Our menu is centred around seasonal produce, sustainable sourcing and flavour-driven cooking with global influences. It changes with the seasons to showcase exceptional ingredients from growers and producers throughout New Zealand.

Nearly everything is made from scratch in-house — from our bread to our small goods and sauces — using techniques such as pickling, smoking, curing and fermenting to create depth, balance and flavour.

At the centre of our kitchen is a charcoal oven imported from Spain, allowing us to cook with simplicity while delivering bold, expressive flavours.

Our meat is ethically raised, our seafood is sourced using low-impact methods, and we use organic produce wherever possible. Our approach to dining is grounded in exceptional ingredients, thoughtful technique and genuine hospitality.

Join us for Saturday brunch or dinner from Tuesday to Saturday, and choose from our à la carte menu or one of our set menus designed for sharing.

For dinner bookings of eight or more guests, a set menu is recommended and may be required. Please contact us by email or phone to discuss the best option for your group.

Sample menus are below;

Chef’s Menu (Set Dinner Menu Option for 2+)
A multi dish full 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 to ~70 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 our Sourdough toast & organic butter 15

+CHOOSE YOUR SIDES

Spinach, miso butter, sesame  7

Leek, cheddar croquette + gentleman’s relish  7

House made Kurobuta bacon   10

OYSTERS

Oysters: Natural 6.5 / Yuzu kosho vinegar sorbet, braised seaweed +1 / Roasted with our miso butter +1

Wine Match: NV Bodegas Hidalgo ‘La Gitana’ - Manzanilla, Jerez 14

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, pickled tamarillo, NZ walnut, Kin olive oil 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 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 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 / Yuzu kosho vinegar sorbet, braised seaweed +1 / Roasted with our miso butter +1

Wine Match: NV Bodegas Hidalgo ‘La Gitana’ - Manzanilla, Jerez 14

SMALL - MEDIUM

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

Organic chicken liver parfait, mandarin vinegar jelly, gingerbread, endive (2 pc) 16

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, pickled tamarillo, NZ walnut, Kin olive oil 25

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

‘Traditional’ Beef tartare, smoked beef fat toast, crisp onion, chive, parmesan 28

LARGE

Organic ricotta gnocchi, cavolo nero, spinach, walnut, taleggio, red cabbage 42

Charcoal grilled flounder, dashi butter, spring onion condiment ($ on weight)

Pure South Angus Bavette, roast bone reduction, charred onion crisp, tarragon emulsion 50

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