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.

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.

 This is our 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.