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.

Mission Restaurant is open and ready to welcome you at Level 2

Our service will be a little bit different to adhere to Level 2 requirements.

We recommend booking in advance as capacities are limited. All guests must sign in using our QR code or provide their contact details to staff on arrival. Our team will be wearing masks, and you may remove your mask once seated
We ask for patience during your dining experience as there are limitations on service. Our restaurant is still offering a pick-up only takeaway menu for dining at home. Please view the takeaway menu online and phone the restaurant on 06 845 9354 to order.

Thank you for your understanding as we comply with the new Covid Level 2 rules and regulations in New Zealand.

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.

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 - spring

garlic, truffle & cheese ciabatta  10

house made loaf | olive oil & balsamic | dukkha  12

spiced nuts | house marinated olives   10

entree

house made soup of the day  14

twice baked blue cheese souffle | heritage honeycomb | quince | pickled walnut    20

poached ora king salmon | vermouth broth | watercress | cucumber | crème fraiche  22

rabbit & forest mushroom ravioli | cauliflower crème | grilled peach & radicchio salsa | burnt butter  23

cold smoked beef carpaccio | rocket verde | daikon | umami mayonnaise | sago cracker  21

salt & pepper squid | nashi pear & cashew salad | harissa & citrus dressing  21

main

beer battered fish | rustic fries | market salad | tartare   30

market fish | vanilla braised kumara | fete & caviar butter sauce | fennel | kale   37

beef eye fillet | pear & soy marinade | barbeque shortrib | roast pear chutney | rice granola | fermented bean jus 40

mountain river venison rack | carrot & star anise puree | broccoli | aged balsamic | sofrito ketchup    40

roasted chicken breast | goats’ cheese & pistachio | onion | sweet & sour beetroot    37

butternut wellington | beetroot & pomegranate relish | rainbow chard | pumpkin reduction  36

table

duck fat potato | duck fat mayonnaise | rosemary salt   12

super green salad | green goddess dressing | gomashio | karengo | avocado oil   12

roast baby carrots | chermoula | hazelnut | hohepa feta 12

steamed market vegetables | butter | herbs   10

truffled shoestring fries | garlic aioli | grana padano     10

dessert

new zealand chef’s selection trio of ice cream 15

frozen rhubarb semi freddo | honey madeleine | pistachio crème | spiced rhubarb  17

lemon tart | lemon sorbet | confit lemon | sesame meringue   17

baked dulce de leche custard | maple crémeux | gingernut crumble | vanilla cream   17

baileys brûlée | earl grey macaron | blackberry jam | vanilla chantilly  17

mission tiramisu | sponge | brandy mascarpone | espresso anglaise | coffee beans  17

espresso encore | espresso | frangelico | vanilla bean ice cream | biscotti    19

chocolate fondant | | pineapple | liquorice cream | vanilla ice cream  19

salted caramels  12

cheese

single serve      18    |   selection of two      34    |   selection of three      44    |   selection of four      52    |   all five      59
new zealand cheeses accompanied by heritage honeycomb  | mission figlets  | quince paste  | crisp sea salt lavosh

whitestone lindis pass brie | cow | oamaru, otago

hohepa blue | cow | clive, hawkes bay

hohepa danbo | cow | clive, hawkes bay

origin earth smoked camembert | cow |  havelock north, hawkes bay

origin earth pink & white terrace |  cow | hastings, hawkes bay

a la carte dinner menu - spring

garlic, truffle & cheese ciabatta   10

house made loaf | olive oil & balsamic | dukkha   12

spiced nuts | house marinated olives   10

entree

house made soup of the day 14

twice baked blue cheese souffle | heritage honeycomb | quince | pickled walnut  20

poached ora king salmon | vermouth broth | watercress | cucumber | crème fraiche   22

rabbit & forest mushroom ravioli | cauliflower crème | grilled peach & radicchio salsa | burnt butter  23

cold smoked beef carpaccio | rocket verde | daikon | umami mayonnaise | sago cracker   21

salt & pepper squid | nashi pear & cashew salad | harissa & citrus dressing   21

taster platter to share for two  60
a small taste each of  – blue cheese souffle | poached salmon | rabbit ravioli | beef carpaccio | salt & pepper squid

main

market fish of the day    37

beef eye fillet | pear & soy marinade | barbeque shortrib | roast pear chutney | rice granola | fermented bean jus  40

mountain river venison rack | carrot & star anise puree | broccoli | aged balsamic | sofrito ketchup  40

roasted chicken breast | goats’ cheese & pistachio | onion | sweet & sour beetroot  37

butternut wellington | beetroot & pomegranate relish | rainbow chard | pumpkin reduction  36

duck breast | smoked duck sausage | fine tarte | duck mousse | orange | witloof     40

table

duck fat potato | duck fat mayonnaise | rosemary salt  12

super green salad | green goddess dressing | gomashio | karengo | avocado oil   12

roast baby carrots | chermoula | hazelnut | hohepa feta  12

steamed market vegetables | butter | herbs   10

truffled shoestring fries | garlic aioli | grana padano   10

dessert

new zealand chef’s selection trio of ice cream    15

frozen rhubarb semi freddo | honey madeleine | pistachio crème | spiced rhubarb   17

lemon tart | lemon sorbet | confit lemon | sesame meringue    17

baked dulce de leche custard | maple crèmeux | gingernut crumble | vanilla cream     17

baileys brûlée | earl grey macaron | blackberry jam | vanilla chantilly   17

mission tiramisu | sponge | brandy mascarpone | espresso anglaise | coffee beans     17

espresso encore | espresso | frangelico | vanilla bean ice cream | biscotti    19

chocolate fondant | vanilla bean ice cream | pineapple | liquorice cream     19

salted caramels       12

cheese

single serve      18    |   selection of two      34    |   selection of three      44    |   selection of four      52    |   all five      59
new zealand cheeses accompanied by heritage honeycomb  | mission figlets  | quince paste  | crisp sea salt lavosh

whitestone lindis pass brie | cow | oamaru, otago

hohepa blue | cow | clive, hawkes bay

hohepa danbo | cow | clive, hawkes bay

origin earth smoked camembert | cow |  havelock north, hawkes bay

origin earth pink & white terrace |  cow | hastings, hawkes bay

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.

A silent vegetarian option is available on request for vegetarian & vegan diners as required.

Special dietary requirements can be catered for as indicated or by arrangement

Restaurant Set Menus

Lunch Menu

a la carte lunch menu - spring

garlic, truffle & cheese ciabatta  10

house made loaf | olive oil & balsamic | dukkha  12

spiced nuts | house marinated olives   10

entree

house made soup of the day  14

twice baked blue cheese souffle | heritage honeycomb | quince | pickled walnut    20

poached ora king salmon | vermouth broth | watercress | cucumber | crème fraiche  22

rabbit & forest mushroom ravioli | cauliflower crème | grilled peach & radicchio salsa | burnt butter  23

cold smoked beef carpaccio | rocket verde | daikon | umami mayonnaise | sago cracker  21

salt & pepper squid | nashi pear & cashew salad | harissa & citrus dressing  21

main

beer battered fish | rustic fries | market salad | tartare   30

market fish | vanilla braised kumara | fete & caviar butter sauce | fennel | kale   37

beef eye fillet | pear & soy marinade | barbeque shortrib | roast pear chutney | rice granola | fermented bean jus 40

mountain river venison rack | carrot & star anise puree | broccoli | aged balsamic | sofrito ketchup    40

roasted chicken breast | goats’ cheese & pistachio | onion | sweet & sour beetroot    37

butternut wellington | beetroot & pomegranate relish | rainbow chard | pumpkin reduction  36

table

duck fat potato | duck fat mayonnaise | rosemary salt   12

super green salad | green goddess dressing | gomashio | karengo | avocado oil   12

roast baby carrots | chermoula | hazelnut | hohepa feta 12

steamed market vegetables | butter | herbs   10

truffled shoestring fries | garlic aioli | grana padano     10

dessert

new zealand chef’s selection trio of ice cream 15

frozen rhubarb semi freddo | honey madeleine | pistachio crème | spiced rhubarb  17

lemon tart | lemon sorbet | confit lemon | sesame meringue   17

baked dulce de leche custard | maple crémeux | gingernut crumble | vanilla cream   17

baileys brûlée | earl grey macaron | blackberry jam | vanilla chantilly  17

mission tiramisu | sponge | brandy mascarpone | espresso anglaise | coffee beans  17

espresso encore | espresso | frangelico | vanilla bean ice cream | biscotti    19

chocolate fondant | | pineapple | liquorice cream | vanilla ice cream  19

salted caramels  12

cheese

single serve      18    |   selection of two      34    |   selection of three      44    |   selection of four      52    |   all five      59
new zealand cheeses accompanied by heritage honeycomb  | mission figlets  | quince paste  | crisp sea salt lavosh

whitestone lindis pass brie | cow | oamaru, otago

hohepa blue | cow | clive, hawkes bay

hohepa danbo | cow | clive, hawkes bay

origin earth smoked camembert | cow |  havelock north, hawkes bay

origin earth pink & white terrace |  cow | hastings, hawkes bay

Dinner Menu

a la carte dinner menu - spring

garlic, truffle & cheese ciabatta   10

house made loaf | olive oil & balsamic | dukkha   12

spiced nuts | house marinated olives   10

entree

house made soup of the day 14

twice baked blue cheese souffle | heritage honeycomb | quince | pickled walnut  20

poached ora king salmon | vermouth broth | watercress | cucumber | crème fraiche   22

rabbit & forest mushroom ravioli | cauliflower crème | grilled peach & radicchio salsa | burnt butter  23

cold smoked beef carpaccio | rocket verde | daikon | umami mayonnaise | sago cracker   21

salt & pepper squid | nashi pear & cashew salad | harissa & citrus dressing   21

taster platter to share for two  60
a small taste each of  – blue cheese souffle | poached salmon | rabbit ravioli | beef carpaccio | salt & pepper squid

main

market fish of the day    37

beef eye fillet | pear & soy marinade | barbeque shortrib | roast pear chutney | rice granola | fermented bean jus  40

mountain river venison rack | carrot & star anise puree | broccoli | aged balsamic | sofrito ketchup  40

roasted chicken breast | goats’ cheese & pistachio | onion | sweet & sour beetroot  37

butternut wellington | beetroot & pomegranate relish | rainbow chard | pumpkin reduction  36

duck breast | smoked duck sausage | fine tarte | duck mousse | orange | witloof     40

table

duck fat potato | duck fat mayonnaise | rosemary salt  12

super green salad | green goddess dressing | gomashio | karengo | avocado oil   12

roast baby carrots | chermoula | hazelnut | hohepa feta  12

steamed market vegetables | butter | herbs   10

truffled shoestring fries | garlic aioli | grana padano   10

dessert

new zealand chef’s selection trio of ice cream    15

frozen rhubarb semi freddo | honey madeleine | pistachio crème | spiced rhubarb   17

lemon tart | lemon sorbet | confit lemon | sesame meringue    17

baked dulce de leche custard | maple crèmeux | gingernut crumble | vanilla cream     17

baileys brûlée | earl grey macaron | blackberry jam | vanilla chantilly   17

mission tiramisu | sponge | brandy mascarpone | espresso anglaise | coffee beans     17

espresso encore | espresso | frangelico | vanilla bean ice cream | biscotti    19

chocolate fondant | vanilla bean ice cream | pineapple | liquorice cream     19

salted caramels       12

cheese

single serve      18    |   selection of two      34    |   selection of three      44    |   selection of four      52    |   all five      59
new zealand cheeses accompanied by heritage honeycomb  | mission figlets  | quince paste  | crisp sea salt lavosh

whitestone lindis pass brie | cow | oamaru, otago

hohepa blue | cow | clive, hawkes bay

hohepa danbo | cow | clive, hawkes bay

origin earth smoked camembert | cow |  havelock north, hawkes bay

origin earth pink & white terrace |  cow | hastings, hawkes bay

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.

A silent vegetarian option is available on request for vegetarian & vegan diners as required.

Special dietary requirements can be catered for as indicated or by arrangement

Restaurant Set Menus

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.

Online reservations are only available for up to 10 persons. Please call us on 068459354 or email restaurant@missionestate.co.nz for larger bookings, so we can discuss menus and requirements.

BACCHUS E.T LTD Trading as Mission Restaurant