Homemade - with organic oats, almonds, coconut and heaps of dried fruit. Served with organic yoghurt and berry compote (fresh berries in season).
Chef's Salad $22.50
Check out the blackboard for the chef's choice. Served with bread.
B.L.T. $18.50
Toasted ciabatta bun, filled with crispy bacon, fresh tomato and lettuce and garnished with our lime and basil mayo and relish. With salad.
French Toast $16.50
Thick baguette slices, soaked in vanilla and cinnamon flavoured mix and served with either maple, bacon and banana OR berry compote.
Warm Lamb Salad $25.00
Tender sliced marinated backstrap, on a bed of salad and served with carrot hummus, feta cheese and a minted Tzatziki style dressing. Served with bread.
Eggs Benedict $18.00
Two poached free range eggs, on grilled ciabatta, with crispy bacon - smothered in hollandaise sauce.
Savoury Scrambled Eggs $16.00
Three free range eggs, mixed with diced tomato, fresh herbs and cream, and served on wholegrain toast.
Steak Sandwich $27.50
Marinated ribeye, with rocket, melted smoked cheese, sliced tomato, caramelised onion jam and grilled bread.
Served with berry coulis and vanilla bean ice cream
Canterbury Merino Lamb Shoulder $28 For 1 / $48 For 2
Raised on the Canterbury plains; Lamb braised in tomato, lemon and Moroccan spices on pumpkin, raisin and almond cous cous. Finished with house made yoghurt and our own garden mint
Leak and Mushroom Arancini $15.00
Cheesy risotto balls in panko crumbs fried and served with a smoked paprika, tomato and roasted capsicum sauce
Duck Liver Parfait $15.00
Canterbury raised duck livers prepared into a light as air parfait. Served with petit salad, homemade quince paste and toasted baguette crisps
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