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.

with poached eggs in tomato chipotle
sauce and torn sourdough
oats cooked in apple juice, roast
seasonal stonefruit and vanilla mascarpone
fluffy American-style pancakes, vanilla mascarpone,
caramelised banana and maple syrup
Portobello mushrooms roasted with wild thyme,
wholemeal toast, poached eggs and rocket
 free-range bacon, toasted sourdough,
poached eggs and smoked tomato sauce
toasted oats and poached local organic berries
Stewart Island salmon smoked in-house with
wholemeal toast, scrambled eggs and rocket
Steve’s Dalefield roast, as you like it
Natural
Lemon & Garlic Dressing
3 oysters minimum 
Cucumber & Horseradish Granita
Baked in Garlic & Speck Breadcrumbs
3 oysters minimum 
Roast eggplant, confit tomato, feta, basil
Flash-fried with preserved lemon & chilli, hot sourdough
Sourdough, pickles, rhubarb relish
With grilled chicken, crispy prosciutto, 63-degree egg
Radish, cherry tomato and sherry vinaigrette
Greenlip mussels in white wine, cream & garlic, with fries & aioli
Hot sourdough, wakame, lemon
Wakanui sirloin (90-day grain-fed), with fries & roast garlic aioli
Wilted greens, heirloom tomatoes, smoked ricotta
Minced and seasoned in house, smoked tomato relish, aioli, tomato, smoked Havarti cheese, pickles and shoestring fries
Grass-fed Angus, smoked tomato relish, aioli, tomato, smoked Havarti cheese, pickles and shoestring fries
Lemon aioli, watercress & caper
rosemary, feta
Natural
Lemon & Garlic Dressing
3 oysters minimum 
Cucumber & Horseradish Granita
Baked in Garlic & Speck Breadcrumbs
3 oysters minimum 
sourdough, sea chicory, lemon
squid ink & prawn crackers, lemon, seaweed aioli
saffron aioli, homemade mustard, pickles, crispbread
local charcuterie, cheese, dips, pickles, sourdough
smoked yoghurt, fennel salad
wild watercress pesto, black garlic dressing
pickled cherries, hazelnut praline
sourdough, sea chicory, lemon
in garlic & rosemary pastry, sprouting broccoli, pumpkin puree
baked with romesco crust, salsa verde, crispy potatoes
lemon brown butter, cauliflower puree, sautéed greens
homemade black pudding, seared scallops, beetroot puree
tossed w/ olive oil, heirloom tomatoes, kalamata olives, smoked ricotta
sauteed sprouting broccoli, tomato emulsion, chevre cheese
Wakanui Blue sirloin 300g, 90-day grain-fed, fries, roast garlic aioli
225g, grass-fed, marbling score of 4-6, charred eggplant puree
350g, grass-fed; wild thyme & watercress oil
guest cut of South Island sourced beef or game
200g, minced 90-day grain-fed Hereford rump steak
200g, minced 90-day grain-fed Hereford rump steak, smoked gouda cheese
200g, minced grass-fed Wagyu rump steak, smoked gouda cheese
From the Chef’s garden
With crispy prosciutto and 63-degree egg
Pear, candied walnuts, local blue cheese
rosemary, feta
1000-1400g, grass-fed, a giant steak chargrilled on the bone, smoked herb salt (allow 30 minutes cooking time)
(Share for 2) 600g, local lamb shoulders smoked and chargrilled, charred eggplant puree, rosemary salsa verde
TE MANA: New “TE MANA” breed, high country reared, chicory pasture finished for 30 days.
Cardrona Merino: Merino breed, high country reared & finished
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
Kraken dark rum, Herradura Reposado, Muscovado syrup, fresh grapefruit juice, spiced pineapple mousse
Jameson whiskey, Manuka Gold honey liqueur, honey, lemon juice, Angostura bitters
Foraged saffron infused gin, liqueur Strega, Poire Williams liqueur, lemon Oleo Saccharum, grapefruit bitters, gold flake
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

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