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Gluten Free Dinner & Dessert Menu PDF Print E-mail

 

Entrées

Baguette  10

Garlic roasted baguette

 

Bruschetta  14

Topped with vine ripened tomatoes, basil, feta, balsamic reduction and olive oil

 

      Soup of the Day  12           

 

Salmon  18

Honey marinated salmon with beetroot puree, petit salad and ginger mayonnaise

 

AngusPure  18

Seared marinated fillet with sweet potato, coriander, radish, green onion and soy & ginger glaze

 

Prawns  19

Sautéed and tossed in a butter sauce with a hint of pernod.

Plum tomatoes, kalamata olives, garlic and a little chilli.

Served with crusty bread

 

Duck Liver Parfait  19

Served with red wine poached pear, date chutney and crispy bread

 

Mains

Fish of the Day  36

Pan roasted fish of the day with saffron infused potatoes, courgettes and braised fennel. Finished with a crustacean sauce and sauce vierge

 

 

Pork Belly  36

Twice cooked free range pork with celeriac puree,

waldorf salad, potato and apple cider jus

 

ANZCO Lamb Rump  36

Served with duck fat potato, baby vegetables, peas, feta, and mint lamb jus 

 

Chicken  35

Free range chicken breast stuffed with mozzarella and spinach. Dauphinoise potato, roast vine tomato, mushroom and bacon sauce

 

Venison  40

NZ venison short loin served with kumara, red wine shallot, baby beets, wilted spinach, port jus and apple blackberry chutney

 

Mushroom Risotto  26

Prosciutto, baby rocket and shaved parmesan

 

Cajun Chicken Salad  24

 

Mixed greens, puffed quinoa, cherry tomatoes, red onion, avocado. Served with lime mayonnaise

 

 

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Eye Fillet                                     200g | 36

Tenderest cut                              300g |40

 

Scotch Fillet                               300g |36

Award winning. Tasty and juicy

 

Sirloin (Porterhouse)                300g |34

Full bodied, slightly firmer texture

 

T-Bone                          500g | 45

Sirloin on one side

and a small fillet on the other

 

OP Rib                                       500g | 44

Scotch fillet on the bone            

 

Add

Salt and pepper prawns            4 prawns | 8

 

All steaks served with seasonal vegetables, red wine jus

and your choice of potato and one sauce or butter

 

Sauces:    Mustards - Mushroom sauce - Horseradish cream

Butters:    Sage – Sea salt and roast garlic – Café de Paris

Potatoes: Creamy mash – Fries - Baby potatoes - Au Gratin

Sides:  Roast garlic mushrooms – Baby peas, bacon & 

white wine – Baby beets, hazelnuts & goat cheese – Rocket, 

walnut, pear and parmesan salad - Garden salad with 

raspberry vinaigrette – Steamed broccolini, roasted almonds 

& lemon olive oil - Fries

 

Desserts

 

Crème Brulee   15    

Panna Cotta  15

Honey and yoghurt panna cotta with spiced infused poached pear


Chocolate  15

Dark chocolate mousse with peanut butter parfait and caramel gel

 

Trio of Ice Creams  13

Flavours of the day

Choice of chocolate or butterscotch sauce

 

Affogato  16

Kapiti vanilla ice cream with a double espresso and liqueur of your choice

 

 

Please ask for our selection of cheeses