During the day ...

Tatler’s breakfast and lunch menus offer an interesting yet affordable range of dishes that are served in a timely manner, energising diners for their itinerary of sightseeing and adventure, or just to get back to work.

Some of Tatler's daytime specialties ...

Scrambled Eggs and Bacon | with grilled herb tomato and ciabatta toast

Home made Muesli | with fresh fruit, yogurt and honeycomb

Tatler Big Breakfast | streaky bacon, Arrowtown Kransky sausage, garlic Portobello mushroom, tomato, home made hash browns, eggs any style

Traditional Eggs Benedict | Tatler hollandaise, served on toasted English muffin with your choice of bacon, smoked salmon, sausage or spinach

French Toast | served sweet or savoury with vanilla, cinnamon and caramelised banana, bacon, maple syrup and Chantilly cream  or with basil pesto, cherry tomatoes and crème fraîche

Green-lip Mussels | Steamed in white wine, garlic, coriander, chilli and
coconut cream, served with garlic toast

Salt and Pepper Squid | with a petite salad and chili mayo

Merino Lamb fillet | wrapped in streaky bacon and served with slow-roasted stone fruit salad and pomegranate dressing

Open Steak Sandwich | ribeye steak on toasted ciabatta with confit onions, tomato, mesclun and Gibbston Valley Brie, served with fries

Classic Caesar Salad | Bacon, croutons, anchovies and shaved parmesan, topped with a soft poached egg.

Chicken burger | Marinated in sweet chilli and basil pesto, served on a fresh sourdough bun with lettuce, tomato and avocado, accompanied by fries and aioli.

Beer battered fresh fish | Served with fries, salad and tartare sauce.

House-smoked Salmon | South Island salmon smoked in our own kitchen and served with a mint and strawberry salad.

By night ...

Tatler is a cosy bistro with friendly, professional service and warm ambience conducive to enjoyment of fine food.

From 4 to 6pm pm we offer a light tapas menu including prawn gyoza, chicken satay skewers, tempura prawns and mussels.

Our dinner menu starts at 5pm. Some of our favourite dishes are ...

Tuna Ceviche | Fresh tuna marinated in lemon juice with capers, diced shallots, parsley and olive oil, served with dill wafers

Seared Scallops | With salmon roe, cauliflower puree and hazelnut vinaigrette

Smoked South Island Salmon Salad | Cold smoked in Central Otago dried fruits, with fresh strawberries, mint and baby rocquette, finished with fig vincotto

Potato Galette | With goat cheese, tapenade, tomato, croutons and a petite salad

Venison Carpaccio | With mesclun, dwarf truffle peaches and vincotta
Ravioli - filled with confit duck and blue cheese, citrus watercress salad and orange reduction

Poached Beef Fillet | Served with a potato fondant, king prawns, wasabi hollandaise and pinot jus

Venison | With roasted gourmet potatoes, wild mushroom salad, blueberry coulis and pinot jus

Mediterranean Risotto Cakes | With a vegetable stack, feta cheese and a capsicum coulis

Bouillabaisse | turbot, groper, salmon, clams and prawns in crayfish bisque with rouille croute

Southland Lamb Rack | with garlic mashed potato, confit shallots, wild mushrooms, port jus

Twice Cooked Pork Belly | with miso mash, bok choi, prawn gyoza and a soy-orange reduction

Tuna Steak | with kumara fondant, coconut, wilted spinach and grilled banana

Chicken Supreme | Filled with scallops, wrapped in pancetta and served with a corn fritter stack with basil and basil-sweet corn purée

Basil-stuffed Salmon | Accompanied by a spinach cake, salsa verde, sun-dried tomato and a rocquette salad

Delicious desserts include ...

Trio of crème brûlée | Lavender, chocolate and vanilla flavours, accompanied by walnut biscotti

Chocolate Fondant | With vanilla bean ice cream

Red Wine Poached Pear With a dark chocolate centre and a white chocolate mousse

Chocolate, Almond and Frangelico tart | With plum ice cream       

Local Cheese Board
Selection from local Gibbston Valley Cheese served with crackers, grapes and quince paste.

Please click on a link below to view further details about Tatler's menu and beverage selection.

Tatler’s head chef Frank loves working with seasonal South Island ingredients and has created a modern and innovative menu for Tatler's diners to enjoy.

Frank leads his Tatler kitchen team in producing a regularly-changing selection which is creative, exciting and full of temptation.

Now available - Tatler's famous antipasto platter.