At Orbit, we embrace our surroundings and are proudly Auckland, and New

Zealand focused in everything we do. Whether it’s carrots from the Bombay Hills,
or Akaroa Salmon, we are always aiming to present the best, most seasonal and
local produce available.

Our team is passionate about Orbit’s focus on all things New Zealand and
providing you with genuine, kiwi hospitality. So while we encourage you to visit
throughout the year to see what is new and fresh, we promise not to change the
view, we think that is perfect just as it is...

Enjoy.

The Orbit Team

BREAD
House made Kumara Bread 15
Wairarapa olive oil | balsamic vinegar | dip

Cold ENTRÉEs
Caesar Salad GF 18
Wairarapa bacon | baby cos lettuce | white anchovies | parmesan | croutons

East Coast Sirloin GF 24

Horseradish cream | baby potato | caperberry | radish | verjuice dressing

Seasame Crusted Yellow Fin Tuna GF 25

Spiced carrot slaw | lime | Christchurch wasabi mayo

Falafel and Pukekohe grilled eggplant GF V 21

Tabouleh | tahini yoghurt | sumac

Hot entrÉes
Bombay Hill Carrot and Ginger Soup GF DF V 18
Coconut sambal | micro greens

Sefton Hot Smoked Duck Breast GF 25

Quince puree | baby beetroot | brussels sprouts | orange jus

Sautéed King Prawns N 27

Garlic sauce | Kaipara macadamia | French baguette | snow pea shoots

Butternut Pumpkin Ravioli V 21

Fiddler Hill fresh goat cheese | basil pesto | toasted pumpkin seeds

New Zealand Arrow Squid Salad GF 24

Radicchio | witloof | aromatic spices | Thai basil | apple | chilli lime dressing
 Three course $80 per person
Select any entrÉe, main and dessert

MAINS
Manawatu Eye Fillet GF 46
Potato gratin | creamed spinach | caramelised onion | black garlic jus

Hawke’s Bay Lamb Loin with Braised Lamb Shoulder GF 48

Parsnip cream | roast carrot | chimichurri | jus

Raukumara Venison Medallion GF 48

Bacon & bean ragout | pickled red cabbage | port wine sauce | kumara crisp

Porirua Pork Belly GF 40

Butternut & miso puree | bok choy | apple salsa | jus

Rangitikei free range Chicken Breast GF 40

Corn puree | wilted silverbeet | fried onion | mushroom sauce

Fish of the Day 44

Coromandel smoked mussels | Israeli couscous with spring onion &
red pepper | preserved lemon | saffron sauce

Akaroa Salmon Fillet GF 44

Confit of fennel and garlic | potato fondant | slow roasted cherry
tomato | mustard beurre blanc

Braised Beluga Lentil GF DF V 32

Waikato zucchini | rocket | tomato relish | herb oil

SIDES 2 sides for $15

Creamed Spinach GF 9
Shaved Tuteremoana cheddar cheese

Oven Roasted Parkvale Portabella Mushroom GF 9

Feta | thyme

Dargaville Crunchy Kumara GF DF 9

Cajun seasoning | sweet chilli sauce

Shoestring Fries GF 9
Wairarapa parsley | garlic aioli

Fresh Garden Salad GF DF 9

Apple cider & Manuka honey vinaigrette Vegan

N Contains Nuts — GF Gluten Free — V Vegetarian — DF Dairy Free

Dessert
Black Doris Plum N 19
Chocolate sphere of doris plum cream, Marlborough salt chocolate
crumb

The Flat White N 19

Coffee tart, salted caramel ice cream, hazelnut praline

South Island Granny Smith N 19

Compote of granny smith apple, feijoa ice cream, pecan crumble

Jelly Tip bar N 19

Raspberry jelly, vanilla cream, chocolate mousse

Keke Tiakarete (70% dark chocolate) GF DF V 19

Layered chocolate cake, raspberry jelly, paleo raspberry sorbet

Selection of ice cream and sorbets GF 17

Please enquire with your waiter for today’s flavours V available

‘Whitestone’ cheese board N 27

GF available
Vintage Windsor blue
Vintage Five forks
Lindis Pass camembert

Served with walnuts, quince paste, grapes, natural oat crackers

To Finish
De Valcourt 8

The Ned Noble Sauvignon Blanc 15

Remy Martin VSOP 15

Taylor’s 10 year old Tawny 16

If you have any particular dietary requirements, please advise your waiter prior to ordering
Orbit cannot guarantee that any menu item is free of allergens.

A minimum spend of $40 per person for dinner is required

Menu items are subject to availability