persian feta, hazelnuts, apple, radish
grilled with cherry tomatoes, gorgonzola rice
prime eye fillet, gerkins, capers, red onion, chives, parsley & egg yolk
prime eye fillet, horseradish cream, spring onions, parmesan crisps, micro rocket
mint, chilli, blood orange and bean sprout salad
scallops, pea tendrils, radish and lemon oil
Black Angus/Hereford Cross steer beef grazed on premium Hawkes Bay pastures, producing the classic lean, yet full-flavored characteristics of a solely grass-fed diet.
Eye fillet grilled, then roasted to finish & rested well, to best highlight the textural qualities of a premium cut cooked in a single large piece
Canterbury Black Angus beef grazed on the foot-hills of the Southern Alps, then grain-finished for 90 days. An excellent example of grain short-feeding used to enhance grass-fed taste and texture characteristics.
Aged North Island Black Angus beef. Cooked on the bone to retain succulence & add a depth of character to the robust grass-fed flavours of this naturally marbled primal cut.
South Island Black Angus beef is grain-finished for 100 days on the Wakanui feedlots just outside Ashburton. The result is well marbled, buttery in texture and delicately flavoured. Cooked low and slow using the sous-vide method for improved flavour and texture and finished on the grill. Only available medium-rare.
From First Light, New Zealand. This cut has a delicate nutty flavour and a rich buttery texture. Marble score 6 - 8.
Also from the First Light New Zealand Wagyu herd, genetically predisposed to prolific intramuscular marbling. Marble score 5 - 7.
The only full - blooded Wagyu herd outside of Japan produces beef famously rich with flavour. Marble score of 9+.
Bernaise, Cafe de Paris butter, Horseradish & creme fraiche, Wild mushroom, Rich red wine & bone marrow glaze, Peppercorn
Cauliflower salad with pomegranate seeds, mint
Pan finished with bread salad
Sour cherry relish, parsnip puree, served rare
Lettuce, beetroot, tomato, gherkin & horseradish mayonaise, hand-cut jumbo fries, tomato sauce
Spiced dry rub, house made bbq sauce
Seasonal summer vegetables
with milk sorbet
with shortbread
with strawberries and chocolate fudge sauce
and broken meringue
with custard ice-cream
grilled with cherry tomatoes, gorgonzola rice
of prime eye fillet, horseradish cream, spring onions, parmesan crisps, micro rocket
mint, chili, blood orange and bean sprout salad
Black Angus/ Hereford cross steer beef grazed on premium Hawke’s Bay pastures, producing the classic lean, yet full-flavoured characteristics of a solely grass-fed diet.
seasonal summer vegetables
with custard ice-cream
and broken meringue
mint, chili, blood orange and bean sprout salad
grilled with cherry tomatoes, gorgonzola rice
of prime eye fillet, horseradish cream, spring onions, parmesan crisps, micro rocket
grilled cos, ranch dressing, white anchovies, gypsy bacon
Black Angus/ Hereford cross steer beef grazed on premium Hawke’s Bay pastures, producing the classic lean, yet full-flavoured characteristics of a solely grass-fed diet
Canterbury Black Angus beef grazed on the foot-hills of the Southern Alps then grain-finished for 90 days. An excellent example of grain short-feeding used to enhance grass-fed taste and texture characteristics.
South Island Black Angus beef is grain-finished for 100 days on the Wakanui feedlots just outside Ashburton. The result is well marbled, buttery in texture and delicately flavoured. Cooked low and slow using the sous-vide method for improved flavour and texture and finished on the grill.
seasonal summer vegetables
and shortbread
with custard ice-cream
and broken meringue
grilled with cherry tomatoes, gorgonzola rice
of prime eye fillet, horseradish cream, spring onions, parmesan crisps, micro rocket
scallops, pea tendrils, radish and lemon oil
grilled cos, ranch dressing, white anchovies, gypsy bacon
Black Angus/Hereford Cross steer beef from premium Hawkes Bay pastures, producing the classic lean, yet full-flavoured characteristics of a solely grass-fed diet
Black Angus 36 day aged North Island beef. Cooked on the bone to retain succulence and add a depth of character to the robust grass-fed flavours of this naturally marbled primal cut.
South Island Black Angus beef is grain-finished for 100 days on the Wakanui feedlots just outside Ashburton. The result is well marbled, buttery in texture and delicately flavoured. Cooked low and slow using the sous-vide method for improved flavour and texture and finished on the grill.
seasonal summer vegetables
and shortbread
custard ice-cream
with milk sorbet
with fries, mushy peas and tartare sauce
Panko crumbed chicken breast with mash, coleslaw and gravy
100grm of Canterbury's best Black Angus beef with green beans, fries & bearnaise sauce
100gm of our 100 day grain fed Black Angus with broccoli, mash & a red wine glaze