Choice of chicken, beef or pork stir-fried with ginger, spring onion & celery on top of rice
Chicken Noodle Soup $11.00
Rice noodles cooked with bean sprouts and chicken pieces served in Khmer-style Kua Teaw soup
Seafood Chew Kua Teaw $14.00
Fresh squid, crabmeat and prawns stir fried with vegetables and mushrooms on a bed of stir-fry rice noodles (best served with chilli sauce or lemon juice)
Seafood Deluxe $15.00
Rice noodles cooked with bean sprouts and served with fresh seafood and chicken, beef, pork in a Khmer style soup
Sweet and Sour Satay $12.00
Grill marinated beef or chicken satay stir fried with pineapple and onion and natural pineapple juices on a bed of steamed rice topped with our special peanut sauce
Combination Chew Kua Teaw $13.00
A combination stir fry of beef, pork, fresh vegetables and mushrooms on a bed of stir fry rice noodles, (best served with chilli sauce or lemon juice)
Hot & Spicy Noodle Soup (Tom Yum) $13.00
Choice of chicken or seafood cooked in tom yum paste, mushrooms, lime leaves & lemon juice
Fresh Spring Rolls $8.00
Your choice of chicken or vegetarian with carrot, egg, lettuce, bean sprouts, served with fish sauce
canterbury portobello mushroom grilled with goats cheese topped with a poached egg hollandaise sauce and a balsamic reduction, topped with parsnip crisps
Tender goat pieces in Indian sauce(GF)
ANGUS PRIME RIBEYE STEAK 200gm(GFO) $32.00
locally raised Angus steak served alongside rustic chips and coleslaw, finished with your choice of garlic, jus or mushroom sauce, add crumbed prawns $8.00
BARRY'S BAY CHEESE SELECTION(for one/for two) $18.00/$28.00
a selection of local cheese from Barr's Bay, Cheddar crisps, sliced apple, home grown quince paste
TOASTED SOUR DOUGH BREAD WITH BUTTERS $12.00
plain, anchovy and parsley butter
CROISSANT AND COFFEE $12.00
freshly baked croissant filled with ham and gruyere served with espresso coffee of your choice
carefully selected salmon raised in pristine alpine waters, citrus baked and served with polenta chips accompanied by pea puree parsnip puree, finished with lemon pepper hollandaise sauce