Seasonal food, done properly

House-baked sourdough, smoked butter and roasted macadamia.

Cloudy Bay clams, smoked potato, leek and fresh herbs.

Citrus-cured market fish, kawakawa, lime and cold-pressed olive oil.

Cauliflower purée, crisp pancetta and brown butter.

Sage and parmesan arancini with smoked tomato aioli.

Whipped feta, clover honey and toasted seeds.

Roasted kumara, bone-marrow butter, watercress and red wine jus.

Today's catch with green-lipped mussels and a light saffron broth.

Slow-cooked lamb, minted peas, Jerusalem artichoke and jus.

Truffle mash, roasted garlic and tarragon butter.

Braised pork belly, apple purée, crackling and cider jus.

South Island venison, blackberry, parsnip and juniper.

Green-lipped mussels, white wine, chilli and parsley.

Heirloom pumpkin, quinoa, toasted seeds and herb oil.

Wild mushrooms, taleggio and truffle oil.

Hummus, warm flatbread, pomegranate and dukkah.

Whatever is best from our growers this week — ask the team.

Kiwifruit, passionfruit and softly whipped cream — a Kiwi classic.

Dark chocolate fondant with hokey pokey ice cream.

Spiced red wine pear, almond crumble and mascarpone.

Vanilla bean ice cream, espresso and a little amaretti.

New Zealand cheeses, quince paste, crackers and walnut bread.

By the glass — ask the team about tonight's pour.

Crisp, bright and made for seafood.

Bourbon, bitters and orange — a poker night favourite.

New Zealand gin, native botanicals and a dry tonic.

Tequila, fresh lime and orange liqueur, salted rim.

A rotating tap of Auckland and North Island brews.

Flat white, long black, cappuccino — however you take it.

New Zealand spring water, chilled, for the table.