Vegetarian works - Choice of poached, scrambled or grilled free-range eggs with grilled tomato, herb crusted potatoes, roasted mushroom, wilted spinach and onion marmalade on toasted ciabatta bread $18.00
Triniti omelette - A folded omelette with your choice of fillings, served with toast on the side with mushroom, tomato, marjoram and cheese $15.80
Pumpkin and ricotta ravioli - With spinach, sweet basil, crumbled feta and basil pesto $16.80
Triniti omelette - A folded omelette with your choice of fillings, served with toast on the side with smoked salmon, capers, chives and brie $17.50
Chicken and mushroom linguine - In a creamy white wine sauce $16.80
Pinot Noir - Mud House Central Otago 2008 - A fine medium-bodied Central Otago Pinot, with a vibrant nose and ripe fruit flavours Glass: $9.00, Bottle: $37.00
Pesto scrambled eggs - With slow-roasted tomato, avocado and salmon on toasted organic ciabatta bread $15.00
Pan-fried haloumi salad - Squeaky pan-fried haloumi cheese, kalamata olives, capsicum. cucumber, tomato and mixed greens, drizzled with a tangy lemon dressing $14.50
Most of these items can be made vegetarian, gluten free or dairy free, please just ask one of the friendly staff
Reuben sandwich $18.50
250g of homemade pastrami, served with coleslaw and thousand island dressing, have this fresh or toasted topped off with fresh dill pickles.
Confit duck leg salad $21.50
Shreds of confit duck, cherry tomato, cucumbers, red onion, arugula, seasoned with zarbo’s special vinaigrette, topped with goats cheese and toasted nuts
Zarbo chicken burger $19.50
Marinated buttermilk chicken breast served with streaky bacon, melted cheese, tomato, cos lettuce preserved lemon aioli* served with a basket of shoestring fries…
Warm chocolate brownie $7.50
Zarbo chocolate brownie served warm with your selection of a scoop of kapiti ice-cream.
Sweet corn fritter stack $17.50
3 sweet corn fritters, served with streaky bacon, fresh tomato salsa, smashed avocado and topped with sour cream
-add cheese $2.50
Creamy mushrooms $16.50
Garlic and rosemary creamy mushrooms served on toasted ciabatta with reduced balsamic drizzle