Fresh seasonal produce

At Terrôir Restaurant you'll enjoy fresh, seasonal produce sourced from the gardens of Giants Winery paired to Craggy Range wines. Inspired by the classic French-country dining experience that is relaxed, Terrôir is designed around the feeling of sharing a memorable meal under the magical site of Te Mata Peak.

Call +64 (6) 873 0143 to book or click below.

Location
253 Waimarama Road
Havelock North 4294
New Zealand
Get Directions

Contact
+64 6 873 0143
terroir@craggyrange.com

Terroir, meaning ‘sense of place’, is an elusive and romantic French term, frequently used when referring to the inherent characters of soil, climate and culture, as reflected in a wine from a particular vineyard or region.

This philosophy is also reflected in the restaurant with an abundance of vegetables, herbs and flowers grown in the garden. Head Chef Andrew Saxon uses quality, seasonal ingredients that are unique, creating dishes that are simple but have a great story to them. The chefs source as much of the restaurant’s produce from the grounds with an abundant kitchen garden providing seasonal vegetables and the smaller potager offering herbs and edible flowers for the dishes. The menu will always include a one-pot dish or a shared plate for two on the menu, such as coq au vin or a rack of veal or a great shoulder of lamb.

Location
253 Waimarama Road
Havelock North 4294
New Zealand
Get Directions

Contact
+64 6 873 0143
terroir@craggyrange.com

Terroir, meaning ‘sense of place’, is an elusive and romantic French term, frequently used when referring to the inherent characters of soil, climate and culture, as reflected in a wine from a particular vineyard or region.

This philosophy is also reflected in the restaurant with an abundance of vegetables, herbs and flowers grown in the garden. Head Chef Andrew Saxon uses quality, seasonal ingredients that are unique, creating dishes that are simple but have a great story to them. The chefs source as much of the restaurant’s produce from the grounds with an abundant kitchen garden providing seasonal vegetables and the smaller potager offering herbs and edible flowers for the dishes. The menu will always include a one-pot dish or a shared plate for two on the menu, such as coq au vin or a rack of veal or a great shoulder of lamb.

Location
253 Waimarama Road
Havelock North 4294
New Zealand
Get Directions

Contact
+64 6 873 0143
terroir@craggyrange.com

Terroir, meaning ‘sense of place’, is an elusive and romantic French term, frequently used when referring to the inherent characters of soil, climate and culture, as reflected in a wine from a particular vineyard or region.

This philosophy is also reflected in the restaurant with an abundance of vegetables, herbs and flowers grown in the garden. Head Chef Andrew Saxon uses quality, seasonal ingredients that are unique, creating dishes that are simple but have a great story to them. The chefs source as much of the restaurant’s produce from the grounds with an abundant kitchen garden providing seasonal vegetables and the smaller potager offering herbs and edible flowers for the dishes. The menu will always include a one-pot dish or a shared plate for two on the menu, such as coq au vin or a rack of veal or a great shoulder of lamb.

Lunch and Dinner

Seasonal oysters, red wine shallot vinegar
NV Taittinger Cuvée Prestige ~ 20.00

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Jerusalem artichoke brûlée, candied baby beetroots, black garlic ~ 22.00
2011 Craggy Range 'Aroha', Te Muna Road, Martinborough

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Smoked venison carpaccio, preserved fig, compressed beetroot ~ 23.00
2011 Craggy Range Syrah, Gimblett Gravels Vineyard, Hawke's Bay

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Mount Cook alpine salmon, gribiche, fennel, mandarin oil ~ 24.00
2016 Craggy Range Rosé, Gimblett Gravels Vineyard, Hawke’s Bay

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Paua & pork tortellini, crustacean reduction, wakame, truffle ~ 30.00
2015 Craggy Range Chardonnay, Kidnappers Vineyard, Hawke's Bay

 

Market fish, celery, Jerusalem artichokes, smoked oyster, herb oil ~ 39.00
2015 Craggy Range Chardonnay, Kidnappers Vineyard, Hawke’s Bay

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Pumpkin gnocchi, sage, pumpkin pickle, savoury granola ~ 30.00
2016 Craggy Range Chardonnay, Gimblett Gravels Vineyard, Hawke's Bay

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Bostock Organic chicken, Hillcroft organic mushrooms, leek, cider ~ 36.00
2013 Craggy Range Pinot Noir, Te Muna Road Vineyard, Martinborough

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Olive oil poached beef fillet, beluga lentils, cavalo nero, pickled & shaved beetroot, short-rib tuille ~ 42.00
2011 Craggy Range 'Sophia', Gimblett Gravels, Hawke's Bay

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TO SHARE

Wood roasted lamb shoulder, salsa verde, confit garlic, wood fired carrots ~ 78.00
2011 Craggy Range 'Aroha', Te Muna Road, Martinborough

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SIDES

Terrôir potatoes, crispy capers, onion ash ~ 9.00

Wood roasted cauliflower, Dukha, hazelnuts ~ 9.00

Shaved Brussel sprouts, fennel, lepuy lentils, pickled cucumber, toasted almonds ~ 9.00

 

Vanilla crème brûlée, passionfruit gel ~ 16.00
Quartz Reef Methode Traditionelle 

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Lemon cheese cake, quince jelly, olive caramel ice cream ~ 16.00
2010 Craggy Range Noble Riesling, Fletcher Familiy Vineyard, Marlborough

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Chocolate fondant, oreo ice cream ~ 16.00
Lustau Pedro Ximénez San Emilio sweet 

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Affogato ~ vanilla bean ice cream, espresso, Amaretto ~ 15.00

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Terrôir Petits Fours ~ 9.00

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Terrôir glace (selection of flavours) ~  per scoop 5.00
Terrôir sorbet (selection of flavours) ~  per scoop 5.00




SELECTION OF FARM HOUSE CHEESES

Pink & white terraces Origin Earth, Hawke’s Bay, pickled walnuts purée, green apple jelly ~ 17.00
2013 Craggy Range Pinot Noir, Te Muna Road Vineyard, Martinborough

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Hohepa Blue, Hawke’s Bay, quince jelly, Te Mata dried figs, lavoush ~ 17.00
2015 Craggy Range Te Muna Four, Te Muna Road, Martinborough

Download the full wine list 

Click here

visit terroir headchef4

Andrew Saxon

Andrew Saxon

Head Chef Andrew Saxon has a passion for locally grown produce and incorporates his love of the Hawke's Bay seasons into his dishes at Terrôir Restaurant. The philosophy behind the restaurant's cuisine stems from the concept of terroir, meaning 'a sense of place' with an abundance of vegetables, herbs and flowers grown at the gardens of Craggy Range.

Head Chef Andrew Saxon uses quality seasonal ingredients that are unique, creating dishes that are simple but have a great story to them.

Head Chef Andrew Saxon has a passion for locally grown produce and incorporates his love of the Hawke's Bay seasons into his dishes at Terrôir Restaurant. The philosophy behind the restaurant's cuisine stems from the concept of terroir, meaning 'a sense of place' with an abundance of vegetables, herbs and flowers grown at the gardens of Craggy Range.

Head Chef Andrew Saxon uses quality seasonal ingredients that are unique, creating dishes that are simple but have a great story to them.

visit terroir headchef2

DINE AT TERRÔIR

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