Table Menu
| Starters | |
|---|---|
| Yellow beetroot fettucine with beetroot and fava bean tartare black garlic and a miso broth | $28.00 |
| Marinated white fish fillet with tomato, turmeric, chili jam and smoked avocado cream | $28.00 |
| Beetroot confit with goats cheese mousse and parmigiano | $28.00 |
| Beefsteak tartare and carpaccio with wasabi, sweet potato jelly and finished with black olive truffle vinaigrette | $30.00 |
| Pig’s trotter, paua and snail congee with tempura oysters | $30.00 |
| Alsatian onion tart with salad of vine tomatoes and fresh mozzarella | $30.00 |
| Main Courses | |
|---|---|
| Seared tuna steak on seaweed risotto and saffron infused vinaigrette | $48.00 |
| Oven roasted semi boned, tea smoked quail with black rice, chicken and aubergine sausage and pomegranate syrup | $45.00 |
| Grilled pork Scotch fillet with Chinese pork and blood sausage, black garlic and star anise jus | $45.00 |
| Sous Vide beef ribs, braised in Shiraz and served with wild mushrooms | $45.00 |
| Venison back steak, pan seared on pear relish with fresh date and cassis jus | $48.00 |
| Egg coated fish fillet on leek and pea tartare with a smoked paprika tamarind vinaigrette | $48.00 |
| Crepes filled with spinach, aubergine, capsicum and fresh mozzarella baked in a brazil nut parmesan milk | $40.00 |
ALL PRICES ARE IN NEW ZEALAND DOLLARS AND ARE GST EXCLUSIVE, EFTPOS N/A