The Press Club

Featured dishes

Otago Lamb Loin

Succulent lamb loin, pan-seared to perfection and served with seasonal root vegetables and a rich pinot noir reduction.

$42

Seared South Island Scallops

Freshly caught South Island scallops, delicately seared and presented with a cauliflower puree and crispy pancetta.

$38

Fiordland Venison

Tender Fiordland venison, slow-cooked and accompanied by wild mushrooms, kumara gratin, and a juniper berry jus.

$45

Pan-Fried Blue Cod

Locally sourced blue cod, pan-fried until golden and served with crushed new potatoes, green beans, and a lemon-butter sauce.