From the pass
A tender, slow-cooked lamb shoulder served with seasonal vegetables and a rich jus, reflecting the best of Canterbury produce. The lamb is sourced from local farms and cooked for several hours until falling off the bone. Accompaniments change with the season but often include roasted root vegetables and fresh herbs. A favourite among regulars and a true taste of New Zealand.
Chef's note: We baste the shoulder in its own juices and finish it over a gentle flame so the edges catch just enough caramelisation.
Fresh fish from local waters, pan-seared to crispy skin perfection and served with a light, citrusy sauce. The fish selection changes daily based on what is available from Christchurch and Akaroa fisheries. Typically served with seasonal greens and a delicate beurre blanc. A lighter option that showcases the quality of New Zealand seafood.
Chef's note: We ask our fishers what landed that morning, then build the plate around the catch rather than forcing a fixed recipe.
A vibrant, layered terrine of roasted seasonal vegetables, served with a herb emulsion and toasted seeds. A vegetarian signature that highlights the natural sweetness of vegetables. The terrine is made in-house and changes with the seasons. Vegan option available upon request.
Chef's note: We press the terrine overnight so the layers hold their shape, then slice it to order for a clean, bright presentation.
What guides the menu
The menu at Kitchen & Menu is guided by the seasons, with ingredients sourced from local growers, fishers, and producers across Canterbury and the wider South Island. We write the menu in short cycles so the kitchen can respond to what is genuinely at its best, rather than holding a dish past its moment.
Before you book
The kitchen is happy to accommodate vegetarian, vegan, gluten-free, and other dietary requirements with advance notice. Please inform the team when booking or upon arrival. Many dishes can be adapted, and the chefs are knowledgeable about allergens.
From the pass
Our menu is a reflection of the land and sea around us. We cook with respect for the ingredients, letting their natural flavours shine through simple, precise techniques.
The chefs work closely with local suppliers to source the best seasonal produce. Dishes are designed to be shared and enjoyed in good company. The open kitchen allows guests to see the craft and care that goes into each plate.
— The Kitchen & Menu culinary team
Practical information
Kitchen & Menu is open for lunch and dinner, with the kitchen closing slightly earlier than the bar and casino areas.
Reservations are recommended, especially for dinner and weekends. You can book by phone or email.
Find us in the heart of Christchurch Central City, at 92 Cashel Street.
After dinner
Beyond the dining room, Kitchen & Menu is home to a real, physical casino where adult guests can enjoy poker, roulette, and blackjack face-to-face. The casino features complete tables with professional dealers, and all gaming is conducted in person; there is no online or virtual gambling. The casino is open to adults aged 20 and over, in accordance with New Zealand law. Smart casual dress is recommended.
Your table is waiting
Whether you're joining us for a relaxed lunch or an evening that continues into the casino, we look forward to welcoming you. Call +64 3 928 6417 or email [email protected] to make a reservation. For groups or special occasions, please contact us in advance. Walk-ins are welcome subject to availability.
Book a TableThe casino at Kitchen & Menu is a real, physical gaming venue for adults aged 20 and over. Please gamble responsibly. If you or someone you know needs support, contact the Gambling Helpline New Zealand on 0800 654 655. The casino operates in accordance with New Zealand gambling laws. Management reserves the right to refuse entry.
