To celebrate the winter harvest, multi award-winning chef Max Gordy and his team at Graze Wine Bar are crafting a five-course degustation menu focusing on local produce accentuated with fire.

Snacks - Charred

Oysters, onion & horseradish mignonette

Pickled mussels, romesco, pickled carrots

Sourdough & fresh olive oil

Course 1 - Burned

Butterfish crudo, leche de tigre, fish crackling

Course 2 - Smoked

Yoghurt, pumpkin, quince, mint, quinoa

Course 3 - Ashes

Paua & potato taco, goats cheese, tamarillos

Course 4 - Roasted

Butterfish, collard greens, fish jus

Course 5 - Flaming

Key lime pie

Live music!

*Please note, this a small restaurant and you may be seated with others.

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