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 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.

 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.