Craggy Range Restaurant
At our winery restaurant you'll enjoy local, seasonal Hawke's Bay produce, prepared by Head Chef, Casey McDonald.
* Our restaurant is currently closed for renovation until spring *
The new restaurant look
Our winery restaurant is currently closed for renovations, and will be reopening in early spring with a brand new look – the renders above give a preview of what is in store. Taking inspiration from our newly refurbished Cellar Door, as well as our luxury Lodge, the restaurant will offer an intimate, comfortable, and relaxed space to enjoy our Head Chef Casey McDonald’s signature seasonal locally sourced Hawke's Bay produce, alongside Craggy Range wines. Guests will be able to see our chefs in action via an open kitchen, while a new bar area will offer an additional space to enjoy flights of wine and snacks throughout the day. The restaurant will reopen in early October, and we look forward to seeing you then.
The new restaurant look
Our winery restaurant is currently closed for renovations, and will be reopening in early spring with a brand new look – the renders above give a preview of what is in store. Taking inspiration from our newly refurbished Cellar Door, as well as our luxury Lodge, the restaurant will offer an intimate, comfortable, and relaxed space to enjoy our Head Chef Casey McDonald’s signature seasonal locally sourced Hawke's Bay produce, alongside Craggy Range wines. Guests will be able to see our chefs in action via an open kitchen, while a new bar area will offer an additional space to enjoy flights of wine and snacks throughout the day. The restaurant will reopen in early October, and we look forward to seeing you then.
The new restaurant look
Our winery restaurant is currently closed for renovations, and will be reopening in early spring with a brand new look – the renders above give a preview of what is in store. Taking inspiration from our newly refurbished Cellar Door, as well as our luxury Lodge, the restaurant will offer an intimate, comfortable, and relaxed space to enjoy our Head Chef Casey McDonald’s signature seasonal locally sourced Hawke's Bay produce, alongside Craggy Range wines. Guests will be able to see our chefs in action via an open kitchen, while a new bar area will offer an additional space to enjoy flights of wine and snacks throughout the day. The restaurant will reopen in early October, and we look forward to seeing you then.
CASEY MCDONALD
Casey is the Head Chef at Craggy Range Restaurant, and brings with him a focus on local Hawke's Bay suppliers, forests, coastline and the restaurant kitchen garden.
His first weeks on the job were spent exploring all parts of the Bay, developing relationships with farmers and suppliers along the way, with a view to featuring them on his menus.
CASEY MCDONALD
Casey is the Head Chef at Craggy Range Restaurant, and brings with him a focus on local Hawke's Bay suppliers, forests, coastline and the restaurant kitchen garden.
His first weeks on the job were spent exploring all parts of the Bay, developing relationships with farmers and suppliers along the way, with a view to featuring them on his menus.
CASEY MCDONALD
Casey is the Head Chef at Craggy Range Restaurant, and brings with him a focus on local Hawke's Bay suppliers, forests, coastline and the restaurant kitchen garden.
His first weeks on the job were spent exploring all parts of the Bay, developing relationships with farmers and suppliers along the way, with a view to featuring them on his menus.
Summer October 23rd - April 1st
Monday to Sunday
Lunch: 12pm - 3pmLimited menu available between lunch & dinner serviceDinner: 6pm - late
Monday to Sunday
Lunch: 12pm - 3pmLimited menu available between lunch & dinner serviceDinner: 6pm - late
Winter
Closed for refurbishment from June through to October 2018.
Closed
Deep Purple Day (2nd March 2019), ANZAC Day & Christmas Day
Our Craggy Range Restaurant will be undergoing some refurbishments between June through to October 2018.
Lunch and Dinner
Te Matuku oyster, red wine vinaigrette ~ 6
~
Smoked kahawai croquettes, sauce gribiche ~ 9
~
Five spice fried Hillcroft mushrooms ~ 9
~
Wild venison pastrami, horseradish & Zuni pickle ~ 12
~
Game bird terrine, picallili & chicory ~ 14
All dishes are subject to product availability, and may change at times.
Hohepa halloumi, fig, crab apple & candied walnut ~ 19
~
Grass fed beef tartare, tarragon & fried anchovy ~ 22
~
Calamari, radishes & fennel, ‘nduja dressing ~ 22
~
Free range pork meatballs, pappardelle & thyme ~ 23
All dishes are subject to product availability, and may change at times.
Te Mata mushroom, pumpkin & feta pastry, pine nut tarator ~ 32
~
Cape Kidnappers snapper, pearl barley, smoked mussels & cabbage ~ 38
~
Tuki Tuki venison, pickled quince, wilted greens & almond cream ~ 39
~
Wakanui beef fillet, watercress, grilled leek & Hillcroft mushroom ~ 39
~
LARGER DISHES TO SHARE
Baked Ora King salmon, preserved mandarin & fennel ~ 49
~
Patangata Station lamb shoulder, romesco, salsa verde ~ 85
~
Patangata Station rib eye 700g, pepper sauce, fries ~ 110
(please allow 45 minutes)
~
SALADS & VEGETABLES
Broccoli salad, caper & shallot ~ 9
Roast potatoes, confit garlic & sage ~ 9
Fennel & cabbage salad ~ 9
Our garden salad, nashi pear dressing ~ 9
All dishes are subject to product availability, and may change at times.
Confit quince terrine, gingerbread ice cream ~ 15
~
Chocolate & salted caramel mess ~ 15
~
Pineapple tarte tatin, crème frâiche, spiced rum syrup ~ 15
~
Madeleines, lemon curd ~ 5
CHEESE
Selection of cheese (please choose 3 of the below) ~ 22
Pink & White Terraces, cow's milk washed rind, Hawke's Bay ~ 14
St Arnaud Comte, cow's milk hard, Jura, France ~ 14
Blue Rhapsody, cow's milk, Pohangina Valley ~ 14
Tenara, goats’ milk, ash coated semi soft, Kaikoura ~ 14
Opiki Mã, goats’ milk, semi soft, Pohangina Valley ~ 14
Tête de Moine, cows’ milk, semi hard, Jura, France ~ 14
All dishes are subject to product availability, and may change at times.
Te Matuku oyster, red wine vinaigrette
~
Five spice fried hillcroft mushrooms
Smoked kahawai croquettes, sauce gribiche
~
Hohepa halloumi, fig, crab apple & candied walnut
Calamari, radishes & fennel, ‘nduja dressing
Grass fed beef tartare, tarragon & fried anchovy
~
Patangata station lamb shoulder, romesco, salsa verde
Roast potatoes, garlic & sage
Broccoli salad, caper & shallot
~
Chocolate & salted caramel mess
~
75 per person, please allow up to 1.5 hours
Selection of artisan cheese & accompaniments +15 per person
Changes or alterations to our tasting menu due to dietary requirements or personal preferences are happily accommodated.
DOWNLOAD THE FULL WINE LIST
