Eat
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food
Our menu is built around what is in season. Nearly everything is made from scratch and in-house; we make our own bread rolls, small goods and sauces and you can find our chefs, pickling, smoking, curing, and fermenting to achieve our desired results.
The jewel in our open kitchen is the charcoal oven, which was imported from Spain and enables food to be cooked simply with rich and solid flavours.
We choose to work with local growers and to support like-minded sustainability focussed businesses; We use produce that is predominantly organic, all meat on our menu is ethically raised and our Seafood has been caught using low-impact sustainable methods. We believe that great tasting food, starts with sourcing the best produce.
In addition to our BRUNCH, LUNCH & DINNER MENUS below; Our CHEFS MENU’s are set menu options for a minimum of 2 people for dinner and are recommended for groups. We also offer a wine match for ~$60. We also have a SET LUNCH MENU option for a minimum of 2 people.
Vegetarian, vegan & gluten free options are available and most dietaries can be accommodated with prior notice.
+ We have a new menu addition - THE PICKUP. Our version of a happy hour. Available Tuesday to Friday for bookings made from 5-6pm (walk-ins also welcome). Ideal for post work, pre event & casual-catch-ups. The same Highwater quality you know & love, just a little more casual.
SATURDAY BRUNCH (11:00 - 15:00)
MAINS
Babaganoush, poached eggs, soft herbs, walnuts, crisp onions, pomegranate, brown butter, toast 24
Kapiti Octopus, Kurobuta Nduja, butterbeans, green olive, rouille, poached eggs, flatbread 28
Persian spiced lamb shoulder, almond whip, poached eggs, pickles, flatbread 27
Gluten free, dairy free & nut free options available
EGGS ANY WAY
with
Sourdough toast & organic butter 15
SIDES
Spinach, miso butter, sesame 7
Leek, cheddar croquette + gentleman’s relish 7
House made Kurobuta bacon 8
SATURDAY LUNCH (11:00 – 15:00)
OYSTERS
Oysters: Natural 6 / Quince vinegar sorbet +1 / Roasted with chickpea miso butter +1
Match:Bodegas Hidalgo ‘Manzanilla En Rama’ - Palomino, Jerez (60ml) 12
SNACKS
Poaka rare breed Coppa 17
Hand cut Agria fries, parmesan, chives, truffle oil, house ranch 15
Spinach & herb pancake, sesame, organic beetroot ketchup, smoked feta 19
Organic crudités, whipped smoked Hapuka roe, furikaki 18
House made brioche dinner rolls, organic butter (2pc) 8.5
MEDIUM
Nori salt & pepper karaage
mussel emulsion, ginger pickled daikon 25
Burrata, organic persimmon, yuzu kosho vinegar, mandarin honey 25
Long line Snapper crudo, smoked oyster crème fraiche, salted kumquat, chive, celery 28
Hand cut Agria fries, parmesan, chives, truffle oil, house ranch 16
Wellington Sourdough Co.bread, organic butter (2pc) 6
MAINS
Organic Korean fried Chicken sandwich, Gochujang, kewpie, pickled vegetables, milk bun 23
Persian spiced lamb shoulder, almond whip, poached eggs, pickles, flatbread 27
Babaganoush, poached eggs, soft herbs, walnuts, crisp onions, pomegranate, brown butter, toast 24
Highwater Organic Vege bowl 27
Fried cauliflower, almond whip, golden raisins / Puy lentils, leek, parsley, organic feta, lemon /Chickpea battered spinach, green mango yoghurt / Endive, pear, walnut
House made spaghetti: House made Italian Poaka pork sausage, broccoli, pickled chilli, pecorino 30
House made spaghetti: Tomato, red wine braised Wagyu beef cheek, Grana Padano, gremolata 30
House made spaghetti: Cavolo nero, spinach, walnut, taleggio, red cabbage 30
DESSERT
Cold apple crumble 16
Pear and ginger pudding, miso caramel, tamarillo custard, tamarillo sorbet 18
Chocolate mousse, chocolate ice cream, passionfruit caramel 16
CHEESE
Cheese: Single serve 80g 22 / All three 40g 30
Laguiole-Cantal, Auvergne
Epoisses, Bourgogne
Roquefort, Auvergne
All served with mother cracker / pear / honey / boysenberry jam, NZ Nuts
Match: NV Barbeito ‘10YO’ Verdehlo, Madeira (60ml) 18
TUESDAY - SATURDAY dinner (17:00 - 22:00)
OYSTERS
Oysters: Natural 6 / Quince vinegar sorbet +1 / Roasted with chickpea miso butter +1
Match:Bodegas Hidalgo ‘Manzanilla En Rama’ - Palomino, Jerez (60ml) 12
SNACKS
Poaka rare breed Salami 17
Spinach & herb pancake, sesame, organic beetroot ketchup, smoked feta 19
Organic crudités, whipped smoked Hapuka roe, furikaki 18
House made brioche dinner rolls, organic butter (2pc) 8
MEDIUM
Nori salt & pepper karaage
mussel emulsion, ginger pickled daikon 25
Burrata, organic persimmon, yuzu kosho vinegar, mandarin honey 25
Long line Snapper crudo, smoked oyster crème fraiche, salted kumquat, chive, celery 28
Charcoal grilled Kapiti octopus, organic fennel, lemon, potato crisp, rouille 26
Szechuan Wagyu tartare, crisp onion, peanut, puffed beef tendon, iceberg 30
LARGE
Organic ricotta gnocchi, cavolo nero, spinach, walnut taleggio, red cabbage 42
Charcoal grilled flounder, housemade Kurobuta nduja butter, lemon ($ on weight)
Charcoal roast Black Origin Wagyu Paddle Flank BMS 6-7, roast bone reduction, NZ pine nuts, currents 54
Advieh Te Mana lamb shoulder, sirkanjabin Half 52 / Full 94
SIDES
Fried Cauliflower, almond whip, green olives, capers, golden raisin, curry leaf 18
Endive, radicchio, grapes, smoked feta, walnut, tarragon, cherry vinaigrette 16
Hand cut Agria fries, parmesan, chives, truffle oil, house ranch 16
DESSERT
Cold apple crumble 16
Pear and ginger pudding, miso caramel, tamarillo custard, tamarillo sorbet 18
Chocolate mousse, chocolate ice cream, passionfruit caramel 16
CHEESE
Cheese: Single serve 80g 22 / All three 40g 30
Comte ‘Marcel Petite’, Jura
Epoisses, Bourgogne
Roquefort, Auvergne
All served with mother cracker / pear / honey / blackberry jam, NZ Nuts
Match: NV Barbeito ‘10YO’ Verdehlo, Madeira (60ml) 18
Please note: Menu’s displayed online may vary slightly due to seasonality and availability of produce.