Park Kitchen

Wellington Lamb Loin

Succulent local lamb loin served with kumara puree, seasonal greens, and a rich pinot noir reduction.

$32

Pan-Seared Snapper

Freshly caught snapper from New Zealand waters, accompanied by asparagus, confit potatoes, and a lemon-butter sauce.

$28

Foraged Mushroom Risotto

Creamy arborio rice infused with a medley of locally foraged mushrooms, parmesan, and a hint of truffle oil.

$24

Pavlova Deconstructed

A modern take on the classic New Zealand dessert, featuring crisp meringue, passionfruit curd, and fresh berries.

$14