Executive Chef, Vaughan Mabee delivers a regional ingredient focused menu through inspired, considered combinations.
For dinner we serve 5 courses plus canapés and our housemade bread for $120 per person. Ideally paired wines are available on request.
Sample Dinner Menu
the autumn truffle
kõura and its garum
eel on kiwi toast
butterfish, fig leaf oil, cucumber
crayfish on a crumpet
smoked raw wild deer with new zealand chocolate bubbles
wagyu and oyster
cheese as pre dessert