150 Gram beef patty, red onion, balsamic relish, grilled pear, peanut encrusted streaky bacon, blue cheese, rocket, on a ciabatta bun
Oh hello portobello $14.20
150 gram beef patty, caramelized onion, cheddar, rosemary infused streaky bacon, and a grilled portobello mushroom, finished with our horseradish and fresh herb sauce
Sweet matilda $12.80
Grilled chicken breast- basted with ginger soy sauce, red onion, grilled halloumi cheese, sweet chilli sauce, salad, aioli
The doctor's order $12.50
Flame-grilled coffee rubbed beef patty, caramelized balsamic onion, streaky bacon, cheddar, egg with hollandaise sauce, sliced tomato, with hot homemade "dr pepper" BBQ sauce, on a ciabatta bun
Bluff Oysters, champagne granita, wakame and shallot
FEASTING MENU (7 COURSES) $70.00
Sourdough doughnuts, elderberry and goats milk yoghurt $12.00
Whangaripo, Ash brie (buffalo milk) $21.00
White chocolate, quince and ginger $16.00
SMALLER $17.00
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.
LARGER $28.00
Tarakihi, hazelnut, Brussel sprouts, crab apple and verjus Biggin, fungi, buffalo curd, chestnut and sage Venison shin tamarillo, kumara, swiss chard and black garlic wagyu cheek, Jerusalem artichoke, rosemary and almond.
with fish, prawn, broccoli, sundried tomato & basil cream sauce
Full Cooked Breakfast $30.00
Includes your selection from the continental buffet as well as bacon, breakfast sausages, button mushrooms, hash brown, tomato and two eggs any style
Amora Caesar Salad $18.00
with cos lettuce, tomatoes, cucumber, bacon, smoked salmon, parmesan and poached egg, croutons >>
Pernod Scented Creamy Seafood Chowder $18.0
with ‚green lip mussels, smoked kahawai, shrimps, snapper and served with crispy ciabatta
Warm Pita Pocket $17.00
with chicken shawarma, falafel, hummus & mesclun salad
Medley of NZ Lamb $39.0
herb crusted lamb rack and chive marinated lamb rump on rna .cted garlic and macadamia purée, pickled beets and carrots, green pea mash, red wine and thyme beurre blanc