Terra Restaurant Sample Menu

Chef Marcus draws on inspiration from the surrounding area and the fantastic produce that the subtropical climate of Northland is known for.

Terra Restaurants menus not only change according to the seasons but also when new produce becomes available or when our chefs get that creative spark to include a new menu Item, so expect ever evolving dishes and a few hidden extra special treats.

We look forward to sharing our passionate food story with you

Small

Savoury Macaron - 5

Tiger prawn toasties, green onion, chilli – 10

Mushroom, jalapeno, cheese – 10

Medium

House shucked Orongo bay oyster, bergamot and horopito ice – six or twelve   – 22/44

Thar, parsnip, fig and chestnut – 24

Quail, shichi-mi, maple and miso, shiso, orange– 26

Stracciatella, tamarillo, venison – 24

Intermission

We recommend cleaning your palette in between your courses with our daily refresher

$ 3 or

$ 9 with dash of Campari, Black collar gin or Blue duck vodka

Mains

Charred Celeriac, walnut praline, pear, nasturtium, blue cheese fondue – 36

Te Mana Lamb, beetroot, olive, black garlic, yoghurt - 42

Local caught fish of the day, bone broth, pine-nut, pumpkin, currants - 40

Free range chicken, sunchoke, onion, cavolo nero – 39

Pork collar, turnip, persimmon, watercress, kasha - 39

Accompaniments

Salad, buttermilk, barley and pancetta - 14

Autumn Greens, citrus, tiny croutons - 12

Potato Beignets with Parmigiano Reggiano - 12

Pumpkin, feta, seeds and sage – 14

Dessert

Granny smith, Lady grey caramel, manuka and thyme ice-cream - 18

Deer Milk Panna cotta with rhubarb, meringue and Taipa salt - 19

Tiropita, lemon, honey and yoghurt sorbet - 18

Olivia’s favourite Chocolate | hand-made Truffle with dark bitter chocolate from Belgium, subtle hints of orange and coffee - $ 3 per piece