A plated signature lamb dish with herb crust, seasonal vegetables, and glossy jus on a handmade ceramic plate

Kitchen & Menu · Christchurch

Signature Dishes

At Kitchen & Menu, signature dishes are not just menu items; they are the clearest expression of our kitchen's philosophy. Each dish is built around the best seasonal ingredients from Canterbury and New Zealand, prepared with contemporary technique and presented with restraint.

The menu changes with the seasons, but a few dishes have become enduring favourites. Our chefs refine these dishes throughout the year, balancing flavour, texture, and visual appeal. The signature dishes reflect our commitment to local sourcing and modern New Zealand cuisine.

Explore the full menu

Canterbury Lamb Rack

A refined take on a New Zealand classic, our Canterbury Lamb Rack is sourced from local farms and cooked over open fire. It is served with seasonal root vegetables, a native herb jus, and a delicate mint emulsion.

Lamb from Canterbury farms within 100km of Christchurch
Native herb jus made from kawakawa and horopito
Seasonal root vegetables that change with the time of year

Chef's note: The open fire gives the lamb a gentle smokiness that balances the fresh, peppery notes of the native herbs.

Akaroa Salmon

Akaroa Salmon is celebrated for its clean, delicate flavour. We cure it lightly with citrus and serve it with a fennel and apple salad, brown butter crumble, and a touch of caviar.

Salmon sourced from Akaroa, a nearby coastal town
Balance of richness with acidity from citrus and apple
Caviar adds a subtle briny note

Chef's note: The light cure keeps the salmon silky, while the crumble and caviar add contrasting textures without masking the fish.

High Country Venison

High Country Venison is a robust dish featuring tender venison loin, beetroot variations, dark chocolate and red wine jus, and a parsnip purée. It reflects the wild flavours of the South Island high country.

Venison sourced from high country stations
Beetroot in multiple textures: roasted, pickled, and puréed
Jus enriched with dark chocolate for depth

Chef's note: The dark chocolate rounds out the red wine jus, giving the venison a rich, savoury finish that lingers.

The thinking behind the plate

The Philosophy Behind the Plate

We believe that great dishes start with great ingredients. Our kitchen works closely with local growers, fishers, and farmers to source the best seasonal produce. This means our menu evolves throughout the year, reflecting what is at its peak.

We prioritise ingredients from Canterbury and the wider South Island. Our chefs visit local markets and farms regularly, and seasonal changes keep the menu dynamic and exciting. While we respect classic techniques, our kitchen embraces modern methods to enhance flavour and texture. From open-fire cooking to precise sous-vide, each technique is chosen to bring out the best in the ingredient.

Open-fire cooking adds a subtle smokiness
Sous-vide ensures consistent doneness
Fermentation and pickling add layers of flavour

“A signature dish should taste like the place it comes from — Canterbury on a plate, refined but never fussy.”

Chefs plating dishes at the open kitchen pass, placing microgreens and wiping a plate rim

Craft in motion

From the Kitchen

Our kitchen is led by a team of chefs who are passionate about New Zealand produce. They work in an open kitchen, allowing guests to see the care and precision that goes into every plate.

The open kitchen is a focal point of the restaurant. Chefs interact with guests and explain dishes, and the team includes chefs with diverse backgrounds and training.

Meet our chefs

Kawakawa

Kawakawa is a native New Zealand herb with a peppery, slightly minty flavour. We use it in sauces and infusions to add a distinctive local note to our dishes.

Kawakawa is foraged from the wild, pairs well with lamb and fish, and is used sparingly to avoid overpowering other flavours.

Horopito

Horopito, also known as the New Zealand pepper tree, adds a warm, spicy heat. We use it in rubs and jus to give depth to red meat dishes.

Horopito has a long history in Māori cuisine, is dried and ground for use, and complements venison and beef.

Canterbury Cheese

Local artisan cheeses from Canterbury feature in our desserts and cheese courses. We work with small producers to select cheeses that reflect the region's terroir.

Cheeses are sourced from within Canterbury, rotated seasonally, and often paired with local honey and fruit.

The room around the plate

The Dining Experience

Our dining room is designed to be light and welcoming, with natural materials and a relaxed yet attentive service style. Whether you are here for a quick lunch or a long dinner, we aim to make every visit memorable.

The interior features limestone, timber, and ceramic accents. Service is knowledgeable but unobtrusive, and the open kitchen adds energy to the room.

Explore the interior

After the last course

The Evening Continues: Real Casino

After your meal, you can step into our real, physical casino located inside the same venue. It features real poker, roulette, and blackjack tables where adult guests play face-to-face with professional dealers. This is not an online casino; it is a genuine, physical gaming room.

Poker
Roulette
Blackjack

The casino is a separate room within the restaurant. All games are conducted in person with real cards, chips, and wheels. Guests must be 20 years or older to enter the casino (New Zealand gambling age).

Learn more about the casino

A real physical casino room with a roulette wheel in the foreground and a blackjack table with adult guests in the background

Plan Your Visit

Ready to experience our signature dishes? Book a table online or call us to reserve. We look forward to welcoming you to Kitchen & Menu in Christchurch.

Phone: +64 3 928 6417
Address: 92 Cashel Street, Christchurch Central City, Christchurch 8011

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