Eat and drink
Our menus
Sustainable, fresh and local food brought to you seasonally by our chefs, led by Executive Chef Darren Shead and Head Chef Felipe Guzman.
Current menus
Food
Bar
Drinks
Winner of Drinks List of the Year at the Cuisine Good Food Awards 2025. Follow the bar on Instagram at @thebaratcharleynoble. If it is not on the list, ask the bartenders.
A taste of the dinner menu
What is cooking now
A selection from the current dinner menu. Menus change based on availability, so check the full menu above for today's dishes.
Raw bar and small plates
Live Marlborough oysters
Freshly shucked to order. Natural with champagne mignonette, or beer battered with tartare.
Charcuterie board
San Daniele, salame Milano, coppa and Charley Noble porchetta, with pickles and crostini.
Classic beef tartare
Egg yolk, crostini.
Market fish ceviche
Tiger's milk, red onion, red chilli, micro coriander, kumara chip, leek oil.
Smoked fish croquettes
Béchamel, smoked fish, soft herbs, salsa verde.
Seafood chowder
Mussel, fish, prawn, carrot, celery, bacon infused coconut cream.
Woodfired mains
Woodfired rotisserie NZ pork belly
Apricot chutney, date glaze, parsnip purée, cabbage, apple and macadamia slaw.
Wild Awatoru venison loin
Celeriac purée, grilled witlof, coffee jus, red wine meringue, Jerusalem artichoke emulsion.
Greenstone Creek twice cooked beef cheek
Saffron risotto, gremolata, herb salad.
Grilled cauliflower
Romesco, green herb emulsion, wild rice salad.
Charley Noble burger
Beef patty, smoked cheese, bacon, pickles, relish, mayo, milk bun, fries. Also as a veg burger with crumbed portobello and grilled halloumi.
Beer battered fish and chips
Tartare, fried kale, lemon.
From the grill
Eye fillet
Grass-fed Angus.
Greenstone Creek Scotch fillet and sirloin
Grass-fed Angus with a marbling score of 4+, dry-aged in-house.
Southern Stations NZ Wagyu rib eye on the bone
Dry-aged in-house for no less than 55 days. Served carved.
Lumina lamb rump
Grass-fed, chicory and clover finished.
Japanese A5 Wagyu sirloin
Premium A5-grade Kuroge beef from select regions across Japan.
Sauces and butters
Peppercorn brandy, blue cheese or salsa verde. Black garlic, Café de Paris, garlic, rosemary and chive, or wasabi nori butter.
Sides and dessert
French peas
Bacon, cream, white wine, Parmesan.
Iceberg wedge
Buttermilk ranch, pink onion.
Roasted kumara
Jalapeño sour cream, purple kumara chip.
Charley inspired tiramisu
Mascarpone mousse, coffee caramel, chocolate.
Apple tarte tatin
Vanilla ice cream, apple caramel.
Cheese
New Zealand cheeses with lavosh, toasted bread and fruit.
Please let your server know about any food allergies. Gluten free options are marked on our menus, and there is a separate gluten free dinner menu.
