12 /  Two Hendon’s Eggs on Ciabatta | Poached, Scrambled or Fried

18 / Turkish Eggs | Garlic Yogurt, Poached Eggs, Parsley, Smoked Paprika Butter, Hazelnut Dukkah, Ciabatta

19 / Avocado & Eggs | Smashed Avocado, Ciabatta, Poached Eggs, Hazelnut Dukkah, Broadfields XVO

23 / Eggs Benedict | Bacon, Smoked Salmon or Vegetarian, Poached Eggs, Spinach, Potato and Onion Hash, Hollandaise

22 / Te Mata Mushrooms | Creamy Garlic Sauce, Craggy Range Feta, Herbs, Ciabatta

26 / Cooked Breakfast | Poached Eggs, Holly Bacon, Black Pudding, Crushed Gourmets, Mushrooms, Spinach, Ciabatta

18 / Pancakes | Vanilla Mascarpone, Holly Bacon, Preserved Seasonal Fruit

23 / Malo Eggs Benedict | Poached Eggs, Spinach, Potato & Onion Hash, Hollandaise Sauce

22 / Te Mata Mushroom | Creamy Garlic Sauce, Craggy Range sheep Feta, Herbs, Ciabatta

26 / Prawn Linguine | Nduja, Spinach, Parsley, Parmesan, Broadfields XVO

21 / Seasonal Vegetable Soup | Created with Seasonal Local Produce, ask for today’s options

18 /  Bruschetta | Asparagus, Leek, Parmesan Creme, Black Garlic, Cashew Nuts

25/ Vietnamese Pancake | Pork Belly, Prawns, Nouc Cham, Spring Onion, Mint, Coriander

21 / Pork & Chicken Terrine | Beans, Olives, Piccalilli, Oregano Oil

25 / Wakanui Beef Cheek Sliders | Blue Cheese, Mustard Glaze, Pickled Onion

23 / Game Fish Crudo | Cucumber, Orange, Gochujang, Sesame, Coriander

23 / Asparagus & Quinoa Salad | Goat Cheese, Apple, Salad Greens, Hazelnut Dukkah

27 / Today’s Fish | Tempura Battered, Triple Cooked Chips, Dill Aioli

40 / Wakanui Sirloin Steak | 250 grams, Hasselback Potato, Café de Paris Butter, Red Wine Jus

To Begin

16 / Profiteroles | Duck Liver Parfait, Plum Gel, Pistachio

16 / Profiteroles | Goat Cheese, Arataki Honey, Thyme Salt

18 / Bruschetta | Asparagus, Leek, Parmesan Crème, Black Garlic, Cashew Nuts

18 / Fried Squid | Indian Spices, Pickled Cucumber, Tomato Kasundi

MP / Oysters | Natural or Tempura | 1, 6 or 12

23 / Game Fish Crudo | Cucumber, Orange, Gochujang, Sesame, Coriander

21 / Pork & Chicken Terrine | Beans, Olives, Piccalilli, Oregano Oil

24 / Big Glory Bay Salmon | Smoked Crème Fraiche, Fennel, Vadouvan Oil, Toasted Buckwheat

22/ Beetroot “Clafoutis” | Clevedon Buffalo Mozzarella, Cress, Hazelnut, Fig Vincotto

Signature Mains

38 / Freedom Farms Pork Belly | Eggplant, Charred Broccoli, Miso Butter, Apple Slaw

37 / Raz el Hanout Spiced Carrot | Quinoa, Spinach, Craggy Range Feta, Cauliflower Jus

40 / Fish of The Day | Mussels, White Bean Puree, Red Pepper Sofrito, Curry-Tarragon Sauce

42 / Cambridge Duck Breast | Hillcroft Shiitake, Roast Witloof, Nduja, Ricotta, Pine Nut Crumble

40 / Ovation Lamb Rump | Freekah, Beetroot, Goat Curd, Pistachio, Chimichurri

Sides | Salads

11 / Triple Cooked Chips | Thyme Salt, Aioli

10 / Cos Salad | Pickled Red Onion, Kanapu Hemp

11 / Onion Bhaji | Mint Yoghurt

12 / Spring Greens | Lemon Oil, Hazelnut Dukkah

12/ Te Mata Portobello | Anchovy Butter, Pangrattato

Butcher’s Block Selection, All Served With |

Parmesan & Truffle Salt Hassleback Potatoes | Café De Paris Butter | Red Wine Jus

40 / Wakanui Sirloin | 250 grams

44/ Venison Picanha | 250 grams

44 / Angus Eye Fillet | Aged For 45+ Days, 225 grams

MP / Chef’s Cut of Today | to share (or to savour…)

Desserts

17 / Apple | Vanilla creme, Apple Espuma, Crumble, Cinnamon Ice Cream

17 / Dark Chocolate Mousse | Caramelized Chocolate, Lime Semi Freddo, Mandarin

16 / Crème Brulée | Vanilla, Berry Marshmallow, Graham Cracker

16 / Affogato | Espresso, Vanilla Ice Cream, Biscotti, Choice of Liqueur

17 / 30 / 38 | Cheese Selection | 1, 2 or 3 Cheeses |50g each, Condiments, Crackers