Dinner

Entrées

Baguette 10
Garlic roasted baguette

Bruschetta 14
Topped with vine ripened tomatoes, basil, feta, balsamic reduction and olive oil

Scallops 19
Seared Atlantic scallops with corn, prosciutto and bacon veloute

Caprese Salad 18
Organic tomatoes, buffalo mozzarella and basil, white balsamic and extra virgin olive oil.

Salmon 19
Vodka cured salmon fillet. Cucumber, water melon and verjus 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

Beef 18
Seared AngusPure fillet with hummus, horseradish, pomegranate and snow pea tendrils

Mains

Pork Belly 36
Twice cooked free range pork with kimchi, carrot and ginger puree, broccolini and star anise jus

ANZCO Lamb Rump 36
Moroccan couscous, eggplant, mint yoghurt and lamb jus

Chicken 35
Crispy skin chicken breast with herb stuffing, dauphine potatoes,roast almonds. Served with chicken jus and cranberry chutney

Fish of the Day 36
Served with courgette, peperonata, citrus beurre blanc, caper and sauce vierge

Risotto 26
Pumpkin and feta with baby spinach

Venison 40
Coffee rubbed venison with kumara, beetroot, maple glazed carrots, petite venison pie and sherry 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 | 38
300g | 42
Scotch Fillet
Award Winning. Tasty and Juicy

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

300g | 35
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 Gourme
Au Gratin Parmesan
Duck fat potatoes
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
Brussel sprouts, bacon and pine nuts
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
Duck fat potatoes

Desserts

Cheese Cake 15
Lemon cheese cake with lemon curd and Italian meringue

Pavlova 15
Mini pavlova with Chantilly cream and fresh berries

Chocolate 15
Dark chocolate brownie with strawberries and vanilla bean ice cream

Classic Crème Brulee 15

Sticky Date Pudding 15
Served with vanilla bean ice cream and butterscotch sauce

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

Scallops 19
Seared Atlantic scallops with corn, prosciutto and bacon veloute

Caprese Salad 18
Organic tomatoes, buffalo mozzarella and basil, white balsamic and extra virgin olive oil

Salmon 19
Vodka cured salmon fillet. Cucumber, water melon and verjus dressing

Beef 18
Seared Angus Pure fillet with hummus, horseradish, pomegranate and snow pea tendrills

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 wuth kimchi, carrot and ginger puree, broccolini and star anise jus

Fish of the Day  36
Served with courgette , peperonata, citrus beurre blanc, caper and sauce vierge

Risotto 26
Pumpkin and feta with baby spinach

Venison 40
Coffee rubbed venison with kumara

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 | 38
300g | 42
Scotch Fillet
Award Winning. Tasty and Juicy

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

300g | 35
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 – Duck fat potatoes

Sides:  Roast garlic mushrooms – Brussel sprouts, bacon & pine nuts – 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 fresh berries, kiwi fruits and Chantilly cream

Crème Brulee   15

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

Please ask for our selection of cheeses