DINNER

Please note our dinner menu is subject to change. Most dietary requirements can be catered for, please get in touch or leave a note of these requirements at the time of booking.

 

Snacks

Paua, ginger, seaweed pp

17

Chicken skin, parfait, shallot pp

9

Cheddar pão, honey, goat curd pp

9

Salt & vinegar oyster mushroom 

9

Steak tartare, gochujang, salted yolk pp

9

Fire-roasted tuatua, lemon, parsley

20

Potato bread, butter

12

 

Entrée

Swiss brown, shiitake, pickled peanut

28
Salmon, fingerlime, cucumber, chervil 30
Beef tongue, daikon, Vietnamese mint 32
Prawns, tomato buerre blanc, snowpea
36
Octopus, swede, enoki, black rice vinegar
32

Mains

Lamb, almond, peperonata
48
Pork rack, fennel, apple, capers 40
Duck, beetroot, blueberries, witloof 46
Snapper, chickpea, green-lipped mussel 42
Greenstone Creek scotch, bone marrow, salsa 49

Vegetables and Grains

Kumara, sherry, chives
17
Cabbage, labneh, currants 18
Agria, black olive, parmesan 17
Cos lettuce, pear, buttermilk 17
Asparagus, preserved lemon, hazelnut 20

3-course Kitchen Experience
with wine pairing

4-course Kitchen Experience
with wine pairing


120
45

145
65

Desserts

Chocolate, orange, tapioca
22
Coconut, strawberry, verjus
22
Passionfruit, rhubarb, honeycomb
22
Candied ginger, pear pudding, crème (allow 20 mins)
22

Petit fours
Salted caramel macaroon
6
Kalamansi jelly 6

Drinks

Pegasus Bay 'Encore' Riesling 2017 15
Churton, Petit Manseng 2018 16
Sauternes, Château Villefranche 2018 17
Noble Pinot Gris, Ostler 2011 25
Cream, La Gitana ‘Alameda’ NV
25