Cellar Door Restaurant Menu - Tussock Hill Vineyard

Tussock Hill Restaurant Sharing Menu

Please note- our restaurant menu is designed to be shared and we are able to customise lots of our dishes to suit dietary requirements.
Our menu changes frequently with seasonal produce and this may not be the menu when you dine with us.

- Trust the Chef
  Settle in and enjoy your time while we share a series of seasonal dishes that reflect the produce from surrounding lands
- Tussock Hill Curated Lunch
  90pp
- A Taste of Things to Come
- Seasonal oysters freshly shucked
  One 8
  1/2 Doz 45
  lemon verbena & green peppercorn jelly (DF, GF)
  Recommended wine pairing: Pétillant Naturel
- Marinated olives
  14.00
  warmed with citrus and fennel (DF, GF, V, VE)
- Housemade sourdough
  small 11
  large 18
  Housemade Nettle Sourdough with Milmore Down’s organic grains, house butter and garden pickles
  (GF*, DF* V, VE*)
- New Zealand cheeses
  50g of local cheese served with homemade lavosh, fruit and a creation suited to complement the cheese
- Little River Brie with blackcurrant mostarda
  16.00
- Little River Wildfire with honeycomb
  17.00
- Mahoe Blue with Quince Paste
  19.00
- Thorvald Curado with lemon chutney
  23.00
- Charcuterie
  50g shaved fresh
- Free range Coppa
  24.00
- Bresaola
  25.00
- Seasonal Beginnings
- Braised oxtail terrine
  34.00
  syrah jelly, bone marrow custard, juniper gastrique & wild onion vinaigrette (DF*, GF)
- Cured wild caught fish
  30.00
  hibisicus, sea lettuce, oyster emulsion & garden radish (DF, GF)
- Aged beetroot
  28.00
  Middlehurst honey, deer milk espuma, cherry blossom (DF, GF, V)
- Land Sea and Smoke
- Lamb Rump
  60.00
  Middlehurst lamb, fermented mustard, apple butter, braised red cabbage & jus (DF*, GF)
  Suitable for 2-3 people
  Recommended wine pairing: Waipara Pinot Noir
- Lamb shoulder
  120.00
  fermented mustard, apple butter, braised red cabbage & jus (DF*, GF)
  Recommended wine pairing: Waipara Pinot Noir
- Local catch
  55.00
  asparagus, spring legumes, smoked mussel & hazelnut (GF, N)
  Recommended wine pairing: Pinot Gris
- Garden and Field
- Lamb fat, sorrel and horopito Hasselback potato,
  19.00
  garlic cream, chive (GF)
- Roasted leek
  24.00
  hemp, globe artichoke tapenade, green apple, crispy sage
  (DF, GF, V, VE)
- Braised Fennel
  39.00
  almond gazpacho, grapes & dill (DF, GF, N, V, VE)
- A Sweet Ending
- Lemon sponge
  28.00
  sweet pickle, sunflower seed ice cream, raspberry
  (V)
- Buttermilk panna cotta
  24.00
  poached rhubarb, white chocolate & magnolia sorbet, spiced oats (GF*)
- Kids
- Kids platter
  16.00
  Sourdough bread, fruit, cheese, salami & chocolate fish (GF*, DF*, V*, VE*)
  We can also suggest a range of things from our menu