Dinner Menu

Entrées

Baguette 10

Garlic roasted baguette

 

Bruschetta 14

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

 

Seafood Chowder 17

A selection of seafood in a creamy veloute. Served with toasted ciabatta


Duck Liver Parfait 18

Served with red wine poached pear, date chutney and lavosh


Prawns 18

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


Calamari 18

Lightly coated szechuan calamari with soy mayonnaise, lime pickle with chilli, spring onion and fresh herb petit salad


AngusPure Beef 19

Seared fillet served with caramelised onion puree, baby beets, parmesan and horseradish creme

 

Mains

Fish 37

Pan fried blue cod with cauliflower puree, courgettes, lemon potato, crispy capers and citrus beurre blanc


Pork 36

Twice cooked pork belly with parsnip, wilted spinach, cider poached pear and seeded mustard jus


AngusPure Eye Fillet Surf & Turf 39

Chargrilled eye fillet resting on a roasted garlic potato mash. Salt and pepper prawns, wilted spinach, red wine jus and béarnaise sauce


Lamb 36

ANZCO Foods sous vide lamb rump with a lamb crepinette. Served with kumara, fondant potato, silverbeet and lamb jus


Salmon 35

Crispy skinned Akaroa salmon fillet with fennel lime puree, steamed greens and za’atar yoghurt dressing


Chicken 34

Stuffed chicken roulade wrapped in prosciutto with peperonata, pumpkin puree, chorizo croquette and chicken jus


Chicken Salad 24

Lemon and herb marinated chicken with mixed greens, avocado, cranberries, brie, roasted almonds and honey mustard dressing


Vegetarian 26

Homemade potato and parmesan gnocchi with pumpkin, vine tomatoes, spinach, pine nuts and sage beurre noisettes

 

AngusPure Steaks

Eye Fillet           200g | 36
The tenderest cut            300g 40

Scotch Fillet          300g | 35
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 served on the bone

All steaks served with seasonal vegetables, red wine jus and your choice of potato and one sauce OR butter

Potatoes

Creamy mash
Homemade house fries
Baby gourmet
Au Gratin

Sauces

Béarnaise
Horseradish
Green peppercorn
Blue cheese
Mushroom
Mustards: Hot English, Wholegrain or Dijon

Butters

Sage, sea salt and roast garlic
Café de Paris
Garlic

 

Sides 6.5

Maple yams, carrots and feta

Panko crumbed onion rings with aioli 

Roast garlic mushrooms

Rocket, pear, walnut and parmesan salad

Garden salad with raspberry vinaigrette

Brussel sprouts, bacon with pine nuts

 

5.5

Aberdeen fries
Potato Au Gratin
Baby gourmet
Mash