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to start empanadas (4 pieces) chicken 12 salmon 15 bread selection 14 romesco sauce, soft butter, black salt entree kale risotto 18 / 37 crispy kale, chipotle mascarpone, parmesan wafer (GF,V) ceviche mixto 22 market fish, prawns, octopus, red onion, chillies, lemon juice, sweet potato, crunchy corn (DF,GF) chicken and fig terrine 18 piccalilli, charred asparagus, spicy mascarpone, ciabatta (GF) salmon tataki 20 wakame, cucumber, pickled beets, nam jim dressing, fried shallots (DF) master stock pork belly 20 apple kimchi, fennel puree, black pudding, daikon microgreens (GF) sides . fries 9 parmesan shoestring fries (GF, V) potatoes 9 lemon herb butter, potatoes (GF, V) roasted cauliflower 9 muhammara sauce, golden raisins (GF, V, DF) springtime salad 12 mesclun, pickled baby beets, orange, asparagus, cow feta (GF) broccolini 9 Asian dressing and crunchy shallots (GF, V) mains grilled Southland octopus 37 papas bravas, paprika aioli, Mediterranean salad, olive crumb, parsley (DF) sous vide chicken breast 35 blue cheese bacon butter, kale puree, cornmeal olive cake (GF) merino lamb rump 37 chimichurri, grilled asparagus, kumara mille feuille, fecotta baby peas salad (GF) Colombian style pork chicharron 36 avocado guasaca, brown rice, fried egg, pebre (GF,DF) polenta a la parrilla 32 free range poached egg, field mushrooms, spinach, dried olives, muhammara (V, GF) grass fed Wakanui scotch fillet 42 potato hash, broccolini, red wine, shallot butter, beef jus (GF) Silere merino lamb rack 300 gm 47 (GF) choose a side salmon fillet 200 gm 34 (GF) choose a side desserts elderflower parfait 16 chocolate soil, yoghurt ice cream, strawberries, strawberry pearls (V) passionfruit crème caramel 16 compressed watermelon, passionfruit curd, chocolate mousse, caramelised cocoa nibs (V,GF) 72 % dark Ghana chocolate fondant 18 dulce de leche, boysenberries, berry sorbet, hokey pokey, blood orange cream .

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Table of Contents Breakfast
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Sides Large Small Terrine Board Snacks
LUNCH SMALL PUFFER’S PETITE OYSTERS 6 for 20 DILL PICKLE JUICE CHICKPEA PUREE 13 SNACKS KAMUT CRISPBREAD, WILTED SPRING ONION & LIGURIAN OLIVE OIL HERBED CAESAR SALAD 15 CARAMEL POPCORN ANCHOVY CROUTONS 5 MARKET CHOP SALAD 15 SEA SALT RADISHES, SQUASH, WAX BEANS, FETA & SUNFLOWER SEEDS & PEPPER CRISPS 5 HEIRLOOM TOMATO & BOILED FARM EGG 16 TONNATO SAUCE & GRILLED BREAD SPICED ALMONDS BROCCOLI RABE QUICHE 15 5 FONTINA, MARJORAM & FIELD GREENS SEAFOOD SAUSAGE 19 SCOTCH EGG BEURRE BLANC & CHIVES 9 BLOOD SAUSAGE 16 SCRUMPETS FRIED DUCK EGG & CREAMY TARRAGON VINAIGRETTE MINT VINEGAR 9 COTECHINO 15 SPICED BAKED BEANS & PARSLEY SHALLOT SALAD BOILED PEANUTS FRIED IN PORK FAT LARGE 7 CHICKEN LIVER PARFAIT CHARGRILLED LAMB BURGER 23 9 FETA, CUMIN MAYO & THRICE COOKED CHIPS OVEN BAKED 3 CHEESE SANDWICH 16 ONION MARMALADE & MUSTARD ROASTED MUSHROOM SANDWICH 16 ON MICHE BREAD WITH TALLEGGIO, RADICCHIO & GIARDINIERA SLOW COOKED SQUASH FRITTATA 17 BASIL, SAVORY, & MITICREMA BEER BATTERED LONG ISLAND FLUKE 23 TERRINE BOARD THRICE COOKED CHIPS & TARTAR SAUCE 34 CHARGRILLED SKIRT STEAK 24 SERVED WITH PICKLES, FRIED EGGS & TOMATILLO SALSA PICCALILLI AND MUSTARD GUINEA HEN SIDES WITH MORELS CHIOGGIA BEETS 9 RUSTIC PORK HORSERADISH & NEPITELLA VINEGAR WITH PISTACHIO CAULIFLOWER 9 ROASTED GARLIC & CHERMOULA RABBIT & PRUNE FINGERLING POTATOES 9 PICKLED MUSTARD SEED, ROSEMARY & CREME FRAICHE HEAD CHEESE ROMANO BEANS 9 BRAISED WITH TOMATO, NIGELLA SEED & SHEEP’S MILK RICOTTA LIVERWURST BROCCOLI 9 CALABRIAN CHILI & ANCHOVIES CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH OR EGGS MAY INCREASE YOUR RISK OF FOODBORNE ILLNESS.
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