Craggy Range

With an emphasis on local produce, Terrôir sources Hawkes Bay’s finest meat, produce and seafood from the region’s land and sea, providing fabulous New Zealand cuisine with a French country theme.

Each dish is prepared sensitively and cooked by skilled people who are passionate about quality food, presented in a style which is simple and real.

Autumn at Terrôir

As a chef, passion stems from the sense of purpose you have knowing you are responsible for preparing each piece of produce to make it the absolute best it can be, and as the seasons change, so does the offering.

During autumn, we've added quinice and celeriac paired with duck confit which make for a light but comforting starter as well as slow roasted Eastherbrook farm rabbit leg wrapped in cured ham with liver, apricots and pearl barley risotto on the dinner menu. And for those with a sweet tooth...our exquisite new lemon dessert or the feijoa souffle hot from the oven with Craggy Range verjus sorbet are a perfect way to end the evening.

Look out for these and many more seasonal delights on our menu over the cooler months.

~ Leyton Ashley, Head Chef