food

Our menu is built around what is in season. Nearly everything is made from scratch and in-house; we churn our own butter, bake bread, make our own bacon and sausages and you can find our chefs, pickling, smoking, curing, and fermenting to achieve our desired results. 

The jewel in the crown of the open kitchen is the Pira 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 support like-minded sustainability focussed business’s; We use produce that is predominantly organic, all meat on our menu is free range and ethically raised and our Seafood has been caught using low-impact sustainable methods. 

Please note: Menu’s displayed online may vary slightly due to seasonality and availability of produce.

breakfast (all day) 

—  Fruit Toast  —
7

—  Seasonal fruit salad -
honey vinegar, crispy buckwheat  
16

—  Bircher Muesli  —
organic apple, linseed crisp, nut cluster, fruit glass
16

— Sourdough buttermilk waffles —
spiced pumpkin custard, toasted marshmallow, smoked maple syrup, gingerbread ice-cream
22
( add bacon + 3 )

—  Babaganoush  —
soft herbs, walnuts, crisp onions, pomegranate, brown butter, poached eggs
19

—  Salmon pastrami  —
celeriac, pickled mustard seed, chives, creme fraiche, poached eggs
22

—  Rare breed pork terrine  —
herb crumb, apricot mustard, fried eggs
22

—  Mussel escabeche  —
rouille, chives, fried eggs
21

—  Eggs any way  —
with our sourdough & house churned butter
12

SIDES

Rumpetto soldiers, thyme
4.5

 Spinach, miso butter, sesame  
6

Sautéed & pickled mushrooms, garlic crisp  
7

Leek, cheddar & lovage croquette + gentlemans relish   
5

House cured rare breed bacon  
5

House made pork & fennel sausage  
5

House made duck & prune sausage   
4

Hollandaise 
2

MAKE YOUR OWN MEAL

—  Pick one protein add two salads  —
25

• Lamb shoulder, smoked hummus

• Roast organic chicken, sesame miso dressing   

  •  Charcoal grilled fish, green sauce

  
  Salad options  

• Grains, herbs & smoked feta     
  •  Roast organic fennel, potato, green olive ( v )
  •  Spiced chickpeas, greens & dukkah ( v ) 

—  Vegetarian ( all three salads )  —
18
( single salad side 9 )

PASTA

—  Cavalo nero, confit garlic, pecorino  —
23

—  Nduja, spinach, agro-dolce, pecorino  — 
26

—  Duck ragu, gremolata, pecorino  —
26

FLAT BREADS

—  Aloo gobi  —
mint yoghurt, mustard seed
14

—  Braised broccoli -
charcoal roast lemon dressing, taleggio  
14

—  Pork & fennel sausage  —
braised potatoes, rainbow chard, marscapone
15

— Lamb kofta —
rosewater pickled eggplant, labne, herbs
15

OYSTERS

Natural 6
Quince vinegar sorbet    +1
Roasted with our chickpea miso butter     +1

Wine match:  Bodegas Hidalgo ‘Pastrana’ Manzanilla, Pasada     11

SNACKS

Poaka rare breed salami, coppa
12

Duck liver parfait, endive, gingerbread, mandarin 
8

Kapiti Organics crudites, whipped almond, sesame crumb  10

Leek, hazelnut, yolk, smoked butter   
16

Duck & prune sausage, gentleman’s relish, crisp onion, pickle, milk bun  
16

Burrata, pickled tamarillo, olive oil, toast   
17

Sourdough, butter
6   

MEDIUM

—  Nori salt & pepper karaage  —
mussel emulsion, ginger pickled daikon
19

—  Stracchino  —
honey vinegar, persimmon, truffle honey
22

—  Kingfish crudo  —
creme fraiche, elderflower, horseradish
25

—  Venison tartare  —
smoked eel, beetroot, chives, mascarpone, brik
26

LARGE

—  Grass fed wagyu bavette  —
smoked tongue, pickled shallot, mustard seed
34

—  Flounder, nduja butter  —
350g 32 / 400g 37 / 450g 41 / 500g 45

—  Roast duck breast  —
parsnip, cumin, mandarin
34

—  Advieh lamb shoulder  —
sirkanjabin
70

Chefs menu, set menu & vegetarian menu available on request

SIDES

Romanesco, dashi brown butter, sage, almond whip 12 

Endive, Ossou-Iraty, walnut, elderflower 12

Smoked wagyu fat potatoes, chives, crisp garlic 12

DESSERT

Dark chocolate, white chocolate, sesame, passionfruit    12

Brie de Meaux blanc manger, tamarillo, Theresa’s crumble 14

CHEESE

Single serve   80g 18 / All three   40g 24

Mont  du Jura, Jura
Epoisses, Burgundy
Fourme d’Ambert, Auvergne

All served with mother cracker / quince paste / pear