DINING EXPERIENCE

We create our ever changing menu around a respect for seasonality and to reflect the best produce available from around New Zealand.
The close relationships we have developed with local producers and growers means
Lillius’ menu is an ever-evolving journey, and always a complete experience.

There will always be new and exciting ingredients
you’ve never heard of or tasted before, so trust us to find a way to let you enjoy these wonderful ingredients.

Select from our A la Carte menu or leave it to us to make the decisions for you on our set 8 Course Menu. Sundays are extra special with added menu options and B.Y.O wines.

We are now offering our Lillius on Toast Takeaways again, this can be ordered via www.lilliusontoast.com

April

Menu

House baked sourdough & smoked butter $5 per slice

Crispy Boar Jowl $14

Duck Liver Doughnut $14

Hokkaido Scallop, Artichoke, Sesame & Crispy Chicken Skin $38

Wagyu, Szechuan Pepper, Nashi & Chestnuts $37

Market Fish, Potato, Fennel & Seafoam $45

Hawke's Bay Lamb, Parsnip, Mushrooms & Chicory $45

Chocolate, Olive Oil & Sour Plum $26

Granny Smith Apple, Feijoa, Marigold & Verbena $26

Menu options Thursday Dinner - Friday, Saturday & Sunday Lunch & Dinner

A la Carte Menu - see above

8 Course Set Menu for $195pp - menu chosen by the chef

Wine Pairing $85 pp 8 Course Menu

Sunday Lunch and Dinner Extras

Steak Sunday 3 Course Menu $125pp - steak changing weekly, pre booking is required

We also have our regular menus available

B.Y.O Wine on Sundays - $25 per 750ml bottle corkage. Limit of 2 bottles per booking. Contact the restaurant for more information or to alter the limit per booking

We do not accommodate orders of A la Carte and a set menu on the same table - please decide altogether on which menu you would like.

Please let us know in advance of any allergies so we have time to prepare something suitable for you or your guest. Please note, this may incur an extra charge depending on the requirements.