close

Dinner

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

Canapés:

the autumn truffle
kõura and its garum
eel on kiwi toast

Followed by:
 
bread
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
the kūmara
chocolate

Book a Table