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Menu

  • Dinner
  • Dessert
  • Lunch
  • Wine
  • Dinner Menu


    Please note the Rātā menu changes daily.

    Bites


    Gibbston wild thyme brioche

    Avocado butter, herb oil

    9

    Goats cheese profiteroles

    Rātā blossom honey, rosemary

    12

    Cloudy Bay storm clams

    wakame seaweed butter, chilli, toasted sourdough

    26

    Organic chicken liver parfait

    new season blueberries, buckwheat & rye lavosh

    20

    Cured Big Glory Bay salmon

    cucumber water, new season asparagus, mint, wasabi

    22

    Canter Valley confit duck leg & sweetcorn fritter

    tarragon mayonnaise

    22

    Starters


    Southland Windsor Blue Cheese Roll

    preserved apricots, honey, whole grain mustard

    22

    Grass-fed beef tartare

    Kapiti Coast karengo,spring onion, borgae

    24

    Tomato gazpacho

    Curious cropper tomatoes, Zamora chorizo, fermented fennel

    21

    Line Caught kingfish crudo

    grapefruit & elderflower dressing, horokaka, chive

    24

    Mains


    Pan Fried Blue Cod

    bulgur wheat, courgette, green lipped mussel &dill oil

    44

    Te Mana Lamb Rump

    braised neck & harissa cous cous, smoked eggplant, olive

    46

    Havoc Farm Pork Belly

    torched scampi, new season sweetcorn, grilled apricots

    46

    Pamu venison loin

    white onion puree, charred bok choy, rhubarb, oyster mushroom

    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


    Whipped mascarpone, blueberries, lemon curd, brown butter crumb

    18

    Coconut pannacotta, Blenheim strawberries, elderflower sorbet

    18

    Warm Hogarth pave, raspberry cremeaux, buttermilk 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


    Pamu venison tartare

    Kapiti Coast karengo, spring onion, garlic flowers

    Line caught kingfish crudo

    elderflower & grapefruit dressing, kokihi

    Heirloom tomato gazpacho

    fermented fennel, Zamora chorizo

    Southland blue cheese roll

    Cromwell perserved apricots, honey, mustard

    Big Glory Bay salmon

    Cucumber water, asparagus, mint, wasabi

    Mains


    Pamu venison loin

    charred pak choi, onion puree, rhubarb (add $5)

    Te Mana lamb rump

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

    Pan fried blue cod

    agria potato brandade, anchovy & caper, horokaka, hazelnut

    Havoc Farm pork belly

    organic green squash, burnt apple, pearl barley, sage

    Spring carrot and pine nut filo

    Coriander & onion puree, caramelized carrot

    Dessert


    Torched meringue

    blueberries, lemon curd, burnt honey ice cream

    Dark chocolate pave

    hazelnut cremeux, Blenheim strawberry

    New Zealand artisan cheese

    Central Otago preserves, house made bread