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V: Vegetarian GF: Gluten Free V*: Vegan

At the Matterhorn we insist on using local, organic and free range products wherever possible. 


  • Chilli Fried Squid Tentacles DF 18

    Served with chilli and coriander salad, topped with a soy dressing

  • Free Range Jumbo Chicken Wings GF 18

    Stuffed with chorizo, jalapeño and cheddar, served with lime and avocado sour cream

  • Glazed Free Range Pork Belly GF 19

    Served with pumpkin puree, braised red cabbage and crispy chicharrón, topped with star anise jus

  • Central North Island Beef Spare Ribs GF 20

    Braised with mushrooms, tomato and bacon, served on leek puree, topped with red wine jus

  • House Hot Smoked Salmon GF/DF 20

    Served in a dashi broth with wakame salad, wasabi and hoisin mayo

  • BBQ Pulled Jackfruit V*/DF/GF available 17

    On tortillas, with pickled cucumber, watercress and braised red cabbage


  • Venison Burger 29

    On a ciabatta bun with Kikorangi blue cheese, onion jam, vine tomato and watercress, served with chunky chips

  • Beyond Meat Cheeseburger V*/DF/GF available 29

    On ciabatta with vegan cheddar, vine tomato, watercress, vegan aioli, served with chunky chips

  • Mushroom & Truffle Ravioli 28

    On leek puree with sage and parmesan crumb

  • Beef Wellington 36

    Medium rare eye fillet wrapped in mushroom pâté, prosciutto and puff pastry, served with broccolini, smoked mash and red wine jus

  • Central North Island Lamb Rack GF/DF 38

    Served medium rare with roast winter vegetables, topped with rosemary jus

  • Seared Tuna Fillet GF 38

    Served on caprese salad, topped with aged balsamic


  • Sous Vide Tomahawk Steak 750g GF/DF 67

    Served medium rare, with a blooming onion, confit garlic and red wine jus

  • Slow Cooked Lamb Shoulder 1kg 58

    with a sage and parmesan crust, served with black truffle creamed spinach and rosemary jus

  • Roasted Free Range Chicken GF/DF 48

    Whole chicken marinated in chilli & lime, served with our fresh salad and chimichurri


  • Roasted winter vegetables with honey and rosemary dressing V/GF/DF 11
  • Brussel sprouts with bacon, parmesan and toasted almonds GF 11
  • Smoked creamy mash with confit garlic and red wine jus GF/V available 11
  • Triple cooked chunky chips topped with sea salt V*/GF/DF 11
  • Fresh vegetable salad with chilli and coriander V*/GF/DF 11
  • Seasonal greens with confit garlic and Pohangina extra virgin olive oil V*/GF/DF 11
  • Black truffle creamed spinach V/GF 11


  • Field mushroom sauce V/GF 5
  • Red wine jus GF/DF 5
  • Blue cheese sauce GF 5
  • Green chimichurri V*/GF/DF 5


  • Beetroot Parfait V 17

    On beetroot gel with sous vide rhubarb and chocolate cake squares

  • Lemon Curd Éclair V 15

    Topped with lemon lime meringue bits and fresh mandarins

  • Coconut Yoghurt Mousse V*/GF/DF 17

    Served with pineapple salsa and cashew nut brittle

  • Ice cream trio 15