ENTREE
House made Flatbread, baba ghanoush | 16
Chicken liver pate, summer cherries, pickles, toast | 18
Squid tentacles, sambal, spring onion, lime mayo | 18
Mushrooms and truffle arancini, truffle mayo | 20
Soft Shell Crab sliders, citrus mayo, mint, coriander | 18
Burrata, heirloom tomatoes, balsamic, basil, hazelnut praline | 26
Green lipped mussels, white wine, cream, herbs, sourdough | 25
Trevally crudo, blood orange, crispy capers, citrus dressing, preserved lemon | 25
Tempura Eggplant, sichuan caramel, spring onions, coriander, sesame seeds | 24
MAINS
Market fish, charred bell pepper, fennel, confit potatoes, creamy creole sauce | 42
Grilled chicken, israli couscous, tomatoes, onion, cucumber, green harrisa, labnah | 40
Tiger prawn tagliatelle, bisque, rocket, herb butter | 38
Brussels sprouts risotto, cloudy bay clams, cream friache, chervil | 38
Confit pork belly, braised red cabbage, apple sauce, charred onion, jus | 40
300g sirloin, crumbed mushrooms, charred vegetables, mushroom sauce | 44
Spiced lamb roti, tomato kasundi, asian herbs, coconut chips | 36
Caesar salad, bacon, soft eggs, anchovies, parmesan, crouton (add chicken +8) | 28
Smoked Chicken pizza, pepperoni, capsicum, smoked cheddar, broccolini, olives | 30
Wagyu burger, brioche buns, caramelized onions, tasty cheese, lettuce, fries | 30
Roasted cauliflower, romesco sauce, herb chimichurri, almonds | 32
Sharing Mix Platter
serves Two
Selection of Hot and Cold Small Dishes from the menu | 140
Sharing Meat Board
Serves Two
(Served with sauteed green, duck fat potatoes, jus, café de paris butter)
750g dry aged T-Bone | 95
1.2 kg slow cooked Lumina lamb shoulder | 95
Sides
Garden mix leaves, candy walnut, grilled pear, lemon, vinaigrette | 14
Roasted beetroot, goats feta, balsamic | 15
Brussels sprouts, bacon, maple | 16
Truffle shoestring fries, parmesan, mayo | 14
Duck fat potatoes, paprika salt, chives | 16
Desserts
Vanilla panacotta, summer berries compote, pistachio | 20
Chocolate mousse, blood orange granita, salted cashew | 20
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*We ensure extra care is taken to accommodate all allergies as humanly as possible.
However, We cannot guarantee that we can trace all elements.
COCKTAILS
Hibiscus & Rosehip Sour | 24
Moksha Rose and hibiscus gin, cointreau, hibiscus syrup, lemon, bitters, whites
TROPICAL MILK PUNCH | 23
spiced rum, white rum, grand marnier, pineapple, passionfruit, falernum, lime, bitters, lactose, coco foam
Strawberry Rhubarb Spritz | 23
Vodka, cointreau, strawberry rhubarb syrup, lemon, soda
LYCHEE MULE | 22
Vodka, lychee liquor, lime, mint, ginger beer
Pineapple-CHILLI MARGARITA | 23
Chilli infused tequila, cointreau, lime, pineapple, agave
Miso Whiskey Sour | 24
Makers mark, white miso syrup, lemon, bitters, whites
*Other Classics available on request
G N T
Moksha spice of India gin w/ orange and yuzu tonic | 16
Tanqueray London dry gin w/ lime and light tonic | 16
Blood orange Malfy w/ orange and aromatic tonic | 16
MOCKTAILS
Lychee & Cucumber refresher | 16
lychee, cucumber, yuzu and apple topped with soda
Tropical Passion Spritzer | 16
passionfruit, mango, orange, and lime topped with soda and fresh fruits
BEERS
ON TAP - 350ml
Heineken Premium Lager 5% | 13
Tuatara hazy pale ale 5.7% | 13
BOTTLED
Heineken 0.0 lager 330ml | 11
Heineken Light lager 2.5% 330ml | 11
Captains Pilsner 5% 330ml | 12
Tuatara Hazy IPA 5.7% 330ml| 12
Epic Pale Ale 5.4% 330ml | 12
Hallertau #6 Session IPA 3.8% 330ml | 12
Hallertau #1 ‘Low Carb’ lager 4.5% 330ml | 12
Hallertau granny smith cider 5% 330ml | 18
SPARKLING/CHAMPAGNE
Gancia Prosecco Brut | Italy | 15/70
Graham Norton's Prosecco Rose | 18/85
Louis Roederer Collection 244 Champagne | France | 0/130
Rosé
Man o war ‘Pinque’ | Waiheke Islands 16/75
Maison Saint AIX | Provence, France 20/95
SAUVIGNON BLANC
Amisfield | Central Otago | 17/80
Catalina Sounds | Marlborough 16/75
Perigrine | Central Otago | 16/75
CHARDONNAY
Neudorf 'Tiritiri' | Nelson | 18/85
Matawhero ‘church house’ Barrell Fermented | Gisborne | 18/85
Isabel Estate 'Wild Barrique' | Marlborough | 20/95
PINOT GRIS
Loveblock Organic | Marlborough | 15/70
Perigrine | Central Otago | 17/80
PINOT NOIR
Perigrine | Central Otago | 20/95
Akarua Pinot Rogue | Central Otago | 'chilled' | 16/75
SHIRAZ
Grant Burge 'Fifth Generation' | Barossa Valley | 15/70
Angove Vineyard Select | Mclaren Vale | 16/75
OTHER REDS
Man o war ‘Island Blend’ Bordeaux | Waiheke | 18/85
Thorn Clarke | Merlot | Barossa | 15/70
NON ALCOHOLIC
Coke | Coke no sugar | Lemonade | G. Ale 6
Ginger Beer | Lemon Lime Bitters 7
Juices – Apple | Orange | Cranberry 7
LADIES LUNCH
Three Course | 65pp
Saturday & Sunday | 12pm till 3pm
one choice from each section
Small Dishes
Squid, sambal, spring onion, lime mayo
Chicken liver pate, fig-pear chutney, pickles, toast
House made flatbread, hummus, dukkah
Beef croquettes, chipotle mayo
BIG PLATES
Caeser salad, bacon, soft eggs, anchovies, parmesan
Grilled chicken, butterbean, celeriac cassoulet
Roasted Snapper, creamed potatoes, charred leeks, pernod, saffron and herbs
Roasted Cauliflower agrodolce, walnuts, shallots
DESSERTS
Vanilla cream brulee, mandarin marmalade
Dark Chocolate fondant, vanilla ice cream, chocolate sauce
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*Vegetarian and Vegan alternatives available on request
*Minor alterations can be made to accomodate allergies and dietary requirements.
*We ensure extra care is taken to accommodate all allergies as humanly as possible. However, We cannot guarantee that we can trace all elements.
T's & C's Apply | Host Responsibility Policy applies
The menu is designed as a 'light lunch' with an emphasis on affordability whilst having an opportunity to sample three individual courses from our menu. Some portion sizes will be smaller than our standard 'a la carte' menu.
We offer a 'complimentary' drink on arrival with this menu. We cannot substitute this for an alternative beverage from the drink list.
KIDS MENU
Crumbed Chicken and Chips | 16
Fish and chips, battered or grilled | 16
Mac n' Cheese | 16
Fries with tomato sauce | 7
vanilla ice cream with caramel or chocolate sauce | 10