The Bunker menu

Chardonay Mignonette.

A curated selection of tender meat, fresh seasonal vegetables, and delicate fish.

Ruakaka Kingfish, pear ponzu, nashi pear, roasted sesame oil, crispy shallot, shiso.

Canter Valley Duck parfait, pickles, port wine gel, brioche.

Slow cooked pork belly, carrot, mandarin, daikon.

Honey glazed beets, feta labneh, pickled black walnuts, dill oil.

West Coast Paua tortellini, kina hollandaise, crayfish oil.

Southern Station Wagyu Tongue, swede burnt onion dashi, curry leaves, kumara.

Bluff Blue Cod, crayfish bisque, fennel, squid ink coral.

Southern Stations Wagyu 4-6 grade 200g fillet, artichoke, oyster mushroom, black garlic.

Central Otago Lamb rump, merguez, kale, preserved lemon, jus.

Kingston Venison loin, beetroot, morcilla, elderberry.

Fermented shitake & locally sourced mushroom risotto, confit leek, truffle dressing.

Dark Chocolate Namelaka, banana, hazelnut, Baileys.

Mango parfait, rice marshmallow, coconut, passionfruit.

Goats cheese parfait, nixta pumpkin, gingerbread, sake kasu.

Kikorangi blue, Spanish manchego, double cream brie, aged cheddar. Served with accompaniments.

Amuse; Ruakaka kingfish, pear ponzu, nashi pear; West Coast paua tortellini, kina hollandaise; Golden Bay citrus sorbet; Central Otago lamb rump, merguez, kale, jus; mango parfait pre-dessert; Banana Box (dark chocolate namelaka, banana, hazelnut, caramel Baileys); Oamaru, a single selection of cheese.

• With New Zealand wine matches$250

Amuse (chef's daily creation); Ruakaka kingfish or Canterbury slow cooked pork belly; cleanser of Golden Bay citrus sorbet; Bluff blue cod or Central Otago lamb rump; mango parfait or pumpkin (goats cheese parfait, nixta pumpkin, gingerbread, sake kasu).

• With wine match$180

• Bottle$119

• Bottle$117

• Bottle$94

• Bottle$70

Baileys, Frangelico, Crème de cacao, cream.

Absolut vanilla, coffee liqueur, espresso, manuka honey.

Lemon curd, Hennesy VS cognac, Licor 43 & a touch of cream.