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 CHEF’S 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 for $60pp

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.

MAINS

 Babaganoush, poached eggs, soft herbs, walnuts, crisp onions, pomegranate, brown butter, toast 22

Ricotta fritters, charcoal roast pumpkin, porcini, sage brown butter, pickled chilli 27

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 14

SIDES

Spinach, miso butter, sesame  7

Leek, cheddar croquette + gentleman’s relish  7

House made Kurobuta bacon   8

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 15

Hand cut Agria fries, parmesan, chives, truffle oil, house ranch 15

Spinach & herb pancake, sesame, organic beetroot ketchup, smoked feta 18

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 23

Burrata, organic persimmon, yuzu kosho vinegar, mandarin honey 25

Long line Kahawai crudo, smoked oyster crème fraiche, salted kumquat, chive, celery  25

Wellington Sourdough Co.bread, organic butter (2pc) 6

MAINS

Organic Korean fried Chicken sandwich, Gochujang, kewpie, pickled vegetables, milk bun 22

Persian spiced lamb shoulder, almond whip, poached eggs, pickles, flatbread   26

Babaganoush, poached eggs, soft herbs, walnuts, crisp onions, pomegranate, brown butter, toast    22

Highwater Organic Vege bowl 26

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

Meringue, white chocolate, raspberry 16

Chocolate mousse, chocolate ice cream, passionfruit caramel 16

CHEESE

Cheese: Single serve 80g 20 / All three   40g 28

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

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 15

Spinach & herb pancake, sesame, organic beetroot ketchup, smoked feta 18

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 23

Burrata, organic cantaloupe, quince vinegar, mandarin honey 25

Long line Kahawai crudo, smoked oyster crème fraiche, salted kumquat, chive, celery  25

Charcoal grilled Kapiti octopus, organic fennel, lemon, potato crisp, rouille 26

LARGE

Organic ricotta gnocchi, cavolo nero, spinach, walnut taleggio, red cabbage 40

Charcoal grilled flounder, housemade Kurobuta Nduja butter, capers, lemon ($ on weight)

Charcoal roast Black Origin Wagyu Paddle Flank BMS 6-7, roast bone reduction, NZ pine nuts, currents 52

Advieh Te Mana lamb shoulder, sirkanjabin Half 50 / Full 90

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 15

DESSERT

Cold apple crumble 16

Meringue, white chocolate, raspberry 16

Chocolate mousse, chocolate ice cream, passionfruit caramel 16

CHEESE

Cheese: Single serve 80g 20 / All three   40g 28

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