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 Casey McDonald uses quality, local 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.

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 Casey McDonald uses quality, local 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.

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 Casey McDonald uses quality, local 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.

Lunch and Dinner

Hohepa haloumi, vine roasted beetroot & burnt honey ~ 18
2014 Craggy Range Riesling, Te Muna Road Vineyard, Martinborough

~

Chopped Tukituki venison tartare, tarragon & fried anchovy ~ 20
2015 Craggy Range Rosé, Gimblett Gravels Vineyard, Hawke’s Bay

~

Calamari, fennel from our garden, nduja chilli dressing ~ 22
2015 Craggy Range Sauvignon Blanc, Te Muna Road Vineyard, Martinborough

~

Organic chicken & celeriac salad, hazelnut dressing ~ 22
2016 Craggy Range Chardonnay, Gimblett Gravels Vineyard, Hawke’s Bay

 

All dishes are subject to product availability, and may change at times.

 

Steamed local fish, wilted plantago & clams ~ 36
2015 Craggy Range Te Muna Four, Te Muna Road, Martinborough

~

Te Mata mushroom & Comté pithivier, wild weed salad ~ 32
2011 Craggy Range 'Aroha', Te Muna Road, Martinborough

~

Roast & pickled pork, baked cabbage, cavolo nero ~ 38
2015 Craggy Range Te Muna Four, Te Muna Road, Martinborough

~

Beef fillet, smoked onion & pepper sauce ~ 40
2011 Craggy Range 'Le Sol', Gimblett Gravels, Hawke's Bay

~

TO SHARE FROM THE WOOD OVEN 

Half Bostock chicken, preserved lemon bulghar wheat ~ 48
2015 Craggy Range Chardonnay, Kidnappers Vineyard, Hawke's Bay

~

500gm Patangata Station lamb, green sauce & white onion ~ 69
2012 Craggy Range Pinot Noir, Te Muna Road Vineyard, Martinborough

~

600gm Patangata Station Black Angus ribeye, Café de Paris butter ~ 88
2011 Craggy Range 'Sophia', Gimblett Gravels, Hawke's Bay

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SALADS & VEGETABLES

Spiced pumpkin, tahini & currants ~ 8

Shaved fennel, cabbage & mint ~ 8

Broccoli salad, caper & shallot dressing ~ 8

Jerusalem artichokes from the garden, confit garlic ~ 8

 

All dishes are subject to product availability, and may change at times.

 

Apple confit terrine, burnt butter & oat ~ 14
2010 Craggy Range Noble Riesling, Fletcher Family Vineyard, Marlborough

~

Meyer lemon tart & passion fruit sorbet ~ 14
Lemon Z Lemoncello Hawke’s Bay

~

Chocolate & salted caramel mess ~ 14
Lustau Pedro Ximénez San Emilio 

~

Madeleines ~ 5

 

All dishes are subject to product availability, and may change at times.

Download the full wine list 

Click here

Casey please credit Kristopher Paulsen when using sq

Casey McDonald

Casey McDonald

Casey has taken on the role of Head Chef at Terroir by Craggy Range, and brings with him a focus on local Hawkes Bay suppliers, forests, coastline and the Terroir 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 has taken on the role of Head Chef at Terroir by Craggy Range, and brings with him a focus on local Hawkes Bay suppliers, forests, coastline and the Terroir 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.

Terroir Terrace

DINE AT TERRÔIR

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