NZ Cuisine
Winter is Calling…
New Menu Launches This Wednesday at Clink!
As the days grow shorter and the air turns crisp, there’s no better time to gather, celebrate, and savor the rich flavors of the season.
Here at Clink, we’ve been busy behind the scenes crafting a brand-new Winter Menu — and we can’t wait to share it with you.
Launching this Wednesday, our winter offering brings together the best of local, seasonal produce, designed to warm the soul and delight the palate. Expect bold flavors, comforting classics reimagined, and a few new surprises that will quickly become your cold-weather favorites.
From hearty mains that celebrate New Zealand’s finest meats and seafood, to vibrant, earthy vegetarian dishes, our new menu is all about flavor, freshness, and a little winter indulgence. And, of course, we’ve carefully curated wine pairings and cocktails to match — because at Clink, every meal deserves a perfect sip.
A few highlights you can look forward to:
Rosemary and mustard rubbed Canterbury lamb loin with slow roasted lamb shoulder tortellini, smoked parsnip and potato puree, garlic mushroom, baby spinach red wine jus
Crispy pork belly, braised in orange, soy and star anise, with celeriac pumpkin purée, baby spinach and a compressed apple and watercress salad
Beef cheek croquettes, horseradish emulsion, parmesan crisp and pickled shallot
Apple and pear crumble tart with toasted nuts, warm custard,
white chocolate and raspberry ice cream (yes, it’s as good as it sounds!)
Whether you’re joining us for a cozy midweek dinner, a lively evening with friends, or a special celebration, our new winter menu promises a dining experience that’s full of heart, warmth, and creativity.
We invite you to Clink • Drink • Wine • Dine with us this season.
Book your table now and be among the first to experience the best tastes of winter at Clink.
29 Wakefield Ave, Sumner, Christchurch
Winter Menu Launch: This Wednesday!
Bookings recommended:
Stay tuned on our socials this week for a sneak peek at some of the dishes!
#ClinkWinter #TasteTheSeason #ClinkDrinkWineDine
Summer Menu is LIVE
As the nights get warmer and a little longer our tastes and what we crave change a bit. Gone are the slow cooked meats and deep flavours as we celebrate fresh new season flavours with our signature quality produce.
With our adaptable kitchen team we have always catered for the many dietary requirements and helped our customers navigate any food allergies as all our food is made fresh here. Many of our dishes are gluten free or can be made gluten free when you ask and now we’ve put together a page in the menu especially for vegans. All our delicious food without any animal additions making it super easy to order without a lot of requests.
Lockdown Goodness in Sumner
We have been foraging in our neighbourhood and had lots of fresh food we didn’t want to go to waste in the chiller at Clink so here we are making some lockdown goodness.
Just before we got put in lockdown 2 lovely big trays of fresh figs arrived at Clink from Old Road Estate, a lovely family owned estate up in Marlborough. As with all good produce getting from the growers to the customer is fraught with potential disaster and the couriers did eventually deliver our figs but not in the condition they left the farm in, we were so sad and the crew up at the farm were pretted gutted too. As it turned out we weren’t going to be able to offer some delicious fresh fig dishes as LOCKDOWN was anoounced on Monday 23rd and we had to close.
So here we are… at home with kilos of fresh figs so we decided to do some Clink prep for the coming months.
First up is an insanely delicious Balsamic fig relish which we can’t wait to pair with some ripe soft cheese from Canterbury Cheesemongers when they re-open but found we had some nice brie and blue in the fridge from Kapiti so we didn’t have to wait too long.
Still got quite a few figs left so going to make some fig infused bourbon next week for our new Manhattan that will be available in Winter on the cocktail list. Head over to our Facebook page to see what else we’ve been up too!
We have noticed a few fig trees out in the neighbourhood so if you are lucky enough to have one here’s a recipe to get you started that will keep you going for your cheeseboards all Autumn… maybe even Winter too. Depends how much of a cheese freak you are!
- 1 Tablespoon olive oil
- 1 large or 2 small red onions, peeled and diced
- 4 cups fresh figs, preferably dark purple Mission figs, chopped
- 1/2 cup balsamic vinegar
- 1/4 cup honey
- 1/2 teaspoon salt
- freshly ground pepper to taste
- 1 Tablespoon fresh rosemary, leaves stripped from stems, finely minced
