A classic mexican custard, kahlua & ibarra chocolate baked with caramel glaze, served with a walnut tuile and whipped cream
-Prawn $30.00
-Served with blue cheese dressing and sour cream (4 people) $40.00
Entree combo (G) $20.00
Guacamole corn chips, quesadilla and buffalo wings (2 people)
-Vegetarian $27.00
Ceviche ensalada (G) $17.00
Lime cured tarakihi seasoned with garlic, chipotle, pepper and coriander, onions and corn are mixed through the tarakihi and serve on a salad in a crispy baked tortilla bowl
Fajitas
Served on a sizzling platter with sauteed onions, capsicum, cheese, sour cream, guacamole, pico de gallo, shredded lettuce, rice & beans with your choice of warm flour tortilla or gluten free corn tortilla
Pescado poblano Market price
Fish of the day (grilled or spicy blackened) topped with our homemade creamy poblano sauce, coriander and sliced lime, served on mexi rice and fresh lettuce mixed with pico de gallo and red cabbage
Accompanied with a passionfruit sauce and a sweet berry coulls
Pappadella pasta withsun blushed tomatoes, wild rocket, scallopini squash and green shallot, bound with a caramelized onioncream sauce. Add prawnsfor just $5 $14
Yellow fin tuna, lightly seared and served over a nicoise saladof warm desiree potatoes, french beans, vine tomatoes and a poached egg. Lightly dressed with lemon infused oil $14
Antipasto $45
Marinated olives, roasted peppers, artichokes, spicy chorizo, whitestone cheeses, house made dips, a selection of fresh breads and an assortment of cured meats
A mix of fresh garlic prawns, mussels and calamari on a tomato base, topped with caramelised onions, spinach, leek a dill infused crème fraiche.
Seafood $55
Fresh fish, tender calamari, succulent prawns and shellfish, served with FSU tartare sauce, charred lemon and a selection of locally baked breads. This platter offers a wide selection of fresh Newzealand seafood
Clssic ribeye $28
90- day aged rib eye fillet on a carmarlised onion potato mash. Served with a micro green salad and flavour some mushroom gravy
Slow cooked lamb shoulder is pulled from the bone and combined with rosemary crusted potatoes, caramelised onions, marinated courgettes and minted poas. Topped off with a generous serve of mint jelly