EAT

Our menu is built around what’s in season. Nearly everything is made from scratch and in-house; we make our own bread rolls, small goods, and sauces, and you’ll find our chefs pickling, smoking, curing, and fermenting to achieve our desired results.

The jewel of our open kitchen is the charcoal oven, imported from Spain, which allows food to be cooked simply with rich, strong flavours.

We choose to work with local growers and sustainability-focused businesses. Our produce is predominantly organic, all meat is ethically raised, and our seafood is caught using low-impact, sustainable methods. We believe great-tasting food starts with sourcing the best ingredients.

In addition to our Brunch, Lunch & Dinner menus below, we offer:

• Chefs Menu: 9 of our favourite dishes plus dessert, designed to share. For a min of 2 people, ideal and recommended for groups. Wine match available for ~$65.

• Set Lunch Menu: For a min of 2 people, with starters and sides designed to share, an individual main, plus dessert.

• THE PICKUP: Our weekday early dining special —our version of happy hour. Available Tuesday to Friday for bookings and walk-ins between 5–6pm.

• WOW Pre-Show Menu: During the World of WearableArt (WOW) season, we offer a special pre-show menu (replacing THE PICKUP during this time). Designed to be enjoyed in an hour so you can get to the show on time. Show your WOW ticket for a complimentary glass of bubbles.

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

MAINS

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

pomegranate, brown butter, toast 24

Persian spiced lamb shoulder, almond whip, poached eggs,

pickles, 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

House made Italian pork sausage   9

OYSTERS

Oysters: Natural 6 / Quince vinegar sorbet +1 / Roasted with seaweed, yuzu kosho butter +1

Match:Bodegas Hidalgo ‘Manzanilla En Rama’ - Palomino, Jerez (60ml) 12

SMALL PLATES

Poaka rare breed Coppa 17

Spinach & herb pancake, sesame, organic beetroot ketchup, smoked feta 19

Organic crudités, whipped smoked Hapuka roe, furikaki  18

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

Burrata, pickled tamarillo, walnut, olive oil 25

Long line Snapper crudo, smoked oyster crème fraiche, salted kumquat, chive, celery  28

LARGE PLATES

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 Italian Poaka pork sausage, broccoli, pickled chilli, pecorino   30

Tomato, red wine braised Wagyu beef cheek, Grana Padano, gremolata   30

Cavolo nero, spinach, walnut, taleggio, red cabbage   30

SIDES

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

Endive, Ossau-Iraty, organic pear, walnut, quince vinaigrette 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

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 seaweed, yuzu kosho 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, pickled tamarillo, walnut, olive oil 25

Long line Snapper crudo, smoked oyster crème fraiche, salted kumquat, chive, celery  28

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 55

Advieh Te Mana lamb shoulder, sirkanjabin Half 52 / Full 94

SIDES

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

Endive, Ossau-Iraty, organic pear, walnut, quince 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 17

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