WellingtonNZ.com,
New Zealand 

Soothing and aromatic, blended Salvagno, Kalamata & Atlas olives to shrug off the day.

Warmed daily baking to break with the hands and share.

Fennel Salami; Jamon Gran Reserva; Coppa; Paprika Ceviche; Marinated Olives & Chilled Almond Soup. A mouth-watering "anti-pasto" of the best cures and cold cuts.

either served natural or with lemon; Sherry Vinegar; Harissa & Corriander

Heartwarming and fortifying, this soup celebrates Shae Moleta's Sicilian heritage of the toasty dumplings "fedorteles", traditionally served with stews and roasts.

this dynamic and mouthwatering take on traditional Greek-Cypriot "Koupepkia" brings the delight of Dolmades to the joy of brilliantly prepared game.

Showcasing the firmness of the aromatic salmon against the smooth savoury of the yolk.

A journey across the rectangular plate of the four parts. Stunning visual appeal of crispy edged haloumi set against vivid greens of the mojo, the aroma of hand picked petals for garnish, and the deep garnet of the beetroot.

Boldly taking the Lebanese tradition of Kibbeh-Nayeh and bringing it to the table using Wairarapa's best Beef. Light, Aromatic, and mouthwatering.

The rising star of the appetisers, painstakingly hand-prepared each service to showcase how delicate the sweetbread is, by offsetting its taut but creamy texture against the earthiness of black pudding and toastiness of the dukkahs seeds and nuts.

served with Red Wine, Pancetta & Pearl Barley Risotto & Olive Butter Savoury, hearty and surprising! Celebrating the more fulsome and substantial aspect that fresh fish can bring to the table. Quoted to change how you will see the possibilities of serving white fish.

served with Prawn, Chorizo & Coriander Filo-Sobrecitos; Organic Pumkin Puree & Paprika Yoghurt. If you have never ordered organic chicken, this dish will explain our passion. Having hammered both the breast & the thigh the two are rolled, and served with the golden crispy pastry.

served with Potato, Caper & Anchovy Gratin, Scampi Raviolini & Salsa Verde. The finest Wairarapa Beef offset with the bright sweetness of the Scampi, and lashings of the Salsa-Verde, hand pounded from all the freshest herbs of the day.

served with Confit Duck Leg Fatayer, Liver & Pork Terrine & Puy Lentil Salad. Earthy, aromatic, and immensely consoling. The ultimate red-wine dish celebrating fresh South Island duck.

served with Braised Venison Pie, Preserved Lemon Marmalade & Butter Bean Puree Distinctly mountain-village inspired, the flakiest pastry imaginable encasing the tastiness of the game, and drawing to itself the juices of the marmelade and of the finest textured lamb imaginable.

Chargrilled Globe Artichoke & Lomo Iberico with Spiced Pear Jam Crackling intact! Carefully braised and pressed, so that the toasty golden belly gleams atop this smoky and piquant salad. Lomo, a slow-cured ham, looks and smells as sweet as rose petals, delivering a long sweet savoury appeal.

with Sprouts & Seeds

with Aioli

with Olive Tapenade & Shaved Parmesan