"Mudbrick has one of the most glorious settings of any restaurant I've visited" (Tom Cannavan's world-wide restaurant reviews)
Fresh Waiheke
Produce
Since starting as head chef at Mudbrick Andreas Lindberg has continued to develop the menu using as much local produce as possible. As well as growing an extensive range of vegetables and herbs in the Mudbrick Potager Gardens, we are now sourcing among other produce, local seafood and Waiheke lamb.
Waiheke Snapper
Waiheke Te Matuku Bay Oysters
Te Matuku Bay is a well established Oyster farm situated in
the crystal clear waters of the Te Matuku Bay Marine reserve located on Waiheke
Island. These Oysters are highly regarded and are freshly shucked to
order.
Waiheke Church Bay Lamb
Locally raised Waiheke lamb on the Church Bay farms surrounding the Restaurant is used for our "Taste of Waiheke Lamb" dish.
The kitchen also uses Church Bay Honey and Lettuces, Apples
and other fresh produce from the Man-O- War gardens.
Bread and Olives
Housemade Foccacia, Kalamata olives, extra virgin Waiheke olive oil
$12
Additional Housemade Foccacia Bread $3
Additional extra virgin Waiheke olive oil $3
Entrees
Half Dozen Oysters 25
Freshly shucked to order. Gin vanilla tomatos, horseradish
Filo wrapped Prawn & King Scallops 26
Sweetcorn puree, lime jus
Chilled Cucumber Soup 22
Tempura soft shell crab, curry icecream, capsicum foam
Avocado Mousse with Dried Tomatoes 22
Pomme sable, chippolini onions and balsamic
Twice Cooked Pork Belly 24
Marinated beetroot, pork crackling, cannelloni
"The Restaurant is a real Restaurant - in fact, it's dining at it's
best, the service is expert, the cooking delicately adventurous" (Metro 2007)
Mains
Wild Razorback Boar 42
Glazed turnips, apples, creamy savoy cabbage fondant potato
Mudbrick Red Wine Poached Eye Fillet 45
Leeks, semolina & mushroom mousseline
Taste of Waiheke Lamb 44
Lemon Thyme polenta, saffron fennel rouille, spring onions
Waiheke Snapper & Coromandel Smoked Kahawai Tortellini 43
( Snapper supplied fresh from a local fisherman off the coast of Waiheke)
Spannercrab choucroute, parsley, lemon
Long Line-caught Blue Nose 43
Brandade, chilli jelly, fennel, sweet garlic
Garden Pea Ravioli 40
Salted Watermelon, Horseradish & Picked Mushrooms
Side Dishes
French Fries $8Potager Garden Salad $9
Garden Steamed Vegetables $9
Honey and Thyme Roasted Root Vegetables $9
Truffled Potato Mash $8
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"This place certainly does romance better than any other restaurant I can think of, with it's grand spaces, huge old woody windows, pretty kitchen gardens and an elegantly Frenchy atomosphere" Metro 2009
Desserts
Creme Brulee du Jour 17
Flavour changes daily, served with petit fours
Vahlrona Chocolate Parfait 17
Passionfruit jelly, nut crumble, semolina coffee dumpling
Citrus & Pineapple Soup 17
Mint, raspberries, tamarillo, mint ice cream
Mango 'Lassi' 17
Coconut organic yoghurt, five spice
Petit Fours 10
A selection of sweet treats to accompany coffee
Cheese Selection 34
Artisan cheeses from superb international & local cheese makers
An artisanal semi hard, pressed cooked cheese made from
unpastureised cows milk, aged for a minimum of 4 months. Made in the Massif
du Jura region of
Truffled waldorf salad.
Epoisse [France]
This is a strong smelling washed rind cheese. The fine
textured palate melts in the mouth with a mixture of sweet, salty and milky
flavours. The cheese is first washed in water or brine then brandy is added to
the liquid. The cheese is washed one to three times a week.
Fruit loaf
Crescent Dairy Dirty Devil [
A connoisseurs delight, made on the North
Puhoi
A boutique cheesemaker about 30 minutes north of
All the milk is sourced from the surrounding area.
Puhoi Mahurangi Brie
A full flavoured and very buttery brie. Very creamy with a
slight hint of mushrooms. Pungent smell,
slightly sticky and sweet tasting. Matured for 6-8 weeks
Macerated cherries
Kaipara Washed Rind
Washed with brine, soft interior,
slightly moist. Nice brick colour overlaid with white mould
Pommegranate and grapefruit salad
Kauwau Blue
A soft creamy blue made in the style of gorgonzola.
Pumpkin marmalade
Matakana Waxed Blue
A very moist, sweet and fruity tasting blue. Aged for a minimum
of 12 weeks in wax
Pumpernickel bread and fig chutney
Cheeses are accompanied with fig & pear chutney and fine crackers
Dessert Wine 75ml glass/bottle
Saints Noble Semillon 2004 [Gisborne] 375ml $10 $42Lustau Muscat Emilin [Spain] 375 ml $13 $57
De Bortoli Noble One Botryised Semillon 2005 [Australia] 375ml $15 $68
Dry River Late Harvest Riesling 2006 [Martinborough] 750ml $150
Chateau Rieussec Sauternes First Growth 2004 375ml $195
Chateau d'Yquem Sauternes Grand Premier Cru 1999 375ml $352
Cognac
Prince D'Arignac Armagnac $15Remy Martin V.S.O.P $15
Remy Martin X.O. $25
Hennessy V.S.O.P. $15
Hennessy X.O. $25
Delamain Pale & Dry X.O $25
Delamain Vesper $25
Delamain Tres Venerables $30
Port 75ml glass / bottle
Calem Fine Tawny Port (Australia) $10 $90Dows Fine Tawny Port $10 $90
Grahams 10 Year Old Tawny Port $125
Single Malt Whisky $12
Glenmorangie 10 Year OldLaphroaig 10 Year Old
Glenkinchie 10 Year Old
Talisker 10year Old
Redbreast 12yr Old
Glenfiddich 12 Year Old
Glenlivet 12 Year Old
Coffee
Espresso, Hot Chocolate $5Cappuccino, Latte, Flat White, Moccacino, Chai Latte
Fresh de-caffeinated coffee also available
Special Coffees $14
Amaretto Irish WhiskeyBaileys Kahlua
Cointreau Sambucca
Frangelico Tia Maria
Galliano
Tea $4
English BreakfastChamomile
Earl Grey Special
Green Tea
Lemon Balm
Pacific Blend
Peppermint
Sweet Island Fruit Tea
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