Flamed fresh salmon on avocado roll with teriyaki and mayo / spicy sauce
Served with green salad and homemade yuzu dressing
-Veges $27.00
Mayonnaise / Teriyaki sauce $0.50
-Tuna only $24.00
Bibimbab (GF) (V) $17.00
Korean mixed rice, beef, various veges and egg with spicy sauce in a hot stone pot, comes with miso soup(Vegetarian available)
-Teriyaki tofu (V)
Beef sukiyaki $25.00
Scotch fillet, tofu, udon noodles, cabbage, onion, mushroom with homemade sukiyaki sauce. Served with fresh egg as a dipping sauce and rice. cooked on the table
Poached egg, soy bean sprout, beef mince gochuchang, sesame oil spinach, marinated seaweed, sliced carrot on quinoa rice with a side of ko-ve Kimchi
Kale and Pecan Pesto $15.00
Sauteed kale, smashed avocado, portobello mushroom, sliced tomato, pecan pesto and cream cheese mixed with sundried tomato and basil on a sesame best ugly bagel
Banana and Granola $16.00
House made granola, banana, scoop of Kapiti vanilla bean ice cream, maple peanut butter, and drizzled caramel on freshly made waffles
A classic mexican custard, kahlua & ibarra chocolate baked with caramel glaze, served with a walnut tuile and whipped cream
Blackened prawns $16.00
Prawns dragged through our house spice blend & seared, served with guacamole, a chipotle chilli sauce & sour cream
Salsa roja - red sauce
Made from tomato
Taco salad (G) $12.50
a chopped mixed lettuce salad, red cabbage, onion served in a crispy baked flour tortilla bowl, topped with pico de gallo, cheese, crispy tortilla strips, guacamole 6 sour cream
Curly fries (G) $7.00
Served with chipotle aioli & tomato sauce
Nachos $16.00
Corn chips covered with melted cheese, shaved red onion, black olives & jalapeños & topped with guacamole, pico de gallo & sour, chicken, beef or beans
Baja fish taco Market price
Fresh fish grilled or spicy blackened served with gluten free tortillas, salad with chipotle aioli, red rice and beans
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