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Current Menu
2025
nine-course menu
"Every dish was exciting and delicious.
We also had the wine pairing and that took it all to another level." - Allan
Cured Salmon
with yuzu koshou & seagrapes
Leek Soup
with star anise raisins & tarator sauce
Crayfish
poached with braised fennel, orange & persimmon
Seared Beef Fillet
with pumpkin & passionfruit gastrique
Mushroom Dumplings
steamed with douchi & sichuan broth
Whitianga Snapper
pan fried with cauliflower & lemon verbena
Roasted Canter Valley Duck
with smoked huacatay broth & horseradish cream
Feijoa Beignet
served hot with pink peppercorn sherbet & fingerlime
Grilled Fig
with porcini ice cream & miso ganache
$140pp
Beverage match $95pp
Cured Salmon
with yuzu koshou & seagrapes
Leek Soup
with star anise raisins & tarator sauce
Mushroom Dumplings
steamed with douchi & sichuan broth
Whitianga Snapper
pan fried with cauliflower & lemon verbena
Roasted Canter Valley Duck
with smoked huacatay broth & horseradish cream
Grilled Peka Peka Fig
with porcini ice cream & miso ganache
$110pp
Beverage match $70pp
six-course menu
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