$55+ menus

Includes Filo pastry, a sharing platter of skewers, Mediterranean cauliflower and traditional baklava.

Options include signature mediterranean crab cakes and roast NZ duck breast.

Options include prawn crackers, curry of the day with wok-fried broccolini finished with miso chocolate ganache. Vegetarian

Includes line-caught kingfish crudo, pork & veal meatballs, saffron risotto and hazelnut semifreddo to finish.

Options include Trevally crudo, Australian wagyu with mashed potatoes & chimichurri and burnt basque with dark cherry compote

Options include goats cheese tortellini, pan fried market fish and crème brulee with vegetarian options, wild mushroom

Includes crispy salt & pepper pork belly gua baos, spicy tofu savoy cabbage & spinach dumplings, Korean BBQ chicken with

Options include twice baked cheese soufflé with three local artisan cheeses, thyme, onion jam, gnocchi with truffle emulsion

Includes roasted carrot with brown butter, jaggery & sorrel, stir fry paneer with chickpeas, kumara and bhuna sauce finished

Options include chicken liver parfait & pork rillettes, steak frites with Bearnaise and Choux au Craquelin to finish

Includes kina cannoli with kina custard, citrus button and salmon caviar and paua pasta with cream paua, hand rolled

Includes pickled vegetables, spinach & tofu dumplings, hot & sour cucumber, soy-glazed chicken quarter, steamed greens with

Options include hand-chopped beef served with truffle infused sourdough and a silky egg yolk confit, handmade fettuccine

Options include fried parāoa, māori fried bread, haku kingfish tiradito, peruvian style sashimi, grilled polo rojo, chicken

Includes torched NZ king salmon, Savannah prime angus eye fillet & finished off with decadent dark chocolate torte.

Options include fried chicken, raw tuna, market fish of the day and braised short rib rendang. 

Includes brussel sprouts with macadamia, nduja and agria and lamb rump with peppers, seaweed and sheep's yoghurt.

Options include pork belly bites, Hawke's Bay lamb shank and cheesecake to finish.

Options include Wagyu beef tongue, ’tonato’, fried capers, sage and chicken fricassee, confit Maryland leg, morels, Vin Jaune