food

Our menu is built around what is in season. Nearly everything is made from scratch and in-house; we make our own bread rolls, bacon, sausages and sauces and you can find our chefs, pickling, smoking, curing, and fermenting to achieve our desired results. 

The jewel in the crown of the open kitchen is the Pira charcoal oven, which was imported from Spain and enables food to be cooked simply, with rich and solid flavours.

We choose to work with local growers, and support like-minded sustainability focussed businesses; We use produce that is predominantly organic, all meat on our menu is free range and ethically raised and our Seafood has been caught using low-impact sustainable methods. We believe that great tasting food, starts with sourcing the best produce.

In addition to our Brunch, Lunch & Dinner menus below; Our Chefs menu is a set menu option for a minimum of 2 people and is required for groups of 8+ for dinner. It is also an option for group lunch bookings if prior notice is given; We also have a set lunch menu option for a minimum of 2 people for $60pp.

Vegetarian & Vegan options are available & most dietary requirements can be accommodated with prior notice. Set menu examples can be found below;

MAINS

 Babaganoush, poached eggs, soft herbs, walnuts, crisp onions, pomegranate, brown butter, toast 22

Cumin tomatoes, herbed labne, fried eggs, flatbread 23

Persian spiced lamb shoulder, almond whip, poached eggs, pickles, flatbread 26

EGGS ANY WAY

with sourdough toast & organic butter (choose your sides) 14

SIDES

Spinach, miso butter, sesame  7

Leek, cheddar croquette + gentleman’s relish  7

 Spinach, miso butter, sesame  7

House made Kurobuta bacon   8

SNACKS

Oysters: Natural 6 / Yuzu kosho, cumquat +1 / Roasted with chickpea miso butter +1

Match:Bodegas Hidalgo ‘Manzanilla En Rama’ - Palomino, Jerez (60ml) 12

Poaka rare breed Salumi 15

Organic crudités, whipped smoked Hapuka roe, furikaki  18

Spinach & dill pancake, sesame, organic beetroot ketchup, smoked feta 18

Nori salt & pepper karaage, mussel emulsion, ginger pickled daikon 22

Burrata, organic rock melon, quince vinegar, mandarin honey 25

Awatoru long line Kingfish crudo, green tomato, cucumber, celery, tarragon emulsion 27

Wellington Sourdough Co.bread, organic butter (2pc) 6

MAINS

Babaganoush, poached eggs, soft herbs, walnuts, crisp onions, pomegranate, brown butter, toast 22

Persian spiced lamb shoulder, almond whip, poached eggs, pickles, flatbread 26

Organic fried chicken sandwich, ice berg, ranch, milk bun 22

1 kg Mussels, Korobuta Ndjua, parsley, rouille toast 26

Highwater Organic Vege bowl -

Fried cauliflower, almond whip, golden raisins / Puy lentils, , leek, parsley, organic feta, lemon / Chickpea battered spinach, green mango yoghurt / Cos, grapes, buttermilk, Ossau-Iraty, herbs 26

House made spaghetti: Korean Wagyu ragu, pecorino 26

House made rigatoni: zucchini, mint, ricotta, pecorino 26

DESSERT

Cold apple crumble 14

Meringue, white chocolate, raspberry 16

Chocolate mousse, chocolate ice cream, passionfruit caramel 16

CHEESE

Cheese: Single serve 80g 20 / All three   40g 28

Laguiole-Cantal, Auvergne
Epoisses, Bourgogne
Roquefort, Auvergne

All served with mother cracker / pear / honey / boysenberry jam, NZ Nuts

Match: NV Barbeito ‘10YO’ Verdehlo, Madeira (60ml) 18

OYSTERS

Oysters: Natural 6 / Yuzu kosho, cumquat +1 / Roasted with chickpea miso butter +1

Match:Bodegas Hidalgo ‘Manzanilla En Rama’ - Palomino, Jerez (60ml) 12

SNACKS

Poaka rare breed Salumi 15

Spinach & dill pancake, sesame, organic beetroot ketchup, smoked feta 18

Organic crudités, whipped smoked Hapuka roe, furikaki  18

Kapiti Octopus, rouille, Kurobuta Ndju, green olives, butterbeans, pickled chilli, flatbread 25

House made brioche dinner rolls, organic butter (2pc) 8

MEDIUM

Nori salt & pepper karaage  
mussel emulsion, ginger pickled daikon 22

Burrata, organic rock melon, quince vinegar, mandarin honey 25

Awatoru long line Kingfish crudo, green tomato, cucumber, celery, tarragon emulsion 27

Charcoal grilled Szechuan lamb ribs, black honey, citrus pickled pear 24

LARGE

Organic ricotta gnocchi, zucchini, wood roast tomato, parsley, pecorino 40

Charcoal roast Black Origin Wagyu Paddle Flank BMS 6-7, roast bone reduction, NZ pine nuts, currant agrodolce 50

Crumbed Whiteheart Kurobuta pork loin, smoked Albacore emulsion, spiced mustard, lemon 48

Charcoal roast Flounder, smoked garlic Pil Pil, lemon ($ on weight)

Advieh Te Mana lamb shoulder, sirkanjabin Half 50 / Full 90

SIDES

Charcoal roast cabbage, tamari dressing, potato, white pepper, sesame, chives, soy cured yolk 18

Cos, green apple, celery, walnut, radish, Ossau-Iraty, buttermilk, herbs 15

Fried heirloom potatoes, lovage salt, herbs, smoked garlic aioli 14

DESSERT

Cold apple crumble 14

Meringue, white chocolate, raspberry 16

Chocolate mousse, chocolate ice cream, passionfruit caramel 16

CHEESE

Cheese: Single serve 80g 20 / All three   40g 28

Laguiole-Cantal, Auvergne
Epoisses, Bourgogne
Roquefort, Auvergne

All served with mother cracker / pear / honey / boysenberry jam, NZ Nuts

Match: NV Barbeito ‘10YO’ Verdehlo, Madeira (60ml) 18