prime NZ lamb served on mesclun salad ώ toasted almonds, feta, chargrilled capsicum, roasted cumin kumara & choice of honey mustard or balsamic maple dressing
two soft poached Jolt eggs on a kaiser bun ώ spinach & a wholegrain mustard & lime hollandais
Eggs & Toast $12.5
Bacon and Eggs $17
Jolt’s free range eggs served ώ smokey bacon, toast and cooked to your liking
Crispy Skinned Salmon ώ Warm Potato Salad $24.5
steamed new potatoes, capers, red onion & cherry tomatoes tossed in a light lemon aioli dressing garnished ώ crispy capers and fresh lemon
Classic Kiwi Beef Burger $22.5
served on a lightly toasted ciabatta bun ώ thick slices of cheddar cheese, crisp streaky bacon, fresh lettuce, tomato, red onion, gherkin, beetroot slices & chutney ώ a side of chunky hand cut chips
Smokey Spanish Baked Beans $18
spicy spanish baked beans, chorizo, smoked paprika, coriander, sour cream & a poached Jolt egg served on sourdough toast
Grilled medium rare. On roasted capsicum & red onions topped with a grilled tiger prawn & garlic aioli
Free Range Chicken Livers $22.00
Sautéed and finished with tamarillo chutney & red vermouth. Served on grilled focaccia
Seafood Plate $28.00
3 mussels grilled with tomato, cheddar, herbs & fresh crumbs; 2 garlicked prawn tails; 3 queen scallops steamed with pernod, leeks & cream; skin roasted salmon piece with wasabi aioli & toasted nori
Dark Chocolate Mousse $17.00
Served in a brandy snap basket. On the side a demitasse of freshly grilled pineapple drizzled with maple syrup & dark rum
Red Onion Marmalade $20.00
On top of flat herb bread baked with pumpkin, avocado, nicoise olives & parmesan
Pork Belly $22.00
Free range. A slice of slow cooked pork belly grilled. With peppered strawberry & apple salad and balsamic glaze
Duck Breast $42.00
Roasted pink, crispy skin. On roasted pumpkin finished with pan jus, a splash of pinot noir & poached mulberries
Wild Fiordland Game $44.00
Venison backsteak roasted rare. With a small filo parcel of casseroled hare. With black boy peach roasted with star anise & rosemary. Pan jus finished with ruby port