Menu for The Grille by Eichardt’s

Once comfortably enveloped by the charm and character, the bounty of Central Otago and Southland awaits; home-grown, free-range, and locally sourced produce is at the forefront of an authentic menu and dining experience. Savour each hand-crafted dish thoughtfully designed by Executive Chef Will Eaglesfield to showcase the unique tastes of the region.

A state of the art kitchen fully equipped for curing, smoking, and grilling dishes to perfection, makes each course unrivalled in its flare and flavour. Your new favourite local dining experience awaits.

Toasted sourdough, butter and homemade jams
oats slow-cooked with vanilla infused apple juice,
tamarillos, mascarpone, coconut chips
with lemon curd, vanilla mascarpone,
pistachios and maple syrup
Havoc free-range bacon, toasted sourdough,
poached eggs and smoked tomato sauce
Thick natural yoghurt, Otago honey,
walnut & oat crumble, poached berries
Vanilla almond chia seeds, poached berries,
Otago honey yoghurt, granola
Homemade muesli loaded with nuts, seeds and
dried stonefruit with whole milk and berries
Poached eggs on grilled Turkish bread, hollandaise sauce,
With Tony’s spinach 18
Hot-smoked Stewart Island salmon 20
Havoc free-range bacon 20
Our own smoky chorizo with fried crushed potato,
spinach, poached egg, and tomato chipotle sauce
With poached eggs on wholemeal toast,
confit tomatoes, smoky ricotta
Natural/lemon & garlic dressing, $5ea
Cucumber & gin granita, or
Baked in garlic & speck breadcrumbs $5.50ea
smashed edamame, smoked ricotta, mint
squid-ink prawn crackers, lemon & kimchi jelly
with grilled chicken, prosciutto and 63 degree egg
local leaves, shaved seasonal veg, cherry tomato, sherry vinaigrette
pearl barley, buffalo cheese, olive chia crumble
green lipped mussels, white wine, tomato, chilli, fries, sourdough
Hot sourdough, wakame, lemon
Wakanui sirloin (300g, 90-day grain-fed), with fries & roast garlic aioli
w/ olive oil, heirloom tomatoes, kalamata olives, smoked ricotta
(350g, grass-fed, Ashburton), wild thyme watercress oil
Soft roti bread, sauerkraut slaw, tomato salad and:
Slow-roast Te Mana Lamb, salsa verde, beetroot puree, marinated
Clevedon Buffalo cheese $25
Hot-smoked Stewart Island salmon, lemon aioli, watercress, capers $24
w/ creamy Havarti cheese
200g, minced Wagyu Beef
w/ Havarti cheese, Havoc bacon
w/ Havarti cheese, Havoc bacon, Sauerkraut slaw
Natural/lemon & garlic dressing, $5ea
Cucumber & gin granita, or
Baked in garlic & speck breadcrumbs $5.50ea
sourdough, sea chicory, lemon
squid-ink prawn crackers, lemon & kimchi gel
Kawakawa (native bush spice), black vinegar, Pecorino
local charcuterie, cheese, dips &
accompaniments designed to match Central Otago Pinot Noir
manuka ash, smoked yoghurt, pickles
wild watercress pesto, black garlic dressing (v)
pickled cherries, hazelnut praline
Hot sourdough, wakame, lemon
lemon brown butter, cauliflower puree, sautéed greens
tossed w/ olive oil, heirloom tomatoes, kalamata olives, smoked ricotta (v)
roast beetroot, celeriac, goat’s cheese, herb oil (v)
Wakanui Blue sirloin (300g, 90-day grain-fed), fries, roast garlic aioli
225g, NZ Firstlight Wagyu beef
Tomahawk Steak 11.0/100g
(1000-1500g, grass-fed, share for two) a serious steak
to share, allow 30 minutes cooking time
today’s cut of South-Island-sourced beef or game
w/ creamy Havarti cheese
200g, minced Wagyu Beef
w/ Havarti cheese, Havoc bacon
w/ Havarti cheese, Havoc bacon, Sauerkraut slaw
From the Chef’s garden (v)
with crispy proscuitto, 63 degree egg, Grana Padano
marinated buffalo cheese, olive chia crumble (v)
in garlic & rosemary pastry, roast shallots, pumpkin
(share for two) Cardrona Merino & Te Mana lamb,
roast Winter veg, salsa verde, beetroot
Puy lentils, beetroot, apple
celeriac puree, mint salsa verde
..with matching wines
..with matching wines
Aperol, Cloudy Bay Pelorus, soda
Hennessy VS, sugar, Angostura bitters, NV Moët & Chandon Brut Imperial
Campari, Antica Formula, Beefeater gin
Beefeater gin, fresh lime juice and sugar
Made how you like
Bouncing Czech is a Pilsner created in the Czech style brewed in Papakura using NZ grown Cascade and Pacific hops to produce a citrussy bitter pilsner.
With its refreshing barley flavour and crisp aftertaste, Asahi Super Dry is by far the most popular high-quality beer in Japan. Since its debut in 1987 as Japan’s first dry beer, it has continued to improve the taste and excitement of beer. Its taste has set a new standard that is
Kraken dark rum, Herradura Reposado, Muscovado syrup, fresh grapefruit juice, spiced pineapple mousse
Jameson whiskey, Manuka Gold honey liqueur, honey, lemon juice, Angostura bitters
Patrón Silver tequila, Cointreau, fresh lime juice
Lychee liqueur, Absolut vanilla vodka, fresh lime juice, Blue Curaçao liqueur
Blueberries, lime, Belvedere citrus vodka, Cointreau, cranberry juice
Gin, Cointreau, cherry brandy, Benedictine, pineapple, grenadine
Quick Brown Fox, Crème de Cacao, Frangelico, cream, honey, salted caramel
Passionfruit pulp, 42 Below passionfruit vodka, Chambord, sparkling wine, gold dust
Absolut vanilla vodka, Patrón XO Café, agave syrup, espresso
The world’s best loved champagne. Golden straw yellow with green highlights. Vibrant intensity of green apple and citrus fruit, freshness of mineral nuances and white flowers and the elegance of blond notes (brioche, cereal, fresh nuts).
Initial notes of just ripened fruits. Peach, mango and banana are rounded out with mature notes of white pepper, flint and marzipan. As the wine breathes, the bouquetis refreshed with floral and delicately botanical notes of honeysuckle & bergamot. An expansive, succulent palate.
Initial notes of biscuit and spice bread preceding aromas of cherry, prune and damson plum enriched by botanical nuances of wild herbs, rosemary, saffron and dried rose petals, along with a resinous, saline-inflected finish, come together to make this champagne a powerful, expansive, gracious wine.

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