the food
delicious New Zealand cuisine
Set Menus Summer 2026
For guests booking a table at Aryeh, our dining experience is offered through a selection of set menus. Each day, our chefs curate the dishes — all you need to decide is how many courses you'd like to enjoy.
$76pp
2 COURSE TRUST THE CHEF MENU
Includes pre-dinner snacks, an entree, main and one side
$76pp
$89pp
3 COURSE TRUST THE CHEF MENU
Includes pre-dinner snacks, an entree, main, two sides and pudding
$89pp
$144pp
5 COURSE SIGNATURE MENU
Includes pre-dinner snacks, two entrees, a main, three sides and two puddings
$144pp
$233pp
THE STORY OF NEW ZEALAND CUISINE
Our extended tasting menu showcases the best of what our ever-changing surroundings have to offer, while taking you on a journey through the mind of executive chef, Lucas Parkinson
$233pp
$99
5 Course Test Kitchen Menu
Wednesdays over summer are dedicated to our Test Kitchen Menu — a discounted five-course experience where new ideas and techniques are explored and refined before joining our regular offerings
$99
Sundeck menu
Walked in off the beach? Staying for the sunset? Our Sundeck Menu is available exclusively for walk-in guests and is offered on the sundeck, weather permitting
ENTREE
The Golden light
Clevedon golden tomato & queen peach chilled soup/ organic jersey curd/ Curious Cropper cherry tomatoes/ pickled Auckland cucumber/ Don/ Piha fennel oil/ foraged flowers/ crostini
Black & White thoughts
Line caught Leigh fish ceviche/ cuttle fish ink rice shard/ pickled Northland daikon/ Piha ice plant/ Japanese-style hand-whipped mayo/ rice wine & lime vinegar gel/ shallot
Buck Buck!
Wild shot venison tartare/ pickled stone fruit/ shallot/ Marlborough black garlic emulsion/ cured Whangaripo yolk/ foraged flora/ Massimo/ puffed Canterbury buckwheat/ Parau watercress
MAINS
The Future of farming
55-day aged grass-fed Mapari ribeye steak/ tallownaise/ aged sherry vinegar
An Ode to Ode
Wild stag ribs/ game jus/ Piha kale chip/ balsamic gel
Kāponata
Roasted Te Tai Tokerau eggplant/ Clevedon tomato creme/ pickled Kumeu zucchini/ barbecued capsicum/ Taranaki quinoa wafers/ crispy capers/ Piha kawakawa
Fush & chups by the beach
Fish of the day/ Josie Heihei's crunchy beer batter or katsu crumb/ hand cut hot chips/ house tartare sauce/ fresh Waitakere lemon
Today's Daily
Today's main course inspired by our chefs at Aryeh
Sides
Those carrots...
Roasted Ohakune carrots/ Piha manuka honey/ herb gremolata/ puffed Taranaki quinoa
Citizen potatoes
Tallow fried Pukekohe agria potatoes/ Piha kawakawa emulsion/ oregano salt
Aspies
Mangaweka asparagus/ parmesan 'le snack' custard/ extra virgin olive oil
Mandatory salad
Organic green leaves/ balsamic dressing/ house pickles/ puffed Aryeh grains
HOT CHUPS
Tallow fried hot chips/ Wattie's tomato sauce
PUDDING
HOLY BASIL
Almond & kawakawa torta/ Waitakere strawberries/ strawberry 'real fruit' ice cream/ Waitakere lemon gel/ Piha basil oil/ almond & polenta crumble/ strawberry ‘roll up’/ Canterbury buckwheat tuile
THE DEVIL'S CUT
Whipped creme caramel/ Cromwell cherries/ caramelised white chocolate crunch/ AO Cacao chocolate mousse ice cream
CLASSIC PAPA PETER
Today's selection of Lucas' Dad's favourite ice creams and sorbets
*Bookings are not available for the sundeck or sundeck menu
Tamariki
We have seasonal kids options available for children who are comfortable dining in a restaurant setting, such as fish 'n' chips, kids steak meal, chips or simple pasta dishes. We can also offer a 3 or 5 course menu for those adventurous wee foodies. We do not have high chairs however you are welcome to bring one.
Dietary Requirements
We’re happy to cater for dietary requirements, allergies, or strong dislikes with a minimum of 24 hours’ notice, allowing our chefs time to prepare thoughtfully. While we do our best to accommodate all guests, we may be unable to meet dietary needs without prior notice. In some cases, an additional charge may apply. Please include any dietary information when making your booking