Waterfront Bar & Kitchen

$32

Breakfast in Bread

M&M Butcher’s Angus beef patty with Harrington’s black pudding, streaky bacon, smoked tomato relish, parmesan cream cheese and herbs in an Arobake croissant burger bun topped with a grilled kransky, with Wild Chef hash brown sticks topped with a sunny side up free range E.G. egg and a side of baked beans tomato sauce.

Boundary Tap & Kitchen

$28

Brioche Beef Delight

Grilled beef patty with beetroot chutney, cheddar cheese, lettuce, Prana Greens micro herbs, chipotle aioli and tomato in a brioche bun, with kūmara fries.

Hey Coastie

$32

Dip Me Baby One More Time

Double M&M Master Butcher beef and kimchi smash patties with cheese, pickles, lettuce, Apostle kimchi ketchup and burger sauce in a brioche bun, with fries and ranch dipping sauce topped with crispy bacon bits

Lustre Kitchen and Dining

$25

Primal Consciousness

12-hour slow-cooked beef shoulder from Conscious Valley Farm with pickled bread and butter zucchini, Crooked Vege beetroot and carrot sauerkraut, gem marigold mayo and braise stock jus in a housemade steamed focaccia bun. This burger reflects the everyday ethos of Lustre Kitchen and its growers: where food is love, and relationships matter. Built on partnerships with small-scale, sustainable producers like Crooked Vege and Conscious Valley Farm, it’s a celebration of doing things differently, and with heart.

Passo Pizza Pasta Caffe`

$33

The Lovestruck Boar

Waikanae Butcher wild boar and pork patty, with melted provolone, parmesan, fennel and rocket, and Bond Store spicy vodka tomato sauce in a housemade brioche bun, with panelle. This burger is a soulful tribute to the chef Michele’s Sicilian roots. It’s inspired by childhood memories of foraging wild vegetables, chasing rabbits, picking snails after the rain, and hearing stories from Michele's father about wild boar hunts in the Monti Sicani.

The Jolly Pub & Kitchen

$28

The Tandoori Fusion

Indian-spiced chicken thigh, with lettuce, corn salsa and Prana Greens micro herbs, and mango and peach chutney, aioli and mint yoghurt sauce in a seeded brioche bun, with chicken salted fries.