Menus

Served to guests in bamboo ware, noodle boxes + miso bowls

Confit pork belly w salted crackling, potato purée + port wine jus (gf)

Salmon poke bowls, wakame, edamame, sesame, red cabbage, nori, pickled cucumber (gf/df)

Crispy duck, honey + soy glaze, scallions, bean shoots, radish, watercress (df)

Cauliflower pakora, mango salad, tomato chilli jam, coriander (gf/df/vegan)

Slow cooked Central Otago lamb, kumara purée with rosemary jelly + pinot noir jus (gf)

Coconut tempura prawns, miso mayo, Asian slaw, nam jim dressing

Braised beef short rib, Artisan rib glaze, toasted buckwheat, pomme purée with pinot noir jus (gf)

Soft shell crab, squid ink + cauliflower purée, miso foam, pickled radish

Baked blue cod, corn purée, caper mayo, ciabatta crumbs, crisp prosciutto, soft herbs

Mt Cook salmon w parsnip, confit garlic puree, orange beurre blanc + salmon crackling (gf)

Panko crab cake poppers, roast corn salsa fresca, chipotle mayo

Southland venison, crisp kale, date & thyme jus (gf)

Lamb lollipops, dukkah & shallot espuma

Beet cured Mt Cook salmon, squid ink sago crisp, wasabi mayo, pickled carrot, dill + cress (gf df)

Beef cheek, caramelized cauliflower purée, charred onions, pinot noir jus, cherry gel  + fresh cherries (gf)

Crisp calamari in cones w lemon mayo + chilli salt (gf df)

Confit duck w caramelised onions, cauliflower purée, pickled beetroot + rocket (gf/df)

Canterbury beef eye fillet w creamy pumpkin, horseradish crème, pinot noir jus + rocket (gf)

Pork belly lollipops, sweetcorn purée, smoked popcorn + fresh coriander in bamboo cones (gf)

Mushroom + parmesan risotto arancini w salsa verde, cherry tomato + basil salad (v)

Seared haloumi, watermelon, pomegranate dressing, fresh mint, sumac (gf)

Supper menu also available

gf = gluten free   df = dairy free   v = vegetarian