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.

Toast & Home Made Jams
13
Toasted sourdough, butter and homemade jams
Apple Porridge
17
oats slow-cooked with vanilla infused apple juice,
tamarillos, mascarpone, coconut chips
Buttermilk Pancakes
18
with lemon curd, vanilla mascarpone,
pistachios and maple syrup
Havoc Bacon & Poached Eggs
18
Havoc free-range bacon, toasted sourdough,
poached eggs and smoked tomato sauce
Otago Honey Youghurt & Berries
16
Thick natural yoghurt, Otago honey,
walnut & oat crumble, poached berries
Berries & Chia
17
Vanilla almond chia seeds, poached berries,
Otago honey yoghurt, granola
Eichardt’s Muesli
16
Homemade muesli loaded with nuts, seeds and
dried stonefruit with whole milk and berries
Eggs Benedict
18/20
Poached eggs on grilled Turkish bread, hollandaise sauce,
With Tony’s spinach 18
Hot-smoked Stewart Island salmon 20
Havoc free-range bacon 20
Spicy Chorizo Hash
19
Our own smoky chorizo with fried crushed potato,
spinach, poached egg, and tomato chipotle sauce
Smashed Edamame
18
With poached eggs on wholemeal toast,
confit tomatoes, smoky ricotta
Roast Wild Thyme Mushrooms (v)
5
Grilled Tomatoes (v)
5
Poached Local Berries (v)
5
Free-Range Eggs as you like (v)
5
Havoc Free-Range Bacon
5
Homemade Black Pudding
5
Seasonally Available Oysters (price per 3)
15/16.5
Natural/lemon & garlic dressing, $15ea
Cucumber & gin granita, or
Baked in garlic & speck breadcrumbs $16.50ea
Bruschetta (v)
16
smashed edamame, smoked ricotta, mint
West Coast Whitebait
22
squid-ink prawn crackers, lemon & kimchi gel
Caesar Salad
16/29
with grilled chicken, crispy prosciutto and 63 degree egg
Green Salad (v)
9/16
local leaves, shaved seasonal veg, cherry tomato, sherry vinaigrette
Heirloom Tomato Salad (v)
15/28
mixed leaf, buffalo cheese, olive crumble
Cured Stewart Island Salmon
21
manuka ash, smoked yoghurt, pickles
Moules Frites
29
green lipped mussels, white wine, tomato, chilli, fries, sourdough
Eichardt’s Legendary Seafood Chowder
27
Hot sourdough, wakame, lemon
Steak Frites
48
Wakanui sirloin (300g, 90-day grain-fed), with fries & roast garlic aioli
Cavatelli Pasta (v)
27
w/ olive oil, heirloom tomatoes, kalamata olives, smoked ricotta
Angus Eye Fillet on-the-bone
52
(350g, grass-fed, Ashburton), crispy potatoes, herb oil
Chargrilled Flatbread Platters
25/24
Soft roti bread, sauerkraut slaw, tomato salad and:
Slow-roast Te Mana Lamb, salsa verde, tzatziki $32
Hot-smoked Stewart Island salmon, marinated
Clevedon Buffalo cheese, capers $30
Sauteed Greens, Lemon Oil (v)
9.5
Roast Seasonal Veg, Watercress Pesto (v)
9.5
Shoestring Fries, Smoked Tomato Relish (v)
8.5
Crispy Potatoes, Marjoram Salt, Aioli (v)
8.5
Cheese Burger
28
w/ creamy Havarti cheese
Wagyu Burger
26
200g, minced Wagyu Beef
Cheese & Bacon Burger
29
w/ Havarti cheese, Havoc bacon
The Grille Burger
30
w/ Havarti cheese, Havoc bacon, sauerkraut slaw
Seasonally Available Oysters (price per 3)
15/16.5
Natural/lemon & garlic dressing, $15ea
Cucumber & gin granita, or
Baked in garlic & speck breadcrumbs $16.50ea
Eichardt’s Legendary Seafood Chowder
15
sourdough, wakame, lemon
West Coast Whitebait
22
squid-ink prawn crackers, lemon & kimchi gel
Venison Carpaccio
22
Horopito (native bush spice), black vinegar, Pecorino
Pinot Noir Platter (for two)
39
local charcuterie, cheese, dips &
accompaniments designed to match Central Otago Pinot Noir
Cured Stewart Island Salmon
21
manuka ash, smoked yoghurt, pickles
Parmesan Churros
19
wild watercress pesto, black garlic dressing (v)
Smoked Duck Breast
21
pickled plums, hazelnut praline
Eichardt’s Legendary Seafood Chowder
27
Hot sourdough, wakame, lemon
Catch of the Day
POA
lemon brown butter, cauliflower puree, sautéed greens
Cavatelli Pasta
29
tossed w/ olive oil, heirloom tomatoes, olives, smoked ricotta (v)
Kumara Beignets
30
roast beetroot, celeriac, goat’s cheese, herb oil (v)
Steak Frites
48
Wakanui Blue sirloin (300g, 90-day grain-fed), fries, roast garlic aioli
Wagyu Fillet Steak
60
220g, NZ Firstlight Wagyu beef from Hawkes Bay, beetroot puree
Angus Eye Fillet on the Bone
52
350g, grass-fed South Island, herb oil
Tomahawk Steak
12.0/100g
(1000-1500g, grass-fed, share for two) a serious steak
to share, allow 30 minutes cooking time
Guest Cut
POA
today’s cut of South-Island-sourced beef or game
Venison Striploin
46
(180g, Fiordland), tabbouleh, smoked sumac yoghurt, blackcurrant jus
Cheese Burger
28
w/ creamy Havarti cheese
Wagyu Burger
26
200g, minced Wagyu Beef
Cheese & Bacon Burger
29
w/ Havarti cheese, Havoc bacon
The Grille Burger
30
w/ Havarti cheese, Havoc bacon, sauerkraut slaw
Mixed Green Salad
9/16
From the Chef’s garden (v)
Grilled Chicken Caesar
16/29
with crispy proscuitto, 63 degree egg, Grana Padano
Heirloom Tomato Salad
15/28
marinated Buffalo cheese, olive chia crumble
Sauteed Greens, Lemon Oil (v)
9.5
The Grille’s Buttery Mashed Potato (v)
8.5
Shoestring Fries, Olive Salt, Tomato Relish (v)
8.5
Chargrilled Broccolini, sherry vinaigrette (v)
10.5
Roast Seasonal Veg, Watercress Pesto (v)
9.5
Crispy potatoes, roast garlic aioli (v)
8.5
Slow-Roasted Cardrona Lamb Shoulder
65
salsa verde, roast veg, beetroot
Havoc Pork Belly
42
fennel cream, apple slaw, cider & elderflower crisp
Te Mana Lamb Rump
46
carrot puree, crispy kale, black garlic
Four Course Tasting Menu
95/155
$95
..with matching wines
$155
Six Course Tasting Menu
115/190
$115
..with matching wines
$190
Aperol Spritz
18
Aperol, Cloudy Bay Pelorus, soda
Champagne Cocktail
25
Hennessy VS, sugar, Angostura bitters, NV Moët & Chandon Brut Imperial
Negroni
18
Campari, Antica Formula, Beefeater gin
Gimlet
18
Beefeater gin, fresh lime juice and sugar
Classic Martini
POA
Made how you like
Boundary Road Pale Ale
9.5
Heineken
9.5
Peroni
9.5
Amstel Light
8
Queenstown Pilsner
12
Queenstown Steam Brew
12
Guest Craft Beer
POA
Honesty Box Cider
8
Boundary Road Pilsner
10
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.
Asahi Super Dry
8/14
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
Imperium
18
Kraken spiced rum, Rose Rabbit Orange Liqueur, bitters
Owner’s Margarita
21
Patrón Silver tequila, Cointreau, fresh lime juice
Founder’s Folly
18
Lewis Road Chocolate Cream liquor, Frangelico, Quick Brown Fox coffee liqueur, honey cream, chocolate sauce
Prospector’s Passion
18
Passionfruit pulp, 42 Below Passionfruit vodka, Chambord, Cloudy Bay Methode
The Grille Espresso Martini
20
Absolut vanilla vodka, Quick Brown Fox coffee liqueur, agave syrup, espresso
Paloma
16
Tequila Blu, pink grapefruit, lime, soda
Kempinsky Fizz
19
Vodka, Creme de Cassis, lime, ginger ale, mint
Summer Berry Collins
16
Beefeater gin, mixed berries, lemon, soda
NV Moët & Chandon Brut Imperial
20/115
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).
2006 Moët & Chandon Grand Vintage
29/170
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.
2006 Moët & Chandon Grand Vintage Rosé
34/199
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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