The No5 Mezze

Based on the Greek/Turkish custom of serving many small dishes simultaneously or in succession, to be shared by everyone around the table. Chef’s choices brought over three courses.  Minimum 2 people.

• No5 Mezze

  50pp

• No5 Mezze with dessert

  60pp

• No5 Mezze plus a bottle of Terra Sancta Pinot Noir & dessert

  80pp

• No5 Mezze with dessert & 4 matched wines

  100pp

BAR SNACKS

• Grilled homemade sourdough and Cairnmuir olive oil (V)

  7

• Paprika-spiced nuts (V/gf*)

  6

• Warm olives marinated with chili and lemon (V/gf*)

  9

• Bocconcini mozzarella, tomato, basil, olive crackers (v/gf*)

  18

• Manuka-smoked Taramasalata (Greek seafood dip), crackers, celery

  15

• Hand-cut chips, olive salt, sundried tomato aioli (v/gf*)(V)

  7

• Grilled bruschetta duo;

  Heirloom tomato, Grana Padano Parmesan, basil

  Roast eggplant, confit tomato, NZ feta (v)(gf*)18

RAW

• Chilled asparagus gazpacho, freeze-dried kimchi (v/gf*)

  12/22

• Salad of shaved Spring veg, Tony’s salad greens, turmeric dressing (V/gf*)

  15/28

• Manuka-smoked Taramasalata (Greek seafood dip), raw flax crackers, celery

  14/26

• Frosty Greek salad, Heirloom tomato, NZ feta, olive crumble, cucumber gin granita,  (v/gf*)

  14/26

CHARGRILL / OVEN

• Grilled bruschetta duo;

  Heirloom tomato, Grana Padano Parmesan, basil

  Roast eggplant, confit tomato, NZ feta (v)(gf*)18/34

• Wild hare & caramelized onion croquettes, smoky pepperonata

  19/36

• Pinot Noir & Fiordland venison pate, grilled sourdough, candied walnuts (gf*)

  16/30

• Chargrilled Cardrona lamb ribs, harissa, babaganoush, cumin yogurt (gf*)

  18/35

• Roast beetroot falafel, lemon-cured courgette salad, NZ feta (v/gf*)

  15/26

PASTA / GRAINS

• Rigatoni in tomato & Alexandra saffron sauce, baked w/ goat’s cheese, ricotta & herbs (v)

  17/30

• Farro “risotto” of asparagus, lemon, peas, mint, Grana Padano (v)

  17/30

• Homemade pappardelle, Cardrona Merino lamb ragout, mint salsa verde

  17/30

SOURDOUGH PIZZAS

• Homemade chorizo sausage, jalapenos, NZ mozzarella

  21

• Preserved artichoke, fresh tomato, rocket, NZ mozzarella (v)

  21

• Anchovy, Kalamata olives, capers, NZ mozzarella

  21

ON THE SIDE

• Hand-cut chips, olive salt, sundried tomato aioli (v/gf*)(V)

  7

• Polenta fritters, salsa verde (v)

  7

• Mixed local leaf salad, house vinaigrette (V/gf*)

  8

• Chargrilled asparagus, romesco (V/gf*)

  9

• Absinthe Mansinthe

  A traditional style absinthe from Swiss master distiller Oliver Matter, commissioned by Marilyn Manson. Musky, earthy aromas of alpine herbs and flowers introduce a rounded, savory, buttery palate with a refreshing and lasting finish.

  $20.00

• Absinthe Soixante-Cinq

  A 1899 recipe from the distillery of Paul Devoille made by distilling individual botanicals with wine alcohol  and blending afterwards, an unusual distillation method reminiscent of winemaking. Delicate floral and citrus-driven aromas give way to mellow fruity notes and a long, smooth finish.

  $22.00

• Absinthe République Vintage

  Distilled by Paul Devoille, this expression shows a beautiful juxtaposition of old and new styles Leads with a heady, full-flavoured body, heavy botanical maceration provides a thick, and quick forming louche, and the addition of coriander seeds adds a nutty, slightly spicy touch to a wormwood-dominant taste.

  $22.00

• Absinthe Duplais Balance

  Inspired by the writings of famous French master distiller P. Duplais. Slightly sweet with hints of coriander and minty wormwood giving way to fennel and a long, pleasant finish.

  $25.00

• Absinthe Brevans Crowley

  A limited release from Oliver Matter as a tribute to Aleister Crowley, aged 3 years in oak casks and fortified  with aged cognac, this is one of 418 bottles ever released. Sweet, herbaceous, and well rounded, the oak lends depth and leads to a honeyed finish.

  $30.00