Restaurant

The elegantly restored historic seminary building provides a stunning location for the unique, award-winning Mission Restaurant.

Offering elegant, classic surroundings, magnificent views, world class cuisine and wines combined with the stunning vineyard location makes Mission Restaurant one of Hawke’s Bays premier venues.

Nestled in the Taradale hills, diners at the Mission Estate Restaurant enjoy sweeping views of Napier city and the coast beyond.

Beautiful by day and spectacular by night, the vista is unparalleled in Hawke’s Bay.

The outdoor dining terrace is drenched in summer sun while the indoor restaurant spaces have been cleverly designed to provide intimate dining.

With only the freshest local produce used, the style of cuisine is contemporary fine dining with a European influence.

Excellent service, quality seasonal produce and award-winning wines combine to create a memorable experience.

The waiting staff are trained to provide the best wine match for each dish.

We offer a children’s menu for 12 years and under. Available to view with the Set Menus.

Visitors are encouraged to wander through the beautifully manicured gardens and soak up the ambiance of the estate.

A La Carte Lunch Menu - Winter

Garlic, Herb & Cheese Baguette 6.00

Mission House Loaf, Matapiro Olive Oil, Tomato Tapenade, Dukkah 9.00

House Spiced Nuts & Olives 5.00

To Begin

Smoked Orcona Pepper Soup, Crushed Avocado, Bitter Chocolate  13.50

Truffled Brioche French Toast, Seared Lamb Liver, Crisp Pancetta, Mushroom   20.00

Brussel Sprout, Lemon & Pinenut Risotto, Nettle Verde, Parmesan  18.00

Smoked Venison Carpaccio, Goat Cheese Beignets, Burnt Butter, Charred Lemon  20.00

Grilled Scampi, Shitake Mushroom, Spiced Beef Wontons, Braising Liquor  21.00

Bacon & Rabbit Terrine, Pickled Vegetables, Crisp Bread, Dijon Mustard   20.50

Main Event

Fresh Crispy Beer Battered Fish, Fries, Seasonal Salad, Tartare Sauce   28.50

Seared Market Fish, Confit Leek & Manchego Croquette, Haricot Bean Purée, Prawn Salt  35.00

Rosemary Cured Beef Fillet, Te Mata Mushroom & Parmesan Gratin, Whipped Potato, Roasted Shallots  38.50

Braised Lamb Shank, Lemon Ricotta Gnocchi, Brussel Sprouts, Bacon, Thyme Jus   37.00

Roasted Pear, Blue Cheese, Rocket Leaves, Rosemary Marshmellow, Pine Nut & Raspberry Vinaigrette  31.00

Paprika Spiced Milk Braised Pork Belly, Smoked Pumpkin, Black Pudding, Mixed Seeds, Buttermilk   34.50

Confit Chicken Leg, Parma Ham, Pink Pepper Corn & Sage Polenta, Chicken Crackle, Parsley   33.50

On the Side

Seared Garlic Mushrooms, Citrus Ricotta, 63° Egg, Crisp Sage, Salted Lemon  12.50

Duck Fat Potatoes, Chilli & Mint Yoghurt, Orange Rind   9.50

Steamed Market Vegetables, Herbed Butter   7.50

Shoestring Fries, Truffle Aioli    7.50

To Indulge

Dark Chocolate Parcel – Dark Chocolate Shell, Frozen Mousse, White Chocolate & Raspberry Ice Cream  17.00

Toffee Apple Crème Brûlée, Butterscotch, Oat Biscuits  15.50

Chocolate Orange, Malted Biscuit Crumbs, Orange Curd, Brandy Snap Cigars 15.50

Steamed Ginger Pudding, Spiced Green Tea Mousse, Vanilla Custard, Gingernut Ice Cream  15.50

Mission Tiramisu – Italian Sponge, Brandy, Espresso, Mascarpone, Chocolate Ganache, Espresso Anglaise  15.50

Cheeses

Selection of Cheeses, accompanied by Damson Plum Paste, Spiced Fig Salami,

Fresh Fruit, Crackers & Lavosh

Selection of any three of the cheeses   36.00

Single serve of any one cheese   15.50

Brie de Meaux (France) – Creamy cow’s milk cheese from Northern France, soft, delicate white rind

& straw-yellow, creamy, soft interior.

Hohepa Cumin Danbo (Hawke’s Bay) – Hard cow’s milk cheese in the style of Danish Danbo, aged

for 10 months or more & flavoured with cumin seed.

Kapiti Kikorangi Creamy Blue (Kapiti Coast) – Smooth and creamy blue with delicate blue veining,

a fine texture & savoury flavour.

Taleggio (Italy) – a semi-soft, whole cow’s milk, washed-rind cheese from Northern Italy.

A La Carte Dinner Menu - Winter

To Begin

House Spiced Nuts & Olives  6.00

Mission House Loaf, Matapiro Olive Oil, Tomato Tapenade, Dukkah  9.00

Fig & Caramelised Onion Foccacia, Whipped Blue Cheese Butter, Olive Oil   10.00

 

Smoked Orcona Pepper Soup, Crushed Avocado, Bitter Chocolate  13.50

Truffled Brioche French Toast, Seared Lamb Liver, Crisp Pancetta, Mushroom   20.00

Brussel Sprout, Lemon & Pinenut Risotto, Nettle Verde, Parmesan  18.00     

Smoked Venison Carpaccio, Goat Cheese Beignets, Burnt Butter, Charred Lemon  20.00

Grilled Scampi, Shitake Mushroom, Spiced Beef Wontons, Braising Liquor  21.00

Bacon & Rabbit Terrine, Pickled Vegetables, Crisp Bread, Dijon Mustard  20.50

 

Tasting Platter for Two – A small tasting each of –

Smoked Orcona Pepper Soup, Truffled Brioche French Toast, Seared Lamb Liver,

Smoked Venison Carpaccio, Goat Cheese Beignet, Grilled Scampi, Bacon & Rabbit Terrine  49.50

Main Event

Chef’s Market Fish   35.00

Rosemary Cured Beef Fillet, Te Mata Mushroom & Parmesan Gratin, Whipped Potato, Roasted Shallots  38.50

Ndjua Spiced Lamb Loin, Beetroot, Butter Milk, Black Garlic, Roasted Aubergine  39.00

Roasted Pear, Blue Cheese, Rocket Leaves, Rosemary Marshmellow, Pine Nut & Raspberry Vinaigrette 31.00

Braised Pork Cheeks, Seared Scallops, Smoked Pumpkin & Ham Hock Ravioli, Romesco   34.50

Confit Chicken Leg, Parma Ham, Pink Peppercorn & Sage Polenta, Chicken Crackle, Parsley  33.50

Seared Duck Breast, Duck Liver Cigars, Onion Soubise, Pickled Beetroot, Pomegranate   38.00

On the Side

Seared Garlic Mushrooms, Citrus Ricotta, 63° Egg, Crisp Sage, Salted Lemon  12.50

Duck Fat Potatoes, Chilli & Mint Yoghurt, Orange Rind   9.50

Steamed Market Vegetables, Herbed Butter   7.50

Shoestring Fries, Truffle Aioli   7.50

To Indulge

Toffee Apple Crème Brûlée, Butterscotch, Oat Biscuits  15.50

Warm Dark Chocolate Fondant, Orange Blossom Syrup, Vanilla Mascarpone 17.50

Steamed Ginger Pudding, Spiced Green Tea Mousse, Vanilla Custard, Gingernut Ice Cream  15.50

Mission Tiramisu – Italian Sponge, Brandy, Espresso, Mascarpone, Chocolate Ganache, Espresso Anglaise  15.50

 Espresso Encore – Espresso, Macadamia Nut Liqueur, Vanilla Bean Ice Cream, Biscotti  17.50

Chocolate Orange, Malt Biscuit Crumbs, Orange Curd, Brandy Snap Cigars 15.50

Cheese

Selection of Cheeses, accompanied by Damson Plum Paste, Spiced Fig Salami, Fresh Fruit, Crackers & Lavosh

Selection of any three of the above cheeses  36.00

Single serve of any one cheese  15.50

Brie de Meaux (France) – Creamy cow’s milk cheese from Northern France,

soft, delicate white rind & straw-yellow, creamy, soft interior.

Hohepa Cumin Danbo (Hawke’s Bay) – Hard cow’s milk cheese in the style

of Danish Danbo, aged for 10 months or more & flavoured with cumin seed.

Kapiti Kikorangi Creamy Blue (Kapiti Coast) – Smooth and creamy blue with delicate blue veining, a fine texture & savoury flavour.

Taleggio (Italy) – a semi-soft, whole cow’s milk, washed-rind cheese from Northern Italy.

Set Menus are recommended for groups larger than 12 people, at both lunch and dinner and are perfect for your Christmas work function, family celebration, business dinner or social group event.

Please note Set Menus are only available by prior arrangement and bookings are essential.

Menus are taken from the a la carte menus of the season so are current & subject to seasonal changes.

Restaurant Set Menus

Special F.A.W.C! by 5 / Midwinter Offer

Valid 1 June – 31 August 2018 only

Available lunch & dinner for any number of guests

Bookings specifying the menu are essential

Lunch Menu

A La Carte Lunch Menu - Winter

Garlic, Herb & Cheese Baguette 6.00

Mission House Loaf, Matapiro Olive Oil, Tomato Tapenade, Dukkah 9.00

House Spiced Nuts & Olives 5.00

To Begin

Smoked Orcona Pepper Soup, Crushed Avocado, Bitter Chocolate  13.50

Truffled Brioche French Toast, Seared Lamb Liver, Crisp Pancetta, Mushroom   20.00

Brussel Sprout, Lemon & Pinenut Risotto, Nettle Verde, Parmesan  18.00

Smoked Venison Carpaccio, Goat Cheese Beignets, Burnt Butter, Charred Lemon  20.00

Grilled Scampi, Shitake Mushroom, Spiced Beef Wontons, Braising Liquor  21.00

Bacon & Rabbit Terrine, Pickled Vegetables, Crisp Bread, Dijon Mustard   20.50

Main Event

Fresh Crispy Beer Battered Fish, Fries, Seasonal Salad, Tartare Sauce   28.50

Seared Market Fish, Confit Leek & Manchego Croquette, Haricot Bean Purée, Prawn Salt  35.00

Rosemary Cured Beef Fillet, Te Mata Mushroom & Parmesan Gratin, Whipped Potato, Roasted Shallots  38.50

Braised Lamb Shank, Lemon Ricotta Gnocchi, Brussel Sprouts, Bacon, Thyme Jus   37.00

Roasted Pear, Blue Cheese, Rocket Leaves, Rosemary Marshmellow, Pine Nut & Raspberry Vinaigrette  31.00

Paprika Spiced Milk Braised Pork Belly, Smoked Pumpkin, Black Pudding, Mixed Seeds, Buttermilk   34.50

Confit Chicken Leg, Parma Ham, Pink Pepper Corn & Sage Polenta, Chicken Crackle, Parsley   33.50

On the Side

Seared Garlic Mushrooms, Citrus Ricotta, 63° Egg, Crisp Sage, Salted Lemon  12.50

Duck Fat Potatoes, Chilli & Mint Yoghurt, Orange Rind   9.50

Steamed Market Vegetables, Herbed Butter   7.50

Shoestring Fries, Truffle Aioli    7.50

To Indulge

Dark Chocolate Parcel – Dark Chocolate Shell, Frozen Mousse, White Chocolate & Raspberry Ice Cream  17.00

Toffee Apple Crème Brûlée, Butterscotch, Oat Biscuits  15.50

Chocolate Orange, Malted Biscuit Crumbs, Orange Curd, Brandy Snap Cigars 15.50

Steamed Ginger Pudding, Spiced Green Tea Mousse, Vanilla Custard, Gingernut Ice Cream  15.50

Mission Tiramisu – Italian Sponge, Brandy, Espresso, Mascarpone, Chocolate Ganache, Espresso Anglaise  15.50

Cheeses

Selection of Cheeses, accompanied by Damson Plum Paste, Spiced Fig Salami,

Fresh Fruit, Crackers & Lavosh

Selection of any three of the cheeses   36.00

Single serve of any one cheese   15.50

Brie de Meaux (France) – Creamy cow’s milk cheese from Northern France, soft, delicate white rind

& straw-yellow, creamy, soft interior.

Hohepa Cumin Danbo (Hawke’s Bay) – Hard cow’s milk cheese in the style of Danish Danbo, aged

for 10 months or more & flavoured with cumin seed.

Kapiti Kikorangi Creamy Blue (Kapiti Coast) – Smooth and creamy blue with delicate blue veining,

a fine texture & savoury flavour.

Taleggio (Italy) – a semi-soft, whole cow’s milk, washed-rind cheese from Northern Italy.

Dinner Menu

A La Carte Dinner Menu - Winter

To Begin

House Spiced Nuts & Olives  6.00

Mission House Loaf, Matapiro Olive Oil, Tomato Tapenade, Dukkah  9.00

Fig & Caramelised Onion Foccacia, Whipped Blue Cheese Butter, Olive Oil   10.00

 

Smoked Orcona Pepper Soup, Crushed Avocado, Bitter Chocolate  13.50

Truffled Brioche French Toast, Seared Lamb Liver, Crisp Pancetta, Mushroom   20.00

Brussel Sprout, Lemon & Pinenut Risotto, Nettle Verde, Parmesan  18.00     

Smoked Venison Carpaccio, Goat Cheese Beignets, Burnt Butter, Charred Lemon  20.00

Grilled Scampi, Shitake Mushroom, Spiced Beef Wontons, Braising Liquor  21.00

Bacon & Rabbit Terrine, Pickled Vegetables, Crisp Bread, Dijon Mustard  20.50

 

Tasting Platter for Two – A small tasting each of –

Smoked Orcona Pepper Soup, Truffled Brioche French Toast, Seared Lamb Liver,

Smoked Venison Carpaccio, Goat Cheese Beignet, Grilled Scampi, Bacon & Rabbit Terrine  49.50

Main Event

Chef’s Market Fish   35.00

Rosemary Cured Beef Fillet, Te Mata Mushroom & Parmesan Gratin, Whipped Potato, Roasted Shallots  38.50

Ndjua Spiced Lamb Loin, Beetroot, Butter Milk, Black Garlic, Roasted Aubergine  39.00

Roasted Pear, Blue Cheese, Rocket Leaves, Rosemary Marshmellow, Pine Nut & Raspberry Vinaigrette 31.00

Braised Pork Cheeks, Seared Scallops, Smoked Pumpkin & Ham Hock Ravioli, Romesco   34.50

Confit Chicken Leg, Parma Ham, Pink Peppercorn & Sage Polenta, Chicken Crackle, Parsley  33.50

Seared Duck Breast, Duck Liver Cigars, Onion Soubise, Pickled Beetroot, Pomegranate   38.00

On the Side

Seared Garlic Mushrooms, Citrus Ricotta, 63° Egg, Crisp Sage, Salted Lemon  12.50

Duck Fat Potatoes, Chilli & Mint Yoghurt, Orange Rind   9.50

Steamed Market Vegetables, Herbed Butter   7.50

Shoestring Fries, Truffle Aioli   7.50

To Indulge

Toffee Apple Crème Brûlée, Butterscotch, Oat Biscuits  15.50

Warm Dark Chocolate Fondant, Orange Blossom Syrup, Vanilla Mascarpone 17.50

Steamed Ginger Pudding, Spiced Green Tea Mousse, Vanilla Custard, Gingernut Ice Cream  15.50

Mission Tiramisu – Italian Sponge, Brandy, Espresso, Mascarpone, Chocolate Ganache, Espresso Anglaise  15.50

 Espresso Encore – Espresso, Macadamia Nut Liqueur, Vanilla Bean Ice Cream, Biscotti  17.50

Chocolate Orange, Malt Biscuit Crumbs, Orange Curd, Brandy Snap Cigars 15.50

Cheese

Selection of Cheeses, accompanied by Damson Plum Paste, Spiced Fig Salami, Fresh Fruit, Crackers & Lavosh

Selection of any three of the above cheeses  36.00

Single serve of any one cheese  15.50

Brie de Meaux (France) – Creamy cow’s milk cheese from Northern France,

soft, delicate white rind & straw-yellow, creamy, soft interior.

Hohepa Cumin Danbo (Hawke’s Bay) – Hard cow’s milk cheese in the style

of Danish Danbo, aged for 10 months or more & flavoured with cumin seed.

Kapiti Kikorangi Creamy Blue (Kapiti Coast) – Smooth and creamy blue with delicate blue veining, a fine texture & savoury flavour.

Taleggio (Italy) – a semi-soft, whole cow’s milk, washed-rind cheese from Northern Italy.

Set Menus

Set Menus are recommended for groups larger than 12 people, at both lunch and dinner and are perfect for your Christmas work function, family celebration, business dinner or social group event.

Please note Set Menus are only available by prior arrangement and bookings are essential.

Menus are taken from the a la carte menus of the season so are current & subject to seasonal changes.

Restaurant Set Menus

Special F.A.W.C! by 5 / Midwinter Offer

Valid 1 June – 31 August 2018 only

Available lunch & dinner for any number of guests

Bookings specifying the menu are essential

Request a reservation at Mission Estate Winery

The Mission Restaurant is open 7 days for lunch and dinner.
Lunch is served from 11.30am – 2.15pm.  Dinner is served from 5.30pm until late.

We are closed on Good Friday and Christmas Day.

If you wish to make a reservation please fill out the booking form below or call us directly on 06 845 9354 or email restaurant@missionestate.co.nz