Served with crackers and relish and Whitestone Windsor Blue: Windsor Blue is a world class champion or Brie: This Brie has a specific flavour profile from Otago grass fed milk.
Kalamata Olives $2.50 /$5.00
Small or Large Bowl
Proper Crisps $3.50 /$8.00
Small or Large pack
Flatbread $14.00
Baked flat bread served with hummus and sun-dried tomato dip
Mediterranean $19.00
Feta cheese. dolmades, Kalamata olives and sundried tomatoes served with hummus and Ciabatta
Marlborough cold smoked king salmon on toasted sourdough with heirloom tomatoes, fresh basil and frantoio olive oil.
CAESAR SALAD $18.00
Cos lettuce, manuka smoked bacon, croutons and freshly shaved parmesan tossed together with our own Caesar dressing.
GREEN LIPPED MUSSELS $12.00
½ dozen green lipped mussels in a white wine, fennel and cream sauce
GARLIC MUSHROOMS $18.00
Button mushrooms with a herb and garlic butter, toasted sourdough, grilled halloumi and a coddled egg.
GARDEN SALAD $8.00
Mixed lettuce leaves, tomato, radish, and crushed walnuts with an apple cider vinaigrette.
AGRIA CHIPS $6.00
Thick cut agria chips served with a smoked paprika aioli.
BBQ PULLED PORK SLIDERS $14.00
BBQ pulled pork belly with pickled cabbage, coriander and chilli.
BEEF BURGER $17.00
Freshly baked burger bun with a classic American beef and smoked bacon patty, aged cheddar, green tomato relish, lettuce, local tomatoes and American mustard mayonnaise.
A popular Polish salad, the chef’s favourite winter dish when he was growing up. A Medley of warm winter vegetables, crispy iceberg lettuce, apples, prosciutto and hardboiled egg With a touch of summer green peas on a bed of pickle and shallot mayonnaise
Potatoes croquets (4) $6
Ham and Cheese Toastie $15
On home baked bread, with tomato and pesto
Breads and Dips $14
Chef’s selection of three dips
Side salad $7
300g Rib-eye of Beef $30
Garlic and rosemary baby potatoes, roast vegetables finished with red wine jus
Potato Rosti & Focaccia Open Sandwich $15
Oven baked potato rosti with fire roasted capsicum relish. A charred cauliflower, chickpea and white bean spread, with a homemade herb yoghurt mozzarella