Scrumptious deep fried Mexican doughnut, coated with sugar and cinnamon. Choose your favourite topping to compliment them, chocolate, condensed milk or cajeta (goat milk caramel).
Cochinita Pibil (GF) $27.00
This is a traditional Mexican slow-roasted pork dish from the Yucatan Peninsula and o f Mayan origin. The pork is marinated in acidic citrus juice and achiote and accompanied with a mild red onion sauce and served with corn tortillas, refried beans and salad.
Pescado a la Veracruzana (GF) $27.50
This dish is the best example o f “jarochos” (people from Veracruz) cuisine. This Spanish influenced fish is bilked and served with cooked tomato, olives, spices served on a bed o f diced potato dressed with a mild creamy chipotle sauce.
Antojitos Mexicanos (GF) $17.00
Tire translation for this dish is literally “little Mexican cravings”, these Little cravings are usually prepared by street vendors and most o f them include corn as an ingredient. Includes mini salbutes (chicken) and fried vegetarian quesadillas. Served for two people or more.
Ensalada de Camaron (G F) (Prawn Salad) $17.50
Delicately grilled prawns on a bed of green salad with our unique salad dressing.
Ensalada de Pollo (G F) (Chicken Salad) $16.50
Grilled chicken strips and bacon seasoned with a chipotle cream dressing and served on a bed of green salad.
Mini Croc-en-bouche Choux pastries each filled with alternatively café, dark chocolate and baileys patissière, served with strawberries and a dash of crunchy caramel -
Éclairs & choux a la crême-Choux pastry filled with French custard -
Chocolate Marble Cheesecake Belgium white and dark chocolate cheesecake, served with an orange and Cointreau coulis -
Terakihi and tequila cevice served in a red chicory nest -
A Goaty Rendez-Vous Duo of roasted goat cheese and butter-pear relish served between fine pastry layers and drizzled with a port wine glaze -
Saumon Au Pistou Fillet of Akaroa salmon served with a sweet basil pesto sauce sautéed asparagus and coriander rice timbale -
Roulade of Kikorangi blue cheese and spinach crêpes -
Porcini and duck risotto balls with a melting mozzarella heart -