Spicy Mexican beans topped with a poached egg, served with avocado smash, homemade salsa, roast mushrooms, fried tortillas and a chipotle sour cream. (Vegan option available for $17.50)
Creamy Mushroom Stack $15.00
With potato rosti, sautéed baby spinach and a poached egg
Please contact us for today's Fresh Catch and choose pan seared, crumbed or battered, served with a fresh green salad, fries, homemade tartare sauce and a lemon wedge
Warm Summer Salad (GF, Vegan) $21
baby spinach, fried quinoa, orange cheeks, marinated zuchini ribbons, red onion, cherry tomato, capsicum, toasted macademia nuts and citrus dressing
GF= GLUTEN FREE
Classic Caesar $19 / $22 with chicken
crisp cos lettuce, bacon, croutons, parmesan and a caesar dressing, topped with a poached egg (anchovies optional)
Sticky Date Pudding $12
served hot with caramel sauce and vanilla ice cream
Ice cream $5
a scoop of vanilla icecream with chocolate sauce and sprinkles
Crispy Chicken Strips $12
served with chipotle aioli and sweet chilli sauce
Kid’s Caesar $9
sliced chicken breast on cos with Caesar dressing and parmesan cheese
three light crepes served with your choice of: Fresh Berry Compote & Cream / Banana & Maple Syrup
Akaroa Salmon $26.00
pan fried fillet of Akaroa sea-run salmon nestled on a warm potato gratin with steamed green beans & grilled lemon finished with a red pepper & lemongrass sauce with a hint of chilli
Add Vanilla Mascapone $2.00
Pie 'N' Shake $8.50
your choice of a mince & cheese pie or a chicken, brie & cranberry pie served with a milkshake – you choose the flavour!
Ice Cream Sundaes $10.00
any day is a good day for an iconic kiwi sundae (pineapple lump / black doris plum / hot fudge / berry sherbet)
BREAKFAST TRIFLE $12.50
Our own honey, almond & chia toasted muesli, layered with banana, summer berry compote, lime infused coconut & served with almond milk on the side (DF)
Pumpkin, Pear & Blue Cheese Salad $18.00
a heartwarming combination of a roasted winter salad of pumpkin, locally sourced pears, red onion & Whitestone blue cheese, topped with Tai Tapu grown hazelnuts & finished with a roasted red pepper vinaigrette