Our menu is built around what’s in season. Nearly everything is made from scratch in-house — we bake our own bread, make our own small goods and sauces, and our chefs use techniques such as pickling, smoking, curing, and fermenting to achieve our desired results.

At the heart of our open kitchen is a charcoal oven imported from Spain, allowing us to cook simply while delivering rich, bold flavours.

We work closely with local growers and sustainability-focused producers. All meat is ethically raised, and our seafood is sourced using low-impact, sustainable methods. We use organic produce where possible and believe great food starts with the best ingredients, treated with care.

Join us for dinner or Saturday brunch and choose from à la carte dishes or one of our set menus. Set menus are available for two or more dining together. For dinner bookings of eight or more guests, a set menu is recommended and may be required — please contact us via email or phone to enquire. Our Menu’s are below:

Chef’s Menu (Set Dinner Menu Option for 2+)
A multi course shared dining experience (Vegetarian & Vegan option available)

Express Menu (Set Dinner Menu Option for 2+)
A six-dish two course shared menu which can be enjoyed in 60–90 minutes. Ideal for pre-event or pre-show dining.

Lunch Set Menu (Set Lunch Menu option for 2+)
Shared starters followed by an individual main and dessert. A relaxed shared lunch experience.

Set Menu Additions
Oysters +6.5
Dessert +10 per person
Wine pairing 35–65 per person

Vegetarian, vegan, and gluten-free options are available, and most dietary requirements can be accommodated with prior notice.

MAINS

 Babaganoush, poached eggs, soft herbs, walnuts, crisp onions,

pomegranate, brown butter, toast 24

Persian spiced lamb shoulder, fried egg, pickles, toum, herbs, flatbread 26

Gluten free, dairy free & nut free options available

EGGS ANY WAY

with Sourdough toast & organic butter 15

+CHOOSE YOUR SIDES

Spinach, miso butter, sesame  7

Leek, cheddar croquette + gentleman’s relish  7

House made Kurobuta bacon   8

OYSTERS

Oysters: Natural 6.5 / Pickled ginger, horseradish +1 / Roasted with our miso butter +1

Wine Match: NV Domaine Rolet ‘Brut’ - Cremant du Jura 22

SMALL - MEDIUM

House made sourdough bread, organic butter (2pc) 8

Charcoal cooked sourdough flatbread, quattro formaggio cream, leek fondue, pickled chilli, sage 22

Organic crudités, whipped smoked Hapuka roe, sesame furikaki  19

Nori salt & pepper karaage, mussel emulsion, ginger pickled daikon 25

Burrata, oragnic persimmon, bergamont vinegar, mandarin honey, Kin olive 25

Long line Snapper crudo, Mills bay mussel escabeche, smoked garlic aioli, chive  28

LARGE

Organic Korean fried Chicken sandwich, Gochujang, kewpie, pickled vegetables, milk bun 23

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 Poaka Nduja, heirloom tomato, Grana Padano   30

Mingiroa organic asparagus, broad bean, organic peas confit garlic crema, spring herbs, pecorino

SIDES

Hand cut Agria fries, parmesan, chives, truffle oil, house ranch 16

Endive, smoked feta, cherry, walnut, tarragon, cherry vinegar 17

DESSERT

Cold apple crumble 16

Meringue, white chocolate, raspberry 16

Chocolate mousse, chocolate ice cream, passionfruit caramel 17

CHEESE

Cheese: Single serve 80g 22 / All three   40g 30

Beaufort AOC Savoie
Epoisses, Bourgogne
Roquefort, Auvergne

All served with mother cracker / pear / honey / boysenberry jam, NZ Nuts

WINE MATACH AVAILABLE FROM $60

OYSTERS

Oysters: Natural 6.5 / Pickled ginger, horseradish +1 / Roasted with our miso butter +1

Wine Match: NV Domaine Rolet ‘Brut’ - Cremant du Jura 22

SMALL - MEDIUM

House made sourdough bread, organic butter (2pc) 8

Charcoal cooked sourdough flatbread, quattro formaggio cream, leek fondue, pickled chilli, sage 22

Organic crudités, whipped smoked Hapuka roe, sesame furikaki  19

Nori salt & pepper karaage, mussel emulsion, ginger pickled daikon 25

Burrata, oragnic persimmon, bergamont vinegar, mandarin honey, Kin olive 25

Long line Snapper crudo, Mills bay mussel escabeche, smoked garlic aioli, chive  28

Szechuan Black Origin 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, dashi butter, spring onion condiment ($ on weight)

Black Origin Wagyu Paddle Flank, roast bone reduction, charred onion crisp, tarragon emulsion 58

Advieh Te Mana lamb shoulder, sirkanjabin Half (for 2) 60 / Full (for 4) 120

SIDES

Fried Cauliflower, almond whip, green olives, capers, golden raisin, curry leaf 18

Endive, smoked feta, cherry, walnut, tarragon, cherry vinegar 17

Hand cut Agria fries, parmesan, chives, truffle oil, house ranch 16

DESSERT

Cold apple crumble 16

Meringue, white chocolate, raspberry 16

Chocolate mousse, chocolate ice cream, passionfruit caramel 17

CHEESE

Cheese: Single serve 80g 22 / All three 40g each 30

Beaufort AOC Savoie
Epoisses, Bourgogne
Roquefort, Auvergne

All served with mother cracker / pear / honey / blackberry jam, NZ Nuts

WINE MATACH AVAILABLE FROM $60