From 7am weekdays and 8:30 weekends. All breads baked in the No.7 Kitchen. All bacon and eggs free-range. Almost all lettuces, herbs & greens are loving raised in Balmac's organic garden.
Whitestone Moeraki blue fig paste, walnut bread - To share $24.00 $16.00
Egg noodles and seasonal vegetables stir fried in the wok. Chicken, Beef, Pork or Vegetables & Tofu
Fresh Chilli And Basil Stir Fry (*) (V) $15.00
Fresh basil herb and hot chilli cooked with a generous assortment of fresh vegetables. Chicken, Beef, Pork or Vegetables & Tofu
Guri Puffs (4) $6.50
Sweet potatoes and vegetables wrapped in fluffy pastry served with dipping sauces.
Spring Rolls (4) $6.50
Tasty sautéed vegetables and meat mixed with vermicelli noodles, rolled in pastry then deep fried, served with dipping sauces.
V = can be made vegan
Coconut Cream Soup (GF) $15.00
Spicy yet smooth and tantalising to the taste buds – similar to Tom Yum but with added coconut cream, distinct flavours of lime and coriander. Chicken or Vegetables & Tofu
Curries come to you at a mild spiciness. By making it milder you are also making it less flavoursome. If you want it hotter, please let your wait staff know.
Seasonal soup made daily with local produce, served with lightly toasted bread
Beer Battered Blue Cod $32.00
Speight’s beer-battered blue cod served with a green salad, fries and tartare sauce
Karaage Chicken $12.50
Crispy chicken served with a petit salad and sweet chilli aioli
Shrimp Cocktail (GF) $12.50
Traditional shrimp cocktail bound together with Thousand Island dressing served over shredded iceberg lettuce
Greek Salad (V) (GF) $16.00
Feta, olives, cucumber, cherry tomatoes, red onion and masculine drizzled lightly with a balsamic reduction *Add Calamari for $5.00*
Fries, Onion Rings, Eggs, Green Salad, Rice $5.00
Thai Beef Salad $17.00
Thinly sliced beef, cherry tomatoes, red onion and chilli tossed with leafy greens, with a zesty Thai dressing and topped with crispy noodles
Open Chicken $17.00
Grilled chicken thigh, camembert, lettuce and chilli lime jam layered on toasted focaccia drizzled with cranberry sauce and served with fries and aioli