BambuchiSan

$28

Pecho

Mexican-style pulled beef with pickled red onions, jalapeños, herb slaw, queso cheese and Tex*as Verde Drizz in a Thoroughbread gluten-free bun, with salted shoestring fries

Baylands Brewery Taproom

$29

Sweet Heat Jerk Clucka

Jerk-marinated double-stacked fried chicken in a tequila lime glaze with crumbed pineapple, tropical slaw and coriander crema in a seeded Cottage Lane brioche bun, with jerk-seasoned fries

Café Polo

$29

Bosh

Harringtons pork and prawn nugget with sweet and sour sauce, pineapple, pickled capsicum and onion, coriander, spring onion salad and crispy chilli mayo in Cafe Polo’s housemade sesame seed milk bun, with salt and pepper chips.

Forage Kitchen + Bar

$25

Manaaki Stack

Hāngi-style beef brisket with apple and maple mayo, hot pickled cabbage in a kawakawa-infused Dough Bakery bun, with truffle and foraged horopito-dusted kūmara chips. This burger honours tikanga Māori through traditional cooking methods like hāngī and the use of native herbs such as kawakawa. It reflects a deep respect for ancestral knowledge, where food is a connection to land, culture and whakapapa.

Graze Wine Bar

$25

Three Corny Funguys

Popcorn hominy patty with pickled mushrooms, Little Farms caramelised onions, gouda and herb mayo in three housemade Capital Millers flour and kūmara slider buns

Kanama Kopi Kadai

$24

Kari Campur

Fried chicken marinated in housemade sambal, rendang paste and ground spices, with slaw, onion and cucumber pickle, pomegranate and housemade Kari Campur sauce in a housemade coriander burger bun, with a side of gluten-free and vegan Malaysian-style fritters and a sweet and spicy chutney

Little Sprig

$28

The Coastal Rogue

Grass-fed beef blend patty with liquid cheese, crispy onions, bacon-jalapeño jam and Sprig sauce in a housemade brioche bun, with shoestring fries. Vegetarian alternative: Beef replaced with a portobello mushroom

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.

Nara

$25

Blood Red Passion

Wairarapa Angus brisket and black pudding patty with smoked provolone, beetroot and horseradish slaw, and chipotle hot sauce in a housemade beetroot brioche bun, topped with a pickled pepperoncino, with spicy steak-cut fries.

Oat Cafe

$23

Heart of Oats

Shiitake and black bean patty with melted plant-based cheddar, plant-based cheese–stuffed portobello, avocado, beetroot, plant-based bacon, crisp tuille, The Microgreen Team microgreens, citrus-infused mayo and peach chutney in a housemade beetroot-glazed oat brioche bun, with kūmara fries. An ode to conscious eating, crafted with care and powered by plants.

Puro Chile

$28

Patagonia

Pulled lamb cooked in Chilean Carménère red wine, with goat cheese, lettuce, housemade salsa verde and merken mayo in an Arobake bun, with a trilogy of hand-cut potatoes: kumara, red, and agria.

The Offering

$30

Bacon Me Crazy

Beef and pork patty, with Mr O’s dry-cured hot-smoked streaky bacon, poached egg, red onions, baby spinach, fresh tomato, pickles, melty cheese, peri peri aioli, in-house BBQ espresso sauce and hollandaise in a housemade English muffin-style bun, with crunchy hash sticks.

The Residence Bar

$26

Love of Land & Sea

Beef patty, with aioli, iceberg lettuce, oka-style coconut prawn salad, locally foraged watercress and horopito salsa, and taro crisps in a housemade Paroa parai (fried bread) bun, with shoestring fries and kina mayo. The Residence team come from Maori and Pacific Island backgrounds where gathering over food is a essential part of life. Let them bring this warmth of culture to your table. It's an offering of care, a gesture of hospitality and a way to say "you are welcome here."

The White Swan Country Hotel

$32

Sunday Best

Homegrown Butchery beef brisket patty and Monteith's beer-glazed beef shin, with smoked pickled carrot, onion jam, smoked cheddar and Rebel Gardens horseradish aioli in a Clareville Bakery kumara and rosemary bun, with rosemary salt fries and a Yorkshire pudding beef gravy boat.