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 Our Food Story  

As your hosts, both Dee & Sean have extensive food & beverage hospitality experience
Dee managed well-known Auckland Waterfront Restaurant Mikano for nearly 10 years, with over 20 years experience in the Auckland hospitality scene, while Sean was a Cocktail Bar Owner in Nelson for more than 12 years
Our aim is to serve as much fresh local produce as we can source for our menu to make your experience with us original & authentic. We handmake all the sauces and accompaniments to ensure we are serving only the best! Our house specialty is the local caught Flounder pan-seared whole and served atop a bed of preserved lemon risotto and we love to pair this dish with a fabulous glass of Chardonnay and a generous side of miso dressed broccoli. It will leave your taste buds zinging and your tummy smiling! 

Summer Menu



Seared locally sourced Northland Scotch fillet, topped with Café-de-Paris butter            $39.00


Freshly caught whole Hokianga flounder Shallow fried            $35.00


Pan-grilled poached chicken breast wrapped in bacon       $33.00


(Please select the same accompaniments when dining together)


Preserved Kohukohu lemon risotto


Israeli couscous salad


Truffle oil potato mash


All mains are served with either a seasonal salad or vegetables,

dependent on availability



Desserts – all $10.00


Baked lemon tart served with yoghurt or French vanilla ice-cream

Mini-pavlova topped with lashings of whipped cream & house-made plum compote

Decadent chocolate pudding served with French vanilla ice-cream

Coconut chia dessert topped with seasonal fruit


Please choose the same dessert when dining together


We have a wide range of New Zealand wines and French bubbly for purchase

and an extensive cellared wine list 

***While we endeavour to cater for all our guests dietary requirements, unfortunately we are unable to provide a vegan friendly menu.***

To help with preparation and fresh produce availability, and to decrease wait times of your chosen meals, please place your order the day before where possible.

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