The menu draws inspiration from Southern Europe, North Africa and the Middle East, celebrating bold yet balanced flavours with a strong connection to Hawke’s Bay growers, producers and winemakers. There’s a thoughtfully curated wine list, and a menu that’s short and concise. An excellent express two-course menu is offered at lunch, while at dinner you might start with duck liver parfait, preserved spiced apricots, and kataifi, or a little souvlaki with braised oregano lamb shoulder, smoked hummus, pickled red onion, yoghurt. Move on to such lovely twists on classics such as the duck breast with tamarillo agrodolce, fesenjān sauce (walnut and pomegranate) and roasted pumpkin, or venison backstrap with potato fondant, pickled red cabbage, parsnip cream and black garlic miso sauce. Mains are thoughtfully accompanied and garnished, and some wonderful vegetable dishes may include a glazed lentil parcel with pumpkin, tamarillo agrodolce, toasted walnut and kataifi. Finish with apple terrine caramelised pastry with salted caramel, crème fraiche sorbet and orange zest. There’s a great local wine list to complement dining here.

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