• the square meal

lunch

served monday – friday, 12 noon – 2pm

    • square meal

    • entrée, main of your choice and dessert served in one square meal, includes a glass of peregrine sauvignon blanc or saddleback pinot noir

      35
    • entree

      mixed beetroot, romesco sauce, walnut rubbed goats cheese and orange salad

    • main course

      • free range chicken breast, puy lentils, grilled celeriac, tomato, spinach and caper
      • pumpkin risotto, mahoe blue cheese, crushed walnuts
      • day boat fish, mulled black rice, sea fruits in a tomato and saffron sauce
    • dessert

      almond cake, feijoa yoghurt mousse, lime, granny smith apple, caramalised amaranth

    • à la carte

    • piri piri lamb, tomato confit, eggplant, bush basil labneh and ancient grains salad

      29
    • day boat fish served on a bed of mulled black rice, with sea fruits saffron and tomato sauce

      28
    • free range chicken breast, pan roasted, puy lentils, curious cropper tomatoes, grilled celeriac, spinach

      27
    • nz spiced duck breast salad, horopito, persimmon, mixed bitter leaves, canidid walnuts, crispy sourdough wafer, pomegranate and red grape

      22
    • pumpkin risotto, mahoe blue cheese, crushed walnut

      19
    • to add

    • baby kumara with parsley and orange oil

      7
    • chunky hand cut agria potato chips with aioli

      7
    • rocket & Parmesan salad, olive oil drizzle

      7
    • heirloom tomato, basil, olive oil

      7
    • dessert

    • passionfruit and rewarewa honey semifreddo, hokey pokey, passion seed and pinenut crunch, passionfruit gel

      12
    • autumn fruits and almond cake, burnt butter almond cake, feijoa yoghurt mousse, lime, granny smith apple, caramalised amaranth

      12
    • cheese

    • selection of nz cheeses (your waiter will advise varieties) served with quince paste, beetroot relish, fig chutney, crackers, crostini

    • 1 choice (50g)

      15
    • 2 choices (100g)

      20
    • 3 choices (150g)

      25

brunch

served saturday & sunday 10.30am – 2pm

    • mains

    • nz spiced duck salad

      22

      duck breast, horopito, persimmon, mixed bitter leaves, candid walnuts, crispy sourdough wafer, pomegranate and grape

    • pumpkin risotto

      19

      mahoe blue cheese, crushed walnut

    • free range chicken breast

      27

      pan roasted, puy lentils, grilled celeriac, spinach, curious cropper tomatoes, caper and herb dressing

    • smoked kahawai hash cake

      18

      poached free range eggs, baby spinach, salsa verde

    • day boat fish - our team will advise

      28

      served on a bed of mulled black rice, sea fruits , saffron and tomato sauce

    • pan fried angus beef fillet

      30

      wild mushroom, heirloom carrot, herb croquette, jus

    • shakshuka

      16

      free range poached eggs in a spicy tomato sauce, toasted sourdough

    • to add

    • baby kumara with parsley and orange oil

      7
    • chunky hand cut agria potato chips with aioli

      7
    • rocket & Parmesan salad, olive oil drizzle

      7
    • heirloom tomato, basil, olive oil

      7