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Chef Jacob Kear draws on an international career in some of the world’s most respected kitchens to give direction to a thought provoking dining experience.

Clooney’s menu reflects his passion for foraging, his commitment to locally sourced ingredients and his mastery of both classic and contemporary techniques. Kear’s ambitious tasting menu of over twelve courses will take guests on a culinary tour of New Zealand.

From the lush rainforests of the North to the expansive coastal wilderness of Fiordland, the striking geography of New Zealand’s regions is brought to life on the plate.

Menus

Monday – a la carte.

Tuesday – 13 course tasting menu,  13 course pescetarian tasting menu,  13 course vegetarian tasting menu, a la carte.

Wednesday – 13 course tasting menu,  13 course pescetarian tasting menu,  13 course vegetarian tasting menu, a la carte.

Thursday – 13 course tasting menu,  13 course pescetarian tasting menu,  13 course vegetarian tasting menu, a la carte.

Friday – 13 course tasting menu,  13 course pescetarian tasting menu,  13 course vegetarian tasting menu.

Saturday – 13 course tasting menu,  13 course pescetarian tasting menu,  13 course vegetarian tasting menu.

Sunday – a la carte

“I wanted to create a menu that reflects the diversity of New Zealand’s nature, climate and geographical isolation. A menu that celebrates the excellence of our producers, growers and artisans.”

— Jacob Kear