MAIN MENU.

ENTREE.

Daily Oyster Selection 

Natural w/ mignonette

Kilpatrick w/ bacon, Worcestershire 

Bloody Mary shot w/ Absolut vodka

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Garlic Ciabatta

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Cambridge Duck Liver Parfait 

Cherry jam, brioche

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Lemon Pepper Calamari

Rocket, aioli

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Charcoal Baked Bone Marrow

Truffle butter, spring onion, chive, sourdough

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Prawn Cocktail

Australian banana prawns, cocktail sauce, salmon caviar

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Beetroot Cured Big Southern Alps King Salmon 

Burnt orange vinaigrette, radish, grape, lemon

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Manawatu Grass Fed Beef Carpaccio

Parmesan, bitter leaves, capers, extra virgin olive oil

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Mozzarella Salad (V)  

Tomato, basil, extra virgin olive oil, vincotto

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Caesar Salad 

Anchovy, mayo, house cured bacon, croutons, cos

hlf

26

28

42​

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doz

52

56

84​

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9​

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15

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16

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17

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17

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18

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21

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21

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21

PASTA.

Braised Beef Pappardelle

Cavolo nero, parmesan

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Cloudy Bay Clam Spaghetti

White wine, chilli, tomato

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Free Range Chicken Alfredo Tagliatelle

Garlic, parmesan, creamy white wine sauce

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26

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29

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26

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FROM THE GRILL.

 A great steak, like a great wine, requires time to prepare correctly. Please allow a minimum of 25 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 of our steaks are served with one complimentary sauce of your choice and are garnished with a roasted vine ripened tomato and a mushroom volute pot pie. 

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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34

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36

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38

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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400g​

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500g

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400g

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+/- 400g

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55

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51

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38

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85/100g

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SHARING.

Angus Tomahawk MBS 4–5

Queensland grain fed

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Angus Florentine T-Bone
Queensland 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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13/100g

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11/100g

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SQ

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MAINS.

Wood-fired Roasted Chicken

Half chicken, jus gras, roasted garlic, thyme

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Smoked Tomato Braised Lamb Shank

Red wine jus, rosemary, mash

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Southern Alps King Salmon

Chive beurre blanc, lemon

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St Louis Pork Ribs

Sweet glaze, succotash

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36hr Wagyu Short Rib

Horseradish crème, pea purée, red wine jus 

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26

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28

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32

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30

​

​

50

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BURGERS.

Wagyu Beef Burger

Emmental, house cured bacon, pickle, fries

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New York and Beyond Burger (V)

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

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24

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28

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SIDES.

House Cut Fries

Add parmesan and truffle

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Broccolini (V)

Rosemary, thyme, garlic

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Honey & Cumin Carrots (V)

Chardonnay

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Mac & Cheese

House cured bacon, edam, parmesan

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Onion Rings (V) 

Beer batter 

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Garlic Sautéed Mushrooms (V) 

Garlic, thyme

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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

Extra virgin olive oil, cava rose vinegar

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Iceberg Wedge

Caesar dressing, parmesan, house cured bacon

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Woodfired Cauliflower

Golden raisins, almonds, gremolata

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Chefs Salad

Romaine, radish, tomato, provolone, spring onion, radicchio, mustard vinaigrette

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9

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9

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9

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9

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SAUCES & BUTTERS.

Porcini & Truffle Jus

Red Wine Jus

Madagascan Green Pepper

Béarnaise

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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.​)