‘As the seasons change, so does the offering.’
With an emphasis on local produce, Terrôir sources Hawkes Bay’s finest meat, produce and seafood from the region’s land and sea, providing fabulous New Zealand cuisine with a French country theme.
Each dish is prepared sensitively and cooked by skilled people who are passionate about quality food, presented in a style which is simple and real.
Summer at Terrôir
It’s summer at Terrôir, and it’s not just the grape vines that are looking strong with our vegetable garden also in full bloom. With the help of amazing local organic growers Aaron & Jo Duff from Kahikatea Farm and our own gardening guru Vijay, this year the chefs have more delicious produce growing on site than ever before. We also have our own “bee-hive” (excuse the pun) of activity to help things along now, so keep an eye out for Terrôir honey coming soon.
Our garden really is the inspiration when planning our new menu. This summer, look out for paua ravioli, kina butter, scampi and burnt lemon with fennel and anise hyssop as well as a watermelon basil and soft goats curd salad with black olive. The ever popular and exclusive to Craggy Range Firstlight short-rib will remain a feature and later in the season we’re looking forward to harvesting our heirloom tomatoes to enjoy with fresh buffalo mozzarella.
~ Leyton Ashley, Head Chef