Steak @ Customs House in Timaru Menu

 SOUPS

• Soup of the Day $10.00
  • The chef’s seasonal specialty.
• French Onion Soup $11.50
  • Traditional, served with melted cheese crouton.

 STARTERS

• Caesar Salad $13.00
  • Cos lettuce, crispy bacon, garlic croutons & creamy Caesar dressing topped with shaved parmesan cheese and anchovies.
• Prawn Cocktail $16.00
  • Australian prawns served with crisp greens, avocado and finished with a classic cocktail dressing.
• Chicken Liver Parfait $14.00
  • Creamy chicken parfait with melba toast, pear & date chutney.
• Fig and Beetroot Tart $14.00
  • Spicy fig and beetroot on caramelised shallot, flakey pastry topped with goat’s cheese and finished with a red wine jus.
• Green-Lipped Mussels $16.00
  • Steamed green-lipped mussels served in a chili jam and coconut cream broth.
• Beef Carpaccio $15.00
  • Finely sliced rare beef fillet with rosemary, honey and truffle oil vinaigrette served with courgette salad, topped with shaved parmesan and garlic slivers.
• Trio of Salmon $16.00
  • Smoked salmon and crab roulade topped with wasabi caviar, vodka cured salmon Gravlax and salmon Rillettes served with toasted sourdough.
• Sorbet $3.00
  • Lemon and lime, refreshingly citrus palate cleansing.

 MAIN EVENT

• Steak
• Prime Rib
• 300g $28.00
• 400g $30.00
• New York Strip 300g $27.00
• Ribeye
• 300g $28.00
• 400g $30.00
• T-Bone 500g $31.00
• Beef Fillet
• 200g $30.00
• 300g $32.00
• Potatoes
• Shoestring fries or steak fries
• Truffle mashed potato
• Creamy mashed potato
• Potato gratin
• Herb croquettes
• Cajun roasted potato
• Sauces
• Bearnaise
• Garlic butter
• Brandy & peppercorn cream
• Wild mushroom
• Red wine jus
• Blue cheese
• Partners
• Beer battered onion rings $2.50
• Creamed spinach $2.00
• Pan fried mushrooms $2.50
• Onion jam $2.00
• 2 fried eggs $2.00
• Lamb Rack $32.00
  • Herb crusted, roasted medium rare served on a truffle oil crispy potato cake with roasted garlic cream jus.
• Pork Fillet $27.00
  • Oven roasted pork fillet stuffed with mushroom duxelles served on wholegrain mustard Spaetzle finished with a calvados sauce.
• Venison Fillet $29.50
  • Cooked medium rare served with a sweetbread cannelloni, kumara and pumpkin mash finished with cassis jus.
• Confit of Duck $25.50
  • Confit of duck leg on a pastry tart filled with shredded duck, pine nuts, mango salsa, finished with honey ice wine sauce.
• Fresh Fish $27.00
  • Accompanied by sauces and garnishes to complement the catch.
• Roast Vegetable Strudel $25.00
  • Roast medley of vegetables and feta cheese encased in a strudel dough, topped with basil pesto and served with a chargrilled red pepper coulis.
• All mains are served with a medley of vegetables.

 CHEESE SELECTION

• Served with bread, crackers, quince jam, poached figs and dried apricots.
• Your choice of any 3 $17.50
• Extra cheese (each) $5.00
• Soft White Cheese
  • Kapiti Mount Hector. When young the body is soft and chalky, the flavour is aromatic with a hint of mushroom. With age it becomes caramel coloured and the flavour intensifies to become earthy, pungent and nutty.
• Whitestone Mt Domet Double Cream
  • Plump soft texture, the full cream flavour profile strengthens with a mushroom finish.
• Kapiti Mount Herbert
  • A goat’s cheese; flavour is mildly acidic with a clean taste of aromatic goat’s milk.
• Whitestone Farmhouse. Has a lemongrass aroma and springy elasticity. When young it has sea breeze freshness with a nutty edge that develops more character with age.
• Pressed Cheese
• Kapiti Riverdale Cheddar
  • Sharp, tangy aged cheddar with a zesty bite, crumbly consistency with some lactate crystallization.
• Whitestone Airedale
  • Harder pressed, producing a cheese with a pale golden centre. The semi-soft texture produces a full rich flavour with a strong to sharp edge that intensifies with ageing.
• Whitestone Livingstone Gold
  • This sheep’s milk cheese is pressed and has a subtle nutty flavour that becomes stronger and more complex as it ages.
• Gibbston Valley Mount Scott
  • This cow’s milk cheese is hard pressed, made in a Derbyshire style and aged for 4 months. It has a smooth buttery flavour.
• Whitestone Totara Tasty Vintage Cheddar
  • Aged for 18-24 months, a strong flavoured vintage cheddar with a crunchy texture and sharp finish.
• Blue Cheese
• Kapiti Kikorangi
  • A stunning blue cheese with a rich golden curd and creamy spoonable texture marbled with dense blue veining. Mildly pungent, its flavour develops as it ages to create a smoother, more delectable taste.
• Whitestone Moeraki Bay Blue
  • A premium style with a subtle blue finish that does not overpower; full-bodied creamy flavour and soft texture.
• Whitestone Windsor Blue
  • This high cream blue has a fantastic rich and full bodied flavour.
• Kapiti Tamarki Blue
  • This is a blue cheese for those of us who find traditional blue too strong, an aromatic tang and hints of savory fresh herbs.
• Kapiti Port Nicholson
  • A washed orange rind cheese with a smooth texture and mild distinctive flavour, “Trappist” style cheese.
• Kapiti Brick
  • Strong earthy aroma, a pungent sweet flavour with mature yeasty tones.

 DESSERTS

• Sticky Toffee Pudding $10.50
  • Served hot with toffee sauce, cream and vanilla bean ice cream.
• Trio of Ice Cream $9.50
  • Served in tuille rings with a fresh fruit salsa.
• After-Dinner Mint Cheesecake $10.50
  • Covered with chocolate sauce and Anglaise.
• Time for Chocolate $11.50
  • Chocolate mousse layered between chocolate cookies, white chocolate creme brulee finished with double chocolate ice cream.
• Tempt your Taste Buds $10.50
  • With the chef’s creation

2 Strathallan Street, Timaru, New Zealand

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