Dinner Menu

DINNER

(available, 5 to 9pm)

 

Trust the Chef

Four course set menu experience   |    $85 per person


 

Entrée

Cronut, mushroom pâté, pickled mushrooms, smoked hollandaise (V)   |    16


Roast carrot & elderberry salad, salted almonds, elderberry balsamic dressing (VG, NGA)  |    14


Soy marinated torched Ōra King salmon, cured cucumber, yuzu pickled kiwifruit (DF, NGA)   |    18


Grilled Blueskin Bay queen scallops, chilli & seaweed jam, IPA foam (DF, NGA)   |    19


 

Main

Beetroot gnocchi, burnt sage and walnut butter, pickled gold beetroot (V, DFO)    |    26


Line caught market fish, spiced cured carrot, potato puff, saffron fish jus (DF, NGA)    |    36


West Coast wild venison, smoked harakeke risotto, beetroot and pinot noir purée (NGA)    |    38


Horopito ‘bush pepper’ grilled steak, purple kumara au gratin, horopito bone broth, dehydrated pickled onions (NGA, DFO)    |    38


Lumina lamb, kawakawa scented curry sauce, pickled Arrowtown walnuts, kumara rēwena bread (DF, NGAO)  |    36


 

Sides   |  All 9

Local seasonal vegetables


Hand-cut fries, vegan aioli (VG, NGA)


Locally grown garden salad


Homemade rēwena bread, hand-crafted relish (V)


Kumara au gratin


 

Dessert 

Caramelised white chocolate éclair, horopito caramel, Cromwell pear compote, vanilla ice-cream    |    16


Lemon and elderflower semifreddo, tarata gel, zested lemon candy (NGAO)    |    16


Chocolate mousse, Cromwell cherry textures, aero chocolate, cherry leather (NGAO)    |    16


 

Kids (12 years and under)  |  All 12

Ham and cheese flat bread pizza, fries


Fish n’ chips


Mini cheeseburger, fries


Garden vegetable salad (VG, NGA)


Ice-cream, crispy fruit sprinkles (NGA, VGO)


Chocolate profiteroles


 

 

V = vegetarian    VG = vegan    DF = dairy free    NGA = no gluten added    VO = vegetarian option available

VGO = vegan option available    DFO = dairy free option available    NGAO = no gluten added option available

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