Hot off the Press

Come and try out our new menu. Some old favourites along with seasonal changes and some new wines to try.

ONLINE RESTAURANT BOOKINGS Make a Reservation

Breakfast: Thurs to Mon 7.30am to 11am
Brunch/Lunch: Thurs to Mond 11.15am - 3pm
Dinner 4 nights: Wed, Thurs, Frid, Sat 5.30-late
CLOSED TUES / CLOSED WED BREAKFAST AND LUNCH

Menus are subject to change.

GF = Gluten Free.  DF = Dairy Free.  * = Can be modified.

Dietaries /allergies - please advise your waiter.

Breakfast

NOT SO CEREAL

House made granola, gluten free, Hohepa greek yoghurt, fresh fruits  19  GF, DF*

Bali Bowl, summer berry smoothie, gluten free granola, seasonal fruits  19  DF, GF, NF

FRUITY

Seasonal fresh fruit plate, with mascarpone  19  GF, DF*

Waffles, D-bottled fruits, coconut yoghurt, palm sugar caramel  23  add Holly bacon  8

CROWDS LOVE THESE

Smashed avocado, toasted sourdough, Hohepa feta, D-dukkah  22  GF*, DF*  add cured Marlborough salmon  10  Holly bacon  8, or just an egg  4

D-corn fritter, Holly bacon, maple syrup  23  GF, DF

Baked borlotti beans, ham hock, sourdough  23  add free range egg  4

HAPPY HENS LAY HAPPY EGGS

Smoked fish cake “Benny”, poached egg, roquette, brown butter hollandaise  27  GF

River Range Free Range Eggs, poached or fried, sunny side up or over easy, confit mushrooms, roasted tomato, ciabatta  22  GF*, DF*

Big rock‘n roll breakfast, poached or fried, sunny side up or over easy, Holly bacon, Breakfast sausage, confit mushrooms, roasted tomato, ciabatta, barbeque saucee  27  GF*, DF*

Mister D cheesy eggs, two baked eggs, spinach, cheese sauce, ciabatta  25  add Holly bacon  8

Bourekas, feta and ricotta pastry, pickles, hard boiled egg  22

SIDE KICKS

Roasted tomato  7

Confit portobello mushrooms  7

Cured Marlborough King salmon  10  GF, DF

Baked borlotti beans, ham hock  10

Holly bacon  8

Black pudding  8

Holly Toulouse Breakfast sausage  8  GF

Steamed spinach  7  DF*

Avocado  7

Free range egg fried or poached  4

Hohepa Greek yoghurt  4

D-barbeque sauce  3  GF, DF

Bottled fruits  10

TOAST

Sourdough  6
Ciabatta  6
Gluten free  8
served with butter

Add your choice of artisan:
D-jam
Marmalade
Vegemite / Marmite
Organic peanut butter
Arataki manuka honey  3 each

BAKER’S CORNER

D-doughnut
Cinnamon sugar plain  7.5
with one fix of custard, jelly, chocolate custard or the new “vaccinator” - coconut, lime  9
extra fix  1.5

Takeaway “4 pack” with all four syringes  30

D-adult syringes R18
Hennessy Cognac Custard  4
Stolen Dark Rum and Chocolate  4
42 Below Manuka Honey Vodka Jelly  4

Gluten free cornbread with Mister D jam  6

Savoury brioche (changes daily)  8

Allergies, please advise your waiter.

Brunch

All DAY BRUNCH

Cheesy eggs, two baked eggs, spinach, cheese sauce, ciabatta  25

Smoked fish cake “Benny”, poached egg, roquette, brown butter hollandaise  27

Smashed avocado, toasted sourdough, Hohepa feta, hazelnut dukkah  22  add Marlborough salmon, fino sherry cured  10

SNACKS

Parmesan shortbread  10

Fried bread, rosemary, garlic aioli  11

Telegraph Hill olives, spiced nuts, salted caramel popcorn  12

Acar – Indonesian pickled vegetables, tomato sambal  14

Cheese balls, truffle salt, tamarind chutney  16

Pinchos Plate  21

  • White anchovy, tomato, pistachio crumb
  • Polenta chip, Iberico ham
  • Craggy Range sheep’s blue bruschetta, grilled fig

STARTERS

Soup – Italian broccoli, chilli, cauliflower cream, Village Press olive oil  20

Olive, thyme, caramelised onion tart, confit garlic, aioli, watercress  27

Sashimi salad, avocado, orange, modern dressing  28

Octopus, red braised, Korean maple glaze, kimchi mayonnaise  29

Steamed Foxton Tuatuas, lemon laganelle, charred sweetcorn, chardonnay beurre blanc  29

Country pork terrine, pork rillettes, bread and butter pickle, habanero mustard  27

MAINS

Charcoal roasted eggplant, chermoula, spiced vegetables, chickpeas, tahini, pomegranate molasses  37

Bone marrow ravioli, sticky beef juices, salsa verde  38

Risotto, roast duck, wilted spinach, currants, pinenuts  38

Market fish, pan roasted, fragrant Balinese broth, lemongrass, turmeric, toasted macadamia nuts, tomato sambal  41

Paua and pork meatballs, kumara miso mash, Mister D sweet chilli sauce, watercress  41

Prime steer beef tenderloin, olive oil poached, served medium rare, porcini butter, port wine jus, polenta chips  44

SIDES

Potato gratin, parmesan, cream  14

Steamed seasonal vegetables, parsley butter  14

Leaf salad, D-classic dressing or D-Modern dressing  12

Greek salad, tomato, cucumber, red onion, Hohepa feta, Kalamata olives  16

DESSERTS

Cognac Mousse, almond torte, caramel icecream  18

Date tart, lemon curd, Heilala vanilla cream  18

Valrhona chocolate ganache, coconut cream, coconut ice, rum and cola gel  18

Petit Fours – miniature dessert plate (changes daily)  18

Allergies, please advise your waiter.

Dinner

SNACKS

Parmesan shortbread  10

Fried bread, rosemary, garlic aioli  11

Telegraph Hill olives, spiced nuts, salted caramel popcorn  12

Acar-Indonesian pickled vegetables, tomato sambal  14

Cheese balls, truffle salt, tamarind chutney  16

Pinchos Plate  21

  • White anchovy, tomato, pistachio crumb
  • Polenta chip, Iberico ham
  • Craggy Range sheep’s blue bruschetta, grilled fig

STARTERS

Soup – Italian broccoli, chilli, cauliflower cream, Village Press olive oil  20

Olive, thyme, caramelised onion tart, confit garlic, aioli, watercress  27

Sashimi salad, avocado, orange, modern dressing  28

Octopus, red braised, Korean maple glaze, kimchi mayonnaise  29

Steamed Foxton Tuatuas, lemon laganelle, charred sweetcorn, chardonnay beurre blanc  29

Country pork terrine, pork rillettes, bread and butter pickle, habanero mustard  27

MAIN COURSES

Charcoal roasted eggplant, chermoula, spiced vegetables, chickpeas, tahini, pomegranate molasses  37

Bone marrow ravioli, sticky beef juices, salsa verde  38

Risotto, roast duck, wilted spinach, currants, pinenuts  38

Market fish, pan roasted, fragrant Balinese broth, lemongrass, turmeric, toasted macadamia nuts, tomato sambal  41

Paua and pork meatballs, kumara miso mash, Mister D sweet chilli sauce, watercress  41

Prime steer beef tenderloin, olive oil poached, served medium rare, porcini butter, port wine jus, polenta chips  44

Seasonal Match

Ovation lamb short rib, truffle infused labneh, hummus, watermelon rind pickle  42

gl 2021 Smith § Sheth Cru Cabernet Franc Heretaunga  18

SIDES

Potato gratin, parmesan, cream  14

Steamed seasonal vegetables, parsley butter  14

Leaf salad, D-classic dressing or D-Modern dressing  12

Greek salad, tomato, cucumber, red onion, Hohepa feta, Kalamata olives  16

DESSERTS

Cognac Mousse, almond torte, caramel icecream  18

Date tart, lemon curd, Heilala vanilla cream  18

Valrhona chocolate ganache, coconut cream, coconut ice, rum and cola gel  18

Petit Fours – miniature dessert plate (changes daily)  18

CHEESES

Cheeseboard – Origin Earth Camembert, Hohepa Danbo, Craggy Range Dairy Sheep’s Blue, sourdough crisps, Te Mata fig and walnut salami, oatmeal cookie  45

Classic Cheese Fondue (minimum 4 people)  15 per person

About Us

Mister D is a little bit country and a little bit rock & roll. We believe in fresh, local produce delivered with great service but no fuss. We think we’re unpretentious but we really care about our food and large wine list. Mister D was created by two Hawke’s Bay couples with long backgrounds in hospitality and we’ve created the kind of place we’ve always wanted to eat in. We hope you’ll join us.

Menu

Call us flavour-obsessed or just plain control freaks. We make our own bread, pasta and pastries daily. Our wine list is a mix-tape of the best of the Bay along with some select imports from Spain and Italy.

Menu Download

Friends of Mister D

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Contact

47 Tennyson St
Napier
Hawke’s Bay
NZ
Telephone 06 835 5022

Click to make an online booking

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