Due to seasonal availability the below menu may vary. 

Starters

Cashew and truffle pate foie grasstyle, Kimi Ora’s orchard fruit chutney, seeded crackers and fresh salad (V, GF)

24

Baked goat local feta, honey roasted root vegetables, toasted seeds, fresh salad, grapes and tarragon dressing (GF)

Entree 24,  Main 31

Tomato Dahl soup with spiced toasted cashew nuts and herb oil (V,GF)

Entree 20, Main 27

Vegan Caesar salad with tempeh bacon, lentil crumbs, croutons, cos lettuce,
cherry tomato and our chefs Caesar dressing (add a boiled egg $4)

Entree 24, Main 31

Garlic and seaweed home baked mini baguette (V)

12

Roasted potatoes with garden sweet chili sour cream (GF)

13

Mains

Homemade pan-fried gnocchis in a lemon and Kawakawa butter, local ricotta,
beetroot puree, grapefruit and roasted broccoli

33

Mushroom and lentils Wellington, jus, pumpkin puree and fresh baby spinach (V)

33

Grilled vegetables with a fresh herb and fennel salad, pickled radishes, crispy millet and parmesan fritters, chimichurri green sauce (GF)

32

Korean marinated egg OR crumbed tofu, sautéed greens and shitake, Ponzumayo pickled chilies, sesame crunch and red rice (Can be Vegan, GF)

32

Hot stone Pizzas

Margarita – Tomato base, mozzarella, cherry tomato, garlic and herbs oil

(Vegan option available with homemade tofu mozzarella)

                                                                                                                                           24                                                            

Local blue cheese, pear, roquette, pine nuts and figs, cream base

29

~ Gluten free options available - $4.50 extra ~

Desserts 

Walnut and Tonka bean friand, walnut and maple ice cream, berry coulis (GF)

19

Poached pear, hazelnut and chocolate upside down pudding, thyme whipped coconut cream (V,GF)

18

Mini Chilean pumpkin doughnut, spiced whipped cream and orange ice cream

18

Trilogy of local sorbets (V,GF)

16

V: vegan,  GF: gluten free: