Changed Daily

 

Bar menu

 

For the table

Wild wheat potato rye sourdough with Rangihoua olive oil 8 or hummus and zhoug 12

Panelle, crescent cashew nut cheese, olive, caper, lemon and parsley 14

Te Matuku Bay oysters, sauce mignonette, 1/2 doz 28, 1 doz 54

Entrees

 

Mains

Salads and Vegetables

Leaves, herbs and flowers, blood orange, honey and ginger vinaigrette 9

Fried smoked potatoes, garlic, dill buttermilk sauce 12

Beetroot, tahoe farm blue, lentils, hazelnuts 12

Battered crispy cabbage, spices, curry leaves, aioli 12

Tomato, cucumber, radish, tofu, sesame, szechuan pepper 12

Desserts