Dinner menu
Dinner
Bites
- Agria potato, red onion & rosemary bread
- 8.00
- chive creme fraiche
- Goats cheese profiteroles
- 10.00
- Rātā blossom honey, rosemary
- Cured Marlborough salmon
- 18.00
- avocado sorbet, tomato water, lime
- Bluff octopus
- 18.00
- Spiced baby agria potatoes, tomato, saffron aioli, black olive crumb
- Cloudy Bay storm clams
- 26.00
- sweetcorn, chive, pancetta, sourdough
- Angus beef tartare
- 20.00
- seaweed crackers, capers, buckwheat, coriander
Starters
- Line caught tuna crudo
- 24.00
- salmon caviar, orange, pickled fennel, cucumber wakame
- Ham hock terrine
- 20.00
- house made piccalilli, wholegrain mustard, sourdough
- Curious Croppers tomatoes
- 24.00
- Viavio stracciatella, nectarine, olives, hazelnut crumb
- Southland cheese roll
- 19.00
- bitter leaves, pickled butternut, hazelnut, honey, pear
Mains
- Spring pea & broad bean risotto
- 26.00
- charred broccolini, mint
- Pan fried blue cod
- 42.00
- Cloudy Bay clams, saffron tomato fregola, fennel, tarragon
- South Coast crayfish ravioli
- 48.00
- spring peas, asparagus, seaweed butter, sugar snap peas
- Harmony Pork belly
- 38.00
- barbecue shoulder, sweetcorn, charred peach, baby onion
- Roasted Cambridge duck breast
- 45.00
- Confit leg, poached grape, shiitake, smoked butternut puree
- Merino lamb rump
- 42.00
- panzanella, charred aubergine puree, herb dressing, black olive
- Parmesan ricotta gnocchi
- 26.00
- aubergine, tomato, black olive
Feasts
(minimum 2 people, includes one side per person)
- Roasted Otago lamb rack
- 100.00
- capsicum, peperonata, white anchovy salsa, lamb jus
Sides
- Baked perla potatoes
- 10.00
- rosemary, lemon vinaigrette, parmesan
- Local summer green vegetables
- 10.00
- yoghurt labneh
- Oak lettuce
- 9.00
- rocket, fennel salad, orange, quinoa, can sav dressing