There’s no mistaking that earthy aroma flowing from the Esther kitchen, with menus adorned with truffle decadency this season.

Let Esther lure you to a luxurious lunch, allow time to turn it into a long one.

Graze leisurely over four courses with dishes such as; textures of mushroom, quail egg blanketed in gold leaf, porcini soup and Périgord truffle and pasture fed eye fillet with roasted garlic and truffle butter.

A menu overflowing with the finest, sourced from Tewnion Truffière by Wayne & Alison Tewnion in Canterbury, and George’s Truffle from Riwaka.

At Esther, nature’s diamonds are sourced, scrubbed and ready to serve with every impression.

Forget hunting for truffles, we have you covered weekdays through June and July this winter.

All menu selections are subject to change at the whim of Chef Sean Connolly, rest assured seasonal selections are guaranteed to impress none the less.