Tapas style section of smashed avocado on multigrain toast five-ways, topped with – Brie & Bacon – Salmon & Capers – Haloumi & Rocket – Cherry Tomato & Basil – Honey, Cranberry & Coconut (easy to share & a good choice for a big breakfast)
Beef Addiction $18.00
premium beef strips in a creamy blue cheese sauce served with crusty bread to mop it all up (gluten free without bread) >>
Easy to share without cutlery or can be and entree for the unsocial – from 12pm
Fillet Mignon $39.00
pan roasted prime eye fillet on potato thyme gratin with green beans, shallots and mushroom or blue cheese sauce (free range NZ grass fed & Gluten free on request)
Slow Braised Lamb $32.00
12 hours sous vide cooked shredded lamb neck served with creamy mash, bacon salted silverbeet, blueberry gel and mint oil (free range NZ grass fed)
Garden Treasure $32.00
roasted bell pepper stuffed with cashew with cashew nut cheese & sundried tomato on a giant field mushroom (vegan, gluten free & paleo)
Acai Power Bowl $14.50
Acai tropical berries blended with guarana into a sorbet, topped with crunchy granola, coconut flakes and fresh seasonal fruit (super food / vegan)
Scallops & Prawns $17.50
grilled skewers finished with garlic, ginger and coriander oil (gluten free & paleo)
Char grilled New Zeland gourmet beef slices served with garden salad, parmesa cheese on top and authentic Chef's secret sauce. Tataki beef is lightly seared on the outside and left raw on the inside. This is the authentic way of cooking beef. No surprises!
Yose nabe $30
Takara seafood pot served on a charcoal fire grill
Takoyaki $10
Authentic Japanese seafood balls (cgunks of tender octupus in light battered egg dumplings)
Karaage Salad $15
Light battered chicken marianted with Japanese soy and garlic soy and garlic served with garden salad
Tako-Wasabi $7
Fresh octupus marinated with wasabi sauce. Very authentic!
Greer's homemade ground beef pattie in a bun, stacked with bacon, salad, fried egg and relish. Served with fries, onion rings and tomato sauce.
Fish and Chips $23.90
John Dory fillet coated in a delicious batter made with Monteith’s Radler. Steakhouse fries, salad, aioli style tartare sauce and tomato sauce complete this classic Kiwi dish.