To Start

Warmed de brood sourdough and stone valley Wairarapa olive oil 6.5

Entrees

Caesar Salad of cos, pancetta, pecorino, white anchovies and poached free range egg 16.5

Chicken liver pate with organic sourdough and tomato relish 15.5

Pan seared line caught squid with chilli, garlic and coriander 16

Seafood veloute with leek and smoked eel brandade tortellini 15

Beef tartare with cornichons, capers and free range yolk 16

Fois gras and confit duck terrine with portabello, micro salad and grilled bread 21

To Share

Sliced meat platter served with sour dough and picallili 32

Iberico bellota, on the bone, Spain | Buntnerfleisch wagyu, Sydney | Jambon bayonne, France

Mains

Pan fried market fish with herb gnocchi, broad beans and jamon crumbs 29

Clam risotto with almond foam 26

Roast veal rack on spiced pumpkin with sautéed bok choy and jus 34

Lamb shoulder rack and ras el hanout sweet breads with cauliflower skordhalia and peas 34

Crisp skin salmon with smoked kumara and feta cake, sautéed spinach and prawns 30

Whole roast poussin on caramelised onion with fig and grape salad 33

Angus pure beef sirloin with duck fat potatoes and cafe de paris butter 32

Sides 6.5

Tempura onion rings with smoked garlic salt

Shoestring fries

Roast pumpkin, baby spinach and sunflower seed salad

Rocket, parmesan salad with lemon and olive oil

Hand cut fat chips

Roasted vine tomatoes with balsamic

Sautéed asparagus with hollandaise

Desserts

Chocolate marquis with vanilla ice cream and poached prunes 16

Kaffir lime and coconut panna cotta with passionfruit pulp 14

Poached rhubarb frangipane tart with honey mascarpone and mulled wine syrup 14

Alsation apple tart with cinnamon anglaise 14

Sorbet and ice cream selection with biscotti and couli 12

A selection of cheeses with bread, fruit and crackers 19.5