Week of 10 August
The menu
Written each Tuesday around what's good that week. Prices in NZD. Please tell us about allergies — we'll always find a way.
To start
while you settle in
Warm sourdough & cultured butter
9
baked in-house, sea salt
Kingfish crudo
24
blood orange, fennel, chilli oil, from the Leigh boats
Whipped ricotta
19
roast grapes, thyme honey, toasted hazelnut
Beef tartare
22
smoked egg yolk, capers, shallot, grilled bread
Small plates
made to share
Charred broccolini
16
almond, chilli, lemon, aged parmesan
Duck liver parfait
21
plum, toasted brioche, pink peppercorn
Crispy potatoes
14
rosemary salt, garlic aioli
The grill
over mānuka embers
Wood-roast market fish
38
whatever's landed that morning, brown butter, capers
Slow lamb shoulder
64
white beans, salsa verde — to share, for two
Dry-aged sirloin
44
300g, bone marrow butter, watercress
Handmade pappardelle
32
slow beef ragù, aged pecorino, olive oil
Roast celeriac
29
barley, wild mushroom, salsa verde v
Sweet
save room
Burnt honey & mānuka tart
15
crème fraîche, last of the season
Dark chocolate délice
16
salted caramel, olive oil, sea salt
Cheese, three ways
26
a rotating local selection, quince, lavosh
To drink
a very good little listBy the glass
Kumeu River Chardonnay18
Ata Rangi Pinot Noir21
Mahi Sauvignon Blanc15
Low & no
House negroni19
Seasonal shrub soda9
Filter coffee, Coffee Supreme5