Toast, butter, jam / 10

House granola, natural yoghurt, fruit, almond milk / 12

Two free-range eggs on toast / 12

Turkish eggs / 14
garlic yoghurt, poached eggs, chilli and paprika butter, grilled sourdough

Te Mata mushrooms / 18
creamy garlic, feta, sourdough

Malo’s eggs Bene / 22
salmon or ham, poached eggs, spinach, agria potato and onion hash, hollandaise

Big breakfast / 26
poached eggs, bacon, pork sausage, black pudding, mushrooms, tomato, grilled sourdough

Sides

Bacon / sausages / salmon / black pudding / 7

Two free range eggs / mushrooms / 6

Two piece wholemeal toast / 4

Bread option: GF / sourdough / wholemeal

Turkish eggs / 14
-garlic yoghurt, poached eggs, chilli and paprika butter

Te Mata mushrooms / 18
-creamy garlic, feta, sourdough

Salmon bene / 20
-poached eggs, spinach, hollandaise

Two pork bao / 18
-chinese cucumber, peanuts, cha sui

Gamefish sashimi salad / 18
-cos leaves, coriander, kaffir, coconut

Steamed black chicken salad / 19
-carrot, daikon, coconut, fermented soybean dressing

Roasted beetroot and venison black pudding / 20
-goats cheese, aged balsamic, toasted seeds

Pan seared market fish / 26
-pepperonata, celeriac remoulade, capers, herbs

Sirloin steak 180g / 28
-anchovy mushrooms, spinach, red wine jus

Triple cooked chips / 11
-aioli and tomato sauce

Trio of cheeses / 36
-three cheeses, fig paste, relish, lavosh

Freshly shucked New Zealand oysters, half dozen / 30 or dozen / 60

Vietnamese chicken rice paper rolls, nuoc cham / 14

Mixed olives / 9

Line caught kingfish, coconut kaffir cream, sake cucumber, wild rice, avocado, coriander / 20

BBQ-smoked pork ribs / 14

Char Siu pork bao, coriander, cucumber, peanut / 6 each

Triple-cooked chips, aioli, tomato ketchup / 9

Selection of 3 cheeses / 38

Raw

Freshly shucked New Zealand oysters, half dozen or dozen / POA

Line caught game fish, coconut kaffir cream, sake cucumber, macadamia, avocado, coriander / 20

Coffee smoked Hawke’s Bay venison tartare, beets, red cabbage, horseradish sorbet, ginger bread / 21

Entrees

Roasted pumpkin consommé, potato and leek, watercress oil, toasted seeds / 19

Fermented soy bean glazed fish wing, wasabi peas, tofu mayonnaise / 21

Atlantic scallops, apple, venison blood pudding, charred swede purée / 24

Master stock braised Wagyu short rib, soy shiitake, ginger, kewpie / 22

Mains

Freedom pork belly, carrots, macadamia, date and kale, apple cider sauce / 36

Hawke’s Bay lamb rump, organic mushrooms, Kanapu Hemp, Jerusalem artichoke / 38

Line caught fish, charred squid, cauliflower, Brussels sprouts, crab sauce / 36

Hereford sirloin, miso braised cheek, XO crème, spring onion relish, curry leaves / 38

Brassica risotto, burned broccoli, celeriac tofu, pinenuts, pecorino cheese / 32

Sides/Salads

Honey roasted carrots, smoked labneh, sunflower/ 12

Te Mata Portobello mushrooms, anchovy butter, parmesan / 12

Organic leaf salad, vincotto / 9

Triple-cooked chips, aioli, tomato ketchup / 10

Cheese

Kikorangi blue, pasteurised cow’s milk, candied walnuts, pear / 13

Brie De Meaux, French unpasteurised cow’s milk, fig paste, honey comb / 15

2 years aged Mahoe Gouda, lemon relish, almond / 15

Selection of 3 / 38

Desserts

Local lemons, Frangelico, lemon granola, goat’s cheesecake ice cream / 16

Bitter chocolate tart, espresso crème, salted caramel ice cream / 16

Vanilla panna cotta, last summer’s cherries, meringue, berry sorbet / 16

Apple and feijoa crumble with vanilla ice cream / 16