Chef's cake of the day served with fresh whipped cream, black dorris plums, yoghurt and Vilagrad's homemade caramel sauce.Gluten free option available upon request N/A
Roast agria potatoes with rosemary, garlic and parmesan cheese. N/A
Fresh whole fish marinated and baked served with white wine coconut cream reduction sauce with side of bok choy, mushrooms, red and white cabbage (GF, DF) N/A
Selection of fresh breads, relishes, chutneys etc... N/A
Spit roast pork & lamb served with apple & mint & Vilagrad gravy. N/A
Steamed garden vegetables in a roasted red capsicum sauce. (GF, DF) N/A
Vilagrad Spanish Salad with crisp garden vegetables (published by Cuisine) (GF, DF). N/A
Prime Scotch Fillet char-grilled and served with a red wine, tomato, garlic and mushroom reduction.
FETTUNTA $5.00
‘Garlic Bread’ as its made in Italy – with fresh garlic and Virgin Olive Oil.
CHEESE BOARD (for 2 persons) $19.00
A selection of premium New Zealand cheeses and crackers.
PESCE alla PARMIGIANA $28.00
Fresh fillets of Tarakihi (or chef’s ‘market‘ fresh selection) pan-fried and served with a melted Parmesan cheese, Chardonnay and lemon crust.
INSALATA MISTA $8.00
A fresh seasonal salad selection, including tomato, capsicum and cucumber; drizzled with a light Italian Balsamic vinaigrette.
PENNE all’ ARRABBIATA (Vegetarian) $24.00
Penne tubes cooked in a spicy tomato sauce, tossed with garlic, onion, chilli, capsicum and Italian herbs (Add Prime NZ Scotch Fillet strips @ $5.50 extra). (This dish may also be ordered as Entrée Size).
PESCE al POMODORO e SPINACI $28.00
Fresh fillets of Tarakihi (or chef’s ‘market‘ fresh selection), pan-grilled and finished in an Italian tomato, mushroom and fresh spinach sauce.
FARFALLE al FEGATINI $26.00
Chicken livers sautéed with bacon, mushrooms and flamed brandy, finished in a cream sauce tossed with farfalle (bow-tie shaped) pasta (This dish may also be ordered as Entrée Size).