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July 2026
Our menu is often changing and is always current
"I consider myself a bit of a foodie but I'm just a 29 year old who loves eating out. I won a voucher through a Te Omanga Hospice event.
The whole experience was a journey. We regrettably didn't do the beverage match but the food was stunning. It looks refined and simple but the flavours were rich and deep and I really enjoyed myself, I love learning all these new flavours mixed in with familiar ones.
Small stylish restaurant and the young servers were professional and charming. Wonderfull.
I live in Wellington but I can't wait to return and pay full price."
-Josie
nine-course menu
Te Kouma Bay Oyster
freshly shucked with mandarin granita, yuzu koshou cream & fennel oil
Beetroot Soup
with smoked quince, buttermilk, black sesame & kawakawa
Parsnip Dumplings
with pink peppercorn oil & feijoa salt
Roast Canter Valley Quail
with celeriac cream, apple & pasilla jus
Braised Wild Hare
with butternut squash, saffron veloute & pickled mahoe berries
Whitianga Snapper
pan fried with cauliflower & truffle dashi
55 Day Aged Beef Rump
with creamed onion, shiitake béarnaise & liquorice jus
Pear & Elderflower Terrine
with pear sorbet, pine nut milk & hibiscus
Chestnut Opera
with coffee, dark chocolate, blood orange & cardamom
$160pp
Beverage match $110pp
Te Kouma Bay Oyster
freshly shucked with mandarin granita, yuzu koshou cream & fennel oil
Beetroot Soup
with smoked quince, buttermilk, black sesame & kawakawa
Parsnip Dumplings
with pink peppercorn oil & feijoa salt
Whitianga Snapper
pan fried with cauliflower & truffle dashi
55 Day Aged Beef Rump
with creamed onion, shiitake béarnaise & liquorice jus
Chestnut Opera
with coffee, dark chocolate, blood orange & cardamom
$125pp
Beverage match $75pp
six-course menu
Vegetarian Menu
Kohlrabi *
with mandarin granita, yuzu koshou cream & fennel oil
Beetroot Soup *
with smoked quince, buttermilk, black sesame & kawakawa
Parsnip Dumplings *
with pink peppercorn oil & feijoa salt
Beetroot Terrine
roasted with celeriac cream, apple & pasilla sauce
Braised Mushroom
with butternut squash, saffron veloute & pickled mahoe berries
Tempura Oyster Mushroom *
with cauliflower & truffle dashi
Cabbage & Lentil Loaf *
with creamed onion, shiitake béarnaise & liquorice jus
Pear & Elderflower Terrine
with pear sorbet, pine nut milk & hibiscus
Chestnut Opera *
with coffee, dark chocolate, blood orange & cardamom
6* Course Menu $125pp
9 Course Menu $160pp
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