Horopito Aioli, Paprika, Rosemary Salt (gluten free, dairy free)   12

Pear, Goats Cheese, Candied Walnuts, Baby Spinach (gluten free, vegan, contains nuts) 17

Pomegranate, Kale, Tahini, Cucumber Ribbons (gluten free, dairy free, vegan)   17

Vegetable Medley, Miso Dressing, Pine Nut Crumble (gluten free, dairy free, vegan, contains nuts)   14

Rēwena Flatbread, Bone Marrow Butter (dairy free)   12

Dessert

 

Fiordland Manuka Honey and Wanaka Lavender Crème Brûlée Madeleines, Honeycomb Tuile (gluten free, contains nuts)   32

Apricot Frangipane Tart - Apricot Curd, Crème Anglaise, Kapiti Vanilla Bean Ice Cream, (contains nuts)   22

Chocolate Delight - Rich Belgium Chocolate, Praline Base, Candied Peanuts, Central Otago Plum Ice Cream (contains nuts)   24

Selection Of Artisan Cheese, Dips and Crackers (gluten free, contains nuts*)   30

Selection Of Artisan Sorbets (vegan, dairy free)   18

 

Childrens Menu

Available 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