LUNCH MENU – shared dining.

Our menu is designed to be served and enjoyed progressively


Onion, caraway and gruyere “fondue-style” crème brulee served with a selection of “dippers”

Aromatic Malaysian fish curry served with lemon and coconut rice

Sujuk – spicy Turkish pork wrapped in pastry with a red onion, port and currant jam

Spanish prawns on a cumin and cauliflower puree with Jamon and almond crumble

Potato rosti with roasted pear, kikorangi blue cheese and creamy aioli

Smoked eel, roasted garlic and creamed potato brandade served with pickled veg.

Pulled rabbit, mushroom, bacon and Armagnac cassoulet with a potato topping

Portobello mushrooms with a herb and feta stuffing topped with a garlic and herb crumb and served on a spicy tomato sauce

Nordic-style lamb rack with a walnut and juniper crust and a roasted beetroot puree

Winter slaw with a pomegranate vinaigrette, crispy pancetta and chilli nuts


Desserts – please see our blackboard