Belgian chocolate molten cake, decadent pistachio, walnut & dark chocolate brownie & white chocolate mousse with carrot, cardamom & orange emulsion
Meat Lovers $24.00
Home reared pulled beef, braised pork belly and Harmony pork & fennel sausage with streaky bacon, onion jam, roasted garden pumpkin and jus
Our chefs can alter our dishes to suit dietary requirements, please advise your wait staff
Chicken Salad $28.00
Lightly spiced tandoori chicken breast served on Bistro garden salad mix with cucumber, radish, cabbage & carrot slaw, cherry tomatoes and avocado finished with seeds, coconut and cashews
Looking for an extra kick on your pizza
Gluten Free Bases available $3.00
Peter Rabbit’s Pick $12.00
Raspberry & rhubarb frangipane cake served with a lime & ginger curd, blackberry mousse, homemade almond marshmallow & a black sesame nougatine tuille
Vegetarian $23.00
Creamed leeks on a confit garlic base, Kahurangi blue cheese, fresh rocket, poached apple and toasted walnuts
Crispy tea dusted macaron filled with a creamy Zealong Pure tea and raspberry butter cream
Aubergine Bruschetta $10.00
House-made pickled aubergine atop citrus hummus on lightly toasted sourdough finished with fresh herbs
Zealong Sweets Platter $25.00
Experience a tea infused culinary journey with a selection of tea-based petits fours: Zealong Green cake, Zealong Pure Tea Macaron, Zealong Aromatic Pannacotta, Zealong Dark Tea tart and Zealong Black tea chocolate, accompanied with fruit coulis and seasonal fruits
Zealong Green Tea Cake $13.00
Feather light, Zealong green tea-infused chiffon tea cake paired with Zealong Green tea and lemon cream and crispy fruit crumble
Chicken Liver $14.00
A creamy chicken liver parfait, accompanied by crispy croutons and gherkins
Market Fish $36.00
Fish of the day served alongside kumara miso, pea and mint pesto and Asian greens finished with a preserve lemon dressing
Caponata $28.00
Onion pakora atop aubergine, tomatoes, olives and baby spinach finished with pine nuts and herb dressing
Fish Cake $13.00
Crispy coconut crusted fish cakes with chilli tamarind relish, finished with coriander