Creamy, sharp Peninsula blue mould ripened blue cheese made b barry's bay. Cheese on the banks peninsula, using pasteurised cows milk and traditional rennet (60g/ 120g) $25.00/ $32.00
Beef tenderloin w/ cafe de paris butter, blue cheese & bacon mash, port wine shallots, swiss chard, jus $26.00
Toasted mueli with fresh fruit salad, honey and house-made organic yoghurt $15.00
Tenara $25.00/ $32.00
Created using fresh goat's cheese from kaikoura winner of the gold medal at the 2015 NZ champions of cheese awards, the cheese has a subtie creamy taste with an ash coat. An old world cheese culture with geotrichum (60g/ 120g)
Brussels sprouts w/ speck, red onion, balsamic, chestnuts $9.00
market fish, peperonata, squid ink, white bean puree, herb salad g $27.00
linguini, aglio olio, garlic, parsley, chili v / add chorizo $16.00/ $22.00
Soup / salads add add $4.00 for smoked chicken
fried perla potatoes, truffle salt g d v $7.00
chips, ketchup, aioli g d v $8.00
creamy mushroom empanadas, salsa verde v $10.00
steaks served with potato dauphinoise, with the choice of sauce: cipolin red wine jus, porcini mushroom butter or miso & tarragon béarnaise condiments: caramelized onions, hot english mustard, horse radish crème fraiche