This literally means ‘mixed meal’ and is made by combining steamed rice with a variety of vegetables, egg, your favourite meat or tofu and mixing altogether with a delicious red chilli paste called ‘gochujang’
Vegetable $10.00
Chicken Katsudon $12.00
Deep fried crumbed chicken cutlet with cooked veges and egg in a special soy sauce
Spicy Squid $12.00
Fresh calamari pan fried in a delicious blend of spicy chilli sauce, onions and garlic served with vege
Sushi
Pork Katsu $12.00
Lightly crumbed,deep-fried pork in tangy soy sauce served with vege & rice
Katsudon $12.00
Deep fried crumbed pork cutlet with cooked veges and egg in a special soy sauce
loaded with mussel meat, prawn cutlet, scallops & fish goujons, topped with garlic crostini
Tempura Battered Market Fish $20.00
chunky fries, garden fresh salad & tartare sauce
Freshly Baked Fiscella Bread (h/v) $10.00
served with basil pesto, minted tzatziki & Marlborough sea salt
Philly Steak Sandwich (h) $ 18.00
pan-fried beef, sliced cheese, sautéed onion, capsicum, mushroom, aioli & dried oregano served with chunky fries >>
Acheron Burger (h) $22.00
choice of Angus beef pattie or char-grilled chicken breast with lettuce, tomato, beetroot chutney, sage, onion marmalade & aioli served with chunky fries
Pumpkin, Feta and Spinach Lasagne (g/h/v) $20.00
in Napoli sauce and garden fresh salad
Cajun Chicken Caesar Salad $18.00
shaved parmesan, crispy pancetta, croutons and soft poached egg
Our version of this old classic with Vanilla bean and white chocolate mousse, crisp dark chocolate pearls and topped with berry compote
Arancini (V) $13.00
Risotto Balls crumbed & stuffed with Mozzarella served with Tomato & Chipotle relish & Smoked Mushroom Ragout
Rhubarb and Ginger Cheesecake $13.50
Delicious rhubarb cheesecake on gingernut base with rhubarb curd and Tuille with Manuka Honey ice cream
Chilli and Garlic Prawns (GF)(DF) $17.00
Marinated prawns with avocado salsa, lemon aioli, lime & coconut
Fried Eggs $4.00
Trio of Pork $33.00
Apple tree farmed Pork loin wrapped in streaky Bacon, served on Kumara and Pumpkin mash with spiced Pear puree, Granny Smith and prune compote in Parmesan cup, Carrot and Courgette stack and finished with Pork Mousse and Jus