CABIN
Menu
OUR MENU IS BETTER SHARED
À la carte Menu
SNACK
Woodfired kumara focaccia, cultured butter
Warm olives, caper berries, citrus, olive oil
Two Te Matuku oysters, mignonette granita, mint
Smoked wagyu, cultured cream, rosti
Duck liver parfait, pickled rhubarb, brioche
small
Game & pasture tartare, mustard, malt vinegar crisps
Fried lamb’s sweetbreads, pan sauce, jerusalem artichoke, sorrel
Raw kingfish, ponzu, salted daikon, coriander
Blackened beetroot, stracchino, sherry raisins, honey mustard
Cabbage skewers, almond cream, chilli oil, nori
STEAK - PINOT JUS, SAUCE PIEDMONTESE
Lake Ōhau 5+ 65 day dry-aged T-bone MP
Speckle Park ribeye 350g
Savannah bavette 250g
Otago lamb backstrap 220g
LARGE
King oyster mushroom, pickled enoki, lions mane, tare, garlic emulsion
Half chicken, olive, spring onion, preserved lemon, cider jus
Whole market fish, pickled mussels, leek velouté
Venison au poivre, pepper and horopito, celeriac rémoulade
side DISHES
Fried agria potatoes, burnt onion, paprika
Fire-fried slaw, brussel sprouts, dates, blue cheese
Green salad, fennel, citrus, toasted seeds
Charred cos, caesar, pangrattato