With a menu that truly reflects the combination between traditional Scottish and contemporary New Zealand, Our Head chef has created a brilliant fusion between the two elements. The combination has resulted in a menu that is both unique and interesting. It represents all that is good within the two cultures, showcasing the very best. We like to create special elements in all of our dishes such as our salmon gravlax where we have use whisky to cure it instead of vodka, weaving that Scottish element throughout our menu, Offering new dishes with different and unique styles.
There is definitely a taste to suit everyone, especially if you are carnivorous as red meats are a specialty of ours. We smoke in our own meat offering smoked beef & duck and smoking fish for our cullen skink. The smoke is a unique flavour that we are famous for. Our menu also features the best lamb and venison from locally sourced and sustainable suppliers. We often have Chef’s Specials highlighting a new feature of our menu.
All of our desserts are housemade with sweet and savoury options to tempt you. Our Treacle Creme Brulee always goes down a treat, but the choice can be hard between Black Forest Mousse, Banoffee and Lemon Tart just to name a few.
Vegetarian, Dairy & Gluten Free options available. Please let us know if you have dietary requirements.
Early Bird Special 5-5:30pm
Entree & Main for $45
Conditions Apply & Bookings Essential
Tues–Sat from 5pm
The Doon Bar
Tues–Sat from 5pm till late