Menus
Written each week around what the boats and growers bring in. Prices are in New Zealand dollars and include GST.
The tasting menu
Six courses, $145 per person. Matched wines $85, non-alcoholic match $55. Served to the whole table, last seating 8.15 pm.
First light
Pacific oyster, green apple, kawakawa
Shucked to order, with a granita of apple and the native pepper leaf.
Matched with Nelson méthode traditionnelle
From the bay
Snapper crudo, cultured cream, horopito oil
Line-caught in Tasman Bay, cured for an hour, finished with a green oil of bush pepper.
Matched with Dry riesling, Upper Moutere
The pan
Tarakihi, burnt butter, capers, charred lemon
Seared hard on one side only, basted, and served the moment it leaves the pan.
Matched with Barrel-fermented chardonnay
The fire
Lamb rump, smoked carrot, parsnip cream
Rested over mānuka embers, with carrots from a Waimea Plains grower.
Matched with Pinot noir, Moutere Hills
The board
Blue cheese, Moutere hazelnut, mānuka honey
One cheese at its best, chosen weekly, with honeycomb and hazelnut crisp.
Matched with Late-harvest gewürztraminer
Last light
Boysenberry, buttermilk, brown butter crumb
Tasman boysenberries, frozen at their peak, with a set buttermilk cream.
Matched with Fortified pinot, or a pot of kawakawa tea
Vegetarian and pescatarian versions are available with 24 hours' notice. Tell us about allergies when you book.
À la carte
Order as you like. Two or three plates each is about right.
To start the evening
- Pacific oysters6Natural with mignonette, or warm with kawakawa butter. Each.
- Sourdough and cultured butter12Baked each afternoon, with smoked sea salt.
- Fried mussel, saffron aioli16Green-lipped mussels in a light, crisp batter.
- Venison tartare, smoked egg yolk18On a rye cracker, two pieces.
Entrées
- Snapper crudo26Cultured cream, horopito oil, pickled kohlrabi.
- Golden Bay scallops29In the shell, with brown butter and hazelnut. In season.
- Heirloom beetroot24Whipped goat curd, blood orange, toasted seeds.
- Pork cheek, apple, crackling28Braised overnight, glazed with cider.
Mains
- Tarakihi, burnt butter, capers46Charred lemon, sea herbs.
- Lamb rump, smoked carrot52Parsnip cream, rosemary jus.
- Market fish for two, whole98Roasted over embers, with salsa verde. Ask us what came in today.
- Wild mushroom and barley38Aged parmesan, thyme, crispy shallot.
Sides
- Agria potatoes, beef fat, rosemary14
- Bitter leaves, mustard dressing12
- Charred broccolini, almond14
To finish
- Boysenberry and buttermilk19Brown butter crumb.
- Dark chocolate, roasted plum21Smoked salt ice cream.
- A single cheese22With honeycomb and lavosh.
Wine and drinks
Most of the list comes from within an hour's drive. The full cellar list is at the table.
By the glass
- Méthode traditionnelle, Nelson18Bright, fine bubbles.
- Sauvignon blanc, Waimea Plains15Passionfruit and cut grass.
- Chardonnay, Upper Moutere19Barrel-fermented, toasty.
- Pinot noir, Moutere Hills20Red cherry, a little spice.
- Syrah, Hawke's Bay18Pepper and dark fruit.
From the bar
- Saltmarsh martini22Nelson gin, dry vermouth, a drop of sea-herb brine.
- Last light spritz19Boysenberry shrub, bitter aperitivo, soda.
- Local pale ale, on tap13Brewed with Motueka hops.
Without alcohol
- Kawakawa and lemon tonic10Our own syrup.
- Sparkling apple and feijoa9Pressed in the region.
- Non-alcoholic match55Six pours to go with the tasting menu.
Sunday lunch
Three courses for $85, shared down the table. Sundays 12 to 2.30 pm. Children under 12 eat for $35.
Sourdough, oysters or crudo
Choose one to start.
Whole fish for the table, or lamb shoulder
Served family-style with seasonal sides.
Boysenberry pavlova
With cream from Golden Bay.