LUNCH MENU – shared dining.

Our menu is designed to be served and enjoyed progressively


Miso marinated eye fillet of beef on a forest mushroom cream with wasabi edamame and broccolini with black sesame dressing

Duck 2 ways – crispy fried chilli duck on a tangy Asian-style hot and sour rhubarb sauce with pulled duck dumplings and a chilli dipping sauce

Pomegranate and sumac chicken with a harissa potato salad

Kikorangi blue cheese mille feuille with strawberries, watercress, roasted walnuts and vincotto drizzle

Snapper Kokoda – ceviche fish with tequila, coconut cream, coriander and “zesty” lime

Blackened Cajun salmon with caramelised banana, guacamole and sour cream

Terrine of slow cooked pork cheeks and bacon hock served with a fresh piccalilli and crusty bread

Italian-style torn bread salad with grapes, prosciutto,  roasted baby beets,
rocket and chevre


Crispy baby octopus – Spanish-style – served with chorizo on cornbread with a spicy red pepper sauce and aioli

Chargrilled eggplant with herb salad, date syrup and served with
a housemade flatbread



Desserts – please see our blackboard