Pio Pio 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!)

Breakfast from 7am – 10am

ORGANIC MUESLI BOWL —  Delicious nut, seed and coconut muesli served with Greek yoghurt and a tangy berry coulis 12

TOASTED CIABATTA — Three ciabatta slices served with your choice of preserves (butter, honey, jam, vegemite, peanut butter) 8

BACON EGG ROLL Great for on the go — Crispy bacon rashers topped with a fried egg and some tomato relish in an easy to eat toasted ciabatta roll 12

EGGS BENEDICT VEGETARIAN — Two poached eggs served on ciabatta with spinach, mushrooms and a drizzle of hollandaise sauce 17

EGGS BENEDICT WITH BACON — Two poached eggs served on ciabatta with spinach, bacon rashers and a drizzle of hollandaise sauce 18

EGGS BENEDICT WITH SMOKED SALMON — Two poached eggs served on ciabatta with spinach, smoked salmon slices and a drizzle of hollandaise sauce 20 

MILFORD GRILL — Two poached eggs, crispy bacon rashers, beef sausages, tomato, grilled mushrooms, ciabatta and hash browns served with tomato relish 27

Talented chef in action.

Evening Menu From 6.30-8.30pm


GOATS CHEESE CROQUETTES — with toasted almonds and drizzled honey. 9

GREEN LEAF SALAD — with pickled beetroot, goats cheese and caramelised walnuts. 9

SUPERFOOD SALAD — (GF) (V) Kale, roast pumpkin, red quinoa, puy lentils with edamame beans, caramelised onions and toasted seeds . 10

SOUP OF THE DAY –freshly made daily, served with homemade focaccia and herb butter. 12

HOMEMADE FOCCACIA WITH THREE DIPS — shared plate with today’s 3 dips. 13

BEETROOT CURED SALMON — (GF) with a fresh fennel and apple salad, lemon confit and topped with radish and a fennel infused cream. 15


WILD FIORDLAND VENISON TENDERLOIN — (GF) (DF) With a smoky kumara puree, sauteed seasonal vegetables, red wine jus and balsamic glaze 41

NZ MARLBOROUGH SALMON FILLET — (GF) Served with a pressed potato terrine, sauteed silverbeet with seasonal vegetables.  Topped with crusted almonds.  38

SOUTH ISLAND LAMB — Juicy slow cooked lamb shoulder, warm kumara spinach salad and preserved lemon yoghurt  37

SLOW COOKED BEEF CHEEKS — (GF) served with ratatouille, a pressed potato terrine and red wine jus   35

CRISPY PORK BELLY — (GF) with braised red cabbage, pomegranate molasses, toasted pine nuts and coriander aioli 34

CHARRED STUFFED CAPSICUM — (V) (DF) served with ratatouille with a Fiordland saffron infused couscous and cumin coconut yoghurt 28

SUPERFOOD SALAD — (GF)(DF)(V) Kale, roast pumpkin, red quinoa, puy lentils with edamame beans, caramelised onions and toasted seeds.  Choose either Halloumi or Tofu. 28


CARAMELISED PINEAPPLE — (GF)(DF)(V) with lemon meringue, coconut chantilly served with a mango, banana and mint sorbet  11

PASSIONFRUIT CHEESECAKE — Passionfruit curd topped cheesecake on a crunch biscuit base served with whipped coconut cream 13

SWEET STUFFED CREPE — Served with caramelised applies and a dulce de leche mascarpone 13

WHITTAKER’S CHOCOLATE TRIO — (GF)(N) Layers of creamy milk chocolate and caramel, white chocolate and vanilla on a praline nut base served with a dark chocolate sauce 13

CENTRAL OTAGO CHEESEPLATE — Taster of Gibbston Valley maasdam, blue and brie with fig jam, foccacia, wafer crackers and grapes 20

We’re fully licensed, and offer a wide range of beer and wine, including many local specialties. Coffee, tea and soft drinks also available.