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.

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

a la carte lunch menu - summer

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

epicurean green salad, coconut vinaigrette, ginger aioli, coconut sorbet, carrot & cucumber, ciabatta     17

                                                                                                                               add poached chicken   4

sashimi of the day, ‘red ice’, buttermilk dressing, cucumber, buckwheat, coconut jelly    24

seared prawns, lentil dhal, apple & radish salad, curry vinaigrette, crisp roti, peanut, yoghurt     23

beef tartare, oyster mayonnaise, smoked yolk, epicurean greens, potato wafer, grapefruit    24

silver fern rare venison, bitter chocolate, courgette risotto, cherries, xo sauce, lavender    26

sturgeon caviar, chive blinis, crème fraiche, shallots, lemon                           chilled grey goose vodka   130

main

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

seared market fish, horopito crab cake, artichoke & pernod velouté, cannellini bean    37

beef eye fillet, pickled tongue, porcini mushroom gnocchi, tarragon crème, braised beef jus   42

ovation lamb rack, mint crust shoulder, boquerón & caper, pine nut, confit peppers    40

chargrilled chicken breast, chicken sausage, romesco cake, turtle bean salsa, roast chicken cream, crackling  37

buckwheat & basil crepe, garlic yoghurt, garden greens, pickled cauliflower, chickpea, masala    35

duo of beef to share for two

black origin wagyu sirloin, ms 8-9, wakanui short rib, crispy tendon, shiitake brûlée, triple cooked kumara,     120
burnt almond butter, spinach, raisin & caper

table

duck fat potato, whipped citrus crème fraiche, parmesan, thyme      12

teriyaki sweetcorn on the cob, togaroshi mayo, mozzarella, sesame     11

summer green salad, bocconcini, shallot & nigella seed dressing, soft herbs, orange, macadamia   14

steamed seasonal market vegetables, butter    10

shoestring fries, truffle aioli   10

dessert

new zealand chefs selection trio of ice cream     15

black forest – chocolate brûlée, cocoa crumble, kirsch chantilly mousse, poached cherries   17

rosé & wild berry panna cotta, poached stone fruit, watermelon granita, raspberry sherbet   17

lemon mousse, yuzu curd, ginger granola, gin & rosemary gel, meringue    17

mission tiramisu, sponge, brandy mascarpone, espresso anglaise, chocolate coffee beans   17

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

chocolate parcel, frozen caramel mousse, forest berry sorbet, chocolate shell    19

cheese

single serve     18.00,      selection of two     34.00,      selection of three     44.00,      selection of four     52.00,      all five     59.00

new zealand cheeses accompanied by mission figlets, quince paste, crisp sea salt lavosh

 

origin earth smoked camembert                        cow         havelock north, hawkes bay

hohepa blue                                                            cow         clive, hawkes bay

meyer vintage gouda                                            cow         hamilton, waikato

nieuwenhuis harvest moon washed rind           goat         hastings, hawkes bay

origin earth sleeping giant                                    sheep      havelock north, hawkes bay

a la carte dinner menu - summer

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

epicurean green salad, coconut vinaigrette, ginger aioli, coconut sorbet, carrot & cucumber, ciabatta   17

                                                                                                                                         add poached chicken     4

sashimi of the day, ‘red ice’, buttermilk dressing, cucumber, buckwheat, coconut jelly    24

seared prawns, lentil dhal, apple & radish salad, curry vinaigrette, crisp roti, peanut, yoghurt    23

beef tartare, oyster mayonnaise, smoked yolk, epicurean greens, potato wafer, grapefruit   24

silver fern rare venison, bitter chocolate, courgette risotto, cherries, xo sauce, lavender   26

taster platter to share for two     60

a small taste each of – poached chicken salad, sashimi of the day, seared prawns, beef tartare, rare venison

sturgeon caviar, chive blinis, crème fraiche, shallots, lemon                                   chilled grey goose vodka     130

main

chefs market fish of the day     37

beef eye fillet, pickled tongue, porcini mushroom gnocchi, tarragon crème, braised beef jus    42

ovation lamb rack, mint crust shoulder, boquerón & caper, pine nut, confit peppers    40

chargrilled chicken breast, chicken sausage, romesco cake, turtle bean salsa, roast chicken cream, crackling   37

buckwheat & basil crepe, garlic yoghurt, garden greens, pickled cauliflower, chickpea, masala     35

lacquered duck breast, duck leg croquette, sangria braised cabbage, pumpkin mousse, bigarade sauce    40

duo of beef to share for two

black origin wagyu sirloin, ms 8-9, wakanui short rib, crispy tendon, shiitake brûlée, triple cooked kumara,   120
burnt almond butter, spinach, raisin & caper

table

duck fat potato, whipped citrus crème fraiche, parmesan, thyme   12

teriyaki sweetcorn on the cob, togaroshi mayo, mozzarella, sesame    11

summer green salad, bocconcini, shallot & nigella seed dressing, soft herbs, orange, macadamia  14

steamed seasonal market vegetables, butter   10

shoestring fries, truffle aioli    10

dessert

new zealand chefs selection trio of ice cream  15

black forest – chocolate brûlée, cocoa crumble, kirsch chantilly mousse, poached cherries    17

rosé & wild berry panna cotta, poached stone fruit, watermelon granita, raspberry sherbet  17

lemon mousse, yuzu curd, ginger granola, gin & rosemary gel, meringue     17

mission tiramisu, sponge, brandy mascarpone, espresso anglaise, chocolate coffee beans   17

bomb alaska, malibu ice cream, coconut genoise sponge, pineapple soup, coconut tuile    17

espresso encore, espresso, macadamia nut liqueur, vanilla bean ice cream, biscotti   19

cheese

single serve     18.00,      selection of two     34.00,      selection of three     44.00,      selection of four     52.00,      all five     59.00

new zealand cheeses accompanied by mission figlets, quince paste, crisp sea salt lavosh

 

origin earth smoked camembert                        cow         havelock north, hawkes bay

hohepa blue                                                            cow         clive, hawkes bay

meyer vintage gouda                                            cow         hamilton, waikato

nieuwenhuis harvest moon washed rind           goat         hastings, hawkes bay

origin earth sleeping giant                                    sheep      havelock north, 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 - summer

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

epicurean green salad, coconut vinaigrette, ginger aioli, coconut sorbet, carrot & cucumber, ciabatta     17

                                                                                                                               add poached chicken   4

sashimi of the day, ‘red ice’, buttermilk dressing, cucumber, buckwheat, coconut jelly    24

seared prawns, lentil dhal, apple & radish salad, curry vinaigrette, crisp roti, peanut, yoghurt     23

beef tartare, oyster mayonnaise, smoked yolk, epicurean greens, potato wafer, grapefruit    24

silver fern rare venison, bitter chocolate, courgette risotto, cherries, xo sauce, lavender    26

sturgeon caviar, chive blinis, crème fraiche, shallots, lemon                           chilled grey goose vodka   130

main

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

seared market fish, horopito crab cake, artichoke & pernod velouté, cannellini bean    37

beef eye fillet, pickled tongue, porcini mushroom gnocchi, tarragon crème, braised beef jus   42

ovation lamb rack, mint crust shoulder, boquerón & caper, pine nut, confit peppers    40

chargrilled chicken breast, chicken sausage, romesco cake, turtle bean salsa, roast chicken cream, crackling  37

buckwheat & basil crepe, garlic yoghurt, garden greens, pickled cauliflower, chickpea, masala    35

duo of beef to share for two

black origin wagyu sirloin, ms 8-9, wakanui short rib, crispy tendon, shiitake brûlée, triple cooked kumara,     120
burnt almond butter, spinach, raisin & caper

table

duck fat potato, whipped citrus crème fraiche, parmesan, thyme      12

teriyaki sweetcorn on the cob, togaroshi mayo, mozzarella, sesame     11

summer green salad, bocconcini, shallot & nigella seed dressing, soft herbs, orange, macadamia   14

steamed seasonal market vegetables, butter    10

shoestring fries, truffle aioli   10

dessert

new zealand chefs selection trio of ice cream     15

black forest – chocolate brûlée, cocoa crumble, kirsch chantilly mousse, poached cherries   17

rosé & wild berry panna cotta, poached stone fruit, watermelon granita, raspberry sherbet   17

lemon mousse, yuzu curd, ginger granola, gin & rosemary gel, meringue    17

mission tiramisu, sponge, brandy mascarpone, espresso anglaise, chocolate coffee beans   17

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

chocolate parcel, frozen caramel mousse, forest berry sorbet, chocolate shell    19

cheese

single serve     18.00,      selection of two     34.00,      selection of three     44.00,      selection of four     52.00,      all five     59.00

new zealand cheeses accompanied by mission figlets, quince paste, crisp sea salt lavosh

 

origin earth smoked camembert                        cow         havelock north, hawkes bay

hohepa blue                                                            cow         clive, hawkes bay

meyer vintage gouda                                            cow         hamilton, waikato

nieuwenhuis harvest moon washed rind           goat         hastings, hawkes bay

origin earth sleeping giant                                    sheep      havelock north, hawkes bay

Dinner Menu

a la carte dinner menu - summer

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

epicurean green salad, coconut vinaigrette, ginger aioli, coconut sorbet, carrot & cucumber, ciabatta   17

                                                                                                                                         add poached chicken     4

sashimi of the day, ‘red ice’, buttermilk dressing, cucumber, buckwheat, coconut jelly    24

seared prawns, lentil dhal, apple & radish salad, curry vinaigrette, crisp roti, peanut, yoghurt    23

beef tartare, oyster mayonnaise, smoked yolk, epicurean greens, potato wafer, grapefruit   24

silver fern rare venison, bitter chocolate, courgette risotto, cherries, xo sauce, lavender   26

taster platter to share for two     60

a small taste each of – poached chicken salad, sashimi of the day, seared prawns, beef tartare, rare venison

sturgeon caviar, chive blinis, crème fraiche, shallots, lemon                                   chilled grey goose vodka     130

main

chefs market fish of the day     37

beef eye fillet, pickled tongue, porcini mushroom gnocchi, tarragon crème, braised beef jus    42

ovation lamb rack, mint crust shoulder, boquerón & caper, pine nut, confit peppers    40

chargrilled chicken breast, chicken sausage, romesco cake, turtle bean salsa, roast chicken cream, crackling   37

buckwheat & basil crepe, garlic yoghurt, garden greens, pickled cauliflower, chickpea, masala     35

lacquered duck breast, duck leg croquette, sangria braised cabbage, pumpkin mousse, bigarade sauce    40

duo of beef to share for two

black origin wagyu sirloin, ms 8-9, wakanui short rib, crispy tendon, shiitake brûlée, triple cooked kumara,   120
burnt almond butter, spinach, raisin & caper

table

duck fat potato, whipped citrus crème fraiche, parmesan, thyme   12

teriyaki sweetcorn on the cob, togaroshi mayo, mozzarella, sesame    11

summer green salad, bocconcini, shallot & nigella seed dressing, soft herbs, orange, macadamia  14

steamed seasonal market vegetables, butter   10

shoestring fries, truffle aioli    10

dessert

new zealand chefs selection trio of ice cream  15

black forest – chocolate brûlée, cocoa crumble, kirsch chantilly mousse, poached cherries    17

rosé & wild berry panna cotta, poached stone fruit, watermelon granita, raspberry sherbet  17

lemon mousse, yuzu curd, ginger granola, gin & rosemary gel, meringue     17

mission tiramisu, sponge, brandy mascarpone, espresso anglaise, chocolate coffee beans   17

bomb alaska, malibu ice cream, coconut genoise sponge, pineapple soup, coconut tuile    17

espresso encore, espresso, macadamia nut liqueur, vanilla bean ice cream, biscotti   19

cheese

single serve     18.00,      selection of two     34.00,      selection of three     44.00,      selection of four     52.00,      all five     59.00

new zealand cheeses accompanied by mission figlets, quince paste, crisp sea salt lavosh

 

origin earth smoked camembert                        cow         havelock north, hawkes bay

hohepa blue                                                            cow         clive, hawkes bay

meyer vintage gouda                                            cow         hamilton, waikato

nieuwenhuis harvest moon washed rind           goat         hastings, hawkes bay

origin earth sleeping giant                                    sheep      havelock north, 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