Menu
Our a la carte menus pay homage to the aspirational repast - The Steak House.
Steaks
We are proud purveyors of premium meat, working closely alongside our incredible suppliers. We believe simplicity is the ultimate sophistication; our focus is always on quality.
Signature Cut
King Cut
Speckle Park Beef, scotch, grass fed only
NZ
450g
Wagyu Cuts
Sirloin A5
Zen-Noh, grain fed only
MBS 10
Miyazaki, JP
Market weight
Bavette
First Light, grass fed only
MBS 4
Hawke’s Bay, NZ
250g
Eye Fillet
Lake Ohau, 200 day grain fed
MBS 6
Central Otago, NZ
200g
Scotch
Lake Ohau, 200 day grain fed
MBS 6
Central Otago, NZ
300g
Angus Cuts
Scotch
The Wanderer, barley fed, free range
Victoria, AU
300g
Sirloin
Pure South Handpicked, 55 day aged, grass fed
NZ
300g
Petit eye fillet
Taupō beef, grass fed only
Waikato, NZ
180g
T-Bone
Taupō beef, grass fed only
Waikato, NZ
800g
Rump
Taupō beef, grass fed only
Waikato, NZ
400g
Sharing Cuts
Signature sharing cut
large premium cut on the bone to share
NZ
Market cut / weight
Rib eye on the bone
Savannah, grass fed
Canterbury, NZ
600g
Wagyu short rib
12hr slow cooked, jerk spice
Market weight
Chef's Board
three of our favourite cuts
Market weight
Other Cuts
Lamb Rack
Coastal Lamb
Hawke’s Bay, NZ
250g/500g
Wapiti wild venison loin
Fiordland, NZ
200g
A la carte
Interpretations of classic dishes can be found among seasonal & exciting flavours
To Start
Daily Bread sourdough, whipped brown butter, extra virgin olive oil
Market fish sashimi ponzu, fermented cucumber, yuzu mignonette
Fresh seasonal oysters, lemon, shallot red wine vinegar
Entrées
Burrata, stone fruit, prosciutto, macadamia, sourdough
JSH beef tartare, raw yolk, wagyu fat toast, Vintage Waikato
Black Tiger Prawn cocktail, Marie Rose, avocado, iceberg
Chicken liver parfait, pickled grapes, hazelnut crumb
Gochujang glazed calamari, kimchi, gochujang aioli
Roasted bone marrow, pickled onion gremolata, sourdough
Seared scallops, shallots, green garlic butter, lemon
West Coast whitebait fritter, lemon butter sauce, chervil
Mains
Pan fried market fish, acqua pazza, fennel, tomato
Free range chicken breast, miso beurre blanc, zucchini, pickled ginger
Potato gnocchi, taleggio, sugar snaps, asparagus, mint
Salads
Caesar salad, little gem lettuce, soft egg, anchovy, pancetta, parmesan
Asian slaw, peanuts, nam jim, mint
Green salad, fennel, apple, walnut, dijon vinaigrette
Roast beetroot, goats cheese, citrus, rocket
Sides
Roasted garlic mushrooms
Onion rings
Truffle mac 'n' cheese
JSH signature creamed spinach
Whipped potato
Duck fat roasted rosemary potatoes
Honey & ginger glazed carrots
Roasted beetroot, goat's cheese, rocket
Seasonal green vegetables, hazelnut granola
Fries, shoestring or steak, aioli
add parmesan and truffle
Sauces & butters
All cuts are served with red wine jus & one sauce
Béarnaise
Café de Paris butter
Green peppercorn
Porcini butter
Mandys horseradish
Mushroom
XO
Spinach & blue cheese
Truffle horseradish chipotle béarnaise
Steak Accompaniments
Free range egg
Gorgonzola wedge
Seasonal oysters
Roasted bone marrow
Grilled black tiger prawns
Seared scallops
Desserts
Brûléed coconut rice pudding, grilled spiced rum pineapple, kaffir lime, coconut sorbet
Baked chocolate ganache, saltted caramel mousse, peanut brittle, vanilla ice cream
Apricot curd, brandy snap, rosemary & honey crémeaux, bee pollen sherbet
Sorbet & ice cream selection
Affogato, homemade biscotti, vanilla gelato, liqueur
Cheese selection, local & European cheeses, quince marmalade
Dessert Wines
2018 Marisco Noble Sauvignon Blanc
Marlborough
New Zealand
2016 Mt Difficulty Late Harvest Riesling
Central Otago
New Zealand
2019 Yalumba Botrytis Viognier
Barossa Valley
Australia
Reserve Power Lunch
Steaks
We are proud purveyors of premium meat, working closely alongside our incredible suppliers. We believe simplicity is the ultimate sophistication; our focus is always on quality.
Signature Cut
King Cut
Greenstone Creek, grass fed only
MBS 4+
NZ
450g
Wagyu Cuts
Scotch A5
Zen-Noh, grain fed only
MBS 12
Miyazaki, JP
Market weight
Sirloin
Carrara Wagyu, grain fed only
MBS 8+
Queensland, AU
market weight
Scotch
Lake Ohau, 200 day grain fed
MBS 6
Central Otago, NZ
300g
Bavette
Lake Ohau, 200 day grain fed
MBS 6
Central Otago, NZ
200g
Sirloin
Lake Ohau, 200 day grain fed
MBS 6
Central Otago, NZ
300g
Rump cap
Lake Ohau, 200 day grain fed
MBS 6
Central Otago, NZ
300g
Angus Cuts
Petit eye fillet
Canterbury Angus, grass fed only
Canterbury, NZ
180g
Bone in eye fillet
Canterbury Angus, grass fed only
Canterbury, NZ
370g
T-Bone
Canterbury Angus, grass fed only
Canterbury, NZ
Market weight
Sirloin
Ebony Black Angus, grain finished for 120 days
Queensland, AU
300g
Scotch
The Wanderer, barley fed, free range
Victoria, AU
350g
Sharing Cuts
Rib eye on the bone
Ebony Black Angus, grain finished for 120 days
Queensland, AU
Market weight
Wagyu short rib
12hr slow cooked, jerk spice
Market weight
Chef's Board
three of our favourite cuts
Market weight
Other Cuts
Lamb Rack
Lumina Lamb
South Island, NZ
250g/500g
Wapiti wild venison loin
Fiordland, NZ
200g
A la carte
Interpretations of classic dishes can be found among seasonal & exciting flavours
To Start
Hand crafted breads, whipped brown butter
Charcuterie of local & European meats, proper pickles, sourdough
Fresh seasonal oysters, lemon, shallot Chardonnay vinegar
Entrées
Burrata, charreg leeks, truffle, hazelnut beurre noisette
Yellow fin tuna, radish, cucumber, leche de tigre
JSH beef tartare, raw yolk, wagyu fat toast, Vintage Waikato
Black Tiger Prawn cocktail, Marie Rose, avocado, iceberg
Chicken liver parfait, pickled grapes, hazelnut crumb
Gochujang glazed calamari, gremolata, herb salad
Roasted bone marrow, pickled onion gremolata, sourdough
West Coast whitebait fritter, lemon butter sauce, chives
Mains
Pan fried market fish, acqua pazza, fennel, tomato
Free range chicken breast, miso beurre blanc, zucchini, pickled ginger
Potato gnocchi, heirloom tomato, zucchini, basil, goat's cheese
Grilled Alpine salmon, brown butter
Salads
Caesar salad, little gem lettuce, soft egg, anchovy, pancetta, parmesan
Roast beetroot, goats cheese, citrus, rocket
Seasonal green salad, pickled fennel, Kalamata olives, feta, ranch
Sides
Truffle mac 'n' cheese
Roasted garlic mushrooms
Whipped potato
Wagyu fat roasted potatoes
Onion rings
Scorched carrots
JSH signature creamed spinach
Seasonal green vegetables, hazelnut granola
Fries, shoestring or steak, aioli
add parmesan and truffle
Sauces & butters
All cuts are served with red wine jus & one sauce. Complimentary mustards available.
Béarnaise
Black garlic butter
Café de Paris butter
Green peppercorn
Jalapeño salsa
Mushroom
XO
Spinach & gorgonzola
Truffle horseradish chipotle béarnaise
Steak Accompaniments
Gorgonzola wedge
Roasted bone marrow
Grilled black tiger prawns
Desserts
Brûléed coconut rice pudding, grilled spiced rum pineapple, kaffir lime, coconut sorbet
Baked chocolate ganache, saltted caramel mousse, peanut brittle, vanilla ice cream
Apricot curd, brandy snap, rosemary & honey crémeaux, bee pollen sherbet
Sorbet & ice cream selection
Affogato, homemade biscotti, vanilla gelato, liqueur
Cheese selection, local & European cheeses, quince marmalade
Dessert Wines
2018 Marisco Noble Sauvignon Blanc
Marlborough
New Zealand
2016 Mt Difficulty Late Harvest Riesling
Central Otago
New Zealand
2019 Yalumba Botrytis Viognier
Barossa Valley
Australia
Our private room is situated at the top of the restaurant and is a great place to reserve for that special occasion, business lunch or board dinner.