An evening onTasman Bay, by candlelight
Nelson seafood, a wood fire and Top of the South wine. Dinner Wednesday to Sunday from 5.30 pm.
5.30 pm
Thirty-four seats and one long window onto the bay.
The dining room sits at the end of Haven Wharf, looking across the water to the Arthur Range. Come early in summer and the light goes gold, then blue, while you order.
- Dinner
- Wednesday to Sunday, from 5.30 pm
- Sunday lunch
- 12 to 2.30 pm, three courses
- Private room
- Up to 18 guests, by arrangement
6.15 pm
The tasting menu, in six courses
It follows an evening on the water, from first light to last. It changes with the catch and the season, so the menu below is this week's.
- First lightPacific oyster, green apple, kawakawa
- From the baySnapper crudo, cultured cream, horopito oil
- The panTarakihi, burnt butter, capers, charred lemon
- The fireLamb rump, smoked carrot, parsnip cream
- The boardBlue cheese, Moutere hazelnut, mānuka honey
- Last lightBoysenberry, buttermilk, brown butter crumb
$145 per person. Matched wines $85, or a non-alcoholic match for $55.
Read the full menus7.30 pm
Everything meets the fire at least once.
Head chef Ana Whitcombe cooks over mānuka embers in an open kitchen at the back of the room. Fish comes from Tasman Bay boats, lamb and vegetables from growers on the Waimea Plains, and hazelnuts from the Moutere.
Tell us about allergies or diets when you book and the kitchen will cook around them.
9.00 pm