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Crispy pork belly
scallops, peas, cos lettuce, gremolata
curried kumara, barley wheat, pickled mussels, mustard
Free range chicken
'baba ganoush', quinoa, yoghurt dressing
Southern king crab
kaitaia butter, shrimp butter, garlic butter
goats cheese ‘bon bon’, fried quail eggs
Roof top greens
crispy shallots, feta, kalamata olives
heritage tomatoes, basil, local mozzarella
Signature prime rib
(requires 24hrs notice)
Finest 150 day grain fed Black Angus, wet aged 21 days and patiently roasted.
The cattle are Angus by breed and are entirely grass fed. The meat is aged for a minimum of three weeks, this increases the level of tenderness and gives Savannah Angus steak its unique flavour.
Petite eye fillet
Eye fillet on the bone
Wagyu is arguably the finest beef available. Our wagyu cuts have been sourced from around the globe and selected with the highest quality in mind.
Sirloin 12+(A5) Japanese
Scotch 9+ Firstlight New Zealand
Rump 5+ Firstlight New Zealand
Hanger 8+ Firstlight New Zealand
Robin Island Sirloin 7-9, Tasmania
Wakanui Blue cattle are grass fed initially then finished on grain for the last 70 to 90 days. Like the grass-fed equivalent Angus, it has characteristic fat marbling running through the muscle but due to being grain fed the marbling is much greater and more intense throughout.
Sirloin on the bone
John Dee (New South Wales) rib eye for two
150 days grain fed
Hawkes Bay Lamb rack
All steaks come with red wine jus and one sauce
Truffle horseradish chipotle béarnaise
Cafe de Paris butter
Additional sauces $2 each
Skillet Mac n Cheese, ham
Baked Candied kumara, pecans
JSH creamed spinach
Roast carrots, burnt honey, thyme
Mushrooms 'en pappillot'
Summer beans, almond, buttermilk
Roasted beetroot, mint, Forvm chardonnay vinegar and goats cheese