EVENING MENU
Entrées
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
Mains
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