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—  LUNCH  —

Modern dishes that capture the flavors of the season

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—  Burrata Cheese Salad
Medley of Tomatoes, Cress, Pistachio Pesto, Cucumber, Tomato Gel, Red Onion, Pickled Mustard Seeds

—  Foie Gras Terrine  —
Lychee Puree, Ginger Bread Crumbs, Toasted Brioche


—  Steak Sandwich  —
Beef Tenderloin, Swiss Cheese, Romaine Lettuce, Sautéed Mushrooms, Beer Battered Onion Rings, Jerk Mayo, Rye Bread

—  Thai Spiced Salad  —
garlic, white wine, basil, parsley, ricotta $18
Add: Chicken $6 Add: Tofu $4 Add: Shrimp $9

—  Lobster Shrimp Roll  —
Local Lobster, Shrimp, Citrus Scallion Mayo, Brioche Roll, Trice Cooked Fries

—  Pulled Pork Banh Mi Roll  —
Foie Gras, Pickled Cucumber, Apple Herb Salad, Red Onions, Sesame Seeds, Vietnamese Style Dressing

—  Korean Rice Bowl $10 —
Steamed Rice, Sambal Oelek, Green Salsa, Fried Egg, Parmesan, Crispy Shallots Add: BBQ Pork Belly $9 Add: Char-grilled Veg $6

—  Fish and Chips —
Local Snapper, Beer Batter, Hand Cut Fries, Wasabi Pea Smash, Tartar Sauce, Lemon $26

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—  Selection of Ice Creams & Sorbets  —
Choice of Any 3 Scoops

—  Vanilla Chocolate Panna Cotta  —
Chocolate Soil, Berry Gel, Chocolate tuile, Mint

—  30 Sec Sponge  —
Raisin Puree, Orange Carrot Puree, Cream Cheese Frosting, Milk Sorbet


Executive Chef Lee Cowie



—  DINNER  —


—  Burrata Cheese Salad  —
Medley of Tomatoes, Cress Pistachio Pesto, Tomato Gel, Pickled Mustard Seeds, Cucumber, Crispy Shallots

—  Seared Scallops  —
Sweetcorn Purée, Corn Succotash, Bacon Dust, Roast Chicken Foam, Scallions

—  Foie Gras Parfait  —
Lychee Gel, Gingerbread Crumbs, Toasted Brioche

—  Slow Cooked Pork Belly  —
Snake River Pork Belly, Spiced Beet Gel, Beetroot Ravioli with Smoked Salmon, Shaved Broccoli, Cured Salmon Egg Dressing


—  Tortellini of Brie de Meaux  —
Onion Consommé, Baby Spinach, Roasted Shallots, Bread Crisps, Gruyere Cheese

—  Harissa Crusted Halibut  —
Saffron Potatoes, Cress, Asparagus, Dehydrated Black Olives, Green Herb Oil

—  Five Spiced Seared Duck Breast  —
Pistachio Crusted Duck Rillette, Mustard Chickpea Purée, Potato Mille Feuille, Dried Fruit Paste & Tonkatsu Jus

—  Slow Cooked Angus Beef Tenderloin  —
Truffle Pommes Purée, Broccoli Cheddar Purée, Creamed Spinach & Onions, Light Beef Jus

—  Organic NZ Roasted Lamb Rump  —
Green Herb Crust, Potato Gnocchi, Garden Vegetables, Cauliflower Purée, Beurre Noisette Lamb Sauce


—  Selection of Ice Creams & Sorbets  —
Choice of Any 3

—  Yogurt Sponge  —
Raisins, Orange Ginger Purée, Cream Cheese Frosting, Milk Sorbet

—  Vanilla Chocolate Panna Cotta —
Chocolate Soil, Berry Gel, Mint

— Cheese Plate Trio —
Chef's Selection, Water Crackers, Grapes, Apple & Quince Paste

Our extensive wine list allows you to select your favorite varietal and perfectly pair your wine with whichever dish you choose. Our well-stocked cellar ensures a wine for every palate.