We vowed never to open a restaurant.

Organic free range eggs, house made butter and relish. With your choice of house made bread:

• Sourdough
• Seeded grain
• Brioche (GF option available)

Cream Butter & Parsley Scrambled / Tofu Parsley Scramble

Slice of sourdough with kasundi bacon jam, 1 poached egg, dukkah and cress.

With fresh fruit and berries, compressed melon, mango thyme sorbet and Hunt & Gather honey buckwheat granola.

Flakey puff flat bread with fried egg, bacon, Asian herbed slaw, beansprouts, Ming Wong dressing tom yum mayo & crispy shallots.

Flakey puff flat bread with Ponzu glazed Tofu, Asian herbed slaw, beansprouts, Ming Wong dressing and tom yum mayo.

With free range poached eggs, house cured bacon, winter leaves, house hollandaise foam & chives.

House made French toast, banana cremeux (whipped custard), Canadian Maple syrup'd strawberries, blueberry toasted marshmallow ice cream and crushed pistachios.

Our cold smoked bacon, pork cheek, warm winter market veggies, 3 poached eggs, avocado and hollandaise foam.

House cured Marlborough Salmon, free range poached eggs, Local Cress, hollandaise foam, salmon caviar and chives on house made brioche loaf.

Cos lettuce, bacon jam, aioli, soft eggs, dukkah, tomato & herbs.

Corn & chickpea balls deep fried until crispy, coconut labneh, pistachio za'atar, mild chilli 'Hunt & Gather' Kanuka honey, sumac avocado.

Master stock marinated duck, Asian herbed slaw, beansprouts, Ming Wong dressing tom yum mayo, crispy shallots & sesame.

Slow cooked and pressed dukkah lamb belly. Crisped up on the grill with zucchini buckwheat tomato and sorrel salad and a mean as thai style citrus mint dressing.

Crispy baby gem leaves, hay sous vide chicken breast, avo, tomato, aioli, bacon jam and we lightly apple smoke the salad to order (can have unsmoked).

Served with pecan hibiscus mole, a tamarind BBQ sauce, pickled red onions, chilli, 3 day crackling and fresh gem leaves to make sweet lil' wraps.

180g burger pattie, McClure's sweet spicy pickles, lettuce, bacon katsunji jam, aioli, speedway sauce, buttered potato bun and some token fries.

160g local line caught seared tuna steak, chillin' on some fresh shaved fennel dressed with lemon marmalade, sitting in some fresh crisp tomato vine and basil tea and then hit with some puffed buckwheat.

House made agria fries, signature rosemary salt and truffle oil. From food truck fame these take 2 days to make and we would be shot if we didn't have them on this menu.

Freshly shucked and dressed in either:

• Natural & 5g Sturgeon Valley signature caviar + $40
• Natural with frozen champagne yuzu ice
• Natural House Ponzu dressing
• Fermented “Pillow” battered with house bacon aioli & lemon

Our famous house made brioche bun with our toasted yeast honey butter, or Allpress 2025 Waiheke blend olive oil.

Hit with heaps of dehydrated salt & vinegar corn seasoning and chilled in liquid nitrogen.

Local cured white fish with fresh harvest pinot gris juice, sour pinot gris verjuice, barrel bottom pinot gris sherbet and pickled chilli.

Not rubbery squid seasoned with “spicy tomato muncho” salt, tom yum kewpie and fresh lime.

Made with local and house grown mushrooms, port wine gel, with toasted house sourdough and aged REAL balsamic, cos you deserve it.

Warm savoury mushroom and everything umami custard covered in an onion madira turmeric reduction, charcoal grilled oyster mushroom, chives. IYKYK.

Savoury french toast with blue cheese roasted house brioche with honey glazed pears, spiced walnuts and goats cheese sorbet.

Crunchy Raglan Hunt & Gather honey, parsley sherbet, avocado oil.

Fresh horseradish fraiche sorbet, crushed pistachios and Waiheke extra virgin olive oil.

Marinated in fish sauce, then lightly coated and deep fried. Tossed in fermented Jeow Som dressing and hit with fresh lime; our fav Lao style snack. Comes mild — but just ask for some “gangsta” sauce if you want the fire.

Braised and then charcoal grilled east coast octopus tentacles with a fluffy Spanish potato and nduja whip (spicy Spanish sausage), lemon oil and roasted almonds.

One 80g dukkah slow cooked lamb belly skewer drizzled in Kanuka honey.

Cambridge Duck, dusted and deep fried till crispy, then hit with thyme smoked tomato vinegar salt. Lashings of mild chilli Kanuka honey and aioli. Get messy with it!

150g of beautiful charcoal grilled beef, sliced and sitting on our thai “cold” not hot sauce.

Slow cooked in stock then grilled, then hit with pecan hibiscus mole, tamarind BBQ sauce, 3 day chicharrón crackling, pickled onions and chilli, mint and coriander.

Coal fired and slow cooked in the jacuzzi. Served with fresh pickled daikon, coriander, mint, chilli and dressed with smoked caramel gastrique and fresh lime.

Seasoned with sumac and sous vide until super tender and juicy. Then served with golden onion, barley hay, saffron broth and crispy honey skin.

Finished on chicory and clover, this lamb is some of the best NZ has to offer. Stuffed with rosemary and garlic leg meat, then rolled in crepinette and put in the food spa for 24 hrs, then pan roasted in butter and thyme and served with black garlic demi glaze sauce (flash gravy).

Charcoal grilled then slow cooked to medium rare/medium, served with pan roasted grapes, truffle jus, shaved fennel and fluffy parmesan polenta.

Komu salt brined then dried for 3 weeks. Then sous vide to medium rare and served with our 5 day bone marrow sauce.

Gently cooked to medium well. Then the skin is removed and turned into puffed crackling and finished on the coals, served with BBQ onion butter.

Cream & butter agria mash, with 3 day chicken stock “gravy” and crispy salt and vinegar skins.

Dusted with smoked tomato salt and hit with fermented artichoke caramel and proper roasted garlic aioli.

Deep fried tofu with soy mushroom ginger broth, spring onions, coriander, mint, chilli.

Crunchy cos, pickled onions, coconut sumac labne, lemon oil, roasted almonds and garden herbs.

Blanched in carrot juice, with a carrot gastrique dressing (like sweet and sour) and carrot powder — finished in brown butter if you'd like.

House made Agria fries, signature rosemary salt and truffle oil. From food truck fame these take 2 days to make and we would be shot if we didn't have them on this menu.

Lil Kamahi honey semifreddo, Allpress Waiheke olive oil and Raglan Jacksons reef salt.

Fermented feijoa covered in coconut jasmine tonka mousse with feijoa almond sherbet.

Blueberry bay leaf ice cream with brown butter ginger sponge and brown butter custard.

Caramelized milk chocolate mousse, baileys white chocolate, yoghurt sorbet and charred persimmon gel.