ADSIGHT LTD
A beautifully plated New Zealand lamb dish with microgreens and rich jus on a dark ceramic plate

Dining & Lounge

A menu for the evening, from first course to last hand.

Explore our seasonal menu, crafted by Chef Amelia Hart, and discover how our offline casino lounge extends the evening with refined small plates and drinks. All entertainment is physical and offline.

The Menu

Culinary philosophy

Chef Amelia Hart builds the menu around seasonal New Zealand produce, balancing refined technique with honest flavors. Menus change with the seasons, and the kitchen works closely with local farms and fisheries to keep every plate grounded in the region.

Menu structure

The menu is divided into dining and lounge sections, allowing guests to move seamlessly from dinner to the offline casino lounge. Dining covers starters, mains, and desserts, while the lounge offers small plates and drinks designed for the card room.

To Begin

Starters

A selection of starters designed to awaken the palate.

Cloudy Bay Clams

$24

Steamed in Marlborough sauvignon blanc with garlic, parsley, and grilled sourdough.

Heirloom Beetroot

$19

Roasted golden and candy beetroot, whipped goat cheese, candied walnuts, and watercress. Vegetarian.

Venison Carpaccio

$26

Thinly sliced Fiordland venison, juniper salt, pickled mushrooms, and horseradish cream.

Seared Scallops

$28

Three pan-seared scallops with cauliflower purée, crispy pancetta, and pea shoots.

The Main Event

Mains

Hearty and refined mains featuring local proteins and seasonal vegetables.

Canterbury Lamb Rack

$48

Herb-crusted lamb rack, smoked eggplant, rosemary jus, and kumara fondant.

Market Fish

$42

Daily selection from Auckland fisheries, served with seasonal greens and citrus beurre blanc.

Angus Beef Fillet

$52

Grass-fed Angus fillet, truffle potato purée, charred broccolini, and red wine jus.

Wild Mushroom Risotto

$34

Carnaroli rice, porcini and shiitake mushrooms, aged parmesan, and truffle oil. Vegetarian.

Free-Range Chicken

$39

Pan-roasted chicken breast, confit leg, parsnip purée, and thyme jus.

Sweet Finish

Desserts

Sweet finishes that echo the coastal and timber notes of the venue.

Dark Chocolate Fondant

$18

Warm Valrhona chocolate fondant, vanilla bean ice cream, and fresh berries.

Pavlova

$16

Crisp meringue, whipped cream, passionfruit curd, and fresh kiwifruit.

Affogato

$14

Vanilla bean gelato with a double shot of espresso and a biscotti crumb.

Cheese Board

$22

Selection of New Zealand cheeses, quince paste, honeycomb, and oat crackers.

Offline Casino Lounge

Lounge dining for the card room

The lounge menu is designed for easy enjoyment at the poker tables and card room, with small plates and crafted drinks. All entertainment is physical and offline; no online gambling is offered.

  • Shareable plates built for the table
  • Non-alcoholic and low-alcohol options
  • Service that never interrupts a hand
Elegant spread of small plates on a dark wood table with a glass of red wine and playing cards nearby

Wagyu Sliders

$26

Two mini wagyu beef sliders with aged cheddar, pickles, and smoky aioli.

Crostini Trio

$18

Whipped feta, smoked salmon, and tomato-basil on grilled sourdough.

Cheese & Charcuterie

$32

Cured meats, local cheeses, pickled vegetables, and house-made lavosh.

Truffle Fries

$14

Hand-cut fries with truffle oil, parmesan, and rosemary salt.

Mocktail Spritz

$12

Non-alcoholic citrus, elderflower, and soda with fresh mint.

Must-Try Dishes

Signature Dishes Spotlight

Pan-seared scallops with cauliflower purée, crispy pancetta, and pea shoots on a dark slate plate

Seared Scallops

Pan-seared scallops with cauliflower purée, crispy pancetta, and pea shoots. The dish balances sweet shellfish with smoky pancetta and a silky purée. Chef Amelia recommends pairing it with a glass of Central Otago pinot gris to lift the coastal notes.

Dark chocolate fondant with gold leaf, vanilla bean ice cream, and fresh berries on a cream plate

Dark Chocolate Fondant

Warm dark chocolate fondant with gold leaf, vanilla bean ice cream, and fresh berries. The fondant has a molten center that contrasts with the cold ice cream and tart berries. A small glass of aged tawny port makes a refined finish.

Dietary & Allergens

Dietary and Allergen Information

We cater to vegetarian, vegan, gluten-free, and other dietary needs with advance notice. Please inform our staff of any allergies when booking or on arrival.

  • Vegetarian and vegan options available
  • Gluten-free bread and pasta alternatives
  • Dairy-free adjustments on request
  • Nut and seed allergies accommodated
  • Detailed allergen guide available on request
  • Chef can tailor dishes for most restrictions

Reserve your table for dinner or the offline casino lounge.

Contact us for private event inquiries or to plan a full evening of dining and card-room play.

Book a Table Call +64 21 684 372

[email protected]

Menu items and prices are subject to seasonal change. All casino lounge entertainment is strictly physical and offline; no online gambling or betting is offered.