100% Proudly NZ Owned 

Fine Dining using New Zealand Native Herbs. By Chef Tewi Barbarich

Creations by Chef Tewi Barbarich from Crab Farm Winery 

Stuffed Lambs Heart                                                                                

Sausage meat, Horopito (native bush pepper) & Kawakawa leaf stuffed lamb heart wrapped in bacon, on roasted potatoes with sautéed Pikopiko (bush asparagus) asian port based jus.

Venison Eye Fillet                                                                                        

Seared venison on flanned potato with kawakawa infused crust, rocket & chilli salad dressed with hemp oil on a fresh kawakawa leaf with beef & red wine jus