Menu
Our Food
The Menu
As one of Tāmaki Makaurau’s dining institutions, Euro has a well established reputation for its many iconic and sumptuous dishes. Designed by Executive Chef Gareth Stewart, Euro’s new menu is inspired by special moments in our lives, from travels to far flung locations, to intimate moments shared with friends.
Winter
Winter at Euro
Classic interpretations and exciting new favourites are all brimming with fresh, contemporary flavours that are sure to entice your taste buds. This is an eclectic snapshot of Auckland, an ever-evolving menu representing the city’s seasons as well as seasonal local produce. We encourage you to experiment with this sharing menu, with dishes that are designed to be enjoyed together in any number of ways. Ranging from small to large plates, the menu’s many flavours all resonate with a broad range of influences and ideas. We can help make the choice even easier for your group with our Table Menu. Let us bring a delicious selection of our personal favourite dishes to you. This is a beautiful way to sample the very best Euro has to offer at 70pp. Enjoy your experience at Euro.
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The Garden
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Whipped ‘haricot blanc’ beans
preserved lemon, caper butter, French baguette
15
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Charcoal grilled oyster mushrooms
lemon, chives, truffle
28
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Salty River Farm pascal lettuce
smoked Ortiz anchovy, chicken skin, crumble
19
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Egg 'n' chips
hand cut duck fat chips, smoked and cured yolk, pecorino
15
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Petit pois à la Française
gem lettuce, chicken velouté, mint, smoked belly bacon
17
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Tarte tatin
golden beetroot, flaky pastry, whipped chevre, walnut
22
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Tartiflette
hasselback potatoes, bacon, truffle, raclette cheese
23
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Cauliflower grenobloise
capers, citrus fruits, garlic croutons
21
The Ocean
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Half dozen oysters
champagne vinegar, nasturtium oil, caviar
38
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Escabeche
line caught trevally, saffron, pickled shallot, verjus, fennel
23
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Gnocchi Parisienne
Fiordland crayfish ragu, Emmental cheese
33
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‘Bang bang’ soft shell crab
tempura, creamed eggs, sambal, coriander
25
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Local octopus
house made andouille sausage, soft white Parker House rolls
29
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Roasted hake
saag purée, vadouvan butter, curry leaf
35
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Bouillabaisse
line caught fish ‘on the bone’, mussels, clams, local octopus, saffron rouille
69
The Land
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Chicken liver pâté
rhubarb, sourdough, chicken skin crackling
18
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Steamed duck shumai
mushroom soy tea, chives, toasted sesame
23
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Grass-fed beef tartare
horseradish, warm truffle potato rosti, raw egg yolk
25
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Salt and pepper crispy pigs’ ears
green onion, chilli, fried egg
19
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Steak frites
First Light wagyu bavette, pomme paille, béarnaise, bone marrow jus
37
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Crispy ham hock
manuka smoked pork knuckle, ‘choucroute’, walnut mustard
25/43
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Navarin
smoked lamb neck, confit root vegetables, green harissa, pistachio
38
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Côte de boeuf
1kg grass-fed ribeye beef, ‘pomme purée’, roasted onions, beef jus
10 per/100g
Sweets
Dessert at Euro
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Stone fruits
last season's fruits, Clevedon buffalo yoghurt, Lot Eight citrus olive oil cake, peach sorbet
17
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Ice cream sandwich
banana parfait, hazelnut streusel, whipped dulcey, feuilletine biscuit
18
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Chocolate crostata
Valrhona Manjari chocolate fondant, salted caramel mousse, Koko Samoa
18
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Affogato
immigrants son espresso, your choice of liquor, vanilla bean ice cream
14
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New Zealand cheese plate with accompaniments
One
15
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Two
28
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Three
42
Allergies
Please let us know when you are booking regarding allergies.
A 2% surcharge applies to all credit card and contactless payments. Cash payment available with no surcharge.