The Ata Rangi Family Lunch

Sashimi of white fish with lime and soy

Little chicken and rabbit spring rolls with dipping sauce

Tora Collective flaked blue cod and crayfish salad
aioli dressing

Slow cooked Palliser Ridge lamb shoulder
garlic sautéed rebel garden vegetables
manuka smoked potato croquettes
Ata Rangi Pinot Noir jus

C’est Cheese board with crackers and preserve

Duo of Greytown gold saffron and honey junket, poached Pinehaven apricots

All courses are accompanied by wines from the Ata Rangi Cellar, curated by Helen.

Book here.
Pleae advise any dietary requirements to visit@atarangi.co.nz