Click here for THE GROVE'S REVIEWS...
Click here for THE GROVE's Wine List...

“the earth gives us food to nourish our bodies
and we prepare the food with love to feed our soul
and we serve it with compassion to make us whole”
....................Le Tresor de Pistoulet


ENTREES...

Kingfish carpaccio, chicken confit, crayfish gelée $26.00

Goats curd tortellini, smoked beetroot & sautéed peas $25.00

Firstlight venison, whipped honey, lavender purée $26.00

Cured salmon w smoked eel, cauliflower, vanilla $26.00

Caramelised duck & pork, yoghurt, celery $26.00

Rabbit w seared scallops, earl grey, foie gras icecream $26.00

MAINS

Quail w braised oxtail, sesame pudding, truffle milk $39.00

Ostrich, pumpkin, ginger, lemon $39.00

Eye fillet, morel butter, parsnip $39.00

Lamb rump & loin, saffron puree, miso consommé $39.00

Market fish, prawn confit, abalone, veal reduction $40.00

Assiette of vegetables$30.00

EXTRAS

Salad leaves with a chardonnay vinegar $7.00

Fries w truffle oil $9.00

Sautéed broccolini $9.00

Globe artichokes w capers, caramelised garlic, parmesan $11.00

Mixed tomatoes, haloumi, dried olives $12.00

MENU ITEMS & PRICES ARE SUBJECT TO CHANGE. PLEASE CONFIRM WHEN BOOKING!!!

TASTING MENU $120.00
With Wine Pairing + $80.00

Kingfish carpaccio, crayfish gelée
+
Cured salmon w smoked eel, cauliflower, vanilla
+
Goats curd tortellini, smoked beetroot & sautéed peas
+
Firstlight venison, whipped honey, lavender purée
+
Rabbit w seared scallops, earl grey, foie gras icecream
+
Eye fillet, morel butter, parsnip
+
Pre dessert
+
Roquefort cheesecake
+
Banana cake, chocolate, coffee

VEGETARIAN TASTING MENU
AVAILABLE ON REQUEST $100.00
With Wine Pairing + $80.00

*Please note that our tasting menus are designed
for the enjoyment of the whole table
**Last orders for tasting menu is 9:30

DESSERTS

$16.50

Banana cake, chocolate, coffee

Vanilla parfait, strawberry, rosemary

Lemon curd, licorice, apple, pistachio

Pineapple w passionfruit, hazelnut

Caramel pannacotta, white chocolate, white pepper

Four course dessert dégustation menu $50.00

PREMIUM NEW ZEALAND & IMPORTED CHEESES...

Galactic Gold

Aged Gouda

Roquefort

Tomme de Chèvre

Tête de Moine

Mini Epoisses (60g serve $16.00)

SPECIAL COFFEES $10.00

Tiramisu Baileys, Amaretto, dark chocolate shavings, whipped cream
Gingernut Hot Chocolate, Frangelico, tequila, hot chocolate, fresh ginger
Italian Galliano, orange rind, whipped cream
Irish, Jameson Whiskey, whipped cream

A selection of cigars is available – please enquire at the bar.

THE GROVE FUNCTION MENU

ENTRÉES

 Yellowfin tuna, scallop, rocket puree, sesame oil
   OR
Ostrich fillet, chocolate soil, sumac, chorizo
 OR
Tortellini of goats curd & chives, smoked beetroot, sauteed peas

MAINS

Beef fillet, oxtail, waisabi butter, swede carbonara
OR
Market fish, w Japanese mushrooms, kumara & radish
OR
Lamb loin, w garlic ravoli, pumpkin & chermoula

DESSERTS

Chocolate mousse w honey panacotta, strawberry & pistachio
  OR
Almond financier, passionfruit, rhubarb & blueberry
OR
Premium New Zealand & Imported Cheese

MENU ITEMS & PRICES ARE SUBJECT TO CHANGE. PLEASE CONFIRM WHEN BOOKING!!!

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REVIEWS BY LEADING FOOD CRITICS

Sweet dreams are made of this
Geraldine Johns

It must, I am sure, bring night terrors to any restaurateur. You start up a site, pour your every last bit into it, select the best chef there is – and stamp a damn fine mark on the city. And then what happens? Chef leaves to go out on his own. At the same time, it is the Christmas downtime and your wife and business partner is about to give birth. Even soap operas survive on weaker story lines than this.

Michael and Annette Dearth opened The Grove almost three years ago. They gave new life to the old Le Brie and Auckland was all the better for it. Head chef Michael Meredith performed kitchen tricks nobody else could copy. But Meredith has decided to go solo. We will watch his next steps with great interest. Stepping into his very big shoes at The Grove is Sid Sahrawat. He won Innovative Chef of the Year at the 2006 Lewisham Awards. He is 26.
Sid’s first full menu is in evidence when the Duke and I roll up on a Thursday night. I tend to get a bit excited when I come to The Grove. It brings with it a sense of non-stuffy occasion you don’t find too much around these parts. And so it is tonight: a-hum with discreet charm and a welcoming warmth we can’t blame on this weather.

..SUNDAY MAGAZINE/SUNDAY STAR TIMES March 2007

Michael and Annette Dearth, owners of The Grove have made their mark on Auckland’s dining scene with a unique approach to both food and service. Their Californian restaurant expertise, modern New Zealand cuisine, loads of passion and an attention to detail, has seen The Grove receive critical acclaim since its doors opened in late 2004. New head chef, Sid Sahrawat, was named the Innovative Chef of the Year at the 2006 Lewisham Awards, and brings his unique flair to create culinary masterpieces. Complimenting the exceptional food, Michael Dearth has developed an admirable 150 bottle wine list featuring wines from around the world.

...Citymix 2007

***Menu Items & Prices are subject to change, Please confirm when Booking***

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