Malo menus encompass our ethos of honest food with a sophisticated, modern twist and an emphasis on local, seasonal flavours. Come find us in the heart of Havelock North Village next to Porters Boutique Hotel
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By Day |
To Start |
MP / Live Oysters | Shucked to Order, served Natural or Tempura
17 / Duck Liver Profiteroles | Plum Gel, Pistachio
17 / Goat Cheese Profiteroles | Arataki Honeycomb, Thyme Salt
19 / Flat Bread | Bill’s Asparagus, Ricotta, Lemon, Hazelnut Dukkah
19 / Dutch Cheese Souffles | Crumbed and Fried, Black Garlic Mustard, Chives
27 / Fish Crudo | Bloody Mary, Kanapu Hemp Creme Fraiche, Cucumber, Celery, Crispy Onion
25 / Pork & Chicken Terrine | Cornishons, Piccalilli, Mustard, Toasted Ciabatta
Light Lunch |
29 / Prawn Linguine | Nduja, Spinach, Parsley, Parmesan, Broadfields Olive Oil
27/ Vietnamese Pancake | Pork Belly, Prawns, Nouc Cham, Spring Onion, Mint, Coriander
30 / Today’s Fish | Tempura Battered, Hand Cut Chips, Salad, Dill Aioli
28 / Roast Vegetable Salad | Goat Cheese, Salad Greens, Canapé Hemp Dukkah
27/ Steak Sandwich | Salad Greens, Ciabatta, Blue Cheese, Mustard Glaze
Mains |
42 / Black Angus Sirloin | Hasselback potatoes, Cafe de Paris butter, red wine jus
47 / Black Angus Eye Fillet |Hasselback potatoes, Cafe de Paris butter, red wine jus
43 / Fish of the Day | Cauliflower, Asparagus, Fennel Salad, Olive Tapenade
39 / Potato Gnocchi | Mushrooms, Asparagus, Roast Beetroot, Hohepa Feta
Sides |
13 / Triple Cooked Chips | Thyme Salt, Aioli
13 / Garden Salad | Fennel, Radish, Kanapu Hemp
For our daily sweet selection, please enquire with the restaurant team.
Please note that we serve a ‘bites’ menu between our change over from our day menu to our night menu.
By Night |
To Start
17 / Profiteroles | Duck Liver Parfait, Plum Gel, Pistachio
17 / Profiteroles | Goat Cheese, Arataki Honey, Thyme Salt
19 / Flat Bread | Green Asparagus, Ricotta, Lemon, Hazelnut Dukkah
18 / Dutch Crumbed Cheese Souffles | Crumbed and Fried, Black Garlic Mustard, Chives
MP / Oysters | Natural or Tempura | 1, 6 or 12
27 / Fish Crudo | Bloody Mary, Hemp Creme Fraiche, Cucumber, Celery, Crispy Onion
25 / Pork & Chicken Terrine | Cornichons, Piccalilli, Mustard, Toasted Ciabatta
27 / Wild Venison Carpaccio | Miso, Smoked Daikon, Radish, Sesame, Coriander
Mains
40 / Freedom Farms Pork Belly | Nduja Broth, Kumara, Oyster Mushroom, Gai Lan
39 / Potato Gnocchi | Mushrooms, Asparagus, Roast Beetroot, Hohepa Feta
43 / Fish of The Day | Cauliflower, Asparagus, Fennel Salad, Olive Tapenade
40 / Wakanui Beef Cheek | Onion Soubise, Witloof, Apple Salsa Verde
Sides | Salads
13 / Triple Cooked Chips | Thyme Salt, Aioli
13 / Garden Salad | Fennel, Radish, Kanapu Hemp
14 / Seasonal Greens | Toasted Seeds, Broadfields Olive oil
Butcher’s Block Selection, All Served With |
Parmesan & Truffle Salt Hassleback Potatoes | Café De Paris Butter | Red Wine Jus
42 / Black Angus Sirloin | 250 grams
47 / Black Angus Eye Fillet | 200 grams
42 / Ovation Lamb Rump | 250 grams
MP / Chef’s Cut of Today | to share (or to savour…)
Desserts
17 / Scott’s Strawberries | Craggy Range Sheep Yogurt, Sorrel Espuma
17 / Lemon, Lime & Bitters | Lemon Curd, Meringue, Plum Sorbet, Campari
17 / Crème Brulée | White Chocolate, Pumpkin Toffee, Chocolate Ice Cream
18 / Goat Cheese Tart | Smoked Almond Praline, Arataki Honey Meringue
18 / Affogato | Espresso, Vanilla Ice Cream, Biscotti, Choice of Liqueur
18 / 32 / 40 | Cheese Selection | 1, 2 or 3 Cheeses |50g each, Condiments, Crackers