Locally handcrafted sheep’s milk Camembert served with Ciabatta
Cheese Plates $19.00
Served with crackers and relish and Whitestone Windsor Blue: Windsor Blue is a world class champion or Brie: This Brie has a specific flavour profile from Otago grass fed milk.
Mediterranean $19.00
Feta cheese. dolmades, Kalamata olives and sundried tomatoes served with hummus and Ciabatta
Flatbread $14.00
Baked flat bread served with hummus and sun-dried tomato dip
Classic shrimp cocktail bound in homemade thousand island dressing served served with a grissini stick.
Mud Cake $12
Rich Mississippi mud cake served with chocolate sauce, vanilla ice cream and whipped cream.
Hollandaise Pan Fried Fish $28.90
Pan fried gurnard fillets with prawns served with your choice of vegetables or house salad and either potato croquettes or crispy fries, topped with hollandaise sauce and lemon.
Ice-Cream Sundae $12
Vanilla ice-cream with your choice of chocolate, strawberry, caramel or passionfruit sauce served with cream and a chocolate wafer stick.
Warm Chicken Salad $24.90
Marinated chicken breast served with bacon, grapes and salad greens, tossed together with Armadillo’s homemade dressing, finished off with crispy noodles.
Lamb Shanks - Double option $29.90
Two slowly braised lamb shanks served on mash with onion gravy.
Chilli Cheese Bread $11.90
Freshly baked ciabatta loaf smothered in cheese, garlic butter and drizzled with sweet chilli.
Fresh New Zealand Butterfly Tuna poached, mixed with spring onion, shallots, sweet corn and mustard mayonnaise. Served on white toasted bread with melted Colby cheese
Chips $8
Vosgienne Chicken Salad $24
A hearty warm salad from the Vosges Mountains in the Lorraine region of eastern France. Slow poached chicken served on a winter green leaf salad With home cured bacon lardons, pear and croutons, finished with a creamy mustard vinaigrette
Side salad $7
300g Rib-eye of Beef $30
Garlic and rosemary baby potatoes, roast vegetables finished with red wine jus
Potatoes croquets (4) $6
Vegetarian Risotto $24
Sautéed mushrooms and winter vegetables, creamy risotto. Finished with parmesan cheese and herb pesto