Wild duck, tarragon and chestnut tortellini, duck bone broth, pecorino
This will get your taste buds watering. A homemade fresh egg pasta filled with wild duck mousse, fresh chestnuts and tarragon, cooked to order in a clean duck bone broth and served like a little soup and finished with long shavings of pecorino cheese.
Pan fried New Zealand arrow squid, chilli, smoked chorizo cannellini bean salsa verde and anchovy crumble
Arrow Squid is a native squid to New Zealand and is much larger than its Asian counterpart and has tentacles rather like an octopus with a similar flavour profile. The Arrow Squid is marinated in fresh mango and pan fried with dry chili and fresh smoked Italian chorizo sausage and set on top the cannellini bean salsa. A perfect dish for sharing or as a great start to your meal.
Meadow paella, chicken, chorizo, little neck clams, saffron butter and winter vegetables
This is our Chef Danny’s take on the Spanish classic and is filled with goodness from all New Zealand produce.
Meadow paella is a rice dish cooked with seafood and meat finished with saffron and fish stock. It’s crusty on the outside and fragrant in the middle. Baked in the oven and served in a hot skillet, the saffron butter on top finishes it to perfection with the butter melting into the dish as it is eaten.
Avocado on grain toast, pickled shallots, salt baked baby beetroot, goat’s feta, spiced pumpkin seeds and vincotto
A reinvented version of the classic avocado smash with chunky avocado served on toasted seeded grain toast. House-made pickled shallots with a dash of Pinot Noir bring out a defined taste and colour.
Whether you want to sit in the courtyard underneath the shade trees and umbrellas, inside by the roaring fire in the colder months or in the bar for drinks with friends we are the perfect place