Terrôir Restaurant

At Terrôir Restaurant you'll enjoy local, seasonal produce, prepared by Head Chef, Casey McDonald.

Please note Terrôir Restaurant will be closed from the 3rd June through to October 2018 as it is getting refurbished.

CASEY MCDONALD

Casey is the Head Chef at Terrôir by Craggy Range, and brings with him a focus on local Hawke's Bay suppliers, forests, coastline and the Terrôir 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 purpose to feature them on his menus.

CASEY MCDONALD

Casey is the Head Chef at Terrôir by Craggy Range, and brings with him a focus on local Hawke's Bay suppliers, forests, coastline and the Terrôir 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 purpose to feature them on his menus.

CASEY MCDONALD

Casey is the Head Chef at Terrôir by Craggy Range, and brings with him a focus on local Hawke's Bay suppliers, forests, coastline and the Terrôir 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 purpose to feature them on his menus.

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Location
253 Waimarama Road
Havelock North 4294
New Zealand
Get Directions

Contact
+64 6 873 0143
terroir@craggyrange.com

Terrôir, ‘sense of place’, is a French term, frequently used when referring to the inherent characters of soil, climate and culture, in a wine from a particular vineyard or region. The New Zealand equivalent is Tūrangawaewae. 

This philosophy is also reflected in the restaurant, with a focus on celebrating the abundance of incredible protein and produce produced locally, including within our own kitchen garden on site. 

Location
253 Waimarama Road
Havelock North 4294
New Zealand
Get Directions

Contact
+64 6 873 0143
terroir@craggyrange.com

Terrôir, ‘sense of place’, is a French term, frequently used when referring to the inherent characters of soil, climate and culture, in a wine from a particular vineyard or region. The New Zealand equivalent is Tūrangawaewae. 

This philosophy is also reflected in the restaurant, with a focus on celebrating the abundance of incredible protein and produce produced locally, including within our own kitchen garden on site. 

Location
253 Waimarama Road
Havelock North 4294
New Zealand
Get Directions

Contact
+64 6 873 0143
terroir@craggyrange.com

Terrôir, ‘sense of place’, is a French term, frequently used when referring to the inherent characters of soil, climate and culture, in a wine from a particular vineyard or region. The New Zealand equivalent is Tūrangawaewae. 

This philosophy is also reflected in the restaurant, with a focus on celebrating the abundance of incredible protein and produce produced locally, including within our own kitchen garden on site. 

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 

Click here


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