Our table d'hote menus reflect our gusts' preferences, seasonal availability, and even the weather. 


Blue cheese, pear and walnut salad

Cioppino and homemade foccacia

White chocolate mousse and almond tuile


Duo of root vegetable soups

Seared lamb loin and Madeira sauce, served with dauphinoise potatoes and green beans

Pears poached in red wine, with créme anglaise


Sesame beef salad

Akaroa salmon and herbed couscous with asparagus and hollandaise

Lemon tart



Homemade granola with Greek and fruit yoghurt

Fresh fruit salad

Toasted multigrain bread with a selection of Anathoth preserves, local honey, and spreads

Twice baked cheese souffles, grilled sausages and capsicum relish