Dinner menu

Dishes inspired by European food influences - made from fresh, local ingredients and changing weekly.

The food is rustic, understated and delicately cooked; Laura calls it European soul food - think comfort food with class
— NZ House & Garden

21 February - 25 February 2018

dinner | From 5pm

Fennel & lime soup, chive crème fraîche  14
Sardine Bolognese on toast  16
Hummus, roast mushrooms, coriander chutney, sourdough toast  17
Brushcetta of white anchovies, smashed eggs, Nduja, leaves  18
Coronation chicken salad, almonds, toast  19
Rye crepes, smoked salmon, tarragon cream cheese, sultana & dill butter  21

Sweet corn & sage arancini, heirloom tomato & basil salad  17
Goat cheese tart, pickled baby carrots, pea shoots  19
Crayfish beignet, lemon & chilli courgette, hollandaise  22

Aubergine plate / baba ganoush / Iman Bayaldi / aubergine Parmigiana  25
Pan-fried snapper, skordalia, broccolini, lemon parsley butter, Nero oil  34
Scotch fillet, cauliflower, cheese & red onion gratin, mixed leaves  250g/38
Seared venison loin, olive, caper & tomato salad, crispy Parma ham, Parmesan  40

Sides
Polenta & Parmesan chips, harissa mayonnaise  10
Potato, lemon & fennel seed gratin, dill crème fraiche   10
Baby cos, croutons, buttermilk & chive dressing, Pecorino  10
Marinated beetroot & mixed leaves salad, cumin yoghurt, spiced walnuts  10

Pudding
Field & Green's ice cream & sorbet  / per scoop  6
Affogato  10 / with Amaretto  14
Bitter chocolate tart, tangelo confit, crème fraîche  12
Eton Mess, summer berries, lemon curd, hazelnut praline  13

always | all day classics

Bacon sandwich, HP / ketchup  15
Welsh rarebit  16
Fish finger sandwich, tartare sauce, rocket  18
Masala duck livers & sautéed spinach on toast  19
Kedgeree, soft boiled egg, curry oil  22

Pâtisserie

Clotted cream fudge  3
Shortbread  3 | Florentine biscuit  4 | Eccles cake  6


See also our Breakfast & Lunch menus.