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.

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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Southern clams, Craggy Range Riesling, saffron mustard cream ~ 26.00
2014 Craggy Range Riesling, Te Muna Road Vineyard, Martinborough ~ 10.00

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Twice baked gruyère soufflé, thyme cream sauce ~ 22.00
2014 Craggy Range Te Muna Four, Te Muna Road, Martinborough ~ 14.00

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Bostock organic chicken coq au vin terrine, crispy bacon, charred onions ~ 23.00
2016 Craggy Range Pinot Gris, Te Muna Road Vineyard, Martinborough ~ 9.00

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Confit Mount Cook Alpine king salmon, dill oil, beetroot, cucumber ~ 25.00
2016 Craggy Range Rosé, Gimblett Gravels Vineyard, Hawke’s Bay ~ 9.50

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WOOD FIRED SPECIALTIES

Eastherbrook Farm quail, charred baby cos, Hohepa feta, puffed grains ~ 32.00
2015 Craggy Range Chardonnay, Gimblett Gravels Vineyard, Hawke's Bay ~ 10.00

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Wood fired cabbage lemon & herb butter, red cabbage purée, pickled red onion ~ 16.00
2016 Craggy Range Pinot Gris, Te Muna Road Vineyard, Martinborough ~ 9.00

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Hillcroft organic mushrooms, smoked butter, confit garlic, sous vide eggs ~ 26.00
2013 Craggy Range Pinot Noir, Te Muna Road Vineyard, Martinborough ~ 15.00

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French goats cheese wrapped in vine leaves, beetroot relish, raisin croûte ~ 25.00
2011 Craggy Range ‘Te Kahu’, Gimblett Gravels Vineyard, Hawke’s Bay ~ 10.00

Venison rump, black garlic purée, roast shallots, pomme purée, venison cheek cube ~ 39.00
2011 Craggy Range Syrah, Gimblett Gravels Vineyard, Hawke’s Bay ~ 13.00

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Cauliflower gratin, Mount Eliza Farmhouse cheddar, cauliflower tuille, pickled golden raisins 39.00
2014 Craggy Range Te Muna Four, Te Muna Road, Martinborough ~ 14.00

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Eastherbrook Farm duck breast, confit wing, kumera & orange purée, caramelised witloof ~ 39.00
2013 Craggy Range Pinot Noir, Te Muna Road Vineyard, Martinborough ~ 15.00

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Fresh Market Fish, broccoli purée, pinenuts, olive crumb, scampi, herb consommé ~ 39.00
2015 Craggy Range Chardonnay, Kidnappers Vineyard, Hawke’s Bay ~ 9.00

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Free range pork loin, celeriac purée, smoked ham hock, apple bon bon ~ 39.00
2016 Craggy Range Chardonnay, Gimblett Gravels Vineyard, Hawke's Bay ~ 11.00

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Wakanui sirloin, hand cut frites, truffle salt, café de paris butter ~ 39.00
2011 Craggy Range 'Te Kahu', Gimblett Gravels Vineyard, Hawke’s Bay ~ 10.00

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TO SHARE

Wood roasted lamb shoulder, salsa verde, confit garlic, wood fired carrots ~ 80.00
2013 Craggy Range Pinot Noir, Te Muna Road Vineyard, Martinborough ~ 15.00

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Côte de boeuf, pommes pont neuf, watercress, béarnaise sauce, dry aged 28 days on the bone ~ 90.00
2014 Craggy Range ‘Sophia’, Gimblett Gravels, Hawke’s Bay ~ 26.00
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SIDES

Terrôir potatoes, rosemary, garlic ~ 9.00

Seasonal greens from the Terrôir garden ~ 9.00

Shaved fennel, croutons, fronds, candied lemon, verjus dressing ~ 9.00

Terrôir garden salad ~ 9.00

 

Vanilla crème brûlée, Russian cigarette, apricot purée ~ 16.00
2008 Craggy Range Noble Riesling, Rapaura Road Vineyard, Marlborough ~ 17.00

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Quince jelly, pistachio sponge, buffalo yoghurt gelato ~ 16.00
2015 Quartz Reef Methode Traditionelle ~ 14.00

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Chocolate marquise, dark espresso sauce, Armagnac ice cream ~ 16.00
Lustau Pedro Ximénez San Emilio sweet ~ 9.00

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Fig frangipane with goat milk sorbet, Craggy Range honey & honey comb ~ 16.00
2010 Craggy Range Noble Riesling, Fletcher Family Vineyard, Marlborough ~ 12.00

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Pears poached in red wine with pain d’épices & pistachio ice cream, lemon curd ~ 16.00
2008 Craggy Range Noble Riesling, Rapaura Road Vineyard, Marlborough ~ 17.00

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

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Terrôir Petits Fours ~ 9.00
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, green apple jelly ~ 17.00
Lustau Pedro Ximénez San Emilio sweet ~ 9.00

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Hohepa Blue, Hawke’s Bay, quince jelly, Te Mata dried figs, lavoush ~ 17.00
Taylors 10 year old Port ~ 15.00

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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