NITE TIME

 

Just feed me!

If you don't like menus and love surprises read no further,

A custom curated menu based of you likes and hunger level, starting at $150 for 12ish plates

 

Lil Snax

 

Oysters freshly shucked   natural with frozen champagne yuzu foam

Tempura with house bacon aioli & lemon

DF, GF, K.op

 

House sourdough bun

lil honey toasted yeast butter (yep we made butter) 

or

Vegan cultured butter

GF.op, V.op

 

Mushroom Thyme parfait

Silky smooth foraged local and in house grown mushrooms with house

Sourdough slices and aged REAL balsamic, cos you deserve it.

V-GF.op

 

Crispy thai fish sauce chicken nibbles

Marinated in fish sauce and garlic then lightly coated and deep fried

Tossed nam jimm dressing and hit with fresh lime, our fav thai style snack 

Comes mild but get into out hot sauce collection

Gf-df-k

 

Prawn dog 

Kafir lime and ginger real prawn instead of cardboard meat on a stick

battered with corn meal served with tom yum mayo and fresh lime, sorry for the price but it 

takes 8 hours to make them.

GF, DF

 

Salt baked beetroot & port terrine 

fresh horseradish fraiche sorbet, crushed pistachios and Waiheke Frantoio olive oil

GF, V

 

Crispy not rubbery fried squid

lemongrass mild chilli kewpie - fresh lime

GF, DF

 

Thyme, lemon poached and grilled octopus

with a fluffy Spanish potato & nduja whip (spicy Spanish sausage) 

lemon oil and roasted almonds.

DF

 

Fried duck wings

Marinated in our own buttermilk, dusted and deep fried till crispy then

hit with the smoked tomato vinegar salt 

and lashings of mild chilli kanuka honey, get messy with it!

GF, DF, K.op

 

NZ ethical veal carpaccio

house made 9 week black garlic puree, fresh Korukai farm horseradish

Waiheke Koroneiki olive oil and Parmigiano Reggiano (that expensive parmesan cheese)

GF, K

 

Warm savory mushroom “chawanmushi” custard

onion madira turmeric reduction,charcoal grilled oyster mushroom, chives. IYKYK       pair with NZ Caviar and die happy               

V, K

 

Bone marrow veal tartare

Smoked yolk and marrow mayo with Lil honey mustard, served in the bone with potato crisps.

DF, K.op

 

Dukkah slow cooked Lamb belly skewer

Covered in kanuka honey.  

 

Lil Sides

 

Marinated & grilled cauliflower

Fermented winter fruits - sweet vanilla almond cauli whip - crunchy almonds.   

V-df - gf

 

Dashi Poached and robata grilled celeriac

With a juicy rich 3 day celeriac port jus and crunchy celeriac. 

V-df-gf

 

Roasted carrots

smoked carrot gastrique dressing (sweet and sour like)

garlic almond cream, carrot powder, fresh tops.

 V- DF-GF

 

Fried Jerusalem artichokes 

In a smoked glaze of themselves, vinegar salt and aioli.   

V , GF, DF

 

​
 

Lil honey fries

House made agria fries - signature rosemary salt - truffle oil  

From food truck fame these take 2 days to make and we would be shot

if we didn't have them on this menu.

V, GF, DF

 

Lil bigger

 

Kaffir lime leaf buttermilk brined chicken breast   

Sousvide then charcoal grilled served with jeow som the gangster thai pesto 

And then we crispy honeyed the skin.

 

Beef short rib

Robata grilled and sous vide for 3 days till tender yet still minimum rare

topped with thyme smoked “tomato muncho” puffed rice 

And sauce robert (ro beerrrrr), an old skool 3 day beef mustard sauce 

 

Sticky pork cheek

Served with pecan hibiscus mole, a tamarind BQQ sauce, pickled red onions

Chili And fresh gem leaves to make sweet lil wraps.

Df-gf

 

Master stock marinated duck breast

Fresh pickled daikon.

df

 

250g South island high country Lamb saddle

Finished on chicory and clover this lamb is some the best nz has to offer

de boned and stuffed with rosemary and garlic leg meat,
rolled and in the bath for 24 hrs then pan roasted in butter and thyme

Served with black garlic demi glaze sauce (flash gravy)

 

300g Oak range single hand farmed pure wagyu Beef Scotch

 score  7 (have a look at this beauty)

 with celeriac puree and beef demi glaze (awesome gravy)  and whole grain mustard.

 

450g Beef Op rib 

komu salt brined then dried for another 3 weeks. With celeriac puree and beef demi glaze (awesome gravy)  and whole grain mustard.

​Gf, DF.op

​

Veal TBone 350g

with celeriac puree and beef demi glaze (awesome gravy)  and whole grain mustard.

Gf, DF.op

 

Lil sweet treats 

 

Poached rhubarb

toasted marshmallow bayleaf ice cream with ginger sponge and brown butter custard.

 

Ode to olive oil

Semifreddo, Allpress Waiheke olive oil and Maldon salt.

   

Lil Tonka bean honey parfait

roasted cardamon clove cinnamon pears.

 

Chocolate sorbet

White chocolate baileys pliable choc and lightly fermented tamarillo .

 

 

Lemongrass ginger mousse 

With palm sugar pistachios, fresh lime zest and  lychee gel.