Join us at Fugue on Friday and Saturday from 5pm for a delightful dinner experience. Indulge in carefully prepared dishes that celebrate local flavors, accompanied by a selection of fine local beers and wines. We have recently changed our style of evening dining towards sharing platters. Customise your platter for your table to share based on your selection of meats, seafood and vegetables. Reservations appreciated.

Dinner Menu

Fish & Seafood

Seared Scallops (5/10)

20/38

Flame finished in white wine

Salmon Gravlax

20/38

Beetroot, fennel & Sake cured

Oven Baked Blue Cod

38

Lemon butter

Salt & Pepper Squid

16/30

Lightly coated with rice flour & fried to golden brown

Seafood Bowl

20/38

Shrimps, calms & mussels in a lemongrass & coconut curry

Black Tiger Prawns (3/6)

20/38

Grilled with confit garlic oil & parsley

New Zealand Crayfish

POA

Poached and served with herb butter (REQUIRES 2 DAYS PRE-ORDER)

Meats & Fresh Cuts

Canter Valley Duck

22/40

Peking style sous-vide breast with butter, hoisin & sour plum sauce

Pork Belly

20/38

Creamy Gochujang chilli

Butcher’s Block

Please enquire about availability as this is dependent on ability of supplier

Silver Fern Farms Steak

Angus Beef ribeye

250g / 500g

35/68

Venison striploin fillet

200g / 400g

35/68

SILIERE Apline Origin Merino (21 days aged)

Lamb shank (21 days aged)

Single / Double

24/42

Pure South Lumina Lamb

French rack

250g / 500g

40/75

Greens & Vegetables

Grilled Roti

5 ea

Stuffed Mushrooms

13/20

Harissa & parmesan cheese

Corn Ribs

13/20

Moroccan spice rub

Potato Gratin

13/20

Cheesy garlic butter

Duck Fat Potatoes

13/20

Fresh radish & parmesan

Shanghai Pak Choy

13/20

Sesame soy & garlic oil topped with shallots

Brûlée Carrots

13/20

Locally sourced organic carrots caramelised in sugar 

Broccoli Salad

13/20

Cranberry, feta, sliced almond with a Dijon & mayo dressing

Burnt Butter Greens

13/20

Locally sourced organic seasonal greens scorched in burnt butter