Menu
Starters
| today’s homemade bread with local olive oil | eight |
| creamy jerusalem artichoke & oyster soup, roasted globe artichoke, home cured pancetta & baby cress | eighteen |
| caramelised shallot tart, baby beets, Golden Bay goats cheese, rocket & chervil salad | seventeen |
| chicken liver & foie gras pate with peach caramel, Matt’s buttermilk crackers & chutney | sixteen |
| warm pressed confit of duck, truffled organic celeriac, sticky lentils & raspberry vinaigrette | eighteen |
| panko crumbed salmon & chilli smoked mussel cake, crispy prawns, avocado whip, tomato & caper dressing | eighteen |
Mains
| organic lamb pie, winter vegetables, white bean puree, pinot lees & parsley jus | thirty-three |
| spiced loin & braised cheek of Freedom Farm pork, irish cabbage, potato puree, apple sauce, marinated beet salad & crackling | thirty-three |
| crispy skinned Regal salmon or fresh market fish, caramelised parsnips, saffron poached organic fennel, parsleyed artichokes, tomato vinaigrette | thirty-one |
| wild mushroom & chestnut ravioli, smoked tomato fondue, parmesan & pinenut emulsion, lemon sorrel leaves | thirty |
| pure angus sirloin, potato gallette, smoked garlic, grilled portobello mushroom, Kikorangi blue & marrow “butter”, peppercorn jus | thirty-three |
Sides
| all fresh & seasonal | all seven |
Dessert
| milk chocolate & pistachio “brulee” tart, vanilla bean ice cream, pistachio brittle | fourteen |
| poached rhubarb & vanilla crumble souffle, ginger biscuit, custard ice cream | fourteen |
| the local tentation apple plate - warm apple & almond tart, caramelised apple & pinot lees mille-feuille, apple sorbet | fifteen |
| dessert tasting plate | thirty |
| two cheeses - with Matt’s quince chutney & homemade biscuits | sixteen |
Degustation Available Enquiries Welcome