Cubes of marinated chicken chargrilled, plated & served with pita bread, sauce & salad.
Pasha's Special Sauce
Our own twist on Thousand Island dressing, made from a mayonnaise base, infused with Turkish spices & lemon juice.
Mushroom Shish: chargrilled mushrooms $5.00
Halep Sauce
Sautéed onions, bell peppers & mushrooms in a tomato & red wine sauce.
Lamb Shish Small$13.00/Large$19.00
Cubes of marinated lamb chargrilled, plated & served with pita bread, sauce & salad.
Mixed Salad Plate $12.00
Pasha's salad selection served with hummus, cacik, olives, dolma & pita bread.
Mititi Kofta $12.00
Spiced minced lamb medallions with finely chopped bell peppers, onions & parsley. Chargrilled & served with a salad garnish & a minced garlic yoghurt sauce. 4 pieces:
Homemade pie of the day served with golden fries and a fresh garden salad. Beer Match: Ask Server
Wedges $4.00
Mini Hot dogs and chips $8.00
Beef Cheeks $28.00
Slow braised Beef Cheeks, Speight’s Old Dark Beer sauce, served with a medley of seasonal vegetables and mashed potatoes. Beer Match: Speight's Old Dark >>
Vegetarian Filo Parcels $19.00
Spinach, cream cheese, pinenuts & peppers wrapped in golden filo pastry topped with basil pesto, served on a bed of crispy potatoes, and a fresh garden salad. Beer Match: Speight's Gold Medal Ale
Queenstown’s Zenkuro sake, cured salmon and tuna tartare served with cucumber, radish, wasabi infused goma wakame seaweed salad and seaweed crisp
Fresh catch of the day $29.00
Ask our staff for details
Eggs Benedict $18.00
Two poached on an English muffin served your choice of ham or smoked salmon and wilted baby spinach
Mediterranean charcuterie platter $29.00
Jamon serrano reserva, duck liver pate, salami, toasted breads and crackers, hummus and chutney
Venison $36.00
Grilled Canterbury venison leg fillet, served with chervil pomme puree, sautéed zucchinis and cherry jus
Soft rolled omelette $15.50
Made with a choice of ham, cheddar cheese, tomato, Onions, mushrooms and peppers & served with grilled tomato
Lamb tataki $18.50
Seared Southland lamb served medium rare, brushed with sesame soy marinade on a bed of spring leaves served with roasted macadamia nuts, mango julien and Otago honey white balsamic dressing