It starts with seared scallops with orange fennel salad, moves on to prawns with caramelised pineapple and pink rock sugar onions, then to a fillet steak and spring vegetables and ends with chocolate mousse and a tartlet.
Each course has about 100g of protein, and accompaniments.
People had taken to it, feedback was good and bookings were coming in, Mrs Murphy said.
"The plan is to get people hooked into this way of dining, and then we will change the menu every month."
Nearly all the food the Murphys are using is local, but they have made an exception for Twizel salmon.
"I believe it's the nicest salmon in the country. It's just divine," Mrs Murphy said.
To give their new menu lift-off the Murphys have employed chef Dean Wong. He was born in Levin and started cooking as a child, in a friend's family.
"I've been baking since the age of 6 or 7.
"A friend's mother had 13 children.
" I used to spend every Saturday at her place baking biscuits, slices and cakes.
"I was always hungry, so the kitchen was always a good place to be," he said.
Leaving school early he got a series of jobs in taverns, restaurants and cafes.
It wasn't until he was an adult in Auckland that he did chef training, at the Auckland Institute of Technology.
It took him a few years to figure out that he wanted to be in the kitchen and cooking, not managing behind the scenes.
He enjoys co-ordinating with other cooks to serve up 70 meals a night and getting good feedback.
His degustation menu isn't really new food, he said, it's just unusual combinations.
He likes food that is simple, beautiful, rustic and tasty, and is a special fan of seafood.
