All of the above but leaving you space for starters and dessert!
Sirloin 250g $27.5
Also known as Porterhouse or a New Yorker, this cut is flavoursome and firmly textured Small but succulent just right for the “not so hungry”
Boerewors $14.5
A delicious South African farmers sausage made with a variety of herbs and spices and flame grilled in our homemade basting. Served with a South African chutney and chips
Flame Mixed Grill For 1 $45 For 2 $74
For the ravenous carnivore; Served on a huge board, this platter is fit for a king. A combination of ribs, sirloin steak, per-peri chicken and boerewors sausage
Surf and Turf $43.5
Aged fillet, served with sauteed tiger prawns, rattlesnake sauce and either chips or baby roasted potatoes
Soup of the day $12
Soup of the day served with warm ciabatta bread
Boerewors Roll $19
A tasty homemade African sausage served on a toasted roll with South African chutney
lamb patty, feta, baby spinach, red onion, tomato, pickled beetroot, served in a multi-grain bun with hand cut potato wedges & aioli
Postmasters Platter – a taste of the region’s best produce $48
including house smoked salmon, venison carpaccio, chicken liver pâté, Whitestone Brie, spiced nuts, marinated olives, fig chutney, homemade oat cakes, breads & dips with wine matches 3 x 50 ml, $12 per person
Rich & creamy seafood chowder $20
packed full of seafood, served in a crusty cobb bread bowl
Warm vege salad $17
roasted winter veges, orzo, goat’s cheese & rocket salad with a garlic confit dressing
Super-healthy salmon $19
house smoked salmon fillet served with a raw energy salad of wild rice, beetroot, orange, coconut, & soy toasted pumpkin & sunflower seeds
Calamari $16
calamari rings served with homemade lemon aioli & smoked paprika aioli
Chicken liver pâté $14
silky smooth chicken, sage & port pâté with apple paste & freshly baked bread
Cheese board (2 cheeses / 3 cheeses) $24 / $30
wedges of Whitestone Brie with your choice of Kapiti Kikorangi Blue or Kapiti aged cheddar. Homemade oat cakes, apple, toasted walnuts, quince paste & fig chutney