Dinner Menu

churned Lewis Road butter, Robinsons Bay EVOO

cauliflower liquorice puree, orange gel, chilli hazelnut crumbs v / vg / gf / df

adzuki bean hummus, root vegetables, sumac lavash, kale, chilli oil v / vg / df

porcini cocoa soil, portobello ketchup, pickled enoki, truffle pâté, black garlic, radicchio  v 

mixed heritage tomatoes, salanova leaves, dried olive crumbs, mango nam phrik v / gf

Fresh furikake crusted seared tuna, torched orange, edamame, avocado, chilli ponzu

curried cashew sauce, Canterbury saffron pilaf, roast aubergine, crispy tofu, sirka onion, yoghurt (d / g / v )

chickpea battered, beluga lentils, pomme purée, pickle ginger and rhubarb yoghurt (g / v)

wild forest fungi, manuka smoked ricotta, scored hazelnuts, micro parsley (v)

sustainable line caught (ask your server), fermented pumpkin, Asian choy, diamond clam, squid ink emulsion.

sous vide chicken breast, popcorn chicken, silk parsnip purée, brussels, cured yolk, parsnip crisps

pasture grazed sous vide fillet, truffle agria, mushroom purée, puffed buckwheat, balsamic onion, watercress

sous vide rump, harissa, pea purée, crunchy polenta crusted goat cheese, pickled raisins, charred broccolini, crisp pea feathers

crunchy walnuts, vintage balsamic

seasonal greens, fermented mayo, sesame, smoked paprika d / g / v

Sambal, crispy shallots, coriander d / g / n / v

agria potatoes, thyme seasoning, horopito mayo  d / g / v

buckwheat, passion fruit, chocolate crosses, vanilla bean ice cream

pecan ash, cotton candy, golden raisin balm, Granny Smith sorbet (v)

70% dark chocolate pave, 32% blond dulcey mousse, marinated strawberries, cinder toffee, mint gel (v )

peanut crumble, Dulce de leche, blueberry, black sesame ice cream (v )

local Barry’s Bay cheese selection, fruit bread, fig and whiskey chutney, lavash, handmade chocolate delicacies

please ask your server for selection