Dinner

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 and fresh white bread

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
Red wine poached pear, date chutney and lavosh

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, crumbed sweetbreads 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, poached pear, port wine 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

The Grill

Eye Fillet 
The tenderest Cut

200g | 36
300g | 40
Scotch Fillet
Award Winning. Tasty and Juicy

300g | 36
Sirloin(Porterhouse)
Full Bodies. slightly firmer texture

300g | 34
T-Bone
Sirloin on one side
and a small fillet on the other

500g | 45
OP Rib
Scotch Fillet Served on the bone
(30min cooking time)

500g | 44
 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

.

Potatoes Roasted garlic creamy mash
House Fries 
Minted Baby Gourmet
Au Grain Parmesan
Sauces Bearnise
Horseradish
Green Peppercorn
Blue Cheese
Mushroom
Mustards: Hot English, Whole Grain or Dijon

Butters Sage, Sea Salt and Roast Garlic
Café  de Paris
Garlic
 Truffle

Sides

6.5
Steamed Broccolini, roasted almonds & lemon olive oil, New season asparagus
Baby beets, hazelnuts, goat cheese
Panko crumbed onion rings with aioli
Roast garlic mushrooms
Garden salad with raspberry vinaigrette
Rocket, Pear, walnut and parmesan salad

5.5
Aberdeen Fries
Potato Au Gratin with parmesan
Minted Baby gourmet
Roasted Garlic Creamy Mash

Desserts

Cheese Cake 15
Chocolate and mint cheesecake with meringue and white chocolate anglaise

Pavlova 15
Mini pavlova with Chantilly cream and fresh berries

Chocolate 15
Dark chocolate mousse with peanut butter parfait and caramel gel

Classic Crème Brulee 15
Homemade shortbread

Xmas Pudding 15
Christmas pudding with brandy custard and vanilla bean ice cream

Panna Cotta 15
Honey and yoghurt panna cotta with spiced infused poached pear

Trio of Ice Creams 13
Flavours of the day
Choice of chocolate or butterscotch sauce

Affogato 16
Vanilla ice cream, double espresso and your choice of liqueur

Cheese Plate for One
Served with lavosh, pear and date chutney and walnut bread

St Agur (Blue) – France 14
Ossau Iraty (hard cheese) – France 14
Over The Moon (Triple Brie) – NZ 14
All three cheeses 29

Gluten Free Dinner and 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

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, 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

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

Grill

Eye Fillet 
The tenderest Cut

200g | 36
300g | 40
Scotch Fillet
Award Winning. Tasty and Juicy

300g | 36
Sirloin(Porterhouse)
Full Bodies. slightly firmer texture

300g | 34
T-Bone
Sirloin on one side
and a small fillet on the other

500g | 45
OP Rib
Scotch Fillet Served on the bone
(30min cooking time)

500g | 44
 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

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