MAIN MENU.

ENTREE.

Daily Oyster Selection 

Natural w/ mignonette

Buttermilk fried, celeriac remoulade                                                                               

Rockefeller w/ fresh herb butter, breadcrumbs

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Garlic Ciabatta (V)

Garlic butter

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Roast Carrot Salad 

Pistachio crumble, smoked bocconcini, cured pork

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Lemon Pepper Calamari

Szechuan pepper, fresh lemon, Kaffir lime aioli

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Cambridge Duck Liver Parfait

Blood orange marmalade & thyme, brioche

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Smoked Pork Terrine

Prosciutto, kimchi mustard, red wine butter

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Tuna Tataki 

Ginger & Soy dressing, sesame mayo

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Crab and Clam Fritter

Roast prawn mayo, pickled winter roots

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Eye Fillet Carpaccio

Black garlic, broccoli, rosemary cure

hlf

26

28

42​

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doz

52

56

84

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9​

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14

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16

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18

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18

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20

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21

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22​

RISOTTO & PASTA.

Butternut Squash Risotto (V)

Goats cheese beignets, pine nuts, balsamic pickled onions

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Free Range Chicken Alfredo Tagliatelle  

Garlic, parmesan, creamy white wine sauce

27

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29

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FROM THE GRILL.

A great steak, like a great wine, requires time to prepare correctly. Please allow a minimum of 30 minutes for us to cook them, as they are rested for half their cooking time to increase tenderness. Please allow for longer if ordering well done or medium well done on our larger cuts. 

All our steaks are served with one complimentary sauce of your choice and are garnished with an onion puree, dusted with a burnt onion powder.

NZ PASTURE FED ANGUS.

New York Strip

Manawatu

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Scotch
Manawatu

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Eye Fillet
Manawatu

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300g​

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300g​

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200g

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37

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38

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39

SPECIALTY STEAKS.

35 Days Butter Aged Angus Scotch Fillet

Canterbury 90 day grain fed

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30 Day Dry Aged Prime Rib

Manawatu pasture fed

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30 Day Dry Aged Rump

Canterbury 90 day grain fed

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Japanese A5 Wagyu Sirloin

Kagoshima grain fed

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350g​

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500g

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400g

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+/- 400g

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58

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52

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42

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85/100g

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SHARING.

48 Hour Wagyu Short Rib 

Canterbury, grass fed  

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Angus Florentine T-Bone
Manawatu grain fed

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The Butcher’s Block

Our chef’s choice of 3 premium cuts

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+/- 1kg ​

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+/- 1kg​

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9/100g

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10/100g

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SQ

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MAINS.

Charcoal Roasted Chicken

Half chicken, chicken jus, grilled cabbage

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Roast Lamb Rump

Celeriac puree, brussel sprouts

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Line Caught Market Fish

Romesco, wilted spinach & herbs

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St Louis Pork Ribs

Sweet glaze, smoked green chilli slaw

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28

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32

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35

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32

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BURGERS.

Wagyu Beef Burger

Emmental, bacon, pickle, tomato relish, fries

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New York and Beyond Burger (V)

Beyond burger, mushroom, truffle crème, tomato relish, pickle, fries

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25

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28

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SIDES.

Steak House Fries (V)

Add parmesan and truffle

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Broccoli (V)

Wasabi aioli, togarashi

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Honey & Cumin Carrots (V)

Chardonnay

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Mac 'n Cheese

Smoked bacon, edam, parmesan

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Onion Rings (V)

Beer batter

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Roasted Portobello Mushrooms 

Parmesan, garlic, rosemary

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9

+2

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9

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9

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9

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9

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9

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SIDE SALADS.

Rocket Pear & Parmesan (V)

Extra virgin olive oil, cava rose vinegar

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Iceberg Wedge

Blue cheese avocado ranch, parmesan, house cured bacon

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Chop salad (V)

Radish, tomato, feta, spring onion, mustard vinaigrette, baby leaves, herbs

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9

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9

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9

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SAUCES & BUTTERS.

Red Wine Jus

Fermented Peppercorn Cream

Béarnaise

Porcini & Truffle Jus

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Garlic & Tarragon Butter
Truffle Butter

Café de Paris Butter

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One complimentary w/ steak or $4

(Download a PDF of the Main Menu.​)