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.

Restaurant location
253 Waimarama Road
Havelock North 4294
New Zealand
Get Directions

Contact
+64 6 873 0143
restaurant@craggyrange.com

Craggy Range Restaurant offers a warm and memorable experience, looking out on the spectacular backdrop of Te Mata Peak. We are fortunate to be located in Hawke’s Bay; home to some of New Zealand’s finest produce, and we are passionate about sourcing the best local produce from selected suppliers with whom we collaborate closely. Seasonality is a key focus for us, with many of our fruit and vegetables grown in our extensive kitchen garden. Our Head Chef Casey McDonald has worked in Michelin-star restaurants worldwide, and brings with him a dedication to quality of ingredients and simplicity of flavour. Evolution, confidence, quality and humility guide our menu and style of service. We are open for lunch and dinner Wednesday to Sunday in winter, and seven days a week in summer, and our bar offers light snacks and flights of wine throughout the day.

Restaurant location
253 Waimarama Road
Havelock North 4294
New Zealand
Get Directions

Contact
+64 6 873 0143
restaurant@craggyrange.com

Craggy Range Restaurant offers a warm and memorable experience, looking out on the spectacular backdrop of Te Mata Peak. We are fortunate to be located in Hawke’s Bay; home to some of New Zealand’s finest produce, and we are passionate about sourcing the best local produce from selected suppliers with whom we collaborate closely. Seasonality is a key focus for us, with many of our fruit and vegetables grown in our extensive kitchen garden. Our Head Chef Casey McDonald has worked in Michelin-star restaurants worldwide, and brings with him a dedication to quality of ingredients and simplicity of flavour. Evolution, confidence, quality and humility guide our menu and style of service. We are open for lunch and dinner Wednesday to Sunday in winter, and seven days a week in summer, and our bar offers light snacks and flights of wine throughout the day.

Restaurant location
253 Waimarama Road
Havelock North 4294
New Zealand
Get Directions

Contact
+64 6 873 0143
restaurant@craggyrange.com

Craggy Range Restaurant offers a warm and memorable experience, looking out on the spectacular backdrop of Te Mata Peak. We are fortunate to be located in Hawke’s Bay; home to some of New Zealand’s finest produce, and we are passionate about sourcing the best local produce from selected suppliers with whom we collaborate closely. Seasonality is a key focus for us, with many of our fruit and vegetables grown in our extensive kitchen garden. Our Head Chef Casey McDonald has worked in Michelin-star restaurants worldwide, and brings with him a dedication to quality of ingredients and simplicity of flavour. Evolution, confidence, quality and humility guide our menu and style of service. We are open for lunch and dinner Wednesday to Sunday in winter, and seven days a week in summer, and our bar offers light snacks and flights of wine throughout the day.

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 

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