Breakfast / Parakuihi
Kūmara & Herb Rōsti - 12.5
A crispy, golden kūmara (sweet potato) and potato rōsti, served with wilted kōkihi (native New Zealand spinach) and two organic poached eggs. Finished with a house-made kawakawa-infused hollandaise sauce.
Creamed Corn & Rēwena Toast - 12.5
Rich, organic sweetcorn simmered in a light, peppery cream sauce, served over thick slices of toasted, house-baked rēwena (traditional Māori sourdough potato bread). Top it with crispy free-range streaky bacon or grilled field mushrooms.
Pikopiko & Wild Mushroom Omelette - 14.5
A fluffy three-egg organic omelette folded with sautéed wild mushrooms, local goat's cheese, and tender pikopiko (fiddlehead fern) shoots. Served with a side of toasted grain bread.
Lunch / Tina
Watercress & Slow-Roasted Pork Belly Panini - 24.5
Slow-roasted organic pork belly paired with fresh, peppery watercress, melted aged cheddar, and a vibrant horoī (plum) and horopito chutney, pressed in a sourdough panini.
Traditional Hāngī-Style Pot Pie - 22.5
A comforting, deeply flavourful stew of smoky organic beef, pork, kūmara, pumpkin, and stuffing, encased in a flaky, golden puff pastry crust. Served with a side of local garden greens.
Smoked Hāpuka & Seafood Chowder - 18.0
A rich, creamy velouté packed with sustainably caught, manuka-smoked hāpuka (grouper), local green-lipped mussels, and root vegetables. Served alongside warm rēwena flatbread with horopito-spiced butter.