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Menu

  • Dinner
  • Dessert
  • Lunch
  • Wine
  • Dinner Menu


    Please note the Rātā menu changes daily.

    Bites


    Gibbston Valley wild thyme brioche

    Avocado butter, herb oil

    9

    Goats cheese profiteroles

    Rātā blossom honey, rosemary

    12

    Cloudy Bay storm clams

    wakame butter, chilli, toasted sourdough

    26

    Crispy ox tongue

    sauce gribiche, caperberries, radish, pickled shallots

    21

    Cured Big Glory Bay salmon

    cucumber water, new season asparagus, mint, wasabi

    22

    Grass-fed beef tartare

    Kapiti Coast karengo, spring onion, garlic flower

    24

    Starters


    Southland Windsor blue cheese roll

    preserved apricots, honey, whole grain mustard

    22

    Bostock's organic chicken terrine

    crayfish, kawakawa, pickled daikon, kokihi

    26

    West Coast heirloom tomatoes

    fermented fennel, viavio stracciatella, lemon oil

    21

    Seared Coromandel Scallops

    roasted garlic butter, smoked capsicum, courgette, basil

    28

    Mains


    Pan fried hapuka

    anchovy & caper, blue cod brandade, parsley sauce, horokaka

    44

    Te Mana lamb rump

    braised neck & harissa cous cous, smoked eggplant, olive

    46

    Havoc Farm pork belly

    Bluff octopus, organic green squash, burnt apple, pearl barley

    42

    Pamu venison loin

    red cabbage puree, confit carrot, gnocchi, baby turnip, watercress

    48

    Spring carrot & pine nut filo

    white onion & coriander puree, caramelised carrot

    36

    Feast (for two people)


    Slow braised merino lamb shoulder

    lamb sweetbreads, manuka honey & eggplant chutney

    50 pp
  • Dessert Menu


    Dessert


    Vanilla cheesecake mousse, poached rhubarb, ginger & honey

    18

    Mari red apple crumble, chamomile sorbet, rosewater

    18

    Warm Hogarth chocolate fondant, beauregard kumara sorbet

    18

    New Zealand citrus gelee, baked white chocolate, meringue, kawakawa

    18

    Cheese Trolley


    New Zealand artisan cheese, Central Otago preserves, crackers & house made bread

    Three cheese or five cheese plate

    20/30
  • Lunch Menu


    Two courses $38

    Three courses $45 

    Starters


    Grass-fed beef tartare

    spring onion, garlic flowers, miso, seaweed cracker

    Line caught kingfish crudo

    avocado puree, grapefruit, ceviche dressing

    Crispy ox tongue

    sauce gribiche, caper-berries, radish, pickled shallots

    Southland blue cheese roll

    Cromwell perserved apricots, honey, mustard

    Big Glory Bay salmon

    Cucumber water, new season asparagus, mint wasabi

    Mains


    Free range chicken breast

    gnocchi, asparagus, shiitake mushroom foam

    Te Mana lamb rump

    Israeli cous cous, harissa, eggplant, olive, basil dressing

    Pan fried blue cod

    agria potato brandade, anchovy & caper, horokaka

    Havoc Farm pork belly

    butternut squash, burnt apple, pearl barley, sage

    Spring carrot and pine nut filo

    Coriander & onion puree, caramelized carrot

    Dessert


    Vanilla cheesecake mousse

    poached rhubarb, ginger, orange sorbet

    Almond financier

    Hogarth dark chocolate, lemon, Blenheim strawberries

    New Zealand artisan cheese

    Central Otago preserves, house made bread