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September 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

Croisilles Bay Oyster
freshly shucked with beetroot, ume boshi & yuzu koshou

Konbu Cured Kingfish
with fermented pear, almond milk, miners lettuce & a soy tuille

Lewis Farms Asparagus Soup
with horseradish cream, blood orange foam & black olive dust

Kumara Dumplings
with scampi, tamarind & roasted macadamia nuts

Canter Valley Duck Breast
with grilled broccolini & a vadouvan spiced parsley sauce

Whitianga Snapper
pan fried with carrot terrine & hazelnut dashi

Conscious Valley Braised Lamb Shoulder 
with charred savoy cabbage, horopito & black garlic jus

Rhubarb Souffle
with cultured ice cream & rose pickled ginger

Chocolate & Kawakawa 
with date caramel & yuzu salt

$160pp
Beverage match $110pp

 




Croisilles Bay Oyster
freshly shucked with beetroot, ume boshi & yuzu koshou

Lewis Farms Asparagus Soup
with horseradish cream, blood orange foam & black olive dust

Kumara Dumplings
with crayfish, tamarind & roasted macadamia nuts

Whitianga Snapper
pan fried with carrot terrine & hazelnut dashi

Conscious Valley Braised Lamb Shoulder 
with charred savoy cabbage, horopito & black garlic jus

Chocolate & Kawakawa 
with date caramel & yuzu salt

$125pp
Beverage match $75pp

six-course menu

Vegetarian Menu


Edamame Panna Cotta *
freshly shucked with beetroot, ume boshi & yuzu koshou

Konbu Cured Kohlrabi
with fermented pear, almond milk, miners lettuce & a soy tuille

Lewis Farms Asparagus Soup *
with horseradish cream, blood orange foam & black olive dust

Kumara Dumplings *
with tamarind & roasted macadamia nuts

Tempura Oyster Mushroom
with grilled broccolini & a vadouvan spiced parsley sauce

Soy & Shio Koji *
pan fried with carrot terrine & hazelnut dashi

Pressed Quinoa & Black Bean *
with charred savoy cabbage, horopito & black garlic jus

Rhubarb Souffle
with cultured ice cream & rose pickled ginger

Chocolate & Kawakawa *
with date caramel & yuzu salt

6* Course Menu $125pp
9 Course Menu $160pp

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