Chef Josh says " I like to cook food quite simply and not over the top, but with the modern palette that is interesting. I think particularly when people are visiting Central Otago they enjoy eating foods from the region, and so dishes like hare entree reflects that,"
Sample Menu
Breads
Garlic Ciabatta with hummus for two 7.5
Basil Pesto pizza bread with parmesan 9
House Made Duck Paté with toasted bread and a pear and
date chutney 14.5
Bread and Dips balsamic and olive oil, hummus,
and sundried tomato tapenade
For two 12.5
For four 18.5
Antipasto Tasting Plate pizza bread, toasted
ciabatta and a selection of deli meats, cheeses
and spreads 26
Entree
Pan seared Scallops
With lemon, fennel and thyme salad and a citrus 
and EVO dressing 17
Hare Wellington (NGF)
Seared hare loin wrapped in bacon and puff
pastry with mushroom duxelle and roast garlic
puree 18
Green Thai Chicken Curry
Marinated chicken in a coconut, coriander
and Thai curry sauce with jasmine rice 17
Wild South Island Goat Marsala
Tender braised goat in a creamy marsala
sauce served with wild rice 17
Seafood Chowder (NGF)
Scallops, prawns, salmon, mussels and white 
fish in a creamy veolute sauce served with
toasted ciabatta 17
Mains
South Island Venison Osso Bucco
Central Otago Pinot Noir braised osso bucco on
sage, pumpkin and watercress with Pinot Noir
cream sauce 28.5
Hereford Eye Fillet
On rosemary and thyme potato rosti,
caramalised onions, wilted spinach and jus
topped with house duck pate 33
Feasts Fish Pie
Blue cod, salmon and prawns in a coriander and
chilli white sauce topped with mashed agria
potatoes; served with a side of peas 29.5
Rolled and Slow Roasted Pork Belly (NGF)
Cracked pepper and rock salt pork belly with
kumara mash, crispy potatoes and fresh
watercress salad 28
Wild South Island Feast
Seared hare loin on braised red cabbage;
Venison, rosemary and mushroom steak pie;
Rabbit, winter vegetable and thyme stew 33
Duck Risotto
Pan seared breast on top of confit leg,
portobello mushroom and thyme risotto with
shaved parmesan 29
Duo of Merino and Southland Lamb
Merino lamb shank pie with pea puree and
kumara mash. Southland lamb loin on braised
potato, caramelised onion jus 32
Pasta of the Day P.O.A (NGF)
Selection of Pizzas available - eat in or take away
No surcharge on public holidays, ask about our vegetarian daily special options
(NGF) Not gluten free, all other meals can be made gluten free.
