Food Menu
Lunch Menu
DUCK LIVER PÂTÉ
16
Served with crostini with pickled vegetables.
PORK BELLY BITES
14
FRESHLY SHUCKED OYSTERS
Natural with lemon and mignonette.
Tempura with wasabi Kewpie mayo.
6 for 25 | 12 for 48
6 for 30 | 12 for 55
FISH CROQUETTES
16
Rich in flavour from a mix of ginger garlic lemon and a little touch of green curry paste coated in panko.
GRILLED LEMON THYME CHICKEN SALAD
22
Zucchini ribbons, mandarin, green peas, iceberg lettuce, pickled onion, minted yoghurt and spiced pepita.
Vegetarian option:
Replace chicken with grilled halloumi
Add grilled halloumi + 8
SALT GRAZING BOARD (FOR TWO)
Duck liver pâté, artisanal charcuterie, chef’s choice of cheeses, house pickles, dips, onion jam and toasted ciabatta.
65
Add a guest + 10 pp
HAND-CUT FRIES
10
With house aioli and tomato relish.
Add parmesan and truffle + 6
SEASONAL SALAD
10
SEASONAL VEGETABLES
10
MUSSEL POT
16
Fresh Coromandel mussels served with bread.
FALAFEL WRAP
24
With halloumi, hummus and rocket.
FISH & CHIPS
29
With hand cut fries and tartare sauce.
GRILLED CONFIT CHICKEN
29
Moroccan spices, halloumi, pickled vegetables on ciabatta.
CHEF’S BURGER
36
Blend of wagyu brisket and eye fillet, brioche bun, bacon, cheese and truffle mayo, served with fries.
Kids Lunch Menu
KIDS FISH & CHIPS
20
GNOCCHI & CHEESE SAUCE
20
KIDS BURGER AND CHIPS
20
Served with mayo and tomato sauce
Lunch Menu Desserts
CRÈME BRÛLÉE
16
CHOCOLATE MOLTEN CAKE WITH VANILLA ICE CREAM
16
ARANCINI RICE PUDDING WITH RHUBARB CUSTARD
16
DUO SORBET; MANGO AND BERRIES
12
DUO ICE CREAM; VANILLA AND TRIPLE CHOCOLATE
12
From The Garden
Available until 2.30pm
GRILLED LEMON THYME CHICKEN SALAD
Zucchini ribbons, mandarin, green peas, iceberg lettuce, pickled onion, minted yoghurt, and spiced pepita.
27
HARISSA-SPICED BEEF BOWL
Couscous, beetroot, red onion, chilli, coriander and romesco sauce.
27
22
Add grilled halloumi + 8
Vegetarian option available for either salad.
Grilled Or Fried
Available until 2.30pm
CHEF’S WAGYU BRISKET BURGER
36
Brioche bun, streaky bacon, Swiss cheese and chipotle gherkin relish.
FISH & CHIPS
29
Your choice of grilled or battered, hand-cut fries and malt vinegar aioli.
GRILLED ANGUS FLANK STEAK
36
Hand-cut chips, miso butter, and chimichurri.
CRISPY FRIED CHICKEN
31
Toasted ciabatta, house pickles, sesame slaw and smoked paprika aioli.
Entrees
COUVERT (FOR 2 PEOPLE)
18
Freshly baked bread, duck liver pâté, olives, curry butter, and hummus.
NZ OYSTERS
$25 for 6
$48 for 12
ROASTED BEETROOT
18
Goat cheese, ma cadamia, rocket, pear, and sugar honeycomb (served warm).
FISH CROQUETTE
16
Rich in flavor from a mix of ginger garlic lemon and a little touch of green curry paste coated in panko.
BEEF YAKITORI
18
Japanese style beef kebab.
GRILLED OCTOPUS
24
Sundried tomato tapenade, olives and broccoli.
Mains
GNOCCHI WITH PORCINI SAUCE
29
PORK BELLY
35
White beans and chorizo, carrots and crispy kale.
GRILLED FISH
39
Cauliflower puree, saute green peas and lemon butter and pink peppercorn crumble.
BEEF EYE FILLET OR LAMB TENDERLOIN
Served with grilled parsnip, broccolini and mustard sauce.
45
MUSSEL POT
16
CHEESE PLATTER
New Zealand blue cheese and brie cheese, crostini and chilli jam.
29
CHEF’S BURGER
36
A blend of wagyu brisket and eye fillet, brioche bun, bacon, swiss cheese and truffle mayo, served with fries
SLOW COOKED BEEF CHEEK
38
Kumara mash, beef jus, brussel sprouts and vegetable crisps.
Sides
Fries served with garlic aioli and tomato sauce
Add parmesan and truffle
Vegetables
10
+6
10
Kids Menu
Fish & Chips
20
Kids Burger & Fries, served with mayo and tomato sauce
20
Gnocchi & Cheese Sauce
20
Dessert
Crème Brûlée
16
Chocolate Molten Cake with Vanilla Ice Cream
16
Arancini Rice Pudding with Rhubarb Custard
16
Duo Sorbet; Mango and Berries
12
Duo Ice Cream; Vanilla and Triple Chocolate
12