Dining
The Terrace
Our Kitchen
Honest food,
honestly sourced
Our kitchen works with local farmers, fishers, and foragers. Every plate tells the story of this coast.
Head Chef Ana Reyes builds each menu around what the season and the ocean offer. There is no fixed formula — only a commitment to ingredients at their peak, handled with respect and presented without pretension. The result is food that tastes like where it comes from.
Hours
Breakfast
7 – 10 am
Lunch
12 – 3 pm
Dinner
6 – 10 pm
Seasonal Menu
A taste of summer
Menu changes with the season. Prices in NZD.
Starters
Ceviche of Market Fish
Citrus-cured, avocado, chilli, coriander, crisp tortilla
Roasted Beetroot Carpaccio
Whipped goat cheese, walnut, micro herbs, aged balsamic
Capri Chowder
Smoked fish, mussels, saffron cream, sourdough croutons
Mains
Pan-Seared Snapper
Fennel purée, samphire, brown butter, lemon
Grass-Fed Ribeye
Bone marrow jus, roasted shallots, hand-cut chips
Wild Mushroom Risotto
Truffle oil, aged parmesan, herb oil
Desserts
Vanilla Bean Panna Cotta
Passionfruit coulis, toasted coconut
Chocolate Fondant
Molten centre, salted caramel ice cream
New Zealand Cheese Selection
Three artisan cheeses, quince paste, crackers
Join us for dinner
Reservations recommended for dinner. Walk-ins welcome for breakfast and lunch, subject to availability.
The Cellar
200+ selections
Our cellar holds over 200 selections from New Zealand and beyond — with a focus on the regions within driving distance. Sommelier Marcus Chen guides tastings that move from coastal Chardonnays to Central Otago Pinot Noirs, each paired with a story about the winemaker who crafted it.
View Wine ListPrivate Dining
Host your next occasion
Our private dining room seats up to 16 guests for birthdays, anniversaries, and celebrations that deserve their own space. Custom menus available.