DINING EXPERIENCE

We create our ever changing menu to revolve around a respect for seasonality and to reflect the best produce available from around New Zealand.
The intimate relationships we have developed with local producers and growers over the last 10 years means
Lillius’ menu is an ever-evolving journey, and always a complete experience.

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

Select either a three-course option where you can pick each plate, or leave it to us
to take you on a five-course culinary adventure.

Menu

April 2019

First Course

Crown Pumpkin, fermented coffee & hemp
NZ Arrow Squid, buttermilk, fennel & radishes
Parsnip Dumplings, watercress, edam & our ham
Red Deer, mushroom, black garlic & chestnuts

Second Course

Eggplant, buffalo yoghurt & buckwheat
Market Fish, storm clam, celeriac & barley
Houhora Pork, white turnip & seasonal brassicas
Wairoa Goose beetroot, quince & red endive

Third Course

Feijoa, white chocolate & apple
Fig Leaf Tart, figs & Anzac ice cream
NZ cheese, lavosh, sourdough & preserves

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A large majority of our dishes contain none or are low in gluten. They are also low in dairy and can be catered for without issue.

We also offer a full vegan or vegetarian 5 course menu. However, it is always best to give as much notice as possible so that we can do our best to prepare something special for you.

Wednesday to Saturday lunch & dinner:

3 Courses for $85 pp
Guests choice of courses

5 Courses for $115 pp
Kitchens choice of courses

Sunday lunch set menu only:

3 Courses for $70pp
Kitchens choice of courses

5 Courses for $100pp
Kitchens choice of courses

Sundays are a day to sit back and relax and let us
take care of you.

Please do advise of any dietaries or dislikes that we should be aware of when booking.

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As our menu is ever-evolving and seasonal certain
items can change daily. For an up to date menu
please email your request to info@lillius.co.nz or through our contact page.