Tender pieces of beef upon homemade bread with melted cheese
RIBEYE $33.50
Succulent Rib-eye served with rosemary roast potatoes with sauté seasonal vegetables. Topped with prawn twisters, streaky bacon and finished with a Jack Daniels bourbon plate & a dash of jus. This will leave you with a tingling sensation on your taste buds!
FAMOUS FRITTERS $21.50
our legendary sundried tomato, sweet corn and kumara fritters on a pine nut and leaf salad, with smoked salmon. Yeah there are other spectacular goodies in the salad but I can’t be telling ya everything or there will be no surprise.
KING SALMON & SCALLOP $31.50
Oven baked king salmon fillet, with gnocchi and creamy vermouth & tarragon sauce. Finished with grilled scallops plus a watercress & apple salad. Now don't feel too guilty for looking at the dessert menu, coz this is rather healthy!
VENISON CARPACCIO $16.50
Horseradish aioli shaved parmesan & pickled walnut.Melts in your mouth, mmm..
LAMBS FRY $23.80
Now this ain’t how your gran cooks it. It’s better!! well better than how my gran did it anyway (no offence gran!). Tender pieces of lambs fry pan-seared and served on toasted garlic bread, with a beauty mushroom and pepper sauce finished off with crispy streaky bacon and horseradish onion jam.
PORK BELLY $32.50
Twice roasted belly, marinated in hoisin and. spice. Comes with roast potatoes, some chargrilled bok choy and a mango and peach chutney. Now the chefs pile this high, so I hope it's earthquake proof, or you could be missing some when you get it!
PASTA OF THE DAY $24.50
Depending on the way the winds blowing or whatever the chefs decide to feed ya!
Canterbury raised duck livers prepared into a light as air parfait. Served with petit salad, homemade quince paste and toasted baguette crisps
Spotted Dick $12.00
Traditional English sultana and lemon pudding with custard and late harvest reduction
Oven warmed olives with mint $8.00
Toasted Sour Dough Bread with Butters $12.00
Plain, anchovy and parsley butters
Aoraki Salmon $28.00
Carefully selected salmon raised in pristine alpine waters, citrus baked and served on polenta chips accompanied by pea puree and parsnip puree. Finished with lemon pepper hollandaise sauce
Tri Colour Scallops and Black Pudding $16.00
Scallops placed on locally produced black pudding, on a trio of purees; parsnip, butternut pumpkin and pea