Served with mixed berry compote, freshly whipped cream & lashing of icing sugar.
Vietnamese Beef Salad $15.50
Marinated beef rump strips, soft vermicelli noodles, spring onion, diced tomatoes and salad garnish. Tossed through a sweet chilli, mirin dressing.
All steaks served on a potato and herb rosti, with bacon wrapped green beans, and sauteed field mushrooms.
Classic Bread ‘N’ Butter Pudding
Served hot with Irish crème ice cream & blueberry compote.
Roast of the Day $12.95
Your waiter will advise you on the day’s selection.
Bacon & Pea Alfredo Fettucine $18.50
Crispy bacon bits, baby peas & tri colour fettuccine, mixed in traditional Alfredo sauce.
PIZZA & PASTA
Confit Pork Belly $24.50
Belly of the Pig slowly roasted in seasoned spiced oil. Served on a curry kumara and carrot salad with pan seared Asian greens. Topped with plum & tamarillo chutney.
200g chicken breast shallow fried in our secret herbs and spices with crispy bacon, tasty cheese, salad garnish, BBQ sauce and garlic aioli in a grilled brioche bun
Spiced Pork filled Conchiglioni Pasta Shells $27.50
Spiced pulled pork baked in pasta sea shells and served with an arugula, mizuna and apple salad, sweet pork jus and finished with shaved parmesan
Akaroa Salmon Gravlax $22.50
Our own salt & beetroot cured salmon served with a kumara & corn cake, avocado, cream fraiche & Mediterranean salsa
Vegetarian Linguine V $24.50
Sautee courgettes, aubergine, garlic and olives tossed with linguine and finished with cherry tomatoes, fresh herbs, olive oil and butter topped with shaved parmesan
Side dish of garlic & chilli marinated kalamata olives $4.50
Roasted Duck Breast Salad G $32.50
Duck Breast, roasted medium rare, sliced and served over Asian inspired leaf and shredded vegetable salad topped with mandarin segments. Finished with pomegranate dressing, red quinoa and fresh mint & coriander
Our Homemade Soup of the Day $12.00/ $15.50
Served with garlic olive & herb bread (Regular serve/ Large serve)
Passionfruit Crème Brulee [G] $14.50
Classic brulee, caramelised and served with a raspberry macaroon and blood orange & cranberry sorbet