Breakfast Menu

Breakfast

  • No5 Big Breakfast

    Your choice of eggs, Havoc bacon, mushrooms, slow roasted tomato, sausage, rosti.

    24

  • Free range Havoc bacon, poached free-range eggs, grilled sourdough, smoky tomato relish

    18

  • Hot smoked Stewart Island salmon, scrambled free-range eggs, crispy potatoes, salsa verde

    19

  • Fried potato & parsnip rosti, wilted spinach, poached eggs, dukkah

    17

  • Brioche French toast, vanilla mascarpone, apple & rhubarb compote, salted caramel

    18

HEALTHY

  • Natural homemade granola, milk or yoghurt, poached local berries

    16

  • Berry & coconut bowl, banana, poached blueberries

    add crunchy granola $3

    18

  • Thick yoghurt w/ Otago honey & Bannockburn saffron, blackberry coulis

    16

  • Wholemeal toast, homemade cashew butter, chia seeds, seasonal berries

    14

  • ANZAC biscuit porridge w/ almond milk, grilled banana, ANZAC crumble

    17

SIDES

  • Slow roast tomatoes

    Potato & parsnip rosti5

  • Roast Mushrooms

    Free-Range Eggs

    Havoc Bacon6

*All made to order, please allow time to cook

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Lunch & Dinner Menu

Lunch & Dinner

No5 Sharing Menu

Trust the Chef - Adventure in New Zealand cuisine, served over three courses. Minimum 2 people.

  • No5 Sharing Menu

    60pp

  • No5 Sharing Menu plus dessert

    70pp

  • No5 Sharing Menu plus a bottle of Terra Sancta Pinot Noir

    90pp

  • No5 Sharing Menu plus dessert & 4 matched wines

    110pp

KAI BOX

Our Chefs Kiwi take on a 'bento' box portioned perfect for lunch. All come with lamington, chop salad and broccolini. Includes a soft drink, tea or coffee. Served from 12pm-3pm. $25.

  • Lamb neck, kumara chips and kumara puree

  • Corned beef, crispy potato and red cabbage puree

  • Polenta, vegetables, succotash and arancini (v)

LIGHT AND FRESH

  • Seasonal heirloom tomato Gazpacho basil & goat cheese ice cream (V)(gf)

    14

  • Beetroot falafel, puff quinoa britte, beetroot boysenberry leather (V)(gf)

    12 / 24

  • Soy marinated torched Salmon, textured watermelon (gf)

    19 / 37

  • Baby pea & Kawakawa lamington, truffle jelly, pine nuts, feta whip (v)

    14 / 28

CURED & PICKLED

  • Pork & Puha, Havoc ham terrine, watercress consommé, Tua Tua clams (gf)

    18 / 36

  • Corned beef with red cabbage puree, mustard cream (gf)

    21 / 42

  • Homemade olive pappardelle, slow roasted heritage tomato, capsicum & tomato sauce, goats cheese (v)

    17 / 34

  • Asparagus & pickled strawberry salad, sweet & salty almonds (V)(gf)

    18 / 36

FERMENTATION

  • Fried kumara dampers (Kiwi-style dumpling) & Nocc Cham sauce (V)

    14 / 28

  • Polenta beignets, golden beet puree, pecorino (V*)(v)

    16 / 32

  • Southern fried banana blooms, sriracha glaze, blue cheese ranch dressing (v)(V*)(gf)

    17 / 34

SMOKE AND FIRE

  • Wild thyme smoked fish, lemon gel, dill olive oil, barley (gf*)

    18 / 36

  • Smoked mushroom pate, pinot noir jelly, bacon, pickled mushrooms (v)(gf*)

    18

  • Hangi style vegetables, carrot puree, horopito arancini (V)(gf)

    17 / 34

  • Hay roasted lamb neck with mint sauce, Kumara puree (gf*)

    21 / 42

ON THE SIDE

  • Crispy Potatoes, aioli (v)(gf*)

    7

  • Kumara Chips, smoked tomato relish (V)(gf*)

    7

  • Chop Salad, creamy dressing (v)(gf*)

    8

  • Broccolini w/ black garlic puree & caramelised walnuts (gf)

    10

DESSERTS

  • Apple & rhubarb pie, ginger ice-cream (v)

    16

  • Smoked 70% dark chocolate ganache, chocolate cake, pinot noir reduction (v)

    16

  • Trio of ice cream cones (v)

    16

  • Vegan pavlova with blood orange curd, kumara whip (gf)

    16

  • Selection of local cheeses 10.00 each or 3 for 27.00 (v)

 

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(V) = vegan / (v) = vegetarian / (gf*) = gluten free
Some dishes can be made vegan or gluten-free on request, please ask your server.
*Nuts and flours are used in our kitchen. Although we will try to accommodate all dietary needs, we cannot guarantee zero traces of these products in our food.

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Cocktails

Signature

No5 Cocktails

  • Garden of Earthly Delights

    Blue Duck vodka, elder-flower liqueur, fresh lime juice, black pepper, freshly picked rosemary, homemade kiwi jam & egg white

    19

  • Quince of Hearts

    Broken Heart Quince gin, Galliano vanilla, Yellow Chartreuse, Quince liqueur, Otago fruit syrup, lemon

    18

  • Melody of Impulse

    Gracias a dios mescal reposado, chilli, agave syrup with our homemade apricot and grapefruit shrub, & fresh lemon juice

    20

  • Carnival

    Diplomatico rum, cacoa and coffee infused Antica formula vermouth, amaro Montenegro, creole bitters, xocolatl mole bitters & smoked chilli sugar rim

    20

  • Owner's Margarita

    Patron silver tequila, Cointreau, freshly squeezed lime juice, flaky sea salt, served “Straight up” or “on the rocks”

    20

  • Highland Samurai

    Highland park 12yr malt whisky, plum jam, homemade toasted almond orgeat, fresh ginger, Japanese plum wine, rose and freshly squeezed lime juice

    22

  • No5 Bloody Mary

    Mediterranean infusion Belvedere, lemon juice, tomato juice, horseradish, Kaitaia fire, celery salt and cracked black pepper finished with Cynar aperitif, olives, cherry tomato, black olive salt rim and rosemary

    20

  • La Rhumba

    Scapegrace gin, toasted fennel, thyme and mandarin infused syrup, citrus, pomegranate molasses and Angostura bitters topped with a local apple cider

    20

  • Mediterranean Spritz

    Gin Mare, Amaro Montenegro, fresh raspberries, fresh basil, balsamic vinegar, sea salt solution & topped with Fevertree mediterranean tonic water

    18

  • Crimson & Thyme

    Mezcal reposado, Solerno liqueur, freshly squeezed blood orange juice, homemade blood orange marmalade, fresh lime juice , thyme sugar & soda

    20

  • Libeccio

    Bourbon washed with Italian extra virgin olive oil built like an old fashioned with bitters, sugar, a grapefruit twist

    22

  • The Last Scotsman

    Glenlivet Founder’s reserve Whiskey infused with figs, house blend orange bitters, Drambuie then finished with a lagavulin 16yr mist

    20

  • Infinite Wisdom

    Pistachio and nutmeg infused rye whiskey, sweet vermouth, oloroso sherry, coffee and pimento bitters, black pepper, cardamom, clove & cinnamon syrup

    20

  • Parfait Martini

    Grey Goose vodka infused with vanilla, Chambord, apple juice, honey, homemade rhubarb puree, vanilla cream float & burnt cinnamon

    20

*We also have all your favourite classic cocktails available as well as an extensive wine list and premium artisan beer selection.

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Absinthe

Green Hour

Absinthe

  • 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

  • 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

  • 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

  • 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

  • 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
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 No5 Happy Hour(s)
Every evening between 5-6pm AND 9-10pm join us for Happy Hour. $6 beers, $8 red or white wine.