• Green Meadows Beef Burger | 34
  w/ smoked mustard, smoked cheddar, pickles, fries, aioli
  try w/ Highwayman APA
  
  Lamb Rump | 39
  w/ garlic & rosemary marinade, mint pea puree, glazed carrots, potato gratin
  try w/ Fanny Fantham’s Lager

• Grilled Gurnard & Roebuck Farms Salad | 38
  w/ croutons, tomato, olives, onion, rocket, cos, soy caviar, feta, lime ponzu dressing
  try w/ Little Fake XPA
  
  House-Made Fettuccine (v) | 37
  w/ smoked leek, leek cream, mushroom, olive oil, parmesan
  add/ grilled chicken +9
  try w/ Flemish Bruin Sour Ale

• Market Fish of the Day | Market Price
  w/ chive, lemon, caper butter
  
  Flat Iron Steak | 58
  w/ bone marrow, roasted carrot and ginger puree, chimichurri

• Pork Belly | 48
  w/ kumara puree, chilli oil, pork and onion crumble
  
  Charcuterie Board | 41
  w/ chorizo, prosciutto, salami, fried chicken, whipped feta, NZ Brie, crumbed blue cheese, olives, freshly baked bread

• Passionfruit & Coconut Panna Cotta (v) | 19
  w/ lime and coconut chantilly cream, toasted candied coconuts
  
  Beer Brownie (v) | 19
  w/ Octopus Clamp Dark Lager salted caramel, vanilla ice cream, almond walnut crumble
  
  Churros & Beer Ice Cream (v) | 17
  w/ Octopus Clamp Dark Lager & Hazelnut Ice Cream, salted Dark Lager caramel

• Snickers & Stout Ice Block (v) | 12
  made with O’Carroll’s Draught Dry Irish Stout
  
  Cheese Board (v) | 30
  w/ artisan cheese (x3), crackers, apple & quince jelly

• Garlic bread (v) | 11

  Tomato pasta (v) | 13

  Fries w tomato sauce (v) | 11

• Chicken bites w fries | 13

  Battered Fish & chips w tomato sauce | 13

  TO FINISH: Ice cream sundae w chocolate sauce & berries (v) | 12

the brew crew

• 

  Mary Intalan

  Head Chef

  Our Head Chef, Mary found her calling early. Whipping up dishes at just 8 years old, before officially deciding on the chef life at 17. She cut her teeth rolling sushi in Auckland at 16, then swapped kitchen whites for combat boots, spending 2.5 years in the army as both soldier and chef. Mary backs it up with the goods too. Top student honours in the military and a Bachelor of Culinary Arts from AUT with high marks. Her pick from our menu? The lamb ribs, unsurprisingly. Off the clock, she's partial to a Fanny Fanthams Lager, never says no to karaoke, and is currently on day 500+ of a 100-push-ups-a-day challenge that was only ever meant to last 100 days.

• 

  Luke Anderson

  Front of House Manager

  Our Front of House Manager, Luke Anderson, is a bit of a legend in the New Zealand hospitality world. We think that's kind of fitting given he grew up in a small Scottish town called Forres, right next to the Loch Ness monster. Immersing himself in hospitality from a young age, Luke's worked all around the world, picking up numerous awards on his travels. All this recognition culminated in his current role as a national judge for the New Zealand Hospitality Awards. It's safe to say, Luke knows what he's doing. Better still, for a party trick that's on point with his profession, he can carry 25 glasses at once - just with his hands! Great for when we're busy at Shining Peak.