drinks

small plates

Smoked Mushroom, Kumara, Coconut Yoghurt V/GF

Eggplant Roulades

Natural- Mignonette, Makrut Lime Oil GF/DF

Oysters & Mussels

All Buzz, No Sting! Olmeca Reposado Tequila, Aperol, Honey, Orange, Pineapple & Bitters

Vitamin Bee

Havana 3 Rum, Shaken with House Kiwi Syrup & Fresh Lime - Sure to Brighten Up your Day!

Feijoa Daiquiri

Havana 3 Rum, Mint, Fresh Lime, Homemade Doris Plum Syrup with a Splash of Soda

Doris Plum Mojito

Olmeca Reposado Tequila, Lychee Liqueur & Fresh Lime, Shaken with Mint, Finished with Schweppes Ginger Beer

Light & Breezy

Upgrade your Margarita

Olmeca Reposado Tequila, Shaken with Triple Sec & Fresh Lime. Served on the Rocks

Margarita

A Tropical blend of liqueurs, and Fruity Flavours - Changes Weekly

Volcano Punch

Havana Spiced Rum, Shaken with Blue Curacao, Tropical Guava, Pineapple & Fresh Lemon

Tikitapu

Our Lulu Spin on a Tiki Classic! Sagatiba Cachaça, Peach Liqueur, Pineapple, Zesty Lime & Fresh Mint

Aku Aku

Our Tiki Twist on the Wellington Classic!  Havana Especial Rum, Cranberry, Pineapple, Lemon, Cinnamon & Vanilla

Tiki Rosebud

A Secret Blend of Rums Tropical Flavours; Grenadine, Cinnamon, Avo-Falernum, Grapefruit, Pineapple & Lime

Zombie

Clement Agricole Rum, Blended with a Mix of Caribbean Rums, Avo-Orgeat & Oleo with a Splash of Lime

The Mai-Tai

The Botanist Gin, Mixed with Lively Passionfruit, Avo-Orgeat & Falernum - It’s Out of This World!!

Saturn

Havana Especial Rum, Blended with Homemade Spiced Pineapple and Toasted Coconut Syrups with a Splash of Lime

Piña Colada

Palusami, Chilli Crisp, Smoked Garlic Aioli, Brioche Bun, Fries

Charcoal Grilled Beef Burger

Braised Lamb

Soubise, Horopito Chimichurri, Watercress

Dry-aged Sirloin

Spring Onion Ginger Oil, Coconut Cream, Miti

Steamed Market Fish

Fries

Edamame

In a pitcher, combine 1.5 cups fresh orange juice and 0.25 cup fresh lemon juice. Add 3 tablespoons simple syrup and 1 cup cold water. Stir vigorously for 15-20 seconds until the syrup is fully incorporated and the mixture is uniform.

Juice and mix

Taste the base and adjust sweetness: if you prefer sweeter, stir in an additional 1 tablespoon simple syrup; for tarter, add 1 tablespoon more lemon juice. Chill the base in the refrigerator for at least 10 minutes if not serving immediately.

Place 10 fresh mint leaves in the palm of your hand or a folded paper towel and gently clap or press to bruise the leaves — this releases the oils without shredding them.

Bruise the mint

Add the bruised mint to the chilled citrus base and stir gently to distribute the aroma (10 seconds).

Fill the pitcher or individual glasses with about 3 cups of ice total (adjust to chill preference). Pour 2 cups chilled sparkling water into the pitcher or top each glass individually to preserve carbonation. Stir once gently to combine.

Add ice and sparkling water

Prepare the garnishes: cut 4 orange slices and 4 lemon wheels. Place one citrus slice on the rim of each glass and add a mint sprig. For a decorative touch, slap an extra mint sprig between your palms to release aroma then tuck into the glass.

Serve immediately with a stirring straw. Encourage guests to stir briefly before drinking to redistribute any settled flavors.

fresh orange juice

fresh lemon juice

simple syrup

cold water

fresh mint leaves

sparkling water (chilled)

ice cubes

orange slices

lemon wheels

extra mint sprigs

Place the mixed olives in a small saucepan or oven-safe skillet. Add 2 tbsp extra-virgin olive oil, lemon zest, whole peeled garlic clove (lightly crushed), rosemary sprig, red pepper flakes and a pinch of coarse sea salt. Warm gently over low heat for 6–8 minutes, stirring once or twice, until the oil is fragrant and the olives are heated through. Do not boil. Remove from heat and discard the rosemary sprig and garlic clove or leave for presentation. Transfer to a small serving bowl and keep warm.

Prepare and warm olives

Crumble the feta into a food processor or blender. Add 2 tbsp cream cheese, 2 tbsp Greek yogurt, 1 tsp lemon juice and 1 tsp black pepper. Pulse until smooth and creamy, scraping down the sides once. If mixture is too thick, add 1–2 tsp water or olive oil to reach a spreadable consistency. Taste and adjust seasoning.

Make whipped feta

Brush both sides of each baguette slice lightly with 1 tsp olive oil. Heat a skillet over medium heat or preheat oven to 375°F (190°C). Toast the slices 1–2 minutes per side in the skillet until golden and crisp, or bake 6–8 minutes flipping once. Arrange toasts on a board, spread whipped feta, drizzle with 1 tbsp honey across the spread, and set aside for serving.

Toast baguette slices

Preheat oven to 425°F (220°C). Pat the drained chickpeas very dry with paper towels, removing loose skins where possible. Toss chickpeas with 1 tbsp olive oil, 1 tsp smoked paprika, 1/2 tsp ground cumin, 1/2 tsp garlic powder and 1/2 tsp fine salt until evenly coated. Spread in a single layer on a rimmed baking sheet. Roast 20–30 minutes, shaking pan every 8–10 minutes, until chickpeas are deeply golden and crisp. Remove from oven, let cool 3–4 minutes, then toss with 1 tsp toasted sesame seeds and 1 tbsp chopped parsley. Transfer to a small dish for serving.

Crisp chickpeas

Thinly slice the cucumber into rounds (about 1/8" thick). In a bowl or jar combine 3 tbsp rice vinegar, 2 tbsp water, 1 tsp granulated sugar and 1/2 tsp kosher salt. Stir until sugar and salt dissolve. Add cucumber slices and 1 tsp chopped dill if using. Let sit at room temperature for at least 10 minutes (or refrigerate for up to 2 hours). Drain just before serving.

Make pickles

Arrange small bowls/plates with the warm marinated olives, whipped feta toasts, crispy chickpea bites and quick pickled cucumbers. Garnish chickpeas and olives with the remaining chopped parsley and place lemon wedges on the board. Provide toothpicks for easy sampling. Serve immediately so olives are warm and chickpeas are still crisp.

mixed olives (Kalamata, Castelvetrano, green)

extra-virgin olive oil

fresh lemon zest

garlic

fresh rosemary

red pepper flakes

coarse sea salt

feta cheese (block, full-fat)

cream cheese

Greek yogurt (plain, 2% or whole)

honey

lemon juice

black pepper

baguette

olive oil (for toasting)

canned chickpeas (drained, rinsed)

olive oil

smoked paprika

ground cumin

garlic powder

fine salt

toasted sesame seeds

fresh parsley (chopped)

English cucumber

rice vinegar

water

granulated sugar

kosher salt

fresh dill (optional)

lemon wedges

toothpicks

Trim ends from the eggplants. Using a long, sharp knife, slice each eggplant lengthwise into 6–8 thin strips about 4–5 mm thick. Aim for even thickness so strips will roll without tearing.

Slice eggplant

Lay slices on a wire rack or lined tray and brush lightly with 2 tbs olive oil. Sprinkle both sides with 1 tsp salt and let sit for 15 minutes to draw out bitterness and moisture. Pat slices dry with paper towel.

Salt and sweat

Preheat a grill pan or nonstick skillet over medium-high heat. Brush remaining 2 tbs olive oil on slices. Cook slices in batches, 2–3 minutes per side, until golden, softened, and pliable (avoid overcooking so they don't become mushy). Transfer to a tray and keep warm or covered with a damp towel to stay pliable.

Cook eggplant slices

Lay a warm eggplant slice on a work surface. Spread a thin layer (about 2 tbs) of kumara purée along one end (see kumara section). Spoon 1–2 tbs of smoked mushroom filling over the purée in a line. Carefully roll the slice away from you, tucking in as you go. Secure seam with a toothpick if needed. Repeat until all slices are filled. Arrange roulades seam side down on a platter.

Assemble roulades

Heat 2 tbs butter or coconut oil with 1 tbs olive oil in a large skillet over medium heat. Add the diced shallot and sauté for 2–3 minutes until translucent. Add the minced garlic and cook 30 seconds until fragrant.

Prepare mushrooms

Add the chopped mushrooms to the pan. Spread into an even layer and let them sit without stirring for 2–3 minutes to encourage browning. Stir and continue cooking until most liquid has evaporated and mushrooms are nicely browned, about 8–10 minutes total.

Cook mushrooms

Stir in smoked paprika, soy sauce/tamari, thyme, lemon zest, and black pepper. Cook 1–2 minutes to combine. If you want extra smoke, briefly smoke the cooked mushrooms: place them in a heatproof bowl, cover with a small metal sieve, add 1 tbs smoking chips heated in a small pan until they smoulder, then cover tightly for 2–3 minutes (or sprinkle a pinch of smoked salt).

Smoke and season

Remove from heat and stir in the breadcrumbs or cooked quinoa to absorb remaining moisture and help the filling hold together. Taste and adjust seasoning with salt if needed. Let mixture cool slightly before filling eggplant slices.

Bind filling

Place diced kumara in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then simmer until tender when pierced with a knife, 10–12 minutes. Drain well.

Cook kumara

Return kumara to the warm pot or a bowl. Add coconut milk, butter or oil, ground cumin, salt, pepper, and lime/lemon juice. Mash with a potato masher or blend briefly with an immersion blender to a smooth, spreadable purée. Adjust coconut milk for desired consistency. Keep warm until assembly.

Mash and season

In a small bowl, fold lime zest, chopped coriander, and chili flakes into the coconut yoghurt. Taste and season with smoked sea salt or regular salt to taste. Chill until ready to plate.

Prepare yoghurt

Place roulades on serving platter. Spoon small quenelles or dots of coconut yoghurt between roulades. Drizzle a little extra olive oil over roulades, sprinkle toasted sesame seeds and microgreens on top, and finish with a light dusting of smoked paprika or a few flakes of smoked sea salt if desired.

Finish and garnish

If you wish to enhance the smoky character, briefly cold-smoke the assembled roulades: in a deep baking dish place a small handful of smoking chips, heat until they begin to smoke, set the roulades on a rack above, cover tightly with foil for 2–3 minutes, then uncover. Alternatively sprinkle a little smoked salt over finished roulades.

Optional final smoke

large eggplants (aubergines)

salt

toothpicks or kitchen twine

mixed mushrooms (shiitake, chestnut, oyster), finely chopped

unsmoked or smoked mushrooms (optional for extra smoke)

butter or coconut oil

shallot, finely diced

garlic cloves, minced

soy sauce or tamari

fresh thyme leaves (or 1 tsp dried)

lemon zest

ground black pepper

fine breadcrumbs (GF if needed) or cooked quinoa

kumara (orange-fleshed sweet potato), peeled & diced

coconut milk (full fat)

unsalted butter or coconut oil

freshly ground black pepper

lime or lemon juice

unsweetened coconut yoghurt (thick)

lime zest

fresh coriander (cilantro), chopped

chili flakes or finely chopped fresh chilli

smoked sea salt or flaky salt

microgreens or baby herbs for garnish

smoking chips (apple, hickory) or smoked salt

extra olive oil for drizzling

Rinse oyster shells under cold water and scrub to remove debris. Hold an oyster with a towel or glove, insert an oyster knife at the hinge, twist to pop open, run the knife under the top shell to release, discard top shell and cut the muscle to free the oyster. Preserve the liquor in the shell. Arrange oysters on a bed of crushed ice to keep cold.

Shuck Oysters

In a small bowl combine the very finely minced shallots, champagne vinegar, red wine vinegar, sugar, coarsely ground black pepper and sea salt. Stir until sugar dissolves. Taste and adjust acidity or salt so the mignonette is bright and balanced. Chill 10–15 minutes for flavors to meld.

Make Mignonette

To serve, place oysters on the crushed ice bed. Spoon about 1/2 teaspoon of mignonette onto each oyster or serve mignonette in a small bowl alongside so guests can add to taste. Garnish the platter with lemon wedges.

In a small saucepan combine the neutral oil and the makrut lime leaves. Warm gently over very low heat to 60–70°C (140–158°F) for 20–25 minutes—do not let the oil smoke or boil. This low-temperature infusion extracts the aromatics without cooking them harshly.

Infuse Oil

Remove from heat and let the oil sit with the leaves for another 10 minutes to continue infusing as it cools. Remove the leaves and strain the oil through a fine mesh or cheesecloth into a clean jar. Stir in grated makrut lime zest, sea salt and white pepper while warm so the salt dissolves. Taste and adjust salt or zest. Cool to room temperature, then refrigerate in a sealed container. Will keep refrigerated for up to 2 weeks.

Cool and Strain

Measure out makrut lime oil as needed for the mussels and for drizzling over oysters if desired.

Rinse mussels under cold water, discard any with broken shells or that do not close when tapped. Scrub shells and remove beards by pulling toward the hinge.

Prepare Mussels

In a wide, heavy pot with a tight-fitting lid, heat the extra virgin olive oil over medium heat. Add sliced garlic and minced shallot and sauté 1–2 minutes until fragrant and just turning golden—do not burn.

Sauté Aromatics

Pour in the dry white wine and water and bring to a simmer. Add the cleaned mussels, sprinkle coarse salt and freshly ground black pepper, then cover the pot. Steam for 4–6 minutes, shaking the pot once or twice, until most mussels have opened.

Add Liquid and Mussels

Remove the pot from heat. Use a slotted spoon to transfer opened mussels to a warmed serving bowl (discard any mussels that remain closed). Stir the chopped parsley and 2 tablespoons makrut lime oil into the cooking broth to flavor it, then spoon some of the broth and oil over the mussels. Taste and adjust seasoning with salt, pepper or an extra drizzle of makrut lime oil.

Finish and Dress

Serve mussels immediately with lemon wedges and extra makrut lime oil on the side for guests to drizzle. Provide crusty bread or forks for eating (optional).

fresh oysters (in shell)

shallot, very finely minced

champagne vinegar (or white wine vinegar)

red wine vinegar

white sugar

coarsely ground black pepper

sea salt

crushed ice (for serving bed)

neutral vegetable oil (grapeseed or light olive)

makrut (kaffir) lime leaves, packed

fresh makrut (kaffir) lime zest, finely grated

fine sea salt

freshly ground white pepper

live mussels, scrubbed and debearded

extra virgin olive oil

garlic cloves, thinly sliced

shallot, minced

dry white wine

fresh parsley, chopped

makrut lime oil (from above)

lemon wedges (for serving)

coarse salt

Combine equal parts honey and hot water (e.g., 1/4 cup honey + 1/4 cup hot water). Stir until fully combined and slightly cooled. Transfer to a small bottle and chill. Use 0.5 oz for this recipe.

Make honey syrup (if not prepared)

If you prefer a chilled cocktail, place a coupe or rocks glass in the freezer for 5–10 minutes or fill it with ice and cold water while you prepare the drink.

Drinks

Small Plates