REFINED MENU CONTEMPORARY DINING × REAL CASINO × NEW ZEALAND
Seasonal Menu · Dunedin

A Seasonal Tasting of New Zealand

Refined Menu's menu is a living document, changing with the seasons and the best produce from Otago and beyond. The menu is updated regularly to reflect what is fresh and available, and each dish is designed to highlight the natural flavours of New Zealand ingredients. From Bluff oysters in winter to Central Otago stone fruit in summer, the kitchen follows the rhythm of the South Island rather than a fixed list.

Dining at Refined Menu is contemporary and relaxed, with a focus on quality and craftsmanship. The interior features sculptural furniture and a sophisticated atmosphere. After dinner, the real casino inside is a distinctive part of the evening for adult guests, with genuine poker, roulette, and blackjack tables.

Seasonal Starters

  • Bluff Oysters, Mignonette MP

    Fresh Bluff oysters served with a classic mignonette, highlighting the briny sweetness of the southern waters. Sourced from Foveaux Strait when in season, with shallots, vinegar, and a touch of pepper.

  • Canterbury Lamb Tartare, Smoked Yolk 28

    Hand-cut lamb tartare with a smoked egg yolk, capers, and toasted sourdough. Lamb is sourced from Canterbury farms, and the smoked yolk adds depth and richness.

  • Roasted Beetroot, Goat's Curd, Hazelnut 24

    Earthy roasted beetroot with creamy goat's curd and crunchy hazelnuts, finished with a honey vinaigrette. Beetroot is roasted to concentrate its sweetness, and the goat's curd is made locally.

Fresh Bluff oysters on crushed ice with mignonette

Signature Mains

Fiordland venison with blackberry jus and celeriac purée

Fiordland Venison, Blackberry, Celeriac

Pan-seared venison loin with a blackberry jus, celeriac purée, and crispy kale. Venison is sourced from Fiordland, and the blackberry jus balances the richness of the meat.

Seasonal · Fiordland
Marlborough salmon with citrus beurre blanc

Marlborough Salmon, Citrus Beurre Blanc

Oven-roasted salmon with a citrus beurre blanc, asparagus, and new potatoes. Salmon is sustainably farmed in Marlborough, and the beurre blanc is light and tangy.

Seasonal · Marlborough
Canterbury lamb rack with rosemary jus

Canterbury Lamb Rack, Rosemary Jus

Herb-crusted lamb rack with a rosemary jus, roasted garlic, and seasonal vegetables. Lamb is free-range from Canterbury, and the jus is made from roasted bones and fresh herbs.

Seasonal · Canterbury

From the Sea

  • Stewart Island Blue Cod, Lemon Butter 42

    Pan-fried blue cod with lemon butter, capers, and parsley, served with crushed potatoes. Blue cod is caught sustainably around Stewart Island, and the lemon butter is simple and bright.

  • Cloudy Bay Clams, White Wine, Garlic 34

    Steamed clams in a white wine and garlic broth with crusty bread. Clams are harvested from Cloudy Bay, and the broth is light and aromatic.

  • Otago Harbour Crayfish, Thermidor 58

    Half crayfish thermidor with a rich cheese sauce and seasonal greens. Crayfish is sourced from Otago Harbour when available, and the thermidor sauce is classic and indulgent.

Stewart Island blue cod with lemon butter

Desserts

  • Central Otago Stone Fruit, Vanilla Cream 18

    Poached stone fruit with vanilla bean cream and a crisp tuile. Stone fruit is sourced from Central Otago orchards, and the vanilla cream is made with real vanilla beans.

  • Dark Chocolate Delice, Feijoa Sorbet 19

    Rich dark chocolate delice with a refreshing feijoa sorbet and cocoa soil. Feijoas are a New Zealand favourite, and the delice is smooth and intense.

  • Manuka Honey Panna Cotta, Oat Crumble 17

    Silky panna cotta infused with manuka honey, topped with an oat crumble. Manuka honey is sourced from local producers, and the oat crumble adds texture.

Dark chocolate delice with feijoa sorbet

The Real Casino Inside

After your meal, step into the casino, a warm and sophisticated space with real poker, roulette, and blackjack tables. The casino is a physical space inside the restaurant, not an online platform. Adult guests can enjoy face-to-face play with professional dealers in a room designed to feel like a natural extension of the evening.

Games Available

  • Poker
  • Roulette
  • Blackjack

Seasonal Ingredients

Our menu is built around the best seasonal produce from Otago, Canterbury, and the wider South Island. We work closely with local farmers, fishers, and producers, and the menu changes regularly to reflect what is at its peak.

Current Seasonal Highlights

  • Bluff oysters
  • Central Otago stone fruit
  • Canterbury lamb
  • Marlborough salmon

Visit Us

Refined Menu is located at 41 George Street, Dunedin Central, Dunedin 9016, New Zealand. We are in the heart of Dunedin, close to the Octagon. Reservations are recommended, especially for dinner.

+64 3 929 5846 [email protected]

Opening Hours

Open for dinner Tuesday to Saturday from 5:30pm, and for lunch on Friday and Saturday from 12pm. The casino is open to adult guests during restaurant hours. Please contact us for special events or private dining.