Gluten Free Dinner & Dessert Menu

  

Entrées

Baguette  10

Garlic roasted baguette

 

Bruschetta  14

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

 

      Goats Cheese  18

       Roasted beetroot, orange, hazelnuts

 

Whitebait  24

100gm West Coast whitebait served with grilled lemon

 

Salmon  18

Pistachio crusted salmon with beetroot, fennel, apple and pomegranate dressing

 

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 

Pork Belly  36

Twice cooked free range pork with celeriac puree,

sage fondant potato, green grape and walnut salad and apple cider jus

 

ANZCO Lamb Rump  36

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

 

Chicken  35

Crispy skin chicken breast with traditional sage stuffing, dauphine potatoes, roast almonds. Served with chicken jus and cranberry chutney

 

Fish of the Day  36

Served with asparagus, garden herbs, capers and citrus beurre blanc

 

Mushroom Risotto  26

Baby rocket and shaved parmesan

 

Duck  32

Confit duck leg with orange braised fennel, parsnip and pear puree, broccolini, port poached pear, liquorice jus

 

Chicken Salad  28

Lemon and herb marinated chicken with spiced pumpkin, Jerusalem hummus, rocket, cherry tomatoes, avocado, red onion, fresh mint and grilled halloumi

 

 

 

 

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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 – New season asparagus

– 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

 

Pavlova  15

Mini pavlova with Chantilly cream and fresh berries

 

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