Gluten Free Dinner & Dessert Menu



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



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








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            



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




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