Seared swordfish, persimmon. flaxseed., lime and mandarin Courgette, baked sheep milk yoghurt, pine nuts, olive and lemon pith Cured kahawai, red cabbage, rhubarb and pomegranate wild hare terrine, quince, green walnut and celery.
topped with seasonal Otago summer fruits, herbal tea, stewed fig, dried apple & apricot with brown sugar on the side
EGGS BENEDICT GF $17.50
all served with free-range soft center poached eggs on gluten-free potato hash cakes topped with freshly made hollandaise sauce, resting on a bed of rocket/portobello mushrooms
EGGS BENEDICT GF $19.50
all served with free-range soft center poached eggs on gluten-free potato hash cakes topped with freshly made hollandaise sauce, resting on a bed of rocket/streaky bacon
Hot smoked salmon scramble on ciabatta $15.50
Bread and Dips To share $16.50
sharing platter with in-house smoked southern ocean salmon dip, homemade broad bean hummus, balsamic and extra virgin olive oil, served with chargrilled kumara sourdough and Turkish pide
Creamy mushrooms on ciabatta $14.50
Cheese Platter $22.50
sharing platter with a selection of handcrafted New Zealand cheeses served with house made red onion jam, chargrilled sourdough, and crackers
Garlic Bruschetta Basket $5.50
toasted ciabatta with rubbed garlic and an extra virgin olive oil drizzle