Fricassee of organic vegetables, parmesan and truffle foam, chevre-stuffed courgette flower ($15)
Tian of hand-picked blue swimmer crab, creme fraiche, pickled cucumber, tomato gelee ($20)
Rare roasted Rawson Valley squab with onion and spinach puree, raisin paste, Madeira sauce ($26)
New Zealand venison with spiced date and roasted fig tart, parsnip puree and bitter chocolate sauce ($27) Dishes quoted are from the degustation menu. Prices vary on the a la carte menu.